Cathedral Window

6-8
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"This is a gelatin dessert from the famous Goldilocks Bakeshop in the Philippines. It is made of cubes of flavored gelatin suspended in a creamy pineapple & milk flavored base. We had something similar in Mexico, but didn't include the pineapple. In the Philippines, this is one of those comfort foods that's given to kids when they're sick. I'm not sick (nor am I a kid!), but can't wait to try this one!"

Original recipe yields 6-8 servings
OK
  • FOR COLORED GELATIN
  • FOR GELATIN SAUCE

Nutritional

  • Serving Size: 1 (361.8 g)
  • Calories 163.1
  • Total Fat - 6 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 15.9 mg
  • Sodium - 187.9 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 14.9 g
  • Protein - 4.3 g
  • Calcium - 48.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 12.1 mg
  • Thiamin - 0.1 mg

Step 1

Prepare the colored gelatins one at a time. In a small bowl, combine one package of flavored gelatin with 1 1/3 cups boiling water. Stir until dissolved, then pour into a rectangular mold. Repeat with the remaining flavors. Refrigerate until firm.

Step 2

In a medium bowl, combine pineapple juice, condensed milk, heavy cream, sugar and salt. Use a whisk to combine. Set aside.

Step 3

In another mixing bowl, combine the 1 3/4 cups water and the unflavored gelatin. Stir until completely dissolved. Set aside for 10 minutes.

Step 4

After resting, add the boiling water to the gelatin mix and stir until liquid is completely clear. Pour the gelatin mixture into the milk mixture and stir until incorporated. Strain the mixture and set aside to cool.

Step 5

To assemble, cut the flavored gelatin into 1/2 inch cubes (or your preference). Place an assortment of colored cubes in individual parfait glasses or into a rectangular baking dish. Evenly distribute the milk mixture among the molds. Refrigerate until set.

Tips & Variations


No special items needed.

Related

MamiJ

This is such a fun recipe. I did increase the amount of water for the pineapple jello about 1/4 cup because it didn't look like it would be enough to cover the jello cubes, and it set sup very nicely anyway. My kids loved the contrast between creamy ans sweet-tart. Thank you for sharing! Made for CQ '16.

review by:
(19 Jul 2016)