Quenelle

A French term describing an oval or mound of mixture. For mousses, whipped cream, ice creams and sorbets it is best to place a spoon in hot water before placing it into the mixture and, with a medium amount of pressure, dragging the spoon over the mixture so that it curls in the spoon to create a quenelle. For heavier mixtures, use two spoons; scoop the mixture into one spoon and then transfer the mixture between the spoons until a nice oval shape is produced and the quenelle is completely smooth all over.