How to Make a Quenelle

Hi there, my name is Kristen Murray,

and I'm gonna share with you my quenelling technique.

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So, you want really hot water.

I like to use tea water,

or I boil a pot.

And spoons are really important.

They should have a nice tip,

and, I call it a bum,

but a nice round bum.

Not too wide, but a little longer.

And your ice creams or base

should be pretty nice and firm.

So I like to start with a nice clean flat surface.

And then I use the corner.

So you sort of go as if you're

doing backwards skiing,

and you go up instead of down.

And then you roll it.

Usually it's a two to three turn roll.

And then you use the edge

to help you clean it up.

And use your hand and the warmth to release it.

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And that's how you quenelle.

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