Lemon Quark Quenelles

Only grate the yellow zest; the white pith underneath tastes bitter.

For an extra-smooth cream, sift the powdered sugar beforehand.

Well-chilled cream whips faster and holds its shape better.

Don't stir—fold—to keep the cream light and airy.

Chilling firms up the cream, making it easier to shape the quenelles later.

Dip the spoons briefly in hot water and let them drain—this helps the quenelles turn out especially smooth.

Berries, peaches or apricots pair especially well with the fresh lemon flavour.