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.