How to make the perfect Quenelle

A quenelle is a presentation technique which makes a football-shaped scoop of practically anything, malleable dish components, like ganache, cream Chantilly or ice cream. Often used in desserts such as sorbets and mousses or savoury dishes too, a quenelle adds a touch of refinement to a dish that makes restaurant desserts look so pretty. 

The idea may seem simple in theory, but in reality it can be quite tricky to master.

Method

1 Get The Right Spoon!

To quenelle, you need a sturdy tapered spoon with a deep bowl or you can use vintage spoons; search for “quenelle dessert spoon" on eBay to find a similar one.

2 Set Up

Making a quenelle is as much about timing as it is about technique, so you need to have your mise en place ready. Set up a station with a small saucepan of hot tap water and a small kitchen towel. Place your quenelle spoon in the water (a warm spoon will glide through the ice cream like a hot knife through butter), and remove ice cream from freezer.

3 Quenelle Time

Give the spoon a tap on the towel to shake off excess water. Dip in the spoon, grasping it near the bowl (you have more control this way), and hold it with the rounded side angled down. In a single motion, drag the spoon through the ice cream toward the near edge of the container so it curls over itself to form the quenelle.

“Be focused and fluid at the same time”

4 Finesse 

To further smooth the quenelle and taper the ends, gently slide the spoon out from underneath the quenelle. Dip the spoon in hot water, and tap dry again. Reposition it back over the top of the quenelle, and using a cupping motion (you know, like the spoon and the quenelle were actually spooning), tap it against the side of the container several times so the quenelle rotates inside the spoon. Gently scrape the ends of the quenelle against the container to create sharp tapered points.

5 Plating

Gently transfer the quenelle to the chilled plate, curving the spoon as you release it. Make sure not to lift the spoon straight up, or you’ll create a line.

Get the recipe: Miso Ice Cream