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1
Bring cream cheese to room temperature.
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2
Combine the tomato juice, lemon slices, onion slices, bay leaves, celery leaves, and cloves in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes.
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3
While the tomato juice mixture is simmering, mix together the gelatin and the apple cider vinegar.
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4
Strain the tomato juice mixture into a large bowl. Add the apple cider vinegar/gelatin mixture and stir well to dissolve the gelatin.
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5
In a small bowl, combine the room temperature cream cheese with 1 cup of the tomato juice mixture, whisking well to combine. Continue whisking until there are no more lumps of cream cheese and the mixture is smooth.
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6
Oil a 6 cup mold with the tablespoon of olive oil.
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7
Pour the cream cheese mixture into the mold. Cover and refrigerate until the cream cheese layer is set.
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8
Meanwhile, add the horseradish, salt, pepper, lemon juice and Worcestershire sauce to the remaining tomato juice mixture, stirring well to combine.
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9
Once the cream cheese layer has set, pour the remaining tomato juice mixture into the mold, cover, and refrigerate overnight.
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10
When ready to serve, unmold the aspic onto a serving platter and sprinkle with the parsley. If you have a difficult time getting the aspic to come out of the mold, dip the bottom of the mold into hot water for a couple seconds.
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11
Serve with home made mayonnaise on the side.
