Thursday, June 26, 2008

Best Ever Cathedral Windows


**This post has been updated with new photos. 1/12/14


For as far back as I can remember, this wonderful dessert had always been a part of every family gathering. This was my late aunt's specialty. I can still clearly remember watching her as a young child assemble the jelly in their kitchen. I've seen, tested and tasted different versions of cathedral windows, but nothing else ever compared to this one. I do believe the recipe was my aunt's own. I am not kidding...this is the best.

The 'secret' recipe, of course, was passed on to the re
st of the family. I do not know a lot of people who make this as often as I do...perhaps because making it is quite a tedious process. I always opt to bring this to potluck parties instead of the usual dishes as I am sure no one else would bring the same. Don't be turned off by the process...it is not as hard as it seems and the effort is well worth it, believe me.

Enjoy!

Cathedral Windows




Ingredients/Procedure:

Prepare 2-3 jelly moulds. You will need 5 boxes of different flavoured/coloured jelly crystals.

Jelly Cubes -
1. In a medium bowl, mix together contents of one box of flavoured jelly, 1 tablespoon unflavoured gelatine, 1 tablespoon white sugar and 1 cup boiling water. Mix until jelly crystals and sugar are fully dissolved. Then add 1 cup cold water. Combine well. Pour into a pan (about an 8" round pan or any similar sized container would do) and chill inside refrigerator until very firm.
2. Do the same procedure for 4 more boxes of different flavoured jelly.
3. When jelly is firm, cut them up into small cubes and combine in a large bowl. Set aside in the fridge while you prepare the binder.

Binder -
1. Dissolve 2 tablespoons unflavoured gelatine in 2 cups hot (but not boiling) apple juice. Set aside.
2. In a medium saucepan and over low fire, beat 4
egg yolks and cook with 3/4 cup sugar and 1 tablespoon lemon juice until thickened.
3. Pour and mix in the apple juice/jelly mixture. Remove from fire.
4. Fold in 1 cup thickened cream and 1 cup evaporated milk.


Assembly -
Combine cream mixture with the cut-up jelly cubes. Quickly (but carefully) pour into jelly moulds. Set aside in refrigerator until firm.
Invert jelly mould onto a plate. Slice and serve! To enjoy it at its best, consume within a day or two. 

Some additional tips:
1. Use 5 different coloured/flavoured jelly crystals. I usually use the following:
Strawberry - Red
Lemon or Mango - Yellow
Lime or Apple - Green
Orange - Orange
Grape or Blackcurrant - Violet

2. I usually chill the coloured jelly overnight to make sure they are very firm. The following day (the day you are going to serve this), make the binder a few hours before serving.

3. After you have incorporated the binder with the jelly cubes, work quickly to transfer them to your moulds.

4. Leave in refrigerator until it is time to serve. Specially on a warm day, leaving the jelly at room temperature may cause it to soften.





If you have any more questions, please feel free to ask!

104 comments:

  1. I can't wait to try this recipe!
    I noticed you said to prepare 2-3 jello molds. I only have one, is it possible to make a half recipe?
    Also, how many different kinds of jello did you use for the cubes?

    Thanks!

    ReplyDelete
  2. Hi Jennifer, You can use some other containers such as a pyrex dish as a mold. You may be able to half the binder recipe and use only 2 boxes of flavoured jelly, if you prefer. However, you will not get the same 'cathedral windows effect' with just two colours. Please take note of the edit I made with the recipe. Sorry for the error. Good luck!

    ReplyDelete
  3. Corinne,
    Hi I'm Stephanie I would like to know what exactly is the cream in your recipe. I tried Whipping cream but I'm not sure if it's right.
    Thanks!

    ReplyDelete
  4. Hi Stephanie, Here in Australia, we call it 'thickened cream' but I do think it is the same as whipping cream or all-purpose cream.
    Thanks for asking.

    ReplyDelete
  5. I love this! It would be so pretty to serve on Christmas Day, don't you think? I really like your blog, btw. Thanks for sharing everything, ideas, tutes, recipes, etc.

