Cathedral window is a popular Filipino dessert often served during the holidays. It consists of colored and flavored gelatin cubes in a milky jelly exterior.
Keyword gelatin, jelly, sweets
Prep Time 6hours25minutes
Total Time 6hours25minutes
Author Liza Agbanlog
1boxstrawberry jelly powder(3oz/85g)
1boxlime jelly powder(3oz/85g)
1boxlemon or mango jelly powder(3oz/85g)
1cupboiling water per 3 oz box
1/3cupcold water per 3 oz box
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.