First of all, I want to credit the photographer of the dessert pictured to the left. It's a quenelle of Arroz Con Leche ice cream (rice pudding ice cream). It came from a nice blog that I've added to my favorite links section.There are 2 things that I cannot seem to get a handle on in the kitchen - one is writing on a cake and the other is spooning out quenelles. It's a very special scooping method that is typically used for serving frozen desserts. There is no such thing as close enough when it comes to serving a quenelle.
I was helping out yesterday with the set up of a wedding party banquet. It required a whipped cream quenelle on every plate and it was a disaster. I had an anxiety attack last night over my inability to do this. I'll never get a job if I can't do this, etc, etc. It's not an issue in a bakery but any sort of fine dining requires it. I think I'll be buying a couple of quarts of heavy cream, whipping it and practicing this weekend. Then I'm going to make some Arroz Con Leche ice cream. It sounds great.
