This fruity and milky dessert is so delicious! The colorful jelly chunks resemble the stained-glass windows of a cathedral. It is perfect to serve during the holidays and special occasions!
- 1 sachet (25g) mango jelly powder
- 1 sachet (25g) strawberry jelly powder
- 1 sachet (25g) buko pandan jelly powder
- 5 tbsp sugar, for each jelly flavor
- 4 cups water, for each jelly flavor
For the milky jelly:
- 1 sachet (25g) unflavored white jelly powder
- 1 can (410ml) kremdensada
- ½ cup all-purpose cream
- ½ cup sugar
- 1 can (240ml) unsweetened pineapple juice
- 4 cups water
- Combine water, buko pandan jelly powder, and sugar in a pot. Mix well. Place on the stove and turn on heat. Stir continuously until it boils. Turn off heat then transfer the mixture into a mold or container. Repeat this step for the remaining two flavors of jelly.
- Let the jellies set. Wait for about 45 minutes.
- Slice the jellies into cubes.
- Put different flavors of jelly cubes into gelatin molds. Just fill about ⅓ portions of the molds. Set aside.
- To make the milky jelly, combine water, unflavored white jelly powder, kremdensada, all-purpose cream, sugar, pineapple juice, and water in a pot. Mix well. Place on the stove and turn on the heat. Stir continuously until it boils. Turn off heat.
- Immediately pour the milky jelly mixture into the molds with the jelly cubes. Let cool.
- Chill in the refrigerator for about 4 hours or overnight.
- Serve by carefully removing the gelatin from the mold then transferring it to a serving plate. Enjoy your cathedral window gelatin!
Cathedral Window Gelatin Recipe Video:
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