How To Make A Quenelle

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 Jordnær.

Restaurant Jordnær

Quenelle and how to make it?

Mastering the quenelle is a rite of passage for professional chefs — and a standout way to elevate desserts, purees, and presentations. At Nordic Chefs, we’ve 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.

🎥 Watch the video HERE: Chef Mads stacks 7 quenelles in one incredible tower.

What Is a Quenelle?

A quenelle is a smooth, oval-shaped scoop made using two spoons or one expertly curved spoon. It’s commonly used to serve mousse, cream, ice cream, mashed potatoes, or soft fillings in fine dining settings.
The key? It’s not just a scoop — it’s a technique.

Why Are Chefs so Obsess Over the Quenelle?

1. Visual symmetry – no sharp edges, just a smooth glide
2. Control & portioning – repeatable size and volume
3. Textural showcase – it exposes texture beautifully
4. Plating flow – lets the eye travel across the dish
5. It’s a minimalist move with maximum effect.

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

Choose the right spoon: We recommend our Nordic Chefs Quenelle Spoon – shaped and weighted for control.
Dip the spoon in warm water: This prevents sticking and gives a clean glide.
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.
Clean and repeat: Rinse the spoon between scoops for consistency.
Plate with tweezers or offset spoon: Fine-tune placement for that professional touch.

World Record Ice Cream Quenelle Tower That Went Viral

Chef Mads from restaurant jordnær, managed to stack 7 quenelles on top of each other — no tricks, no glue. Just precision, balance, and technique.
“It’s all about temperature and staying calm,” says Mads. Using the right quenelle spoon is the key, and its different for every chefs. Some like them smaller, or more pointy towards the ends – Which one are your favorite? see them HERE!

Rocher vs. Quenelle – What’s the Difference?

These two techniques may look similar, but they serve different textures and intentions in plating:

Quenelle: Made with a single curved or two standard spoons Smooth, symmetrical, oval shape
Requires precision and control Ideal for mousses, creams, savory purées

Rocher: Made with a standard spoon scooping in one direction, Slightly rough, rustic edge Often used for ice creams or semifreddos Quicker and more casual presentation. Chefs often use rochers for bistro plating and quenelles for fine dining presentations.

Tools That Make It Possible

Nordic Chefs Quenelle Spoon – curved and balanced for consistent shaping
Plating Tweezers – for final adjustments without disturbing the shape
Silicone Molds – used in our Michelin-featured dessert

Check Out - Lobster Dessert Recipe by Chef Claus from Michelin Restaurant MOTA

Practicing Quenelles With Simple Ice Cream Recipe

Perfecting your quenelle technique? These three base ice creams give you great textures to work with:

Vanilla Bean Ice Cream
500 ml whole milk
150 ml cream
100 g sugar
2 tsp vanilla extract or 1 pod
Heat milk and cream. Whisk yolks and sugar until pale. Combine, 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!