Quenelle versus rocher: what's the difference?
Adding a sophisticated touch to a dish, it's easy to see why chefs turn to quenelles and rochers when plating. But do you know the difference? Or the secret to the perfect roll? Our speedy guide has all the answers.
Quenelle versus rocher: what's the difference?
Adding a sophisticated touch to a dish, it's easy to see why chefs turn to quenelles and rochers when plating. But do you know the difference? Or the secret to the perfect roll? Our speedy guide has all the answers.
There are certain cooking terms that we tend to spot on restaurant menus or hear on TV cooking shows, but use much less often in our own kitchens. Quenelle and rocher no doubt fall into that category – though we've seen and eaten countless plates of beautiful food finished by a perfect rugby ball of ice cream or butter, at home we're often content to settle for a more rustic dollop.
Quenelles and rochers bring a touch of elegance to your plating and refine your presentation – they're perfect if you're looking to impress at a dinner party, or simply challenge yourself with a new technique. But there are some basics to master, particularly when it comes to actually differentiating between the two. Here, we've looked at what exactly they are, what sets them apart and how to make them at home.
What is a quenelle?
A quenelle is a smooth, rugby-ball-shaped scoop of soft food. The name is taken from a French dish, quenelles de brochet, a mixture of creamed fish, breadcrumbs and egg, which is formed into an egg-like shape and poached. Though they are probably most commonly associated with ice cream, quenelles can be made out of anything which has a suitably mouldable texture – you might find one of pâté, caviar, tartare, whipped cream, crème fraîche (like Tom Aikens makes here for his raspberry summer puddings), or butter; Florence Mae Maglanoc finishes her pandesal with a herb butter quenelle.
How do I make a quenelle?
Quenelles might look simple, but they take some practice. They are made by using two spoons to shape an ingredient into an oval form, scooping the food with one and using the second to mould and smooth its edges. The mixture is transferred back and forth until the smooth, three-sided shape is spot on.
What is a rocher – and how is it different to a quenelle?
A rocher is essentially a one-handed quenelle, using only one spoon in a single, scooping method. Though it can be trickier to get right, for softer foods like butter or ice cream a rocher can be faster and, when done correctly, creates a completely rounded shape that is even more refined than a quenelle – although it can take a trained eye to spot the difference! In his gingerbread tiramisu, Jozef Rogulski finishes the plate with a rocher of mascarpone ice cream, while Lorna McNee uses a rocher of piña colada sorbet as the final touch for her refined take on a piña colada dessert.
How do I make a rocher?
It's all about getting the scooping motion nailed down. The texture of your ingredient also needs to be right - firm enough to hold its shape, but soft enough that a spoon can glide through it easily (room temperature butter, for example). When it comes to the scoop itself – push the spoon through the butter or ice cream away from you, turn the spoon 180 degrees towards you and pull it back through and up out of the bowl or container.
What are some tips for getting it right?
Though it does depend slightly on the ingredient you're using, a good tip is to dip your spoons or spoon into a container of warm water (not hot, to avoid anything melting) – this helps to release the quenelle or rocher. The choice of spoon is also important – chefs generally opt for a more rounded one to give the finished quenelle more depth.
In the mood for another challenge? Why not take on one of our particularly pretty pâtisserie recipes?
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