My sons couldn’t get enough of this cathedral window jelly dessert. I am not surprised because I feel the same way. This dessert which consists of cubed colored gelatin embedded in creamy mold is made popular by Goldilocks Bakeshop, a popular bakery in the Philippines. Filipinos often serve this dessert during this time of the year, hence the red, green and yellow gelatin. But it does not mean you can’t have it the rest of the year. You can even make it using your favorite gelatin flavor. I used a silicone Bundt pan but you may use any jelly mold you like.
What is Cathedral Window Jelly Dessert?
Cathedral window is a popular Filipino dessert often served during the holidays. The name comes from the fact that the colored jelly chunks resemble that of cathedral windows. Furthermore, the gelatin cubes are embedded in a delicious and creamy round mold. This whimsical colorful dessert is always a hit whenever I bring it to a holiday party.
Ingredients in Cathedral Window
The ingredients in this dessert can be broken down into two categories. The chunks of jelly are composed of three different flavor of gelatin powder.
- Strawberry Jelly Powder
- Lime Jelly Powder
- Lemon or Mango Jelly Powder
The creamy jelly that surrounds the colorful chunks is made of:
- Pineapple Juice
- Condensed Milk
- Heavy Cream
- Unflavored Gelatin
How to make Cathedral Window Gelatin Dessert
The first step to creating this colorful dessert is to prepare the flavored gelatin. This is done by dissolving each packet in separate bowls, adding boiling water and mixing it until dissolved. Then, cold water is added to the mixture and transferred to 3 separate square or rectangle containers. After that, the containers are refrigerated until completely set. Then, they are cut into small cubes and set aside.
To prepare the creamy surrounding, the pineapple juice, condensed milk, heavy cream, sugar and salt are combined and stirred with a whisk until incorporated. Then, in another bowl the unflavored gelatin powder and water is combined and mixed until the powder is dissolved. After letting the mixture rest for 10 minutes, 1 cup of boiling water is added and it is stirred again. Finally, the gelatin mixture is poured into the milk mixture and whisked until incorporated.
The final step is to combine everything in a bundt mold. The jelly cubes are placed first in the mold, followed by the gelatin-milk mixture. The mold is then placed in the fridge for at least 4 hours or overnight until it is fully set.
Cathedral Window Jelly Dessert
- 1 box strawberry jelly powder (3oz/85g)
- 1 box lime jelly powder (3oz/85g)
- 1 box lemon or mango jelly powder (3oz/85g)
- 1 cup boiling water per 3 oz box
- 1/3 cup cold water per 3 oz box
- ½ cup pineapple juice
- ½ cup condensed milk
- ½ cup heavy cream
- 4 tbsp sugar
- ¼ tsp salt
- 1 ½ cups water
- 3 tbsp unflavoured gelatin
- 1 cup boiling water
- In three separate mixing bowls, completely dissolve the contents of each envelope of flavored jelly powder in 1 cup boiling water. Stir in 1/3 cup cold water to each. Transfer each gelatin flavor in square or rectangular containers and refrigerate until they set. Cut the flavored gelatin into cubes and arrange in your preferred jelly molds (I used a silicone bundt pan).
- In a medium bowl, combine pineapple juice, condensed milk, heavy cream, sugar and salt. Stir with wire whisk until incorporated. Set aside.
- In another mixing bowl, combine 1 1/2 cup water and 3 tbsp unflavored gelatin powder. Stir until the powder completely dissolves. Allow the mixture to rest for 10 minutes.Gently add 1 cup boiling water to the gelatin mixture then continue stirring until the mixture is clear.
- Pour the gelatin mixture into the milk mixture, whisking until well incorporated. Pour this gelatin-milk mixture evenly over the jelly cubes in the mold. Allow to set in the fridge for at least 4 hours or overnight.
- To serve, turn the jelly dessert out onto a serving plate.