A Huge Congrats to ICE Chef Kathryn
Now One of the Top Ten Pastry Chefs in America!
Chef Kathryn Gordon, chef instructor in ICE’s Pastry & Baking Arts program, has been named one of Dessert Professional Magazine’s 2017 Top Ten Pastry Chefs in America and inducted into their prestigious Hall of Fame. We’re ecstatic, we’re proud and we’re breaking out the bubbly — and serving it with Chef Kathryn’s elegant and celebratory pomelo and cantaloupe calissons.
For those of you who haven’t heard of calissons, they’re a traditional almond candy that can be found in sweets shops throughout Provence, France. Chef Kathryn adds her personal, summery touch by sprucing them up with pomelo confit, candied cantaloupe and marbleized orange blossom glaze. And, of course, served alongside a chilled flute of champagne with a couple spoons of fresh, bright cantaloupe granita.
Chef Kathryn’s Celebratory Summer Cocktail
Pomelo and Cantaloupe Calissons
Yield: Makes 40 (1-inch dome) calissons
- 1900 grams blanched almond flour
- 100 grams powdered sugar
- 1 gram fine sea salt
- 60 grams pomelo confit (recipe below), drained well
- 60 grams candied cantaloupe (recipe below), drained well
- Place the almond flour, powdered sugar and salt in the bowl of a food processor and pulse 30 times, stopping and scraping the sides of the bowl every five pulses to ensure ingredients are mixing smoothly.
- Add ¼ of the pomelo confit and pulse. When a dough starts to form, hand knead in the remaining pomelo confit and candied cantaloupe. Press mixture into 1” flexipan molds. Let air dry for two days. Unmold and place on a glazing rack.
- Glaze with orange blossom glaze and air dry.
- Peel of 1 pomelo and cold water to cover
- Pinch of salt
- 200 grams granulated sugar
- 150 grams water
- 25 grams glucose syrup
- Cut the pomelo peel (with pith) into ¼-inch dice. Place the peels in a small non-reactive saucepan (stainless steel or tin). Add salt and enough cold water to cover. Bring to a boil over medium-high heat and blanch for five minutes. Pour the mixture through a chinois and rinse in cold water. Repeat the blanching process four more times, without adding additional salt.
- Stir together sugar and 150 grams water in a saucepan and bring to a boil over medium heat. Once the mixture is boiling, add glucose syrup and blanched pomelo peels. Turn the heat down to low and let simmer for 20 minutes. Remove the pan from the heat and let cool. Chill and reserve syrup for cocktail.
- 200 grams granulated sugar
- 50 grams orange juice, freshly squeezed
- Flesh of 1 medium orange-fleshed cantaloupe (about 1200 grams), cut into ½-inch dice
- Stir together sugar and orange juice in a saucepan over medium heat and bring to a boil. Add diced cantaloupe. Turn off heat and let cool for one hour. Reserve syrup and extra fruit for granita.
Marbleized Orange Blossom Glaze
- 20 grams orange blossom water
- 15 grams water
- 200 grams powdered sugar
- Pink, egg yellow and orange gel food coloring
- Stir orange blossom water and water into powdered sugar. Divide into three bowls, and stir in pink, egg yellow and orange colors, respectively. Place each color in a disposable pastry piping bag. Cut a small hole in each and place those three pastry bags in a fourth pastry bag. Cut a hole at the bottom, straight across.
- Squeeze out the glaze, and swirl over the calissons on the glazing rack. Let set one hour before removing with a small offset spatula.
- Reserved syrup and fruit from candied canteloupe
- Puree in food processor. Place in shallow pan in freezer. Break up crystals around pan perimeter every half an hour until frozen and slushy. Keep frozen until time to serve cocktails.
Celebratory Summer Cocktail
- Fill chilled champagne glasses to one-third with reserved pomelo syrup. Spoon in cantaloupe granite until halfway filled. Top with champagne or sparkling wine. Serve with pomelo and grapefruit calisson.
You, too, can study pastry & baking arts alongside Chef Kathryn — click here for more information on ICE’s career programs.