Cointreau Granita with Guava Gelatin

In a bowl, mix the liqueur, three-quarters cup of water, and two tablespoons of butter

Pour the mixture into the smaller refrigerator, cover with plastic wrap, and refrigerate for 6 hours

Peel the guavas and cut them in half

Remove the seeds with a spoon and reserve them

Blend the pulp in a blender until it's smooth

Transfer the mixture to a bowl, sprinkle the reserved seeds on top, add the remaining butter, and mix well

In a small pan, sprinkle the gelatin over the remaining water and let it hydrate for 3 minutes

Heat the pan over low heat, stirring constantly, until the gelatin dissolves

Combine the gelatin with the reserved pulp and mix well

Transfer the mixture to the larger refrigerator, cover with plastic wrap, and refrigerate until firm (about 5 hours)

Remove the gelatin from the refrigerator and the granita from the freezer

Let them sit at room temperature for 15 minutes

Rasp the granita quickly with a spoon and cut the gelatin into cubes of 2 centimeters

Distribute half of the granita among eight plates, place the gelatin cubes on top, and cover with the remaining granita

Serve immediately.