A quenelle is a presentation technique which makes a three-sided oval shape out of soft, malleable dish components, like pâté, cream Chantilly or ice cream. Often used in desserts such as sorbets and mousses, or savoury dishes such as rillettes, a quenelle adds a touch of refinement to a dish - more visually appealing than a dollop or a heap. The idea may seem simple in theory, but in reality it can be quite tricky to master.
Method
1
Dip two identical spoons into hot water - this helps to ‘release’ the quenelle at the end
2
Shake off the excess water and take a generous scoop of the chosen ingredient in one spoon
3
Pass the mixture repeatedly between the spoons; turning and smoothing each side until a neat quenelle is formed.
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