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–+ servings
slices of cathedral window gelatin on black plates
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3.54 from 88 votes

Cathedral Window Gelatin

Cathedral Window Gelatin is a show-stopping dessert masterpiece perfect for the holidays. Soft, creamy and silky with colorful gelatin, it's as amazing as it looks!
Prep Time15 minutes
Cook Time15 minutes
Total Time3 hours
Course: Dessert
Cuisine: Filipino
Servings: 12 Servings
Calories: 348kcal
Author: Lalaine Manalo

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
US Customary - Metric

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.

Video

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.

Nutrition

Calories: 348kcal | Carbohydrates: 53g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 275mg | Potassium: 68mg | Sugar: 50g | Vitamin A: 450IU | Vitamin C: 0.5mg | Calcium: 58mg | Iron: 0.1mg