Difficulty: Intermediate
Drain the canned vegetables thoroughly.
To prepare the gazpacho, blend the garlic with the eggs in a food processor, gradually incorporating the olive oil to form a thick mayonnaise base. Separately, purée the peeled cucumber and tomatoes, then fold into the mayonnaise. Season with salt, pepper, and raspberry vinegar. Strain through a sieve and reserve.
Dissolve the gelatin sheets in a little warm water, then stir into the gazpacho mixture.
Set the bowl over ice and gently fold in the drained vegetables, prawns, and chopped chervil until it begins to set. Refrigerate.
Fill individual glass or stoneware molds with the mixture and chill until firm.
Roast the red pepper over a flame, peel under running water, and remove seeds. Peel and seed the tomato.
Blend the pepper and tomato together, season with salt and pepper, and stir in the cream to create a smooth coulis.
Unmold the bavarois in the center of each plate, surround with the pepper-tomato coulis, and sprinkle toasted slivered almonds around the edges.
