Cathedral Window Jelly Dessert

You are here: Home / Recipes / Cathedral Window Jelly Dessert

December 31, 2013 by Liza Agbanlog 80 Comments

Jump to Recipe Print Recipe

My sons couldn’t get enough of this cathedral window jelly dessert. I am not surprised because I feel the same way. This dessert which consists of cubed colored gelatin embedded in creamy mold is made popular by Goldilocks Bakeshop, a popular bakery in the Philippines. Filipinos often serve this dessert during this time of the year, hence the red, green and yellow gelatin. But it does not mean you can’t have it the rest of the year. You can even make it using your favorite gelatin flavor. I used a silicone Bundt pan but you may use any jelly mold you like.

What is Cathedral Window Jelly Dessert?

Cathedral window is a popular Filipino dessert often served during the holidays. The name comes from the fact that the colored jelly chunks resemble that of cathedral windows. Furthermore, the gelatin cubes are embedded in a delicious and creamy round mold. This whimsical colorful dessert is always a hit whenever I bring it to a holiday party.

Ingredients in Cathedral Window

The ingredients in this dessert can be broken down into two categories. The chunks of jelly are composed of three different flavor of gelatin powder.

Strawberry Jelly Powder
Lime Jelly Powder
Lemon or Mango Jelly Powder

The creamy jelly that surrounds the colorful chunks is made of:

Pineapple Juice
Condensed Milk
Heavy Cream
Sugar
Salt
Unflavored Gelatin

How to make Cathedral Window Gelatin Dessert

The first step to creating this colorful dessert is to prepare the flavored gelatin. This is done by dissolving each packet in separate bowls, adding boiling water and mixing it until dissolved. Then, cold water is added to the mixture and transferred to 3 separate square or rectangle containers. After that, the containers are refrigerated until completely set. Then, they are cut into small cubes and set aside.

To prepare the creamy surrounding, the pineapple juice, condensed milk, heavy cream, sugar and salt are combined and stirred with a whisk until incorporated. Then, in another bowl the unflavored gelatin powder and water is combined and mixed until the powder is dissolved. After letting the mixture rest for 10 minutes, 1 cup of boiling water is added and it is stirred again. Finally, the gelatin mixture is poured into the milk mixture and whisked until incorporated.

The final step is to combine everything in a bundt mold. The jelly cubes are placed first in the mold, followed by the gelatin-milk mixture. The mold is then placed in the fridge for at least 4 hours or overnight until it is fully set.

Liza Agbanlog

Cathedral window is a popular Filipino dessert often served during the holidays. It consists of colored and flavored gelatin cubes in a milky jelly exterior.

4.20 from 5 votes

Print Recipe Pin Recipe

Prep Time 6 hours hrs 25 minutes mins

Total Time 6 hours hrs 25 minutes mins

Course Dessert

Cuisine Filipino

Servings 8 servings

Calories 259 kcal

Ingredients

Colored Gelatin

1 box strawberry jelly powder (3oz/85g)
1 box lime jelly powder (3oz/85g)
1 box lemon or mango jelly powder (3oz/85g)
1 cup boiling water per 3 oz box
1/3 cup cold water per 3 oz box

Cream Jelly

½ cup pineapple juice
½ cup condensed milk
½ cup heavy cream
4 tbsp sugar
¼ tsp salt
1 ½ cups water
3 tbsp unflavoured gelatin
1 cup boiling water

Instructions

In three separate mixing bowls, completely dissolve the contents of each envelope of flavored jelly powder in 1 cup boiling water. Stir in 1/3 cup cold water to each. Transfer each gelatin flavor in square or rectangular containers and refrigerate until they set. Cut the flavored gelatin into cubes and arrange in your preferred jelly molds (I used a silicone bundt pan).
In a medium bowl, combine pineapple juice, condensed milk, heavy cream, sugar and salt. Stir with wire whisk until incorporated. Set aside.
In another mixing bowl, combine 1 1/2 cup water and 3 tbsp unflavored gelatin powder. Stir until the powder completely dissolves. Allow the mixture to rest for 10 minutes.Gently add 1 cup boiling water to the gelatin mixture then continue stirring until the mixture is clear.
Pour the gelatin mixture into the milk mixture, whisking until well incorporated. Pour this gelatin-milk mixture evenly over the jelly cubes in the mold. Allow to set in the fridge for at least 4 hours or overnight.
To serve, turn the jelly dessert out onto a serving plate.

Notes

Recipe adapted from “Goldilocks Bakebook”.

