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    Home » Desserts

    Cathedral Window Gelatin

    Published: Mar 7, 2022 · Modified: Mar 7, 2022 by Nora Rey · This post may contain affiliate links · 1 Comment

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    Cathedral window gelatin is a make-ahead dessert with fruit-flavored Jell-O in a creamy gelatin mixture. This colorful dessert looks special, yet it's so easy to make, with no cooking or baking involved!

    What is Cathedral Window Gelatin? It is a classic Filipino dessert with multicolored jello cubes in a gelatin mixture made with condensed milk and cream. This dessert is traditionally prepared in a bundt pan. Although some recipes combine pineapple juice with the cream gelatin mixture, I omitted this part since there is already enough mixing of fruit flavors.

    Its name is derived from a mosaic pattern resembling stained-glass church windows. In the US, variations are called Broken Glass Jello or Stained Glass Jello made with Jell-O, a Kraft Heinz brand of gelatin.

    Slices of cathedral window gelatin on a small plate and on the platter.
    Jump to:
    • What makes a good cathedral window gelatin
    • Ingredients you’ll need
    • How to make this recipe
    • Frequently asked questions
    • Watch how I make it here
    • More dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What makes a good cathedral window gelatin

    A good cathedral window gelatin has a smooth texture and has set properly. This is achieved by dissolving the gelatin powder entirely in the liquid. Some people prefer it less firm, which can be done by adding more liquid to it. The sweetness can also be adjusted to your taste.

    Ingredients you’ll need

    Ingredients include assorted fruit-flavored gelatin boxes (orange, cherry, berry blue, lime, and grape), a box of clear, unflavored gelatin, heavy cream, and condensed milk.
    Boiling water and sugar (as an optional ingredient) are not in the picture.

    Notes and substitutions

    • Jello: You will need 5 (3 oz) assorted flavors of regular or sugar-free Jell-O. I picked grape, berry, orange, lime, and cherry flavors. I've also reduced the water by 50% to make firmer jello cubes. You can use any brand of fruit-flavored "gelatin dessert" and make a total of 5 cups (firm!) jelly cubes. Please remember that not all types/brands have the same strength; some set up firmer than others. As a vegetarian substitute, you can use agar-agar or gulaman, the plant-based gelatin I used for Buko Pandan Salad.
    • Unflavored gelatin: I used 4 (0.25 oz or 2 ½ tsp) envelopes of Knox gelatin — clear, unflavored gelatin that's granulated (as opposed to gelatin sheets).
    • Heavy cream or heavy whipping cream: You can also use whipping cream, all-purpose cream, light cream, half-and-half, coconut milk, soy milk, or almond milk. Just remember that the less fat in it, the softer it will be.
    • Condensed milk: Also called sweetened condensed milk, this is sweet and thick concentrated milk sold in cans. A (14-ounce) can is roughly equal to 1¼ cups.
    • Sugar as an optional ingredient: For the cream gelatin mixture, you can add up to ¼ cup of granulated sugar to make the mixture sweeter.

    How to make this recipe

    Make the fruit-flavored Jell-O cubes

    Note: You won't be following the instructions on the package; instead, you are reducing the amount of water by 50% to make firmer jelly cubes that are less fragile and easier to slice.

    (1)Place the contents of each box of Jell-O in separate shallow containers that will make ¾-inch to 1-inch cubes. (2)Add a cup of boiling water to each container. (3)Stir until the powder completely dissolves.

    1. Placing contents of each colored jelly powder in separate containers. 2. Adding water to the green jelly powder in the container surrounded by assorted jelly mixture in containers. 3. Stirring the green jelly mixture in the container with a spoon with other containers of jelly mixture.

    (4)Refrigerate for about an hour or until solid. Cover if you don't plan to use them right away to prevent them from picking up other smells in the fridge.

    4. Five stacked up covered containers of jelly mixture.

    (5)When they have cooled and set, cut them into small cubes.

    5. Slicing blue, orange, and purple jello into small cubes using a knife.

    Squares that are ¾-inch to 1-inch are ideal.

