Quenelles

Quenelles

By
From
PS Desserts
Photographer
Mark Roper

Traditionally quenelles (which refers to any mixture shaped into an “egg”) were formed using two spoons but these days, for a more organic seamless shape, most chefs use this one-spoon method. You can form anything from ice-cream and sorbet to mousse and cream into quenelles. To get quenelles right, you will need to put in some practice; left-over whipped cream or sorbet is ideal for practising as they can be rechurned.

Ingredients

Quantity Ingredient
ice-cream or sorbet of your choice

Method

  1. You will need a spoon (the size depends on how big you want to make the quenelle) and a container of very hot water to dip your spoon into. When the spoon is hot, dip it into your mixture, with the rounded bottom facing you.
  2. Push the spoon away for a brief length, then carefully flip the rounded bottom of the spoon back towards you.
  3. The mixture should curl up on itself forming a nice egg shape. Remember to work quickly as the spoon mustn’t cool down too much or the mixture will stick and ruin the smooth effect you are aiming for.
  4. For sorbets and ice-creams, a good trick is to rub the bottom of the spoon with the palm of your hand for several seconds. This conducts heat through the metal, which facilitates the mixture slipping off and gives it a nice shine.
  5. Always re-dip the spoon in hot water between each quenelle. Serve immediately.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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