Nutrition

Calories: 259kcalCarbohydrates: 19gProtein: 31gFat: 7gSaturated Fat: 5gCholesterol: 27mgSodium: 173mgPotassium: 101mgSugar: 18gVitamin A: 270IUVitamin C: 2mgCalcium: 86mgIron: 1mg

Keyword gelatin, jelly, sweets

Tried this recipe?Let us know how it was!

Nutrition Facts

Cathedral Window Jelly Dessert

Amount Per Serving

Calories 259 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Cholesterol 27mg9%

Sodium 173mg8%

Potassium 101mg3%

Carbohydrates 19g6%

Sugar 18g20%

Protein 31g62%

Vitamin A 270IU5%

Vitamin C 2mg2%

Calcium 86mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Previous Post: « Minced Beef with Cilantro Soup

Next Post: Baked Kale Chips »

Reader Interactions

Comments

Jo
February 26, 2022 at 3:08 am
Hi! How long can I keep this in the fridge? Thank you 🙂
Reply
- Liza Agbanlog
  February 26, 2022 at 11:22 am
  Hi Jo,
  I would keep this jelly dessert in the fridge for 3 days. Take care!
  Reply
Minda Lewis
December 17, 2021 at 5:54 pm
What went wrong my colored jellies floats when i poured the creamedjelly and when i turn over after i refregerate for a couples of hours the colored jellies are all in the bottom but it tastes so good.
Reply
- Liza Agbanlog
  December 17, 2021 at 6:37 pm
  Hi Minda,
  I suggest cutting your colored jellies into smaller cubes. Take care and happy Holidays!
  Reply
Maritess
December 16, 2021 at 6:03 am
Hi, the milk mixture did not set after 6 hours. It was really watery. I followed the instructions to the letter but failed. What went wrong?
Reply
- Liza Agbanlog
  December 17, 2021 at 6:35 pm
  Hi Maritess,
  Couple of reasons why the milk mixture did not set:
  1. If step 3, make sure the gelatin powder is totally dissolved before adding it to the milk mixture, otherwise it will not set properly.
  2. In step 3, too much water is used in dissolving the gelatin powder. This might happened if different brand of gelatin is used. Try following the instruction in the gelatin’s package that you are using.
  Hope these help!
  Reply
  - Anonymous
    December 21, 2021 at 7:12 am
    Do u mean I should only use 1 brand of gelatin?
    Reply
    - Liza Agbanlog
      December 22, 2021 at 9:55 am
      No, you don’t have to use the same brand of gelatin that I used. You can use the brand of gelatin that is available in your area and follow the instruction in the gelatin package.
      Reply
      - Marites
        January 26, 2022 at 12:50 am
        Hi, why did the jelly set at the bottom of the pan?
        See Also
        Homemade Taho Recipe from Instant Soy Milk |Italian Sub Sandwich Recipe ($3.07/each) - Good Cheap Eats Nasi Lemak, a Festival of Flavor (Recipe) | Will Fly for Food Delicious, flaky Filipino otap recipe & cooking procedure
        Reply
        Liza Agbanlog
        January 26, 2022 at 9:09 am
        Hi Marites,
        In step 4, the jelly will mostly set at the bottom so in step 5, when you turn it over after refrigerating for several hours, the jelly will be mostly at the top.
        Reply
Cheng
January 30, 2021 at 10:59 am
Hi. My pack of gulaman requires the powder be dissolved in 4 cups of water then boil.
Do u suggest mixing all the milky ingredients, pineapple juice, then the powder, and then boil it? Instead of just dissolving the jelly in water and pouring boiling/hot water.i think it will not become a jelly if I follow ur instructions.
What do you say?
Thanks in advance…
Reply
- Liza Agbanlog
  February 5, 2021 at 10:04 am
  Hi Cheng,
  Can you boil the gulaman (dissolved in 4 cups of water) first, remove from heat and then add the pineapple juice mixture?
  Reply
Anonymous
August 19, 2020 at 6:23 am
how to make jello firm?
Reply
Kim
August 19, 2020 at 4:31 am

Loved the recipe! There was one problem though… the jellies were too soft so some of them got crushed 🙁 Is there a way to make them more firm?
Reply
- Liza Agbanlog
  August 19, 2020 at 4:16 pm
  Hi Kim,
  You can;
  1. Reduce the liquid to dissolve the gelatin and make sure the liquid is warm or hot
  2. Whisk until the gelatin mixture is clear and lump-free
  3. Give the gelatin mixture enough time to set, preferably in the fridge
  Hope these help!
  Reply
Blake
June 17, 2020 at 12:34 am

