Apple Goat Cheese

Flavor Tripping parties have been growing in popularity over the last several years and I finally got invited to one. The idea behind these parties is that one consumes Miracle Fruit, a berry that makes sour, spicy, and some savory foods taste sweet (for about an hour), and then sucks on lemons and pours tabasco sauce all over their tongue to experience the unfamiliar flavor sensations (and wakes up the next morning with chapped lips and a tummy ache). I wanted to make a jello for the occasion but didn’t want to go with the obvious choice and make a really sour lemon or lime jello that, with the miracle fruit, would just taste like, well, jello. So upon more research I decided upon sour apples and goat cheese.  I stewed tart granny smith apples in cinnamon with slightly sweetened plain gelatin for the top layer, and softened goat cheese mixed with a small amount of cinnamon and sugar on the bottom layer. On its own it was quite tasty, although a little more sweetness would have brought out the flavor. But with the miracle fruit the result was sweet, buttery, Apple Pie!

  • About 1 1/2 peeled and sliced granny smith apples
  • 2 teaspoon cinnamon
  • 3/4 cup cold water
  • 3 envelopes of unflavored gelatin
  • 4 cups boiling water
  • 1 ¼ cup sugar
  • 8oz  of soft goat cheese


To stew apples, place in a medium sauce pan with enough water to cover them and stir in 1 teaspoon on cinnamon. Simmer for about 15 minutes. Drain out water and allow apples to cool to room temperature or colder.

In a medium bowl, sprinkle 3 envelopes of unflavored gelatin evenly over 3/4 cup cold water and allow the gelatin to absorb the water for 2 minutes. Stir in boiling water until the gelatin is completely dissolved. Stir in the sugar. Refrigerate 2 cups of the sugar gelatin mixture until it thickens to the consistency of gel. Reserve the remaining 2 cups of gelatin at room temperature.

Meanwhile arrange sliced apples in an overlapping pattern or “braid” on the bottom of a 4 cup mold. Gently spoon the thickened gelatin over the apples in the bottom of the mold. Refrigerate mold until the gelatin begins to set but is not firm. When mold is tilted, the gelatin should not run but it should stick to your finger or the back of a spoon when touched. If the gelatin is not set enough when you add the next layer, the layers will run together. If it gets too firm, the layers will not adhere to each other and will slide apart when unmolded.

Meanwhile, in a medium bowl, beat soft goat cheese with remaining gelatin and 1 teasoon of cinnamon until smooth and creamy. Refrigerate cheese and gelatin mixture until it cools and begins to thicken. Gently spoon cheese mixture over the gelatin and apple layer in the mold. Refrigerate overnight to allow gelatin to set.


About Victoria Belanger

1 Response

  1. Wendy

    This is so wild. I just gotten into jello again this year and I had just bought a miracle fruit tree last weekend. This is perfect!

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