Quenelle

This term refers to the result when a cream, mousse, ice cream or sorbet is rolled into an egg shape using a dessertspoon or teaspoon to mould it. The size of the spoon determines the size of the quenelle. Dip your spoon into a jug of very hot water and then dip the spoon into the mixture with the rounded side facing you. Push the spoon away, then flip it over and roll through the mixture back towards you – the mixture should form a curled rounded shape like an egg. You need to work quickly so the spoon doesn’t cool down or the mixture will stick to the spoon and not shape itself properly. Lift the spoon from the mixture, then rub the bottom of the spoon – the warmth of your hand will release the quenelle from the spoon so you can slide it carefully onto your dessert or plate.