Ingredients for 2-3 servings
1 litre milk
Juice of 1 lemon
2 tbsp cream
½ tsp salt
100 gms spinach, chopped and blanched
1 tbsp butter
2 garlic cloves, finely chopped
1 tsp salt
½ tsp freshly ground black pepper
To prepare Quenelles:
Bring the milk to a boil in a pan on high heat. When it boils squeeze in the lemon juice and keep stirring, till the milk splits completely.
Drain through a strainer lined with muslin cloth. Set aside for 15 minutes for the cheese to be well drained.
Blend the cheese till it is smooth.
Add the egg and cream and blend again, till smooth.
Mix in the salt and shape into quenelles (see Tips).
Steam the quenelles for 4-5 minutes.
Drain and keep warm.
To prepare gravy:
Blanch the spinach in plenty of boiling salted water for 30 seconds. Drain and refresh in cold water. Drain again and set aside.
Melt the butter in a pan on moderate heat. Sauté the garlic, till fragrant.
Add the spinach to the pan and cook for 2 minutes.
Remove and purée to a smooth paste in a blender. The purée should have the consistency of a semi-thick sauce.
Tips on how to shape the perfect Quenelle:
Ø Use two spoons of the same size. With a spoon in each hand, scoop a generous amount of the paneer. Gently press the curve of the second spoon against the first, scooping the contents from it into the second spoon.
Ø Transfer the quenelle back to the first spoon in the same manner. This creates a smooth, rounded surface. Keep scooping back and forth till you have a smooth oval shape.
Ø You’ll need to work fast as the heat in your kitchen will affect the shape of the quenelle.
Ø Depending on what you’re shaping, it may help to dip the spoons in warm water between each scoop.
Ø Quenelles should ideally be made immediately before serving, but if you’re careful they may hold their shape for a short while either in the refrigerator or the freezer (depending on the ingredient).