CATHEDRAL WINDOW GELATIN RECIPE​

CATHEDRAL WINDOW GELATIN Recipe

Cathedral window gelatin is a very appealing dessert recipe made out of gelatins, milk, cream and fruit juice. It is very sophisticated looking but very easy to create. This is a very popular dessert served most commonly during holidays. Its’ very enticing appearance and mouthwatering sweet and creamy taste drives everyone to the table.

In this recipe, for the cubes which look like broken stained glass, we used flavored gelatin powders for they have their color and fruity flavor. However, you can also use unflavored gelatins with color as to your preference.

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HOW TO cook Cathedral window gelatin

     In cooking flavored gelatins, first, heat casserole pot and pour 1 ½ cups water. Pour in Orange gelatin powder. Stir and bring to a boil. Simmer for a minute. Remove from heat. Transfer to Square or rectangle containers. Let cool and set. Once gelatins are cool, slice them into ¾ to 1 inch cubes. Do this procedure for all flavored gelatins (grapes, mango, buko pandan and strawberry)

     For cooking unflavored gelatin, heat casserole pot and pour 4 cups water. Bring to a boil. Add evaporated milk, condensed milk, all purpose cream and sugar. Stir continuously. Add unflavored gelatin. Bring to a boil and simmer for a minute. Remove from heat and set aside.

     To assemble, in a mold, evenly distribute 1/3 of the cubed flavored gelatins. Make sure the cubes are evenly distributed as to its flavor. Strain and gently pour 1/3 of white gelatin mixture in the mold. Add another 1/3 flavored gelatin cubes. Strain and gently pour 1/3 of white gelatin mixture in the mold. Add the remaining flavored gelatin cubes. Strain and gently pour the remaining white gelatin mix.

     Let it cool before placing it in the fridge to chill for 4 hours. Serve and enjoy.

what can we use in place for flavored gelatins?

You can use unflavored gelatins with color but make sure to add sugar if it is unsweetened. You can also use clear unflavored gelatins, however, you should again, put sugar if it is unsweetened and put some food coloring to have that stained glass looking effect.

is it necessary to put pineapple juice in the gelatin base?

Not necessarily, especially if you want to have that natural cream flavor. But in our recipe, we preferred to add pineapple juice to have a fruity flavor in it.

what if i dont have that kind of gelatin mold for the base?

You can use any type of mold or baking dish to assemble the gelatin. We just used the tradional looking mold because it because it is the standard mold used in this type of recipe and is more appealing in the eyes.

Tips on Cooking this recipe

  • Gelatin hardens very fast once out of the heat, so you have to place them in the molds quickly.
  • In cooking gelatins, make sure to pour the gelatin powders while the water is not that hot or boiling to prevent them from creating lumps.
  • Make sure to let the gelatin cool before covering them and refrigerating it to prevent having water puddles on it from the steam.

Level: Easy

Yield: 6 serving

Cooking time: 30 minutes

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CATHEDRAL WINDOW GELATIN

Cook Time30 mins
Total Time30 mins
Servings: 6 people
Calories: 191kcal
Cost: $3

Ingredients

  • 4 cup water
  • 1 can evaporated milk
  • 1 can condensed milk
  • 1 pack all purpose cream
  • 1/3 cup sugar
  • 1/2 cup pineapple juice
  • 2 packs unflavored powdered gulaman white
  • 1 pack flavored powdered gulaman orange
  • 1 pack flavored powdered gulaman grapes
  • 1 pack flavored powdered gulaman mango
  • 1 pack flavored powdered gulaman buko pandan
  • 1 pack flavored powdered gulaman strawberry
  • 7 1/2 cup water 1 1/2 cup for each pack of flavored powdered gulaman

Instructions

  • For cooking flavored gelatins, heat casserole pot and pour 1 ½ cups water. Pour in Orange gelatin powder. Stir and bring to a boil. Simmer for a minute.
  • Remov efrom heat. Transfer to Square or rectangle containers. Let cool and set. Once gelatins are cool, slice them into ¾ to 1 inch cubes.
  • Repeat procedure for all flavored gelatins (grapes, mango, buko pandan and strawberry).
  • For cooking unflavored gelatin, heat casserole pot and pour 4 cups water. Bringto a boil.
  • Add evaporated milk, condensed milk, all purpose cream and sugar. Stir continuously.
  • Add unflavored gelatin. Bring to a boil and simmer for a minute. Remove from heat and set aside.
  • In a mold, evenly distribute 1/3 of the cubed flavored gelatins. Make sure the cubes are evenly distributed as to its flavor.
  • Strain and gently pour 1/3 of white gelatin mixture in the mold.
  • Add another 1/3 flavored gelatin cubes. Strain and gently pour 1/3 of white gelatin mixture in the mold.
  • Add the remaining flavored gelatin cubes and strain and gently pour the remaining white gelatin mix.
  • Let cool and chill for 4 hours.
  • Serve and enjoy.

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Nutrition

Serving: 644g | Calories: 191kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 88mg | Potassium: 192mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 488IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 0.11mg

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