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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[edit | edit source]

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[edit | edit source]

External links[edit | edit source]