{"id":17066,"date":"2025-11-03T23:54:11","date_gmt":"2025-11-03T21:54:11","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&p=17066"},"modified":"2025-11-07T19:35:31","modified_gmt":"2025-11-07T17:35:31","slug":"sadan-laver-du-en-quenelle","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/da\/be-inspired\/how-to-make-a-quenelle\/","title":{"rendered":"S\u00e5dan laver du en quenelle"},"content":{"rendered":"

What is a Quenelle? Why is it so difficult to make? What is the difference between a rocher and a quenelle? and why are chefs obsess with this technique? Here is our step by step guide to make a perfect scoop of ice cream like the best 3 star michelin restaurants. See our video from Restaurant Jordn\u00e6r.<\/p>\n\n\n\n

Quenelle and How to Make It?<\/strong><\/h4>\n\n\n\n

Mastering the quenelle is a rite of passage for professional chefs \u2014 and a standout way to elevate desserts, purees, and presentations. At Nordic Chefs, we\u2019ve seen chefs around the world push this skill to the limit. In fact, our own Chef Mads may have set the record with a 7-quenelle tower that has reached over 10 million views online.<\/p>\n\n\n\n

\ud83c\udfa5 Se videoen HER:<\/a> Kokken Mads stabler 7 queneller i et utroligt t\u00e5rn.<\/p>\n\n\n\n

Hvad er en quenelle?<\/strong><\/h4>\n\n\n\n

En quenelle er en glat, oval \u00f8se, der laves med to skeer eller \u00e9n dygtigt buet ske. Den bruges ofte til at servere mousse, fl\u00f8de, is, kartoffelmos eller bl\u00f8dt fyld i fine restauranter.
Hvad er n\u00f8glen? Det er ikke bare et scoop - det er en teknik.<\/p>\n\n\n\n

Why Are Chefs so Obsessed Over the Quenelle?<\/strong><\/h4>\n\n\n\n
    \n
  1. Visual symmetry \u2013 no sharp edges, just a smooth glide<\/li>\n\n\n\n
  2. Control & portioning \u2013 repeatable size and volume<\/li>\n\n\n\n
  3. Textural showcase \u2013 it exposes texture beautifully<\/li>\n\n\n\n
  4. Plating flow \u2013 lets the eye travel across the dish<\/li>\n\n\n\n
  5. It\u2019s a minimalist move with maximum effect.<\/li>\n<\/ol>\n\n\n\n

    S\u00e5dan laver du en perfekt quenelle (trin for trin)<\/strong><\/h4>\n\n\n\n

    Choose the right spoon:
    We recommend our     Nordic Chefs Quenelle Spoon<\/a> \u2013 shaped and weighted for control.<\/p>\n\n\n\n

    Dip the spoon in warm water:
    This prevents sticking and gives a clean glide.<\/p>\n\n\n\n

    Scoop in one motion:
    Use the back of the spoon to shape and rotate the product into a smooth oval. In one confident motion, slide it off onto the plate.<\/p>\n\n\n\n

    Clean and repeat:
    Rinse the spoon between scoops for consistency.<\/p>\n\n\n\n

    Plate with tweezers or offset spoon:
    Fine-tune placement for that professional touch.<\/p>\n\n\n\n

    Verdensrekord i quenellet\u00e5rn med is, der blev viralt<\/strong><\/h4>\n\n\n\n

    Chef Mads from restaurant Jordn\u00e6r managed to stack 7 quenelles on top of each other \u2014 no tricks, no glue. Just precision, balance, and technique.<\/p>\n\n\n\n

    \u201cIt\u2019s all about temperature and staying calm,\u201d says Mads.
    Using the right quenelle spoon is the key, and it\u2019s different for every chef. Some like them smaller, or more pointy towards the ends \u2013 Which one are your favorite? See them HERE!<\/p>\n\n\n\n

    Rocher vs. Quenelle - hvad er forskellen?<\/strong><\/h4>\n\n\n\n

    Quenelle:<\/strong><\/p>\n\n\n\n