Soak gelatine in cold water. Wash the parsley and chervil, dab dry and pluck the leaves from the stalks. Peel the garlic. Finely dice 1 clove. Peel the lime so that it completely removes white skin.
Cut out the flesh between the separating skins. Clean, wash and cut the chili into rings. Leek onion clean, wash and cut into rings. Squeeze gelatine, dissolve and mix with 200 ml water, lime juice, salt and sugar.
Rinse 4 small moulds or small cups (each with a capacity of approx. 60 ml) cold. Spread the herbs, spring onion, lime fillets, garlic and chilli in it and pour on the lime stock. Let the aspic set overnight, but at least 4-5 hours in the refrigerator.
For the aioli, finely dice 1 clove of garlic, mix with yoghurt and mayonnaise, season with salt and chilli flakes. Remove the intestines of the scampi. Wash the scampi and pat them dry. Put them on 4 skewers, season with salt and pepper.
Heat the oil in a frying pan, fry the scampi skewers in portions for approx. 5 minutes each while turning. Cut 2 cloves of garlic into slices and fry them with the baguette slices in the remaining fat until golden brown. Serve with aspic, aioli and bread.
Garnish with chervil, chilli pepper and roasted garlic slices.