Hello from Ireland. This looks very pretty. It wasnt until after that i noticed that he Gelatin pack i have (Dr Oetker) is 12g..so i used 4…it was too solid. I imagine it should be creamy like a Panacotta. Does the size of the jelly cubes matter? I left them chunky but they still floated to the top so when i turned it out they were at the bottom. Id like them mixed throughout. But all in all, quite impressive!
Reply
- Liza Agbanlog
  June 19, 2020 at 10:05 pm
  Hi Blake,
  Yes, the texture of the cream jelly should be creamy. As for the size of the jelly cubes, I recommend to cut them into smaller ones (1/2-inch cubes).
  Reply
Simi
December 30, 2019 at 7:39 pm
Just wanted to know if the jello brand you used has sugar in it. Do we have to use unsweetened jelly powder
Reply
- Liza Agbanlog
  December 30, 2019 at 9:08 pm
  Hi Simi,
  I used the Jello brand with no sugar added. Hope this helps!
  Reply
Joan
December 12, 2019 at 11:58 am

We love cathedral window dessert
Reply
Sheryl
May 2, 2019 at 12:42 am
Hi Liza,
Can I use fruit co*cktail instead of gulaman?
Reply
- Liza Agbanlog
  May 2, 2019 at 5:32 pm
  Hi Sheryl,
  The gelatins are needed in this recipe. The colored gelatins are use to make jellos while the unflavored ones bind the colored jellos together. Hope this helps!
  Reply
  - Sax
    October 15, 2019 at 5:44 am
    Yes you can, I use fresh fruits for mine (in replacement of the colored gelatin)
    Reply
Rose in Vancouver, WA
December 19, 2018 at 1:27 pm
Hi Liza, Thanks for sharing this recipe. I just made little changes on your recipe but tastes good! My husband and I love it. I will definitely make another one after this trial and will be sharing this to my family and friends this Christmas.
Reply
- Liza Agbanlog
  December 19, 2018 at 7:38 pm
  Hi Rose,
  I am glad you were able to try this recipe and enjoyed it with your husband. Take care and Merry Christmas to you!
  Reply
Mona
October 29, 2018 at 9:10 am
Hi, where did you buy the jelly powder? Thanks
Reply
- Liza Agbanlog
  October 29, 2018 at 3:36 pm
  Hi Mona,
  I live here in Vancouver, Canada. I bought the jelly powder from Safeway.
  Reply
  - Beverlu
    December 19, 2018 at 1:59 pm
    Hi. Is it ok. Not to put pineapple juice?
    Reply
    - Liza Agbanlog
      December 19, 2018 at 7:29 pm
      Hi Beverflu,
      You may use apple juice to replace pineapple juice.
      Reply
- Allan John Ofreneo
  August 10, 2021 at 11:35 am
  Hi,
  I tried this recipe today. Everything was ok until I noticed that my flavored jello started to melt and mixed with the cream jello mixture.. the cream jello mixture was no that hot…. Still need to check later for the texture.
  Reply
  - Liza Agbanlog
    August 12, 2021 at 9:56 am
    Hi Allan,
    How was the finished cathedral window jelly?
    Reply
Osna
September 23, 2018 at 5:37 pm
Hi,
I just made this lovely dessert, I used whole can of condensed milk, taste was amazing but one thing that I was not happy with, the jellies were all set on the top not Scattered and also what’s the tip for easy tipping it out of the mold?
Thanks
Reply
- Liza Agbanlog
  September 24, 2018 at 6:51 pm
  See Also
  caramel bread pudding recipe | steamed caramel custard bread pudding
  Hi Osna,
  One tip is to grease the mold before pouring in the gelatin mixture.
  Reply
  - Maya
    December 1, 2018 at 10:33 pm
    What do you use to grease the molder? Thanks
    Reply
    - Liza Agbanlog
      December 2, 2018 at 9:00 am
      Hi Maya,
      I used softened butter to grease the mold. Place a bit of the softened butter on a paper towel and use it to grease the mold.
      Reply
      - May
        December 23, 2018 at 11:21 pm
        Thank you.. may i ask whats the brand of flavored gulaman you are using. I tried one from walmart and it didn’t set up for me even if I adjusted the water. Thanks
        Reply
        Liza Agbanlog
        December 24, 2018 at 9:32 pm
        I used the JELL-O brand and I bought them at Safeway.
        Reply
Martha
April 7, 2018 at 6:03 am
Awesome☺☺ I made it yesterday and let it set for 20 hours and it came out perfect. Thanks for sharing
