A very interesting dish, and delicious but quite labor- intensive. The aspic is lovely and since I used shank bones, I didn't even need to use the gelatin. It was a very firm aspic without it. I did use wine rather than cherries or cherry juice in the stock, and a wonderful stock it is. I am pleased I tried it. The combination of flavors is exquisite!
I did not try this recipe, but did want to leave a comment. I thought this recipe was a creative & original use of the challenging ingredients of RSC #12. Great thinking chef! =)