Combine lemon juice and cider in pot and bring to boil, then cool.
Dissolve gelatin in water over very low heat. Add Cointreau and cider/lemon juices. Let cool.
Cut apples most of the way through from top to bottom into six even segments, keeping them intact at apple's base. The apple should open to resemble a flower. Place each apple in a small serving bowl, leaving 1/2-inch clearance at top. Pour cooled cider mixture over apples and place in refrigerator to set.
In a bowl, mash together cheese, eggs, brandy, sugar and orange rind. Whisk to get rid of lumps. Pour over set apple jelly and place back in refrigerator to set again. When firm, run heated knife around outer edge of jelly and invert bowl onto plate to serve.
Created by Graham Kerr for his son Andrew