Root Beer Granite with Root Beer Gelee and Vanilla Panna Cotta

Ingredients

• 1.5 cups cup heavy whipping cream 
• 0.5 ounce gelatin powder 
• 2.5 cups milk 
• 12 ounce root beer 
• 24 ounce root beer 
• 0.5 cup sugar 
• 1  vanilla pod split

Equipment

• bowl
• whisk
• pot
• sieve

Directions

1. To prepare the gelee: pour 1/2 bottle of root beer into a medium size bowl and sprinkle the gelatin on top. Allow to bloom for 5 minutes. Gently warm the remaining 1/2 bottle of root beer in a pot until hot, but not boiling.
2. Add the gelatin root beer to the hot root beer and whisk together.
3. Add the remaining bottle of root beer.
4. Pour 3-ounces into the bottom of 8 glasses and chill until set, approximately 15 minutes.
5. To make the Panna Cotta, pour the milk into a medium size bowl and sprinkle the gelatin on top and allow to bloom for 5 minutes. In a pot, add the cream and the scraped vanilla bean, bring to a boil, turn off heat and let rest for 10 minutes.
6. Add the sugar and warm until dissolved. Strain the mixture through a sieve and whisk warm mixture into the gelatin mixture. Allow to cool to room temperature.
7. Pour 4-ounces into each glass on top of the root beer gelee and chill until set, approximately 30 minutes.
8. To make the granite, pour the root beer into a shallow freezer proof dish, approximately 4 by 8-inches.
9. Place dish in freezer and scrape with a fork every 1/2 hour, until frozen.
10. To serve, scoop the granite and place on top of the Panna Cotta and Root Beer gelee.