    ReplyDelete
  6. Hi :)

    What is unflavored jelly? Ans where do you get this? I am also from Melbourne : )

    Thanks!

    ReplyDelete
  7. leticia luciano antolinJune 8, 2009 at 7:28 AM

    I tried to prepare this for the third time.

    My first try was close to good.
    My second was fair.
    Today, is my latest try and it was bad.

    My problem is that my binder did not hold too well. There's no question as to the taste, it is perfect...but the gelatin is not the way it should be. Today, it is just like a 'halohalo'or something, i cant figure it out.

    I used the jelly powder unflavored "Alsa" which i have to procure with great effort, from where i am. The first attempt was good maybe because i used the Gulaman Bar and it is firmer.

    But, i will not give up on this...ill keep on trying, maybe using the Gulaman Bar is more advisable?

    Thanks and wish you the best

    Leticia

    ReplyDelete
  8. I've been a fan of this dessert for as long as I could remember!

    I tried the recipe, altering the colored components but keeping the binder as is. No doubt the binder tastes good--but mine turned into a mush as well.

    When it was assembly time, it looked like it would hold up. In fact it was so fast I didn't anticipate how quick it sets. So I tried to catch up to the binder's setting speed, eager to taste the finished product.

    To secure the mold, I chilled it. Thirty minutes into the chiller, I found that it was still gooey. One hour, still gooey. Two hours, it was still mush.

    As with Leticia, I used Alsa gulaman for the binder. I even used the entire packet for absolute firmness.

    I guess I'm using a different brand of jelly from the recipe. I won't give up though, I'll double, triple the jelly if need be on my second, third tries.

    Hopefully, my second try will be a great success.

    I wonder though if anyone knows how to remedy mushy jelly. It tastes good nonetheless, but it could use some firmness.

    ReplyDelete
  9. Hi Grace, Thanks for trying out the recipe. I am not sure why your binder turned out that way. I've done this over and over and that never happens to me. I don't use ALSA but I don't see why it should not work. My guess is that the unflavored jelly crystals did not properly dissolve in the apple juice. Was it warm enough? Let me know how it goes the next time. Good luck!

    ReplyDelete
  10. Hi Corrine,

    Thanks for the reply. ^_^ The apple juice was warm--i don't need to heat it do I? Or do I need to let the jelly bloom in the juice longer?

    I tried to salvage the finished product by adding more jelly (blooming it in apple juice then adding to the mush-mixture)...BIG MISTAKE!!! haha It looks horrific. Other than that it tastes fine. I just don't want to attempt to serve it to other people just yet. haha

    ReplyDelete
  11. Hi again Grace, What I usually do with the apple juice is heat it a bit in the microwave (so it will be hot but not boiling of course). Perhaps I should have said 'hot' rather than 'warm' in the recipe...hhmmm...Then, I dissolve the unflavoured jelly crystals. So sorry if I confused you.

    ReplyDelete
  12. Hi! i can't wait to try your recipe! I hope mine would look as nice as what you've done. I think i won't use Alsa gelatin..coz the gelatin-water ratio indicated in the package makes soft and sort of watery jelly.

    ReplyDelete
  13. Hi Corinne, I stumbled upon your blog while searching for pictures of a Cathedral Window (yes, exactly the dessert) and I'm so amazed at your sewing projects and so proud that they came from another Filipino. My golly, I wanted to sew, had a sewing machine but could only sew pillow cases hahaha. I got stuck into baking instead.

    Anyway, I need a photo in my blog for a post I'm writing. I hope you wouldn't mind me using your photo and of course a link back to your site as I don't really have a recipe for Cathedral Window.

