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Making a one-handed ice cream quenelle
Find this Pin and more on Gelato by Per Eklund.
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A dairy-free pistachio that packs even more pistachio flavor by using pistachio oil in place of cream. It's the most flavorful pistachio gelato we've ever tried.

Best soft serve ever! Make this easy ice cream recipe without an ice cream maker. All you need is dry ice from the grocery store and a stand mixer.

Making a one-handed ice cream quenelle

Making a one-handed ice cream quenelle

Rocher

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Spumoni is a classic Italian dessert: an ice cream layered with whipped cream, usually flavored with chocolate, cherry, and pistachio. This recipe applies new techniques to each component and more than delivers on flavor.

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Rocher (perfect quenelle technique for chefs)
Find this Pin and more on food by Lucy Knight.
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Brian Douglas's Version Of Butter Rum Sherbet

I wanted to make a butter rum ice cream, but didn't have all of the specialty ingredients in the ChefSteps recipe on hand, so I created a hybrid of the ChefSteps butter rum and Jeni's Ice Creams base.

Rocher technique by ChefSteps

This vanilla ice cream recipe is the best and most foolproof one we know. We cook the custard sous vide and churn it with dry ice, so there’s no ice cream maker (or stress) required.

Rocher (perfect quenelle technique for chefs)

Rocher (perfect quenelle technique for chefs)
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A quenelle is an elegant way to serve ice cream, whipped cream, sorbet and more.  More refined than a simple “scoop,” the quenelle will add flair to your dessert, and forming one is less complicated than you think.  Learn how to shape a quenelle with Katia Delogu, pastry chef at Eataly.   Produced in collaboration with
Find this Pin and more on Brian's Food Board by Brian H.
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A quenelle is an elegant way to serve ice cream, whipped cream, sorbet and more.  More refined than a simple “scoop,” the quenelle will add flair to your dessert, and forming one is less complicated than you think.  Learn how to shape a quenelle with Katia Delogu, pastry chef at Eataly.   Produced in collaboration with

A quenelle is an elegant way to serve ice cream, whipped cream, sorbet and more.  More refined than a simple “scoop,” the quenelle will add flair to your dessert, and forming one is less complicated than you think.  Learn how to shape a quenelle with Katia Delogu, pastry chef at Eataly.   Produced in collaboration with
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A scientific method of cooking
Find this Pin and more on Sites to remember by Adam Wines.
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Explore the whys and hows of cooking techniques like sous vide, grilling, baking and more. Plus get Joule, the smallest, most powerful sous vide tool.

Recipes, Videos, And Tools For The Curious Home Cook

A scientific method of cooking

A scientific method of cooking
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Rocky Road Ice Cream
Find this Pin and more on Pastry by Caitlyn Jarvis.
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In search of inspiring dessert recipes? Look no further than our Rocky Road Ice Cream, a modern twist on an American classic.

Rocky Road Ice Cream

Rocky Road Ice Cream
Orange soufflé with chocolate sorbet
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Rocher or one-handed quenelle is ideal for giving a beautiful oval shape to any mass of food. Go beyond ice creams. Think beef tartare!
Find this Pin and more on food by Marcus Buick.
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Rocher or one-handed quenelle is ideal for giving a beautiful oval shape to any mass of food. Go beyond ice creams. Think beef tartare!

Rocher or one-handed quenelle is ideal for giving a beautiful oval shape to any mass of food. Go beyond ice creams. Think beef tartare!

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Caramelised White Chocolate Ice-Cream #sousvide #icecream #carmelized #whitechocolate #Eddieshepherd #polyscience

Caramelised White Chocolate Ice-Cream #sousvide #icecream #carmelized #whitechocolate #Eddieshepherd #polyscience

This recipe can be prepared in the 0.5 L iSi Gourmet Whip PLUS. 0.5 L pineapple juice (100% natural) 2 sheets of gelatin sugar to taste Preparation: Mix pineapple juice with sugar (to taste) and st…

Pineapple Espuma Recipe for Cream Whipper

This recipe can be prepared in the 0.5 L iSi Gourmet Whip PLUS. 0.5 L pineapple juice (100% natural) 2 sheets of gelatin sugar to taste Preparation: Mix pineapple juice with sugar (to taste) and st…

Peel pears. Cut pears in half and remove core with a melon baller.  Place in sous vide bag with a good tablespoon or two of good honey.  Serve with vanilla bean ice cream and drizzle c...

Cut pears in half and remove core with a melon baller. Place in sous vide bag with a good tablespoon or two of good honey. Serve with vanilla bean ice cream and drizzle c…

First you need a $400 Sous Vide cooker, then make this eggnog cheesecake. A fair transaction, I'd say...

Create individual cheesecakes in ramekins Serves 6 INGREDIENTS For the crust cup g) graham cracker crumbs cup finely chopped .

Easy, quick recipe for melon ice cream, no ice cream machine needed.  In no more than 15 minutes you can have a refreshing, flavorful and fruity ice cream.

Melon Ice Cream

Easy, quick recipe for melon ice cream, no ice cream machine needed. In no more than 15 minutes you can have a refreshing, flavorful and fruity ice cream.

PIERRE GAGNAIRE

The orange calisson - Trocadéro biscuit, Fresh raspberries, basil sorbet. Le Burgundy Hotel, Paris---I'm not keen on the plating but the flavor combo sounds delicious.

Macaron ice cream sandwiches at Artisan Gelato by #NormanLove! Try the Mint Chocolate Chip and Cherry Vanilla flavors featured here or choose your own gelato flavor!

Artisan Gelato announces new seasonal hours

Macaron ice cream sandwiches at Artisan Gelato by Try the Mint Chocolate Chip and Cherry Vanilla flavors featured here or choose your own gelato flavor!

From the Archives: Horchata-Flavored Ice Cream, Perfect for Grilling Season | Serious Eats

From the Archives: Horchata-Flavored Ice Cream, Perfect for Grilling Season

Makes about 1 quart Cook time: 1 Hour Sous Vide Ingredients: • 1 ½ Cups Whole Milk • ½ Cup Heavy Whipping Cream • ½ Cup Coffee - Room Temperature • 1 oz Irish Whiskey • 1 tsp Vanilla Extract • 4 Large...

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Makes about 1 quart Cook time: 1 Hour Sous Vide Ingredients:

Aerated Green Apple Sorbet - An aspirational recipe intended for laboratory style kitchens; this aerated sorbet has a very unique texture and bright acidic punch. Even If you don't have all the equipment, there are a few valuable techniques you can come away with from watching the video.

An aspirational recipe intended for laboratory style kitchens; this aerated sorbet has a very unique texture and bright acidic punch.

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