Method:
1 Heat oil in a saucepan over a medium heat, add garlic, chilli, red onion, prawn heads, carrot, bay leaves and thyme, cook stirring for 1-2 minutes until aromatic, add the brandy cook for 1 minute then add the stock, bring to a simmer and cook for 8-10 minutes.
2 Add prawns and cook for 4-5 minutes or until cooked through, remove prawns and set aside, when cool enough to handle peel.
3 Strain the liquid through a fine sieve into a clean saucepan, discard solids, place liquid over medium heat and bring to a simmer. Stir in cream, simmer for 2-3 minutes, then season with salt and pepper.
4 For the mousseline, whisk cream to soft peaks, fold in the mayonnaise and chives.
5 Arrange the prawns in a serving bowl, ladle over the soup and top with a spoonful of mousseline to serve.