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Apple Dome with Bravo Farm Special Reserve Cheddar

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 apple dome, 3/4 ounce cheese, and 4 apple slices)
Let the champagne stand 5 minutes after opening the bottle.


  • 1/2 cup cold water
  • 2 tablespoons sugar
  • 2 (1/4-ounce) envelopes unflavored gelatin
  • 1 1/3 cups Champagne or sparkling wine
  • 3/4 cup diced peeled Granny Smith apple
  • Cooking spray
  • 3 ounces Bravo Farm Special Reserve cheddar cheese or other aged cheddar cheese, sliced
  • 1 Granny Smith apple, cored and cut into 16 slices

Nutrition Information

  • calories 206
  • caloriesfromfat 31 %
  • fat 7.2 g
  • satfat 4.5 g
  • monofat 2 g
  • polyfat 0.3 g
  • protein 8.5 g
  • carbohydrate 15.5 g
  • fiber 1.3 g
  • cholesterol 22 mg
  • iron 0.5 mg
  • sodium 55 mg
  • calcium 166 mg

How to Make It

  1. Combine cold water and sugar in a small saucepan. Sprinkle gelatin over sugar mixture; let stand 1 minute. Place pan over medium-low heat; cook until sugar and gelatin dissolve, stirring constantly. Remove mixture from heat; cool slightly. Stir in Champagne.

  2. Spoon 3 tablespoons diced apple into each of 4 (4-ounce) ramekins or custard cups coated with cooking spray. Pour wine mixture evenly over diced apple. Chill 2 hours or until set.

  3. Loosen edges of domes with a knife or rubber spatula. Place a dessert plate, upside down, on top of each ramekin; invert onto plates. Serve with cheddar cheese and apple slices.

  4. Note: You can also remove the domes from the ramekins by quickly dipping the cups in hot water and then running a knife around the edges.