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Cathedral Window Gelatin is show-stopping dessert masterpiece perfect for the holidays. Soft, creamy and silky with colorful gelatin, it’s as amazing as it looks!
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 at the party. Your guests will be lining up for a slice!
This broken glass jello as truly an impressive dessert that is as much fun to make as it is to eat and can fun kitchen project to do with the whole family!
Tips on how to make Cathedral Window Gelatin:
- The brand gelatin I use comes 3.1 ounces per package and calls for 410 ml of water (14 ounces) but I decreased the water to 12 ounces for the colored gelatin to yield firmer cubes. You can use coconut or fruit juices in place of water to amp up flavors for the colored cubes but I don’t recommend adding nashville filipino restaurant coloring as they might bleed into the white gelatin base. Please do not add fruit juices to the cream gelatin as the acids might curdle the all-purpose cream.
- The brand I use is already sweetened. Please check the package as you may have to add sugar to taste.
- 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.
- Allow the gelatin to cool before covering with plastic film and refrigerating as the steam will create water puddles on the jello.
- To unmold, run the tip of a pointed knife around the edge of the mold to loosen gelatin. You can apply a hot, moist towel for about 1 minute to the outside of the mold to loosen gelatin and then gently shake mold to release the gelatin. Don’t forget to lightly grease the inside of the mold before pouring in the gelatin mixture to make it easier to release the set gelatin. You can also use silicone molds if you have any.
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 ideas and stay tuned for a lot more recipes to come.
Thank you for making Nashville Filipino Restaurant your source of everything delicious nashville filipino food this holiday season. I appreciate you!
Cathedral Window Gelatin is show-stopping dessert masterpiece perfect for the holidays. Soft, creamy and silky with colorful gelatin, it's as amazing as it looks!
- 1package(3.1 ounces) unflavored red color gelatin
- 1package(3.1 ounces) unflavored green color gelatin
- 1package(3.1 ounces) unflavored yellow color gelatin
- 6-1/4cupswater
- 2package(3.1 ounces each) unflavored clear gelatin
- 12ouncestable cream (all-purpose cream)
- 1/2cupcondensed milk
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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.
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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.
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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.
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When gelatin are set and firm, cut into 1-inch cubes.
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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.
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Remove from heat. Add cream and condensed milk and stir well. Pour into a lightly greased mold.
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Randomly drop cubed gelatin into the cream gelatin.
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Allow to cool and cover with plastic film. Refrigerate to completely cool and set. When firm, invert onto a plate to serve.