    5. Slicing red and green jello into small cubes using a knife.

    Make the cream-flavored gelatin

    (6)Empty the contents of 4 clear, unflavored envelopes into a medium bowl. (7)Whisk as you pour the boiling water into the bowl until the powder is completely dissolved. By doing this, you won't need to "bloom" the gelatin. Blooming the gelatin means sprinkling the powder in a small amount of cold water or liquid to hydrate before adding in the hot liquid, avoiding lumps in the mixture.

    6. Emptying contents of clear, unflavored gelatin into the green bowl. 7. Adding the water to the bowl while whisking.

    (8)Add in the condensed milk. (9)Then pour the heavy cream. (10)Whisk until fully incorporated.

    PRO TIP: If you like a sweeter mixture, You can add up to ¼ cup of white sugar at this point.

    8. Adding the condensed milk to the bowl. 9. Pouring the heavy cream into the mixture. 10. Combining the mixture in the bowl using a whisk.

    Assemble

    Prepare a 9x13-inch dish or a standard 10-inch bundt pan that holds 10-12 cups. If you are using a mold, lightly grease with cooking spray. (11)Gently arrange the cubes of jello in the dish or mold in any pattern you like.

    11. Arranging the multi-colored jelly cubes in the dish using a slotted metal spatula.

    (12)Pour the cream gelatin mixture over the jelly cubes. The mixture shouldn't be too warm, or it could melt the jelly cubes. (13)Cover (not if it's still warm or there will be condensation) and chill for about 2 hours, or until solid.

    12. Pouring the cream gelatin mixture into the dish with assorted jelly cubes. 13. Covering the cathedral window gelatin in the dish.

    Serve

    If you used a bundt pan (or another mold), unmold on a serving plate; otherwise, (14)cut into squares and (15)serve them straight out of the dish.

    14. Cutting the cathedral window gelatin in the dish. 15. Lifting a slice of cathedral window gelatin with a metal spatula.

    Storage instructions

    Cathedral window gelatin keeps in the fridge for up to 5 days. It will solidify more as it sits in the fridge, so it's best to enjoy it on the first or second day.

    Taking a bite of cathedral window gelatin with a fork.

    Frequently asked questions

    How can I make sure the gelatin sets properly?

    Dissolve the gelatin powder completely in the liquid and give it enough time to set in the fridge.

    Can I freeze Jell-O to set it quicker?

    While freezing may help set it faster, it's also risky if you end up leaving it in there for too long – you will lose that smooth and wobbly texture! With reduced liquid by 50%, it should solidify pretty quickly in the fridge. Use a metal pan, if you have, as it chills faster than a glass container.

    How long can it stay out of the fridge?

    Because of its firm texture, it keeps its shape at room temperature for hours.

    Is condensed milk the same as evaporated milk?

    No. Condensed milk (also called sweetened condensed milk) contains sugar while evaporated milk does not. Condensed milk is also very thick and creamy.

    Watch how I make it here

    More dessert recipes you may like

    • Cheesecake Brownies from Brownie Mix
    • Brookie Bars from Brownie Mix
    • Oreo Brownies From Brownie Mix
    • Peanut Butter Brownies From Brownie Mix
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    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Cathedral window gelatin on a plate

    Cathedral Window Gelatin

    Cathedral window gelatin is a classic Filipino dessert with multicolored fruit-flavored jello cubes in a creamy gelatin mixture traditionally made in a bundt pan.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Filipino
    Prep Time: 10 minutes
    Chill Time: 3 hours
    Total Time: 3 hours 10 minutes
    Servings: 16 servings
    Calories: 79kcal
    Author: Nora Rey
    Cost: $10-$12

    Equipment

    • 5 shallow containers (I used 5x7-inch rectangular containers)
    • 9x13-inch dish or a bundt pan
    • Whisk

