Quenelle

A French term describing an oval or mound of mixture. For creams, place a spoon in warm water before placing it in the mixture and, with a medium pressure, drag the spoon over the mixture so that it curls in the spoon to create a quenelle. For heavier mixtures such as mousse, ice cream or sorbets you may place the spoon in hot water. For larger quenelles, 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 smooth.