Recipe by Bill Bowick and David Bouffard of Sugar Bakeshop, Charleston, South Carolina
3 cups organic tomato juice, divided
1½ tablespoons clear gelatin
1½ teaspoons sugar
1 teaspoon sea salt
½ teaspoon celery seed
½ teaspoon hot sauce
½ teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon minced onion
½ teaspoon minced garlic
Garnish: Fresh cilantro
In a medium bowl, combine ½ cup tomato juice with gelatin. Mix thoroughly, then set aside for at least 5 minutes to allow to gel to set.
In a large saucepan over medium heat, combine all other ingredients except for garnish. Heat until just warmed, then remove from heat and stir in gelatin mixture.
Lightly spray gelatin molds (such as small glass canning jars) with nonstick spray. Shake out any excess spray that gathers at the bottom of the mold. Stir aspic mixture, then divide evenly among molds. Refrigerate until chilled and set, about 3 hours.
To unmold aspics, run molds under warm water or dip into a warm water bath. Invert onto plates or a platter and garnish with cilantro. Aspic can be made the day before and refrigerated overnight, then garnished just before serving.