Cathedral Window Jelly is probably the most affordable recipe you can make. Everybody just love this Jello dessert. Ideal to any celebration not to mention you can make it ahead for a hassle free celebration. Dont forget that the secret to any Cathedral Window jelly dessert is the molder. Look for a bundt pan or plastic containers made for Gelatine molders.
Cathedral Window Jelly Recipe
1 box (6oz.) of unflavored jello powder, alsa gulaman or mr gulaman
1 box (6oz.) cherry jello powder
1 box (6oz.)orange jello powder
1 box (6oz.) lime jello powder
1 box (6oz.) berry blue jello powder
1 box (6oz.) boiling water per box
1/3 cup cold water per box
For the Cream Jelly:
1/2 cup pineapple juice
1/2 cup condensed milk
1/2 cup all purpose cream
4 tbs sugar
1/4 tsp salt
1-1/2 cups water
3 tbsp unflavored gelatin, 1 cup boiling water
(Do this in batches if you have limited number of star and heart molder.) Prepare four separate mixing bowls, completely dissolve the contents of each envelope/sachet of flavored jelly powder in 1/3 cup cold water first and let it bloom. Then add 1 cup boiling water to each bowl to cook it.
Pour gelatin mixture into small containers and refrigerate until firm; You can use assorted molds like stars, circle and heart shape. Note: If you dont have different shape molders you may use 4 rectangular containers and just slice it in small cubes once firm.
In a medium bowl, combine pineapple juice, condensed milk, cream and sugar. Stir, set aside.
In another bowl, combine 1/2 cup water and 3 tbsp unflavored gelatin powder. Stir until the powder completely dissolves. Allow the mixture to rest for 10 minutes. Add 1 cup boiling water to the gelatin mixture, continue stirring until the mixture is clear.
Pour the gelatine mixture into the milk mixture until well incorporated.
Pour this gelatin milk mixture evenly over the artistically arrange jelly cubes, in the mold. Let it chill in the fridge at about 4 hours or overnight.
To serve, turn jelly dessert out onto a serving plate. Enjoy!