Scampi and mango skewers

Ingredients for 4 servings:

• 16 scampi
• 1 mango(s)
• 3 tomatoes, fully ripe
• Salt
• 1 sheet of gelatin
• 16 small chervil leaves
• Sugar
• Cayenne pepper
• Water or fish stock

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

fine finger food – 16 pieces

For the tomato jelly, dice the tomatoes, season with salt, sugar, and cayenne pepper, and puree. Strain through a cheesecloth and season again to taste. Measure out 100 ml. Soften the gelatin, heat the tomato stock, and dissolve the gelatin in it. Chill until it begins to set. Pin the peeled scampi together in circles using a toothpick or skewer and cook in boiling salted water or a little fish stock (3-5 minutes, depending on the size). Remove the toothpicks. Use a potato peeler to peel long strips from a mango and cut them to the thickness of the scampi. Wrap them around the scampi and secure with a toothpick. Place a chervil leaf on each scampi and glaze with the tomato stock. Tip: The tomato jelly can also be prepared the day before. Gently warm it for glazing, then chill it briefly until it begins to set again. Alternatively, you can use a crustacean stock or a clear tomato consommé for glazing.