Shaping Quenelles

Ice cream, sorbet, cream or mousse are shaped into an egg shape (quenelle) using a metal spoon. The size of the spoon determines the size of the quenelle. Dip a spoon in hot water and, working quickly, push the spoon into the mixture, then roll it along the mixture so it curls up on itself, forming an egg shape. Let the quenelle slide off the spoon while it is still warm – if it cools, the mixture will stick. You can rub the bottom of the spoon with your hand to heat the spoon; this allows the mixture to slide easily off the spoon. Reheat the spoon in hot water after shaping each quenelle.