    Ingredients

    • 5 (3-ounce or 85-gram) boxes Jell-O or store brand "gelatin dessert", assorted colors (see note)
    • 5 cups boiling water
    • 4 (0.25-ounce or 7-gram) envelopes clear, unflavored gelatin (see note)
    • 2 cups boiling water
    • 1 (14-ounce or 396-gram) can condensed milk
    • 1 ½ cups (355 grams) heavy cream (see note)
    • ¼ cup (50 grams) granulated sugar optional
    US Customary - Metric

    Instructions

    MAKE THE FRUIT-FLAVORED JELL-O CUBES

    • Place the contents of each box of Jell-O in separate shallow containers that will make ¾-inch to 1-inch cubes.
      Note: You won't be following the instructions on the package; instead, you are reducing the amount of water by 50% to make firmer jelly cubes that are less fragile and easier to slice.
    • Add a cup of boiling water to each container.
    • Stir until the powder completely dissolves.
    • Refrigerate for about an hour or until solid. Cover if you don't plan to use them right away to prevent them from picking up other smells in the fridge.
    • When they have cooled and set, cut them into small cubes.

    MAKE THE CREAM-FLAVORED GELATIN

    • Empty the contents of 4 clear, unflavored envelopes into a medium bowl.
    • Whisk as you pour the boiling water into the bowl until the powder is completely dissolved. By doing this, you won't need to "bloom" the gelatin. Blooming the gelatin means sprinkling the powder in a small amount of cold water or liquid to hydrate before adding in the hot liquid, avoiding lumps in the mixture.
    • Add in the condensed milk and heavy cream.
      PRO TIP: If you like a sweeter mixture, You can add up to ¼ cup of granulated sugar at this point.
    • Whisk until fully incorporated.

    ASSEMBLE

    • Prepare a 9x13-inch dish or a standard 10-inch bundt pan that holds 10-12 cups. If you are using a mold, lightly grease with cooking spray.
    • Gently arrange the cubes of jello in the dish or mold in any pattern you like.
    • Pour the cream gelatin mixture over the jelly cubes. The mixture shouldn't be too warm, or it could melt the jelly cubes.
    • Cover (not if it's still warm or there will be condensation) and chill for about 2 hours, or until solid.

    SERVE

    • If you used a bundt pan (or another mold), unmold on a serving plate.
    • Cut into squares and serve them straight out of the dish.

    STORAGE INSTRUCTIONS

    • It keeps in the fridge for up to 5 days.
    • It will solidify more as it sits in the fridge, so it's best to enjoy it on the first or second day.

    Video

    Notes

    • Jello: You will need 5 (3 oz) assorted flavors of regular or sugar-free Jell-O. I picked grape, berry, orange, lime, and cherry flavors. I've also reduced the water by 50% to make firmer jelly cubes. You can use any brand of fruit-flavored "gelatin dessert" and make a total of 5 cups (firm!) jello cubes. Please remember that not all types/brands have the same strength; some set up firmer than others. As a vegetarian substitute, you can use agar-agar or gulaman.
    • Unflavored gelatin: I used 4 (0.25 oz or 2 ½ tsp) envelopes of Knox gelatin — clear, unflavored gelatin that's granulated (as opposed to gelatin sheets).
    • Heavy cream or heavy whipping cream: You can use whipping cream, all-purpose cream, light cream, half-and-half, coconut milk, soy milk, or almond milk. Just remember that the less fat in it, the softer it will be.
    • Condensed milk: Also called sweetened condensed milk, this is sweet and thick concentrated milk sold in cans.
    • Sugar as an optional ingredient: For the cream gelatin mixture, you can add up to ¼ cup of granulated sugar to make the mixture sweeter.

    Nutrition

    Calories: 79kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 11mgPotassium: 17mgSugar: 1gVitamin A: 328IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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    Comments

    1. Bim

      December 06, 2021 at 9:30 pm

      5 stars
      How I miss this colorful yummy dessert when we were still in my home country. My sister-in-law always had this for potluck. I will just have to adjust again the sugar/condensed milk, I’m sure it will still be yummy. Thanks Nora.

      Reply

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