Rocher/Quenelles

[Anonymous Modernist 9078]

Hello foodies,

Going back to basics now; It would be really great if someone could do a post on how to single spoon rocher (or quenelle, whatever you choose to call it). I have seen many techniques to achieve a similar result, and I would like to open a conversation with all elements of this technique; be it type of spoon, temperature of water used to heat spoon, temperature that other chefs store their ice creams and sorbets (-10ºC; higher or lower?).

This is a technique that I know comes with practice but I'd be interested to see everyones tips for rochers.

Cheers

[Judy Wilson]

Sam Fahey-Burke, one of our research chefs, is a master queneller. There are some tips and a video of his one-handed technique here: http://modernistcuisine.com/recipes/pistachio-gelato/.