Randy Mayor; Melanie J. Clarke
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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