The Three-Spoon Quenelle
The rugby-ball flourish — mash, mousse, sorbet or purée, shaped like a pointed egg.
The quenelle is the plate's exclamation mark. Two warm spoons, one cold ingredient, three passes. Do it in front of an audience and you'll never wash up alone again.
Watch a demonstration
How to make a quenelle with 2 spoons
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How to do it
- 01
Warm both spoons
Dip both spoons in warm (not hot) water. Warm metal glides through cold stuff; cold metal drags it.
~1 min - 02
Scoop
Drag spoon #1 across the surface toward you — you want a firm curl, not a scoop. The mound sits in the bowl.
~1 min - 03
Turn
Slide spoon #2 under the mound, rolling top-to-bottom so it lands in the second spoon with a fresh smooth face. That's pass one.
~1 min - 04
Repeat twice more
Pass back to spoon #1, then again. Each pass tightens the shape. Aim for a pointed egg with three smooth facets.
~2 min - 05
Land it
Place a corner of the loaded spoon on the plate at your target spot. Roll the spoon away and lift — the quenelle stays behind, kissed onto the porcelain.
~1 min