Caramalize Pineapple | Napoleon Sorbet

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Serves 8

 

Caramelized Pineapple:

• 1 whole ripe pineapple

• 8 oz. granulated sugar

 

Peel and thinly slice pineapple, using a small round cutter to remove the heart.Dip pineapple slices in granulated sugar and arrange on a Silpat baking mat; bake at 325 degrees for 15 minutes or until pineapple caramelizes. Remove pineapple slices from mat and store in a container with alid.

 

Tropical Fruit Salsita:

• 1 ripe mango

• 1 ripe papaya

• 1 ripe pineapple

• 8 oz. toasted coconut

• 4 oz. dark rum

 

Peel and small-dice all fruits, then mix with toasted coconut and rum. Marinate for 30 minutes.

 

Chocolate Sorbet:

• 3 1/4 cup milk

• 6 oz. granulated sugar

• 1 oz. cocoa powder

• 3 oz. semi-sweet dark chocolate

• 1 tsp. sorbet stabilizer

 

In a bowl mix the sugar, stabilizer, cocoa powder and chocolate. Bring milk to a boil and pour into the dry ingredients while stirring until everything melts and becomes uniform. Chill. Churn sorbet in ice cream machine and freeze.

 

Presentation:

In the center of the plate, arrange the pineapple slices alternating with the sorbet. Garnish with the Tropical Fruit Salsita.

 

Cheers!