{"id":4667,"date":"2020-10-24T00:20:14","date_gmt":"2020-10-24T00:20:14","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2020\/10\/24\/quenelles\/"},"modified":"2020-10-24T00:20:14","modified_gmt":"2020-10-24T00:20:14","slug":"quenelles","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2020\/10\/24\/quenelles\/","title":{"rendered":"Quenelles…"},"content":{"rendered":"\n

That\u2019s something I haven\u2019t cooked for 4 years!!! Can you believe that??? The last time I made some was for that post back in 2016<\/a>!!! And then… nothing… strange enough because (1) I like quenelle very much, (2) it\u2019s not difficult to make, (3) it requires only simple ingredients I always have in the pantry… So with the weather getting chillier it was a good time for turning the oven on more than usual.<\/p>\n\n\n\n

I used the recipe from my previous post and slightly adjusted it, it is for regular quenelles, they don\u2019t become very fluffy… I still don\u2019t know how to make them fluffier, I need to work on it. But even not fluffy it tastes great. This time also I used fresh cream, but I realized once again (I rarely use cream so I have a tendency to forget) that Japanese fresh cream sold in supermarkets is not very good for oven cooking, it dries out and only the fat remains, which looks buttery and not creamy anymore… Milk to cook the quenelles first and adding the cream later is probably a better solution… <\/p>\n\n\n\n

Still here is the recipe adjusted.<\/p>\n\n\n\n

Quenelles<\/strong> (2-3 servings)<\/p>\n\n\n\n

For the quenelles<\/p>\n\n\n\n