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 to Christmastime. We all need something colorful and cheery year-round, right?
And not only is the broken glass jello delicious, but it's also as fun to make as it is to eat! Make it a memorable cooking project with the whole family!
Ingredient notes
- The brand of gelatin (Pamana) I use is 3.1 ounces in weight and calls for 410 ml of water (14 ounces). I decreased 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 Pamana brand is already sweetened. Again, please check the package you're using, as you might have to add sugar to taste.
Helpful tips
- 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 thicken slightly 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 it with plastic film, 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 a silicone mold if you have one.
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 the 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!
More gelatin recipes
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 ¼ cups water
- 2 packages (3.1 ounces each) unflavored clear gelatin
- 12 ounces table cream (all-purpose cream)
- ½ cup condensed milk
Instructions
- In a pot, combine the package of red gelatin and 1 ½ 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 ½ 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 ½ 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 ¾ 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.
Notes
- For even distribution, allow the cream gelatin to thicken slightly 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 it with plastic film, 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 a silicone mold if you have one.
Video
“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.”
HAIDEE says
How to get the chewy "makunat" texture? What gelatin brand did you use? thanks so much
Rose says
Hi. Can I put the sliced and mixed cubed colored jellies on the mold and pour the base instead of the other way around? Thanks.
Rosalinda Gillham says
So good. Love this
Maria Theresita Co says
Hi, why did the jelly settled at the bottom of the pan?