Cathedral Jelly

Cathedral Jelly

Cathedral Jelly or Cathedral Windows is a Filipino dessert made famous by Goldilock’s Bakeshop, it is a simple mixture of different coloured jelly squares inside a creamy gelatine mixture.  I guess you know by now why is it named like such just from looking at the picture above.

For a bit of information about gelatine, did you know that before gelatine became a commercial product there was a gelatine dessert already which is called “calf’s foot jelly” and from the name itself it involves extracting and purifying gelatine from the foot of a calf.  Now having the purified extract this then is mixed with fruit juice to give it a more pleasant taste.  But now there are a lot of gelatine substitutes  like Agar and Carrageenan which is made out of seaweeds and its common to a lot of Asian desserts, there are also plant derived ones like Konjac and pectin.  The difference from plant and animal derived variants is that plant variants tend to be more solid even at high temperature but they also dissolve only on high temperatures.

I haven’t tried this recipe for some time now and I really don’t know the ingredients by heart, so I had a look on some recipes on the net but it all looks too sweet for me and there’s not a lot of recipes of this dessert out there (I found only 3 variations, others are just copy and paste) so I had to resort to remembering how my mom does it which I guess I am successful, so I give you this recipe.  Try it out especially if you have kids they will definitely enjoy the different colours of this fruity and creamy dessert.


85g Strawberry Jelly (If you are in NZ I recommend Gregg’s over Pam’s as its more firmer and sets faster)
85g Orange Jelly
85g Lime Jelly
85g Blackberry Jelly
3 tbsp unflavoured colourless gelatine
1 cup boiling water
1/2 cup caster sugar
1 large can evaporated milk
1 can reduced cream or thickened cream


1. Prepare each gelatine pack according to package instructions.
2. Once set cut them into small squares then set aside.
3. In a mixing bowl, combine boiling water, cater sugar and unflavoured gelatine together, mix thoroughly and make sure everything is dissolved.
4. Add evaporated milk and cream then mix.
5. Using a mould add all of the cubed gelatine then pour in the cream mixture, give it a mild mix so the gelatine cubes won’t stick together then place in refrigerator until it’s set.

About these ads

21 thoughts on “Cathedral Jelly

  1. My mom made something like this when I was growing up, she just called it Jello Dessert, and the best part was the 1/2″ thick graham cracker crust she poured it over. We loved it as kids. :)

  2. I love the vibrant colours in this! It’s so pretty. While i know that there are many gelatine substitutes there, i had no idea what they were made of. Thanks for the mini intro!

  3. I LOVE making this dessert but I haven’t made it since my freshman year of college! Have you tried making alcoholic cathedral jelly? I used to do that instead of jello shots for fancier parties. :)

  4. I know gelatin as a whole as come a long way, but I never new there was such a thing as creamy gelatin mixture. I am intrigued by this recipe. I seriously always learn something here.

  5. Your “Cathedral Jelly” recipe took me down memory lane when my mother prepared a similar dessert for us and added whipped cream on top. It is such a festive looking dessert and rather simple to prepare.
    Really glad you posted this recipe that should be at the top of the list for quick, refreshing, fun desserts! We will definitely try this one very soon with our family, quite sure it will be a “favorite.”
    Thank you for the post and the great photo.

  6. So excited that you posted this recipe! My aunt is from the Philippines, and one Christmas her mother was here in Australia and made this dessert – no-one in my family remembers it except for me. I think I will have to try this out and let you know how it goes :)

    I also remember some mini chicken drumsticks that she made – maybe you know what I am talking about – It was like a chicken lollipop – all the meat was cleaned off the bone and there was like a ball of meat on the top…. Any ideas?

  7. Pingback: What do Filipinos serve during Christmas | Ang Sarap (A Tagalog word for "It's Delicious")

  8. Pingback: Passing post! |

Leave a Reply, your comments are my inspiration

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s