Reply
Martha
April 7, 2018 at 5:55 am
Awesome! I made it yesterday and it came out perfect ☺☺ I let it set for 20 hours Thanks for sharing
Reply
- Liza Agbanlog
  April 7, 2018 at 11:04 am
  You’re welcome!
  Reply
Jane
March 30, 2018 at 6:40 am
Hi for the cream jelly, i used Don frank brand for my unflavored gelatin. I used 3 tbsp of unflavored and 1 1/2 cups of water. But it turned into thick consistency even after i poured 1 cup of boiling water. Did i missed something?
Reply
- Liza Agbanlog
  March 30, 2018 at 12:48 pm
  Hi Jane,
  I am not familiar with Don Frank unflavored jelly powder. I used Knox unflavored gelatin and I followed the package instruction. Try following the instruction on the Don Frank package and adjust the number of tablespoons needed for 2 1/2 cups of water. Hope these help!
  Reply
Angela
February 1, 2018 at 8:40 pm
Hi! Tried the recipe last night but the gelatin for the milk mixture didn’t set. Followed the instructions to dissolve 3T gelatin with 1/3 cup water. Mix until powder is dissolved. Rest for 10 minutes, then pour 1 cup boiling water. Right after pouring the boiling water, the gelatin formed a weird consistency almost immediately. Made a new batch of milk gelatin mixture and it didn’t set. Even after overnight in the ref. What could I have done wrong?
Taste was there though so I would like to try to make it again.
Reply
- Liza Agbanlog
  February 2, 2018 at 9:14 pm
  Hi Angela,
  I am sorry it did not turn out well for you. I was trying to figure out what happened but the only thing I can see is that you did not follow (from step 3) the amount of water used to dissolve the 3 tablespoons of unflavored gelatin. You used 1/3 cup of water instead of 1 1/2 cups. I hope it turns out well next time you try it again!
  Reply
- Helen
  October 20, 2018 at 8:34 pm
  Did you use fresh pineapple juice? You need to use tinned or heat treated as there is an enzyme that stops it setting in fresh pineapple juice.
  About to make this recipe for tonight.
  Reply
Hira
January 23, 2018 at 8:27 pm
Please tell me the proportion of geletin and water as I want to use one complete can of condensed milk, one can of evaporated milk and one can of a cream
Reply
- Liza Agbanlog
  January 25, 2018 at 5:19 pm
  I haven’t tried the said amount of condensed and evaporated milk in this recipe hence, I can’t tell the proportion of gelatin to water to use.
  Reply
Kris
December 27, 2017 at 4:58 am
Hello! I always fail in using gelatin. They don’t set. Especially when added to a milk base. Any tips? Do I need to bloom it? Some also say not to boil it since it losses its gelatin properties. I’m confused! Thanks!
Reply
- Liza Agbanlog
  December 27, 2017 at 1:44 pm
  Hi Kris,
  You can;
  1. Reduce the liquid to dissolve the gelatin and make sure the liquid is warm or hot
  2. Whisk until the gelatin mixture is clear and lump-free
  3. Give the gelatin mixture enough time to set, preferably in the fridge
  Hope these help!
  Reply
pari
December 15, 2017 at 3:10 pm
when I wanted to turn onto serving plate it came in to peaces ( I put the bowl in boilling water for one minuet) maybe the time or the tempretur was not right
Reply
Anonymous
November 25, 2017 at 6:58 am
I made my own version but it turned out like an ice cream 😭
Reply
Jones
October 18, 2017 at 11:15 pm
Hello whats the substitute of heavy cream here in philippines??? Its not commonly used kc
Reply
- Liza Agbanlog
  October 19, 2017 at 4:07 pm
  You can use whipping cream. Others also use all purpose cream or table cream. Hope these help!
  Reply
April Corbito
October 15, 2017 at 4:46 am
Hi can I use all purpose cream (Nestlé cream)? Thank you.
Reply
- Liza Agbanlog
  October 15, 2017 at 2:50 pm
  Hi,
  I have not used all purpose cream in this recipe but I am sure it’s okay.
  Reply
She La
July 18, 2017 at 5:53 am
i just made this for my husband’s company picnic. It looks really good and the pineapple juice put a really nice flavor on the unflavored gelatin. I also really liked that it is not too sugary-sweet. Some recipes called for a whole can condensed milk. I noticed not many Europeans like their sweets too sweet.
