Caramelized Pineapple Napoleon with Chocolate Sorbet and Tropical Fruit Salsita
Serves 8

For the Caramelized Pineapple:
Peel and thinly slice the pineapple, and with a small round cutter remove the heart. Dip the slices in granulated sugar and place in a Silpat™ baking mat; bake at 325 degrees for 15 minutes or until pineapple caramelizes. Remove pineapple slices from Silpat™ baking mat and store in a container with a lid.

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

For the Tropical Fruit Salsita:
Peel and small-dice all fruits, mix with coconut and rum and let it marinate for 30 minutes.

To Assemble:
In the center of the plate arrange the pineapple slices alternating with the sorbet. Garnish with the salsita.

Biltmore Executive Pastry
Chef Marcos Gonzalez