THE QUENELLE

Is it the spoon? Is it the water? Is it the dedication? It's all of that plus doing it a thousand times over. During my career I have dialed in my own technique to obtain the perfect quenelle. With the success of the spoon, I wanted to share that technique. This how-to video showcases all of steps, with paused moments that correlate to the points below:

1. PICK A GOOD SPOON: Look for a formed tipped structure and a round well to create the perfect shape.

IMG_8261.JPG

2. PRACTICE THE MOVEMENT: When making the quenelle, always ensure the tip and the end of the spoon do not release from the container or Paco. This will help you “mold” the perfect shape. It’s all in the wrist!

3. TEMPER THE SPOON: It’s not about hot water! Too hot, and the water will melt the ice cream. Make sure the water is room temperature, not too cold and not too hot.

4. 1st SHAPING: Go into the ice cream on the side of the container with the damp spoon and grab 25% more ice cream than needed (This will be “edited” down while shaping later). Remember to always keep the tip and the end of the spoon touching the container.

5. RINSE:  Rinse the spoon once more in the water to remove residual ice cream and to bring it back to room temperature.

6. NO TAPPING: It’s bad for the spoon! Also a sound of inexperience. 

7. CORRECT TAPPING: Tap on a towel! This will allow the towel to absorb excess water. Adding water into the ice cream will create inconsistent texture and ice crystals.

8. 2nd SHAPING: Go back into the ice cream and “edit” the excess ice cream from the initial shaping. No more than 2-3 turns. Don’t forget, the more pressure the better the quenelle!

9. REMOVAL: Once the correct shape has been obtained, slide the back of the spoon against the palm of your hand. The warmth of your hand will help release the quenelle.

10. PLACEMENT: Place the quenelle firmly where you want it, don’t let the quenelle decide! It will either slide off or land on a bad side. You want to ensure the bottom of the quenelle is the side that was touching the container; therefore, hiding the seam and revealing a perfectly shaped quenelle.

chris ford