CHEF RECIPEnordic-chefs.com
Smooth quenelle shaped with a spoon for professional fine dining plating

How to Make a Perfect Quenelle (Step-by-Step Guide)

Learn how to make a smooth quenelle with professional spoon technique, ice cream consistency tips and the best quenelle spoons for restaurant plating.

Recipe by Thomas Axelsen

Ingredients

  • 500 ml whole milk
  • 150 ml cream
  • 100 g sugar
  • 2 tsp vanilla extract or 1 pod

Equipment

Quenelle spoon Kit – Curvey Handle, Jet Black, Professional Plating Tool Kit – Curved Handle Spoon, Nordic Chefs – Straight Chef’s Tweezers, Quenelle Spoon Curvey L – Jet Black

Method

  1. Heat milk and cream
  2. Whisk yolks and sugar until pale
  3. cook to 82°C, strain, chill and churn. Good luck practicing – we look forward to the day we see a video containing 8 quenelles on top!

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