Quenelle – why the choice of spoon is crucial
When it comes to quenelle technique, the spoon is more than just a tool – it is an essential instrument. In this blog post, ice-cream maker Sisse shows why the shape, length and depth of the spoon matter so much for the result.
The right spoon: the key to a perfect quenelle
When it comes to making a beautiful quenelle, the choice of spoon should be anything but random. For professionals in the restaurant trade, the spoon is a tool on a par with the chef's knife – and the right spoon can be the difference between a smooth, elegant result and a quenelle that falls short of the visual standard your guests expect.
Video: Sisse shows her preferred spoon
In the video below, Sisse, ice-cream maker at Kastbergs Gourmet-Is, shares her experience of choosing a spoon. She explains that she always picks a spoon with three very specific qualities:
– Pointed tip: The spoon should be slightly pointed, so it can "cut" through the ice cream and give the quenelle a sharp, precise finish.
– Depth: A certain depth in the spoon makes it possible to shape the ice cream into a full, oval scoop – not flat, but with volume and character.
– Length: A relatively long spoon gives better control over the movement and makes it easier to create a uniform, flowing quenelle.
Sisse demonstrates how she dips the spoon in warm water before shaping the quenelle. With a single, calm movement, she draws the spoon across the surface of the ice cream and towards herself – and the result is a perfect, smooth, oval quenelle.
https://youtu.be/zKekPoxB6sU
Why does the shape of the spoon matter so much?
The shape and dimensions of the spoon have a direct influence on how easy it is to achieve the desired look. A spoon that is too wide or flat will typically produce a quenelle that lacks height and definition. A spoon that is too small makes it difficult to achieve the classic, elongated shape. The pointed tip helps to "close" the quenelle, giving it the professional, aesthetic finish you are usually after
In professional kitchens, many pastry chefs and ice-cream makers choose spoons with exactly these qualities, because they deliver the most uniform and elegant result – whether you are working with sorbet, parfait or classic cream ice cream.
Sisse's tip: find your own favourite
Although Sisse has her clear preferences, she encourages you to experiment with different spoons. Small variations in length, depth and tip can make a big difference, depending on both the type of ice cream and the desired size of the quenelle. The most important thing is that the spoon feels natural in your hand and gives you full control over the movement.