How to Make Almond-Shaped Quenelles

Those beautiful almond shaped morsels of ice cream, mash potato, mousse, poached minced meats and purees you find so elegantly adorning your plate in that 5 star restaurant are called quenelles. Here’s how to make them at home.

Method:

1. Scoop as much of the desired food into one spoon as you can.
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2. Holding that spoon still, scrape the food off with the other spoon.
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3. Now holding that spoon still scrape the food off with the other spoon.
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4. Continue this process until you have a nice 3 sided quenelle.
5. Gently slide the quenelle off one spoon with the other spoon or simply allow the quenelle to fall off the spoon and onto the plate or into the poaching liquid.
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The end result are some beautifully looking quenelles.

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Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.