Tomato Aspic

Directions

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.