Ever since I first saw Heston Blumenthal's "The Big Fat Duck Cookbook", I have been unhealthily obsessing over one thing and one thing only: the standing quenelles. If you have not seen the book, then you have no idea what I am talking about so I will try to explain: when you spoon a quenelle onto a plate or a dessert component, whatever it may be, it lays flat or it is at a gentle incline, leaning on something to keep it in place. A standing quenelle, or upside-down quenelle, is quite a novel idea, at least to me. So, how the hell did they do it? I want to think that they didn't cheat and scoop the quenelle ahead of time, blast-froze it, then stood it on a plate. Maybe they did, and there's nothing wrong with that, after all, dealing with ice cream in photo shoots is a real pain that I know a thing or two about.
But what would you do if you had to spoon an upside-down quenelle during service? I looked at one of my treasured silver quenelle spoons and I found the answer: the spoon part would have to be upside down. I asked one of the maintenance guys on campus to cut the spoon off the handle, flip it around and weld it back onto the handle. They had it ready in less than an hour. I took it out for a test drive and it worked very well as you can see by the video above.