Difficulty:[usr 2]
Open the cans of vegetables, drain carefully.
Prepare the gazpacho:to do this, put the garlic in the bowl of the mixer, add the eggs, mix and at the same time add the olive oil. On the other hand, blend the peeled cucumber and the tomato and add it to the mayonnaise tank formed. Salt, pepper, add the vinegar, sieve. Book.
Melt the gelatine sheets in a little bit of warm water and add them to the gazpacho.
Melt on a bed of ice while incorporating the vegetables, prawns and chopped chervil. Keep cold.
Fill small individual glass or stoneware moulds. Store cold.
Roast the red pepper over a flame, strip it of its skin under running water, peel and seed the tomato.
Put them both in the blender, salt, pepper, add the cream.
Arrange the bavarois in the center of the plate and garnish around the pepper/tomato coulis.
Sprinkle with toasted slivered almonds around.
