Rose Water Gelee with Yogurt & Beet Granita

Ethereally light and completely unusual, here’s a sweet guaranteed to end a meal with a bang. It’s adapted from the guru of avant-garde Spanish cooking, Ferran Adrià. The first time I served it for a dinner party, I wasn’t sure how my guests would react to such a cutting-edge confection. They went wild, and I’ve been making it ever since. Serve it in small glasses as a palate cleanser before a more substantial dessert.