Tomato Aspic

1. 1

   In a food processor or blender, puree the tomatoes and jalapeno until smooth.

2. 2

   Line a large bowl with a double layer of cheesecloth.

3. 3

   Transfer the puree to the prepared bowl.

4. 4

   With kitchen twine, tie the cheesecloth to enclose the tomato puree; tie the bundle to a large wooden spoon.

5. 5

   Rest the spoon across the top of a stockpot or deep jar, letting the juices drip into the pot for about 3 hours.

6. 6

   Pour the tomato water through a fine chinois or sieve into a bowl.

7. 7

   Add salt; stir to combine.

8. 8

   Place 1/2 cup cold water in a small heatproof bowl.

9. 9

   Sprinkle the gelatin evenly over the water; set aside 5 minutes to soften.

10. 10

    Bring a small saucepan of water to a simmer; place the bowl of gelatin over it.

11. 11

    Stir until the gelatin is dissolved; remove the bowl from heat.

12. 12

    Stir in some of the tomato water to reduce the temperature, then stir all of the gelatin mixture into the remaining tomato water.

* Per serving · 4 servings · Values may vary.