This is a Filipino dessert often served during special occasions. The creamy, semisweet gelatine mixture and the light, fruity, and slightly tart jelly cubes taste so good together. There’s no doubt we love it!
Immediately you will be drawn to the bright multicoloured jelly cubes in random pattern held beautifully in something akin to mosaic art. And that obviously explains why it is named Cathedral Window. Others call it Stained Glass.
Ideally, a gelatine mould or a bundt pan is used for this. The mould will definitely make it look prettier. But, if you don’t have a gelatine mould, a large glass dish will work, too. It will taste as delightful!
How To Make It – At A Glance
Cathedral Window Gelatine
- 5 packets (85 g / 3 oz each) of Jelly powder or crystals, assorted flavours
- 5 cups boiling water
- 2 packets (12 g each) Queen unflavoured gelatine powder or 28 g / 1 oz powder, if you want the gelatine mixture to be firmer *Note 1
- 2 cups boiling water
- 1 can (395 g) condensed milk
- 1 1/2 cups heavy cream
- 3 tbsp white granulated sugar, if you prefer it sweeter
- In a shallow container, dissolve each packet of jelly powder in one cup of boiling water. Alternately, dissolve each packet of flavoured jelly powder in a measuring cup or small bowl with one cup of boiling water and pour it into a container.
- Cover the jelly containers and leave them in the refrigerator to set, 2 hours or more.
- In a large bowl, add the unflavoured gelatine powder and use a whisk to stir while pouring 2 cups of boiling water. Stir until the powder gets dissolved. *Note 2
- Stir in the condensed milk and heavy cream and whisk until well-blended. Taste the mixture and add sugar if you prefer it sweeter. Set aside to cool off a bit.
- Meanwhile, cut the firm assorted jelly into small cubes and place them in a 9x13-inch glass dish or in a bundt pan with a 12-cup capacity.
- Pour the sweet gelatine mixture over the jelly cubes. Use a spoon or a rubber spatula to gently move and re-distribute the jelly cubes in the dish. Cover it and refrigerate until set. Enjoy!