For the tomato jelly, dice the tomatoes, season with salt, sugar and cayenne pepper and puree. Pass through a cloth and season again vigorously. Measure out 100 ml. Soak the gelatine, warm the tomato stock and dissolve the gelatine in it. Chill until it starts to gel.
Put the peeled scampi together with a toothpick or a roulade needle and let it steep in boiling salted water or some fish stock (3-5 minutes depending on size). Remove the toothpicks again.
Peel long strips from a mango with a potato peeler and cut to the thickness of scampi. Wrap around the scampi and secure with a toothpick. Place a chervil leaf on each of the scampi and glaze with the tomato stock.
Tip: The tomato jelly can also be prepared the day before, is carefully warmed up for glazing and then briefly refrigerated until it starts to gel again. Alternatively, you can use a crustacean stock or a clear tomato consommé for glazing.
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