This delightful twist on a classic treat is easy (and inexpensive) to make, but is a definite crowd-pleaser.

Root Beer Float Parfait

Ingredients for root beer gelatin:

• 1 1/2 cups root beer
• 1/4 ounce unflavored powdered gelatin

Ingredients for vanilla panna cotta:

• 1 1/2 cups half and half
• 1/2 cup heavy cream
• 1 vanilla bean*, split and scraped
• 1/4 cup sugar
• 1/4 ounce unflavored powdered gelatin

Ingredients for root beer water ice:

• 3/4 cup root beer
• 1/2 teaspoon vanilla extract

For gelatin:
Pour 1/2 cup root beer into a large, wide bowl. Sprinkle gelatin over liquid and allow to bloom for 5 minutes. While gelatin blooms, heat remaining 1 cup root beer to just shy of the boiling point. Whisk into gelatin mixture. Divide equally between 6 decorative glasses and chill for 35-45 minutes, or until set but still slightly liquid.

For panna cotta:
While gelatin layer sets, prepare panna cotta. Heat 1 cup half and half, 1/2 cup cream, and vanilla bean (seeds and pod) to a simmer. Remove from heat and allow to steep for 10 minutes. Meanwhile, bloom gelatin over remaining 1/2 cup half and half. Strain vanilla infusion and whisk into gelatin. Pour into glasses over root beer gelatin and chill 4 hours or overnight.

For root beer water ice:
Combine root beer and vanilla. Pour into a shallow, freezer-safe container. Freeze for 3-4 hours, stirring with a fork every 15 minutes to create a smooth but crystalline texture.

To serve:
Gently mound water ice on top of panna cotta. Garnish with cocktail cherries, if desired, and serve immediately.

Makes 6 parfaits.

*We buy our vanilla beans in bulk, from reputable sellers (on eBay of all places). Good vanilla beans are incredibly pungent and sticky, while beans from your local grocer can be stale and dry.