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.
Are the colorful gelatin cubes flavored or just colored? Mine are flavored but if you prefer to simply give them color, that’s alright too!
And what flavors are good? Any!
Want a third set of colorful cubes? Try yellow. Lemon or mango flavored.
Very easy to make, this dessert. My daughter, Sam, recreated the process in a video.
Cathedral's window (a.k.a. Christmas jello)
- 2 90-gram packs clear unflavored sweetened gelatin
- 1 90-gram pack sweetened red gelatin flavored or unflavored; I used strawberry flavored
- 1 90-gram pack sweetened green gelatin flavored or unflavored; I added a few drops of pandan essence to mine
- 1 cup 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.
Updated on October 16, 2018.