Although the presentation of food does not influence its flavor, it is true that food plated with taste is much more appetizing. When we serve ice cream, the easiest and quickest thing is to choose to scoop the ice cream with a spoon haphazardly and serve it in a container or cone. There is also the option of using a special spoon that shapes a ball of ice cream, popularly known as ‘sacabolas’ and also called ‘funderelele’.
Of course, if you want to serve the ice cream in an impeccable way, the most sophisticated thing is to resort to the quenelle or rocher technique, which results in an oval ball of ice cream with a creamy and very soft appearance. This technique can also be used to serve other foods such as a mousse or mashed potato, for example. And although it may seem difficult, in reality it is enough to master turning the spoon to make it perfect.
The quenelle and the rocher are two techniques for serving food in an oval ball format and making the dishes more aesthetic. When it comes to serving ice cream alone or a dessert topped with ice cream, it will elevate the result to a professional level.
The ice cream maker Vladimir Dubovik has shown on his profile on the social network Instagram (@dubovik.gelato, with 191 thousand followers) the step by step to make a good rocher. He begins by explaining the difference between the quenelle and the rocher, this being that the first is made with two spoons to slide and shape the food, while in the second only one spoon is used.
First of all, you will need a spoon that is quite deep, to achieve the oval shape we are looking for. Likewise, it is important that the spoon is dry. If the ice cream is well formulated, it is not necessary to heat the spoon, although you can do so if you consider necessary, so that the ice cream melts and slides better.
Regarding the technique itself, Vladimir explains that you should take the spoon and push the ice cream down approximately 45 degrees. Next, you turn the spoon and go up again to finally scoop out the scoop of ice cream, as seen in the video. If the ice cream doesn’t come off the spoon, warm the base with your hand. Don’t get frustrated if you don’t get it on the first try, because as the master ice cream maker emphasizes, practice is key to mastering this technique.
The ice cream served with the Rocher technique will be perfect for ice cream cups alone or accompanied by toppings, or for dishes such as banana split. Also to top other desserts and sweets such as pancakes, waffles or crepes, as well as brownies and cakes.
