Chef Daniel Skurnick's OLIPOP Root Beer Float Gelee

5 min read

Out of the Fire: Daniel Skurnick's OLIPOP Root Beer Float Gelee

Daniel Skurnick 's BBQ Eats & Drinks


In true superhero form, Daniel insisted on making not only the desserts for the BBQ, but also cooking the savory portion as well. An incredible feat, considering that even just one of Daniel’s desserts is astonishing on its own. His desserts were unique but nostalgic and familiar desserts that created the perfect ending to our delightful BBQ meal. Like all of his meals, Daniel took something traditional but added his own unique BBQ touch.


Chef Daniel Skurnick's OLIPOP Root Beer Float Gelee


OLIPOP Root Beer Float Gelee


When speaking of his inspiration behind the Root Beer Float Gelee, Daniel remarked, "The end of the meal should always be fun and comforting but always delicious. Root beer floats are always a hit, but I love the theatrics of a huge wobbly jello mold." Combining the delicious tastes of root beer floats with the theatrics of gelee (aka jelly), Daniel's creation delighted in more ways than one.


Within the work of dessert art, Daniel beautifully molded "jelly" layers of OLIPOP Classic Root Beer perfectly with sweet cream panna cotta and topped the entire dessert with candied-tart luxardo cherries in the center. Truly a root beer float in jello form, the light, cool, dessert was as deliciously evocative as it was stunning.


Ingredients


Root Beer Layer


  • 2 cans - OLIPOP Classic Root Beer 24 oz 
  • ½ cup - Stevia Sugar 
  • ¾ oz. (3 envelopes) - Unflavored gelatin powder 
  • 1 tsp - Vanilla Extract 


Cream Layer


  • 1 cup - Whole Milk 
  •  ¾ cup - Stevia Sugar
  • 2 cups - Half and Half 
  • ¾ oz. (3 envelopes) - Unflavored gelatin powder 


Garnish


  • 1 cup - Heavy Cream 
  • ¼ cup - Stevia Sugar 
  • 1 tsp - Vanilla Extract 
  • 12 cherries - Luxardo or cocktail cherries

Process


For the root beer layer:


Open one can of OLIPOP classic root beer and pour into a small sauce pot. Add the sugar, and then sprinkle the gelatin evenly over the surface. Let stand for one minute. Place the root beer gelatin mixture over medium heat or until the contents are liquid and the sugar has fully dissolved. Remove from heat and allow to cool to room temperature. Stir in the remaining can of OLIPOP classic root beer and vanilla extract and set aside.


 

For the cream layer:


Place the milk and sugar in a small pot. Evenly sprinkle the gelatin over the surface of the milk and allow it to stand for one minute. Place the milk over medium heat and cook until the contents are liquid and the sugar has fully melted. Remove from heat and allow to cool to room temperature. Stir in the half and half and mix well. Set aside at room temperature.


 

To finish:


Pour half the root beer mixture into the prepared mold, then move to the refrigerator. Allow the mixture to set; then pour in the cream mixture, covering the root beer fully. Place the mold back in the refrigerator and allow to set. Remove the mold and top the cream mixture with the remaining root beer. Wrap well and place in the refrigerator overnight.


 

The next day, gently whip the heavy cream with the sugar and vanilla extract. To unmold the gelee, gently warm the outside of the mold and invert onto a serving plate. Finish the gelee with rosettes of whipped cream and garnish with cherries.


Chef Daniel Skurnick's OLIPOP Root Beer Float Gelee

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