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Cathedral Window Gelatine

Colourful, fruity, and slightly tart jelly cubes held beautifully in a creamy, semisweet, and smooth gelatine mixture.
Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Servings: 16 servings

Ingredients

  • 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

Instructions

  • 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!

Notes

Note 1 I use two different brands of unflavoured gelatine powder, one is Queen Gelatine Powder in packets, and the other is McKenzie's Gelatine Powder. They are both great.
If you prefer a softer gelatine, then use 2 packets (24 grams in total) of Queen unflavoured gelatine powder.  But if you like it firmer, then use 28 grams/1 ounce of unflavoured gelatine powder. 
Note 2 Whisking the gelatine powder while pouring boiling water gets rid of the need to bloom the gelatine.