A kaleidoscope of colours, is what I think about when I make Cathedral Window Jelly. This is probably showing my age, but did you ever play with a kaleidoscope as a child? Before the techno gadgets we have today, we had kaleidoscope. For me , it was magical to see the colourful patterns in a kaleidoscope which resembles this colourful dessert.
The colourful squares of various coloured jelly suspended in white also mimics the stained glass art in a cathedral window, hence its name. The cathedral window jelly, also known as broken glass jelly, is quite simple to make and just requires a few ingredients. This makes an appearance in Filipino gatherings most especially at Christmas.
It is so very easy to make and because you make it ahead, it’s one less thing to worry about on the day. A favourite of both young and old alike, because its delicious and it’s quite spectacular when you slice it into portions to reveal the colourful stained glass effect.
What you need to make Cathedral Window Jelly.
- Jelly Crystals – I used 85g packets of Aeroplane Jelly Crystals, which are available in 16 flavours. You can use any other brand but refer to the packet directions as the quantity of liquid required to set the jelly may differ. Use a little bit lesser liquid to make sure the jelly cubes set firm.
- Plain Gelatine – I used Gelatine Powder. Refer to the setting instructions if using a different gelatine.
- Condensed Milk and Heavy Cream
- Pineapple Juice- For this recipe, I used the juice of canned fruit, as I was preparing a fruit salad at the same time. Any juice will do except orange juice. I tried orange juice and it didn’t taste good and made the cream part curdle.
- Plastic or Silicon Mould- any shape will do. You can use a loaf pan, square or fancy shaped. Do note that it’s easier to un mould from a silicon container. I used a 2 litre silicon mould.
How to make this dessert..
Ideally you make this the day ahead, to allow the jelly to set properly.
- Make the different flavoured jelly individually in separate containers and allow to set. I used four flavours, raspberry,lime, orange and grape. You can use any flavour you want. If you want the red bottom layer as per photo, you also need a strawberry or any red flavoured jelly crystal.
- Cut the set jelly into 1 inch cubes.
- Place the jelly cubes into a 8 cups capacity silicone mould or any other container you are using.
- Prepare the cream gelatine by combining plain gelatine, condensed milk, juice and cream.
- Pour the cream jelly into the mould with coloured jelly cubes. Place in the fridge to set for 10 minutes.
- Prepare the red jelly and pour over the cream jelly.
- Allow to set for at least six hours.
Cathedral Window Jelly
12
servings20
minutes0
minutesIngredients
5 x 85 g Jelly Crystals, different flavours
- Cream Jelly
1 cup pineapple juice
1 cup heavy cream
1 cup condensed milk
2 tablespoons plain Gelatine Powder
Directions
- Have 4 separate containers one for each jelly flavour.
- Place one flavour of jelly crystals in 1 container . Add 250 ml of just boiled water. Stir until jelly crystals are dissolved. Add another 100 ml of cold water and mix well. Set aside. Repeat for the 3 other flavours, so you should have four containers of different coloured jellies and one packet of jelly left. Place all four in the fridge to set for at least four hours.
- When jellies are set, cut up the jellies into 1 inch cubes.
- Place the jelly cubes into the mould you are using making sure to alternate colours. If using a silicon mould, place a plate underneath the mould, so it does not wobble.
- In a separate container, combine the cream and condensed milk.
- Bloom the plain gelatine powder in 4 tablespoons of hot water. Set aside for a few minutes. Slowly add the pineapple juice and stir until all the gelatine crystals are dissolved.
- Add the cream and condensed milk mix to the mix in step 6. Mix until combined.
- Pour the cream jelly mix over the jelly cubes in step 4. Gently tap the mould against the counter top to release bubbles.
- Set aside in the fridge to firm up approximately 2 hours.
- In a separate container, place the contents of the remaining jelly crystals packet. For this recipe I used red strawberry flavour for contrast to the creamy white gelatine.
- Add 250 ml of just boiled water and mix until jelly crystals are dissolved. Add another 100 ml of cold water and mix well.
- Pour over the cream jelly on the mould. This makes the final and bottom layer when the jelly is flipped over to serve. Cover with cling wrap and set aside in the fridge for another 2 hours.
- To serve, set the mould over warm water for 1 minute to loosen up. Place serving plate on the top and flip the whole thing over.
- Slice and serve.
Notes
- Prepare at least one day ahead.
