Add the gelatin mixture to the cream mixture and stir until smooth.

Pour gelatin mixture into 8-inch square glass dish or nonstick baking pan.

Or, the gelatin mixture can also be poured into 4 (4-ounce) glass dishes, if desired.

Whip cream until stiff and fold into gelatin mixture.

Remove from heat and stir in gelatin mixture.

Adjust salt to taste, add gelatin mixture, and pour into bowl of meat.

Set the gelatin mixture over simmering water, and add the tea mixture.

Stir the gelatin mixture into the remaining tomato water, cover and return to the refrigerator to set overnight.

Combine the gazpacho with the gelatin mixture and blend well.

Using a rubber spatula, stir the boiling cream into the gelatin mixture.