Cookbook:Quenelle

Shaping a quenelle

Cookbook | Ingredients | Cooking techniques

A quenelle, originally referring to a variety of dumpling, has evolved to mean an ovular or football/rugby ball-shaped scoop of soft food. Many soft foods can be shaped into quenelles, including dumpling mixtures, ground meat, mousse, ice cream, whipped cream, and more.

Technique

There are two main ways to shape a quenelle. In the first, use a spoon to pick up a scoop of the food, then pass it back and forth between two spoons to smooth and shape it into an ovular solid. The second method requires the cook to glide a single spoon over the surface of the food to shape the quenelle in one fluid motion. The second method usually produces smoother quenelles than the first.

Gallery

• 
  Quenelles in sauce
• 
  Meat shaped into quenelles
• 
  Plated dish, topped with a quenelle
• 
  Tartlets topped with quenelles of cream
• 
  Quenelle of ice cream

External links

• https://guide.michelin.com/en/article/dining-in/kitchen-language-what-is-quenelle
• https://www.greatbritishchefs.com/how-to-cook/how-to-quenelle
• https://www.recipetips.com/glossary-term/t--33922/quenelle.asp