Combining dried and fresh fruits, energizing coffee and chocolate inserts, and a creamy coconut milk base. "Law of Serendipity" is a completely plant-based dessert offered by the Michelin-starred restaurant Joia.

Photo by Adriano Mauri

Law of Serendipity

"Traditional dessert exploring harmony in randomness, with pistachios, coffee beans, raspberries, our own candied oranges, a stimulating sauce, and a sprinkle of mint." This is the story told by the team, made of Executive Chef Sauro Ricci and Kitchen Chef Raffaele Minghini, who have been supporting Chef Pietro Leemann's work for years.

Servings for 8 people

For the container

20g coffee beans
50g dark chocolate

Method

Melt the dark chocolate in a double boiler, dip the coffee beans in it, place them on a parchment paper, and refrigerate.

For the candied orange zests

2 oranges (only the zests)
50g sugar
50g water

Method

Cut the peeled orange zest into cubes and blanch it twice in water, starting each time from cold water. Make a syrup with water and sugar, add the oranges, and reduce the liquid almost completely. Drain the oranges on parchment paper and let them dry well.

For the caramelized pistachios

50 g pistachios
50 g sugar

Method

In a saucepan, melt the sugar with water and bring it to 115°C. Turn off the heat and add the pistachios, then mix vigorously until sandy. Divide all elements into 8 small containers.

For the warm coconut milk

500g coconut milk
1 vanilla bean
3g agar agar
50g whole cane sugar

Method

Boil the coconut milk with agar agar, vanilla, and sugar, stirring vigorously with a whisk. When the sugar is completely dissolved, strain everything through a fine sieve. The final weight should be 400g.

Plate composition

24 blueberries
40 mint leaves
40 fresh raspberries

Place the warm coconut milk in 8 small containers; on 8 spoons, arrange 5 mint leaves each. In front of the guest, on a plate where blueberries and raspberries have been placed, pour pistachios from the top, candied peels, and coffee beans, then pour the coconut sauce. Finally, let the mint leaves fall as if they were Autumn tree leaves.