For mashed potatoes or other firm purées
- water (hot)
Heat two tablespoons in hot water. Take a portion of the purée with a tablespoon. Using a second spoon, pass the mixture repeatedly between the spoons and serve quenelles.
For chocolate mousse and other creamy desserts
- water (hot)
Heat a teaspoon in hot water. Scoop a quenelle out of the mousse. Enjoy!
More delicious ideas for you
0 min.
How to sterilize jars
135 min.
How to reverse sear a steak
30 min.
Chinese-style fried noodles
45 min.
Italian sausage and pepper stuffed zucchini
275 min.
Chicken curry with aromatic rice and saffron milk
50 min.
Chinese-style steamed eggplant
15 min.
3-ingredient roasted peaches with honey whipped cream
145 min.
Sourdough bread
in Berlin