Looking for a spectacular holiday centerpiece that’s both pretty and delicious? This cathedral window gelatin’s festive colors definitely fit the mood of the season and its creamy. melt-in-your mouth texture is sure to please everyone in the party.
A truly impressive dessert but without the fuss, this can be a fun kitchen project to make with the whole family. Here are a few tips to make Cathedral window gelatin with ease.
- I used Pamana brand gelatin and each 3.1 ounce-package called for 410 ml of water (14 ounces) but I decreased the water to 1-1/2 cups for the colored gelatin to yield firmer cubes. You can use coconut or fruit juices in place of water to amp up flavors but I won’t recommend adding food coloring as the gelatin cubes might bleed into the cream gelatin base.
- For even distribution of the colored cubes, the cream gelatin should be slightly thickened before adding colored gelatin cubes. Please note that when table cream and condensed milk are added, the temperature of the cream gelatin base will drop and gelatin will thicken fast. Work quickly when “dropping” the colored cubes into the cream mixture.
- To unmold, run the tip of a pointed knife around the edge of the mold to loosen gelatin. You can also apply a hot, moist towel for about 1 minute to outside of mold to loosen gelatin and then gently shake mold to release the gelatin.
Cathedral Window Gelatin
Prep time
Cook time
Total time
Yield: 6 to 8 Servings
Ingredients
- 1 (3.1 ounces) package unflavored red color gelatin
- 1 (3.1 ounces) package unflavored green color gelatin
- 1 (3.1 ounces) package unflavored yellow color gelatin
- 6-1/4 cups water
- 2 (3.1 ounces each) package unflavored clear gelatin
- 1 (12.8 ounces) can table cream
- ½ cup condensed milk
Instructions
- In a pot, combine package of red gelatin and 1-1/2 cups water. Whisk together until gelatin is dissolved. Over medium heat, bring to a boil for about 2 to 3 minutes or mixture begins to bubble. Remove from heat and pour into a baking dish. Refrigerate to cool and set.
- In a pot, combine package of green gelatin and 1-1/2 cups water. Whisk together until gelatin is dissolved. Over medium heat, bring to a boil for about 2 to 3 minutes or mixture begins to bubble. Remove from heat and pour into a baking dish. Refrigerate to cool and set.
- In a pot, combine package of yellow gelatin and 1-1/2 cups water. Whisk together until gelatin is dissolved. Over medium heat, bring to a boil for about 2 to 3 minutes or mixture begins to bubble. Remove from heat and pour into a baking dish. Refrigerate to cool and set.
- When gelatin are set and firm, cut into 1-inch cubes.
- In a pot, combine 2 packages of clear gelatin and 1-3/4 cups water. Whisk together until gelatin is dissolved. Over medium heat, bring to a boil for about 2 to 3 minutes or until mixture begins to bubble. Remove from heat and add cream and condensed milk. Stir well and pour into a lightly greased mold. Randomly drop cubed gelatin into the cream-flavored gelatin. Refrigerate to cool and set. When completely firm, invert onto a plate to serve.
Making this right now! Looks yummy, thanks for your guide!
You’re welcome. Enjoy!
how come the colored gelatin floated when i did this? the base where all plain white when it thickend after 3hrs.
Hello Samantha,
I included a few tips on the post itself to make this gelatin dessert successfully. For the colored gelatin to distribute evenly, the white base should be slightly thickened.
Hello Lalaine!
Can I use flavored gelatin instead when making the Cathedral window Gelatin?
Thanks!
Beth
Hello Beth
Yes, you can use flavored gelatin for the colored part of the gelatin, if you want. I like, though, to use unflavored for the “base” as I add milk to it.
Do you add sugar to the gelatin mix? The whole thing came out flavorless, unless I missed the part where you’re supposed to sweeten the unflavored gelatin.
i try to cook this dessert… i think it is good for new year
I hope you enjoyed it 🙂
Hi! Is there a substitute for table cream? I’m not familiar with it. I want to try this dessert for my lola’s upcoming birthday 🙂
Hello Abby
Table cream is Nestle’s cream, the one we use for fruit salad 🙂
Oh thanks! 🙂
You’re welcome 🙂
Love to make dessert and i like very much to follow the recipe of kawaling pinoy
Thanks, Edna. Please give this a try. It’s as much fun to make as it is to eat 🙂
I heard about this dessert when I was in high school but never really seen or tried it, so this Christmas I am going to make this just because it’s something new I want to try during Noche Buena. Sure looks colorful and inviting! By the way, I’m just curious how it got its name. Do you have any idea?
Hi Mia
From what I read online, I think it’s got its name from its similarity in appearance to cathedrals’ glass windows. Give it a try, very easy to make and your kids will surely love it 🙂