Reply
- Liza Agbanlog
  July 18, 2017 at 10:32 am
  I don’t like my dessert too sweet too so I try to adjust the recipe if I can. Hope your husband’s co-workers enjoyed this jelly dessert. Take care and thanks for writing 🙂
  Reply
mie2
June 6, 2017 at 7:23 am
hi po! can i use pineapple juice na nsa can? mjo maasim po at less liquid.. what do u think po? thanks much
Reply
- Liza Agbanlog
  June 6, 2017 at 5:11 pm
  Yes, you may use canned pineapple juice. Enjoy!
  Reply
Majo
October 23, 2016 at 11:58 am
Hi. Its my first time to try making deserts. If i may ask, what is a “heavy cream” thank you 🙂
Reply
- Liza A
  October 23, 2016 at 2:14 pm
  Hi,
  Heavy cream is whipping cream that has a milk fat content of between 36 and 40 %. Hope this helps!
  Reply
  - Ellen
    December 23, 2017 at 3:39 pm
    I made this 2x already . Delicious. Easy to make
    Reply
    - Liza Agbanlog
      December 27, 2017 at 1:30 pm
      Awesome!
      Reply
Jadee
March 22, 2016 at 7:07 pm
Can i use 8oclock pineapple juice? The once that are in sachets…
Reply
- Liza A
  March 22, 2016 at 7:45 pm
  Hi Jadee, Yes you can use pineapple juice powder. Just make sure to prepare according to the instructions on the sachet and then measure out the amount needed for the recipe. Should work fine!
  Reply
Hajni
February 20, 2016 at 4:48 am
Pls, how big is your cup?
Reply
- Liza A
  February 20, 2016 at 2:01 pm
  I used a 250ml (8oz) cup.
  Reply
nina
January 22, 2016 at 8:19 am
Hello! I previously tried a recipe from a different blog for cathedral windows but it did not come close to Goldilocks’. I will be trying yours this weekend. My hopes are up that your recipe will not disappoint as the previous one did not have pineapple juice. I would just like to ask what brand of jelly powder did you use? Will the same instructions be applicable if I used a different brand? Thank you 🙂
Reply
- Liza A
  January 22, 2016 at 4:04 pm
  Hi Nina,
  I used Jell-o brand for my jelly powder. Yes, you can follow the same instructions even though you used a different brand. I hope you will have success with this recipe. Let me know how it goes. Take care 🙂
  Reply
  - Anonymous
    February 1, 2016 at 5:22 pm
    Do you think doing away with pineapple juice will have the same consistency/texture?
    Reply
    - Liza A
      February 1, 2016 at 6:31 pm
      There is 1/2 cup of pineapple juice in this recipe, which is a substantial amount. So, I do not recommend getting rid of it entirely. Instead, you should replace it with another type of juice, such as apple juice. Hope this helps!
      Reply
      - Chuck
        February 9, 2016 at 3:51 am
        Woah nelly, how about them apepsl!
        Reply
  - Anonymous
    July 3, 2016 at 2:45 am
    Hello po! Ask lang po ako kung ok lang. San po ninyo nabili yung jell-o jelly powder? Hehe curious lang po kasi yung last time na gumawa po aki neto epic fail 🙁 kaya try kong gumawa uli with this recipe using jell-o, kaso nahirapan po ako maghanap. I’ll wait for you to respond po 🙂
    Reply
    - Liza A
      July 3, 2016 at 9:41 pm
      Hi,
      The brand of jelly powder will depend on where you live. You can use any brand available, just make sure to follow the package instruction.
      Reply
  - Karla
    December 24, 2017 at 1:15 am
    Hi! Can i use gelatin pads instead of powder? Does the procedure change?
    Reply
    - Liza Agbanlog
      December 27, 2017 at 1:34 pm
      Sorry but I am not familiar with gelatin pads.
      Reply
- Myrna
  February 23, 2018 at 6:19 pm
  I think the pineapple makes the jelly much more yummy Maam.
  Reply
Melissa
November 29, 2014 at 6:42 am
This turned out perfectly. I have previously used apple juice before, but the pineapple was so much better.
Reply
Rosana McPhee Hot&Chilli Food and Travel Blog
August 14, 2014 at 1:19 am
Hello, I just found your lovely blog on Pinterest. This recipe takes me back to my childhood in Brazil. It’s so delicious and looks fabulous too.
Reply
genoveva Torres
February 14, 2014 at 3:46 pm
I am going to try this recipe, it looks very jelly good.
Reply