Tomato Chaud-froid Sauce

Ingredients

• 1 litre tomato purée, very fine and already reduced
• 7–8 décilitres aspic (cooking jelly)

Instructions

1. Begin with 1 litre of very fine tomato purée that has already been reduced. Return it to the reduction on the heat, adding the aspic (cooking jelly) gradually, 7–8 décilitres in total. Continue the reduction until the entire mixture is reduced back down to 1 litre of sauce.
2. Pass the sauce through a fine sieve (mousseline), then whisk it continuously as it cools to the desired temperature for service.