How to Form an Ice Cream Quenelle

http://www.shesimmers.com/2009/10/in-... Pastry Chef Patrick Fahy of Blackbird, Chicago, shows you how to form an ice cream quenelle.

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  Howto & Style

[malayrojak]

Where is the "how" in this other than the technique? My guesswork is that the ice-cream must be at a certain temperature (probably "warmed" in the fridge for a while and not frozen straight from the freezer), and he warms his spoon in a tub of luke warm to hot water (as you can still see the dissolved oxygen bubbles in it).

Yes/no?

[SheSimmers]

I mentioned in the post (see the link in the information section) that the ice cream needs to be left out of the freezer to soften just a bit so its texture can be, as Chef Fahy puts it, "scoopy." His ice cream contains a fair amount of milk solids and some emulsifier, and is very smooth. So that makes it even easier to achieve a good-looking quenelle than if you were to work with store-bought or homemade ice creams. As for the water, from what I remember, it's room temperature.

[unclvinny]

He makes it look easy! (Terrific music choice, by the way... who's the composer?)

[SheSimmers]

It's Après un Rêve by G. Fauré (18451924). Beautiful, isn't it?

[joey19931226]

sexiest quenelle ever

[TheDominocut]

that was so romantic...

[crojonphoenix]

hehe,the music :)

I sit aside the window, gazing out as the rain weeps. My cigarette lays alone in the ashtray,softly billowing. :P

[LetOff12345]

Put it in a pacojet and quenelle away!

[Spencer Arthur]

Nice music. I've never been so melancholy while looking at ice cream.

[TheEviIOyo]

where is the version u downloaded, the others are so fast and out of key.

[carol tollas]

So lucky I know you! Now I want grab the sherbert out of the freezer and try this technique!

[naughteedesign]

fabulous!

[PepsiRawks]

No. It's hot water. 

[paris1961425]

tres bien!