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'sย festive colors definitely fit the mood of the season, and its creamy, melt-in-your-mouth texture is sure to pleaseย 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 ยผ cups water
- 2 packages (3.1 ounces each) unflavored clear gelatin
- 12 ounces table cream (all-purpose cream)
- ยฝ cup condensed milk
Instructions
- In a pot, combine the package of red gelatin and 1 ยฝ 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 ยฝ 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 ยฝ 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 ยพ 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
Nutrition Information
โThis 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.โ
Cookie says
Followed the recipe to a T but the unflavored clear gelatin part when i mixed it it was so thick? Not liquidy at all. So i dont know how itll turn out. Its cooling in the fridge now. I wish i could find my grandmas recipe coz it seemed simpler than this one.
Rose says
Why is my cathedral window watery after few minutes served?
Thanks!
Aloha says
Love your recipes. My mum is pinoy and Im spanish... I love pinoy food!!!
@alohafoodstyle.
Janet says
I will be making this soon for my book club
Emma says
Please state the brand of unflavored gelatin used in your recipe, or if using Knox (like I did๐ฅด), the number of packets to use and water quantity. I followed the 2 packs of 3.1 oz unflavored gelatin and ended up opening 24 packets of 0.25 oz Knox! I donโt really cook or bake so am not smart enough to figure out how to get out of this mess. Just divvied up the goo for later use...
Mary Ann says
I am using Mr. Gulaman unflavored jelly where in which 1 sachet is 250gms. While computing, I will be needing at least 7 packets of the jelly for the 1 3/4 cup water.
Is this correct?
I wanted to make sure first because the first recipe i tried which has pineapple juice didnt turn up the way Cathedral jelly should be.
Bonna says
Can I use agar agar
Jhoe says
This recipe is what im looking for. I already tasted this cathedral gelatin and its good. I try to make one too. I think this recipe of gelatine will surprise my someone special, since she love gelatin. I'll try to make this for her birthday.
Julie says
Is it okay if I make this without pineapple juice?
baker says
This was an exciting recipe that I haven't done before. Is it filipino?
baker says
Awesome!! I loved trying it out. Tasted amazing, loved it! ๐
joy says
it almost 5 hours but still watery...do i need to add more gelatin to the mixture so that it will come up with a good product?
joy says
it almost 5 hours but still it is watery..do i need to put another clear gelatin to the finish product? so that it will work?
Ennie says
Will try this .... Fingers crossed....
Aminah says
Hello Lalaine,
I cant seem to find unflavoured color gelatin in Singapore, we only have clear gelatin powder which is light brown in colour. . Can I add food coloring on the clear gelatin? Appreciate your guidance. Thank you.