Name: Apple Celery Granita
Cook time: 30 minutes
Total time: 3 1/2 hours
Yield: Makes 6 servings
Ingredients: 1 (1,000-mg) vitaminutes C tablet (ascorbic acid), crushed to a powder with back of a spoon; 1/3 cup sugar; 3 Granny Smith apples (1 1/2 pounds), cut lengthwise into 1-inch-thick sticks; 6 medium celery ribs without leaves (1 pound); 1/2 teaspoon wasabi paste or powdered wasabi; 1 to 1 1/2 teaspoons water; Flaky sea salt such as Maldon; 1 to 2 tablespoons fruity extra-virgin olive oil; Equipment: an electric juice extractor

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The best desserts are those that manage to be sweetly satisfying while also containing an element of surprise, and this unique granita certainly fits the bill. We first had a version of it at Manhattan's Wallsé, and were stunned by the interplay among the bright, verdant mix of apple and celery with the richness of olive oil and the heat of grated horseradish. (Here, we've substituted wasabi for the horseradish.) It's a truly sophisticated way to end a meal.

Cooks' notes:

· Vitamin C (ascorbic acid) is available in powdered form at pharmacies and natural foods stores (for 1,000 mg, use 1/2 teaspoon). It will prevent the apple juice from turning brown. · It is not necessary to remove skin or seeds from apple sticks. · Granita can be made 2 days ahead and kept frozen, covered with plastic wrap once frozen. Scrape before serving.

Recipe notes

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