Cathedral Window Gelatin is a show-stopping dessert masterpiece perfect for the holidays. Soft, creamy, and silky with colorful gelatin, it tastes amazing as it looks!
Looking for an impressive 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 at the party. Your guests will be lining up for slice after slice!
But although it’s most popular during the holiday season, there’s no reason why we should limit it for Christmastime. We all need something colorful and cheery year-round, right?
And not only is the broken glass jello delicious, but it’s also fun to make as it is to eat! Make it a memorable cooking project with the whole family!
Easy steps
The recipe has two parts; the colored gelatin cubes and the cream gelatin base.
- The brand of gelatin (Pamana) I use is 3.1 ounces in weight and calls for 410 ml of water (14 ounces). I decrease the water to 12 ounces for the colored gelatin to yield a firmer texture. Different gelatin brands have different liquid requirements; please check your package directions.
- To enhance the flavor of the colored gelatin, you can substitute coconut or fruit juice for the water. However, I don’t recommend adding food coloring as they might bleed into the white gelatin base.
- The brand I use is already sweetened. Again, please check the package you’re using as you may have to add sugar to taste.
- Please do not add fruit juices to the milk gelatin as the acids might curdle the all-purpose cream.
- For even distribution, allow the cream gelatin to slightly thicken before adding the colored cubes. The cream-gelatin base will thicken fast when the all-purpose cream and condensed milk are added so drop the cubes quickly.
- Allow the gelatin to cool before covering with plastic film and refrigerating as the steam will create water puddles on top.
- Lightly grease the inside of the mold to make releasing the set gelatin easier. You can also use silicone molds if you have any.
How to unmold the gelatin
Run the tip of a pointed knife around the edge of the gelatin and invert the mold on a serving platter. Apply a hot, moist towel for about 1 minute to the outside of the mold to loosen gelatin and then gently shake the mold to release the gelatin.
Guys, 3 days to Christmas! There’s still plenty of time to make this show-stopper cathedral window gelatin and wow the crowd! Please make sure to check out my recommended top ten Filipino Christmas desserts for more scrumptious holiday ideas and stay tuned for a lot more recipes to come.
Thank you for making Kawaling Pinoy your source of everything delicious this holiday season. I appreciate you!
Ingredients
- 1 package (3.1 ounces) unflavored red color gelatin
- 1 package (3.1 ounces) unflavored green color gelatin
- 1 package (3.1 ounces) unflavored yellow color gelatin
- 6 1/4 cups water
- 2 packages (3.1 ounces each) unflavored clear gelatin
- 12 ounces table cream (all-purpose cream)
- 1/2 cup condensed milk
Instructions
- In a pot, combine the 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 until mixture begins to bubble. Remove from heat and pour into a baking dish. Refrigerate to cool and set.
- In a pot, combine the 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 until mixture begins to bubble. Remove from heat and pour into a baking dish. Refrigerate to cool and set.
- In a pot, combine the 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 until 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 the 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. Add cream and condensed milk and stir well. Pour into a lightly greased mold.
- Randomly drop cubed gelatin into the cream gelatin.
- Allow to cool and cover with plastic film. Refrigerate to completely cool and set. When firm, invert onto a plate to serve.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Gina says
Hi,
Are you sure you used 6.2 oz of unflavored clear gelatin? I followed your recipe & mine came out like a rock! ( the white part )… Ended up throwing it because it’s too hard…
Lalaine Manalo says
Hello, Gina,
I am sorry to hear the recipe didn’t work well for you. I understand the frustration of wasting time and ingredients.
Yes, it is 2 packages of gelatin 3.1 ounces each. May I ask the brand you used? I am thinking maybe you used KNOX? This brand is very strong and requires different liquid measurements. As I mentioned in the post, I used a Filipino brand called Pamana and the box instructions states 14 ounces (410 ml or 1 3/4 cup of liquid/water) I used 2 packs of clear gelatin because we’re adding all-purpose cream and condensed milk.
Glee Palopon says
Where can I buy colored gelatin?Is it in powder form?ThanksGlee
Lalaine says
I bought mine at Seafood City in Southern California but I am sure major supermarkets have them as well. Just read the package directions and adjust accordingly as every brand maybe different in the amount of liquid you need to add.
Yoj says
Hi
Can whipping cream use instead of nestle cream?
Lalaine says
Yes, heavy cream should be ok 🙂
Maya says
Hi, may i ask what do you use for greasing the molder? Thanks
Lalaine says
I used non-stick cooking spray. 🙂
Cindy McC says
Hi! This looks amazing good but I’m not sure what you are calling coconut or fruit juices? Do you mean coconut milk or coconut cream? If so, sweeten or unsweetened coconut milk or coconut cream? Also I am in the US but I’m not sure about the unsweetened colored gelatin you are talking about but I have always used Jell-O and I have never looked at anything else before.
Looking at some of your gelled recipes I was if wondering about the Pandan. Where can I get that ingredient and what forms of comes in?
Thanks!!!😀
Lalaine says
Coconut or fruit juices are just optional if you want to add a bit of flavor but regular water should be fine. I am also in the U.S. but I mostly buy a Filipino brand of gelatin so I am not sure how to work this recipe using Jello brand.
For the Pandan gelatin, I use pandan extract. It’s a green liquid and it’s mostly available in Asian supermarkets.
nicole laarni says
i followed the instructions of how to cook the gelatin in its cover. and it turned out that my window cathedral is taste less. what should I do?
Lalaine says
I am sorry but I don’t know what you mean by cooking the gelatin in its cover?
John says
What is Nestle cream? Is this canned…in a carton, found in the refrigerator section of a grocery store…is it heavy whip cream….is it half and half?
When you refer to condensed milk…is it the canned sweeten condense milk?
Thanks!
Lalaine says
Nestle’s cream is called table cream here in the U.S., it comes in a can. And yes, sweetened condensed milk in can. 🙂
Camille says
Making this right now! Looks yummy, thanks for your guide!
Lalaine says
You’re welcome. Enjoy!
samantha says
how come the colored gelatin floated when i did this? the base where all plain white when it thickend after 3hrs.
Lalaine says
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.
Beth says
Hello Lalaine!
Can I use flavored gelatin instead when making the Cathedral window Gelatin?
Thanks!
Beth
Lalaine says
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.
Radny says
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.
charmie says
i try to cook this dessert… i think it is good for new year
Lalaine says
I hope you enjoyed it 🙂
Abby Tenazas says
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 🙂
Lalaine says
Hello Abby
Table cream is Nestle’s cream, the one we use for fruit salad 🙂
Abby Tenazas says
Oh thanks! 🙂
Lalaine says
You’re welcome 🙂
Cory says
Nestle cream
Edna says
Love to make dessert and i like very much to follow the recipe of kawaling pinoy
Lalaine says
Thanks, Edna. Please give this a try. It’s as much fun to make as it is to eat 🙂
Mia S says
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?
Lalaine says
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 🙂