Cathedral Jelly

Here’s an idea for a simply made delightful dessert

Cathedral jelly

Although not Filipino in origin, has always been an essential dish in family gatherings. The name ‘Cathedral’ or ‘Cathedral window’ describes its appearance – colourful cubes of jelly against a white creamy backdrop to resemble stained glass cathedral window. Easy to make and pretty to look at, its bound be a hit for the little ones. Commonly made during Christmas time featuring green and red jelly!

Ingredients
300ml sour cream
40ml gelatine
600ml thickened cream
300ml condensed milk
4 x 85g packets of jelly
1 x large jelly container
1 x medium jelly container

Quantities of ingredients are variable to the volume of the jelly containers. These steps are a two-day process as the coloured jelly must settle before it is mixed in with the creamy white jelly

Preparation
(Day 1)
Empty 4 jelly packets in 4 separate plastic containers and mix with 250ml of hot water
Leave for a couple of hours to cool down then place in the fridge overnight to settle

(Day 2)
Mix all contents of sour cream, condensed milk and thickened cream into a bowl an stir thoroughly
Mix 40ml of gelatine with 250ml of hot water and stir thoroughly. Once there are no lumps mix the gelatine in with the sour cream, condensed milk and thickened cream
Slice coloured jelly into small squares and place them into the jelly containers
Pour mixture into the jelly containers and seal the jelly container tightly
Place containers into fridge upside-down so that the jelly will maintain its shape and leave overnight

When taking the jelly out of its container to serve, open up the container bottom first, use the plate to cover the bottom, and then tip the container over so that the jelly will maintain its shape

And the result....