Summer series: family recipes (2/6)
The perfect Gaspacho of Marina Forney
The culinary photographer gives us her secret to easily enhance the famous cold soup. Ideal by a hot summer!
Marina Forney, culinary photographer, tastes a green Gaspacho with vegetables from the garden she has just prepared.
CHANTAL DERVEY
- Culinary photographer Marina Forney shares her Gaspacho recipe revisited in Vevey.
- She formed for seven years with Chef Mathieu Bruno.
- Its iced cappuccino combines mozzarella foam and cold soup with tomatoes.
- The recipe echoes a dish served during its wedding in 2013.
In the family garden of Marina Forneytomatoes have not yet reached their full maturity. Too bad: they would have been ideal for its recipe. The Veveysanne went to buy a bunch of organic tomatoes to prepare its “iced cappuccino tomato-mozza”.
His apartment welcomes us gently: a ground floor of the 1930s, transmitted by his family. There already lived his grandfather, Claude-Henry Forney, founder of the Swiss Museum of the camera. Marina, she first took care of others. Then, in 2012, she let herself be guided by the light. For ten years, the culinary photography has become his art and “his voice”.
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From its terrace, we hear the seagulls flying over the lake, which is a stone’s throw away, and the lovebirds agit in the branches of the linden. A scooter is placed against the faded pink wall. In early July, freshness is in order. But whatever the weather, Marina plans to make us taste her Gaspacho. Would she have hidden Spanish origins? No way! “I discovered the recipe from Mathieu Bruno. It was he who transmitted to me the love of gastronomy. ” The chef of the restaurant there, in Chardonnewho has closed since, made Marina Forney work for seven years. It was first with him that she learned of her job, developed this patience necessary for the development of a perfect image. And discovered high gastronomy, since it was not used to star tables.
Bonne-Maman cuisine
However, at home, the meals she prepares have nothing to do with the technical dishes that she freezes on icy paper. “I cook good-maman,” she laughs. But I still like that it is aesthetic. ” In a large white drawer, it is full of accessories to cut, grate, file, press … with a small stool in height, so that her son can help him.
So, this Gaspacho? She first prepares mozzarella mousse, and tells us. “When I got married in July 2013, there was a Gaspacho as a starter. My grandpa said to me: But what is it? He had never tasted this and found the concept of a cold soup very weird. ” She loves the idea of a cappuccino, she who does not drink coffee.
Once put the siphon in the fridge, it mixes tomatoes, onions and press the lime, which enhances the mixture in a very original way. The whipped cream of Buffala on the top, a few edible flowers placed in the pliers, and you can taste it all with a spoon, closing your eyes. The perfectionist in her also knows how to savor her dish. To associate, why not, with her “reflections” cuvée, from the cellar of the tunnel, whose photo she made on the label.
The recipe for “iced-moist-mozza iced cappuccino”
The Gaspacho Cappuccino Glacé Tomattes-Mozza de Marina Forney.
CHANTAL DERVEY
Preparation: 20 minutes
Ingredients for 4 portions: 1 ball of buffalo mozzarella, 20 cl of whole liquid cream, 1 kg of bunch tomatoes, 1 new onion (with tops), ½ lime ½ juice, 2 tbsp olive oil, salt, pepper, 1 Espelette pepper tip, 6 fresh basil leaves.
Follow -up: Cut half the mozzarella ball in cubes (keep the other half in the cool in your whey). Finely mix it with the cream (in a blender or in the blender plunging into a large metering glass). Pour into a Chantilly siphon. Strike 1 cartridge and place in the fridge. Wash then cut the tomatoes in large district. Mix them in the blender with the new onion (cut into quarters), lemon juice and olive oil. Salt, pepper. Grow of a hint of Espelette pepper. Reserve in the fridge in a bowl about 1 hour. Chop the basil and mix it with tomato soup (keep some filaments for decoration). Place the cappuccinos in transparent cups, the soup first, then a whipped cream with mozzarella. Decorate with a little chopped basil.
Alternative au siphon: Mount the mixture of burrata and cream as if to make a whipped cream. Then pour it like a whipped cream on the gazpacho using a pastry bag or a freezing bag, one of the corners of which will have been cut.
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