Caramel Layer
1 PKG Knox
9 OZ cream (bloom in 4 OZ)
6 OZ sugar

Apple Layer
1½ C apple juice
2 PKG Knox gelatin

1 PT heavy cream
½ C unsalted butter, softened
1 C freshly grated Parmigiano-Reggiano cheese
Freshly cracked black pepper

Heat heavy cream over low-medium heat in a deep sauté pan.  Add butter and whisk gently to melt.  Sprinkle in cheese and stir to incorporate.  Season with freshly cracked black pepper.