Cathedral Windows

Cathedral Windows is a dessert composed of colorful cubed jellies against a creamy white backdrop, resembling stained glass window. Here in the Philippines it was made popular by the bakery chain Goldilocks. Growing up I remember being intrigue by the colorful cubes of jellies suspended on the milky jelly. Wanting to recreate that childhood favorite, I scour the internet looking for the perfect recipe. I finally settled on using the one I found at Home Cooking Rocks. It's a no nonsense recipe, that uses only water and cream. Silly little me encountered an odd dilemma, when the white base is being heated the mixture looks creamy and luscious. For some reason as it cools, it looked a bit curdled like the water is trying to separate from the cream but have no fear it still tasted good. The jellies are sparkly as it should be entices you to grab a huge spoonful of this addictive concoction. 

Next time that I'll make this I will try to lessen the jelly. I bought 2 huge Jello boxes which made too much so you could hardly see the white part. Moreover next time, I will try it with no water at all, maybe milk would be much better. Giving it that creamy milky flavor without the overwhelming taste of the cream. For some reason local cream found in tetra packs here have that distinct smell and color, not horrible but it's just odd.

CATHEDRAL WINDOWS
Adapted from Home Cooking Rocks
  • 2 90-g. packs of clear unflavored gelatin
  • 1 90-g. pack of strawberry flavored gelatin
  • 1 90-g. pack of orange flavored gelatin
  • 1 tsp. almond extract
  • 1 c. of cream
Empty the contents of the red and green gelatin into two separate sauce pans. Pour 400ml of water into each pan. Stir to dissolve the gelatin granules. Cook over medium heat, stirring often, just until the mixtures start to bubble. Pour into two separate trays and allow to cool and set.

When the green and red gelatin have set, cut into one-inch cubes. Pour into the mold. Stir lightly to distribute.
Empty the contents of the two packs of unflavored gelatin into a clean sauce pan. Place the cream in a measuring cup and add enough water to measure 800ml. Pour into the sauce pan, stirring to dissolve the gelatin. Cook over medium heat, stirring, just until the mixture starts to bubble.
Pour the white gelatin into the mold. Do this little by little so that each time you pour, a few of the red and green cubes float. That way, the red and green cubes are distributed rather than remaining at the bottom.
Cool and chill the gelatin for a couple of hours before serving.

Sweet Tooth

I'm a nine to five pencil pusher who loves to play with flour and paper during my free time. Dreams of going to Europe and eat croissants and make pastries all day long!

4 comments:

  1. Very pretty! Seems like these are making a comeback recently :).

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  2. Hi, I'm back from the dead momentarily! Love this dessert. However, if I recall clearly, a recipe was included in the book "Home Cafe" from the Goodies and Sweets woman, I think? I believe the white base has condensed milk in it, too.

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  3. HI Manggy you're back! Glad to hear from you :D
    Miss reading your blogs

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  4. My mom used to make this all the time. It looks great.

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