The dessert made famous by Goldilocks Bakeshop in the Philippines. If you only knew how easy it is to prepare this tri-colored jello dessert at home, you’d wonder why you ever thought you needed to go to Goldilocks to enjoy it.
The name of the dessert — cathedral’s window — is obviously a description of the appearance of this dish. Brightly colored cubes of jello embedded in a creamy mold. I used a silicone Bundt pan for the mold but you can use any deep bowl.
Ingredients
- 2 90-g. packs of clear unflavored gelatin
1 90-g. pack of red gelatin (flavored or unflavored; I used strawberry flavored)
1 90-g. pack of green gelatin (flavored or unflavored; I added a few drops of pandan essence to mine)
1 c. of cream
Instructions
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.
Cooking time (duration): 30 minutes
Number of servings (yield): 6
Meal type: dessert
I made this once maybe more than 20 years ago, since then I never tried it again because the jello here in Canada takes longer to set unlike the one there in the Philippines. I noticed it with the black powder jello which was sent to me by my brother. It really looks beautiful with the combination of different colors.
Leny, look for Alsa. I think it’s a Lady’s Choice product.
I hear ya, Leny. Agar is not easily available in in our area either. Maybe on the health shop, but it’s very pricey. The consistency of Jello is very different too.
i do my mom’s recipe of this and we put pineapple juice both to the colored jello and the white cream. it’s soooo good. family favorite.
look so yummy!
my mama used to make this when i was in elementary and i lllovved it.
But my sisters hated it soooo much and kept complaining until my mama stopped making it altogether. however i hung on to the plastic mold (it was the whole type with a bottom that could be changed with different designs- santa claus and holly leaves for christmas i remember so well) for so long hoping she would make it again. Kinain na lang ng ipis ang plastic so i had to throw it away.
My mama used to make it softer than the Goldilocks version so it sort of melted in the mouth. Extremely refreshing! She also placed fresh fruit juice and not artificial flavoring. Sometimes she would put in sweet corn.
The Goldilocks version i’m not fond of because i find it hard and lumpy and it breaks in chewy clumps in my mouth..
hello, connie i would like to know that kind of cream? thanks!!
All-purpose cream. Whipping cream will be even better.
i just want to ask, talaga bang walang sugar?
The gelatin is already sweetened. Unflavored but sweetened.
Hi Connie,
I love your blog and the recipes you post really helps in the decision making of what to cook!
Quick question, do you pour the hot milk gelatin directly onto the mold with the colored gelatin?
Yes.
Hi Connie,
Will using Nestle’ Cream have the same result? thanks!!!
It is an all-purpose cream, so, yes.
Fantastic blog!. The recipes are amazing
ms. connie, is there no need to add sugar to the cream mixture? thanks!
No more. Unless you’re using unsweetened gelatin.
instead of all purpose cream, can i use
vanilla cream which is already sweetened.
one thing more, we do not have unflavored gelatine here. are you familiar with wackel pudding (that’s what we have here in Germany), thanks.
Not familiar with vanilla cream nor wackel pudding.
i really wanted to try this dessert. just let me put it this way, if the all purpose cream is sweetened, then it would be heavier compared to a normal cream, that is how vanilla cream looks like. could i use it to dissolve the unflavored gelatine?
thanks.
I suggest dissolving the gelatin in hot water and then stirring it into the vanilla cream.
thanks frau connie, will try that. if it does not work, will just use the all purpose cream. just wanted to use the vanilla cream not as an extra sauce but mix already with the jello. will try it today and when it’s a success then it’s my surprise birthday dessert this sunday.
more power to you.
I hope it turns out well. Birthday greetings too.
try using knox instead of jello.
I used to be a knox user. Too soft. So is jello. I prefer Alsa.
hi ms. connie,
is gelatin the same as gulaman?
thanks
Nope. Gelatin is derived from animal intestines. Gulaman comes from a weed.
“cathedral’s window” eh, looks wonderful we’ll have to put one up for the season.
hi! happy new year.. I ask my friend about this recipe, i was just wondering in her recipe she mix the all purpose cream and evaporated milk… is there any difference?? thanks
Marge, since she was the one who did it, don’t you think you should ask her instead?
miss connie, i hate to ask this because i feel it’s a stupid question… i’m intrigued with gelatine and panna cotta. is it just a difference in their names ‘coz the ingredients and method of preparation is the same.
Panna cotta is gelatin cooked in cream.
Hi there. so is it okay if I use condensed milk? rather than all purpose cream?
IF you’re using unsweetened gelatin.
Hi Miss Connie! I want to try this recipe. But do you think it’s okay to just buy red and green Jellyace instead of making the gelatin cubes?
., hi!!! connie were using mr.gulaman. can we substitute APC from condensed milk? but the gelatin were using is already sweetened? tnx….
You know, I always say that when you want to make substitutions, you should just get a feel of what adjustments need to be made to the other ingredients. I can’t make an informed opinion on brands or ingredients I have not used.