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
3 ounces Bravo Farm Special Reserve cheddar cheese or other aged cheddar cheese, sliced
1 Granny Smith apple, cored and cut into 16 slices
How to Make It
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.
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.
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.
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.