    Thanks,

    Kate

    ReplyDelete
  14. yummy! im gonna try this. :)

    ReplyDelete
  15. To all who've had problems with ALSA,
    I tried using ALSA for another dessert (Buko Pandan). I made my jelly as I would in Cathedral Windows, meaning, to each box, I added 1 tablespoon unflavoured jelly and 1 tablespoon sugar. I refrigerated the mixture overnight. How did it turn out? It was firm but not as firm as it should have been, the texture was not smooth, and the jelly was not clear but cloudy. I now fear the cubes might be in danger of disintegrating when once the cream is incorporated to it!

    So, the conclusion? Please do not use ALSA for Cathedral Windows. Now I understand why my aunt (who lives in the Philippines) always asks me to bring home jelly crystrals from Australia!

    ReplyDelete
  16. Hi... I just happened to find your site and I thought you might be related to a former colleague who shared with me her version of Cathedral windows which uses Alsa (fillings) and Knox (binder)

    Anyway, the good thing about cathedral windows is that, even if it looks bad, it still tastes good :D

    ReplyDelete
  17. Hi Corrine i will try this recipe once my mother arrived here in Norway.I asked her to buy Knox unflavored gelatin coz we only have flavored jelly here.Im not sure if we have thickened cream here if you mean it is the same as whipping cream maybe it is the same as the one we are using here when making icing for the cake.Can i use condensed milk or nestle cream which i can buy at Asian stores here?
    Thanks a lot
    God bless
    Lisa

    ReplyDelete
  18. Hello Lisa, Yes, thickened cream is the same as whipping cream. You can use Nestle Cream if you want (but not condensed milk, that's different). Good luck!

    ReplyDelete
  19. Hi Corrine, Just wanted to thank you for sharing this beautiful and refreshing recipe. First attempt, I made it! Had a little hesitation at first coz of what I've read from comments here, I guess the most challenging part for me was to remove it from the moulder.I'm in Sydney, so for all of you ladies who wants to try this beautiful recipe, Use the Aeroplane brand of jelly w/c u can buy from woolworths or coles and for the jelly crystal use the GELATINE brand u can buy it in the same store. Follow excatly what Corrine said and you'll end up to be proud of yourself.

    My hubby is Danish, he loves it so much and my 3 kids too.

    ReplyDelete
  20. Hi Happy holidays!!!I've tried this recipe and luckily it was successful.I followed each steps using only one half of the amount of ingredients since i was only testing how it will turn out.Thanks Corrine for this mouth-watering recipe....i hope my next attempt will as successful as the first one.....God bless
    Lisa

    ReplyDelete
  21. can i use Jell-o and knox unfavoured jello?

    ReplyDelete
  22. Hello, I've used Jello and knox before. It should work. Good luck!

    ReplyDelete
  23. hi! i made this one yesterday. :) i made the colored jellos a day before. :D the binder tasted pretty GOOD! :) my family& visitors liked it a lot. i used KNOX unflavored gelatin & Nestle cream. but the binder turned out very soft? it was formed.but it was too creamy/thick. i guess i have to try it again& put less cream&milk. :D but,THANK YOU so Much for sharing the recipe!!! i'd definitely try it again. :D

    God bless!!! Happy 2010! looking forward for more recipes from you.

    KC of Canada

    ReplyDelete
  24. Hi KC and happy new year to you too!

    The binder is meant to be creamy (because of the egg yolks) but FIRM, not soft. This is what makes this version different from the commercially available Cathedral Windows. I wonder why yours turned out soft. How long did you chill it for before serving?

    Anyway, thanks for trying the recipe out. It takes a few tries to perfect so I hope you'll give it a go again.

    ReplyDelete
  25. hi corinne,
    i would like to thank you for sharing the recipe of cathedral window. i made it step by step and it was a success. i used jello and knox for the unflavored part. i didn't use nestle's cream but instead i used heavy cream (whipping cream). i can believe i was able to perfect it in one try. thank you again,happy new year to all.

    ReplyDelete
  26. Hi corinne! it's me again, i still got a few boxes of jello & know. so,i tried doing it again.. it's still chilling at the fridge. :) will let you know how it turned out. i won't stop until i got it right. :D I LOVE it!!!! Tnx again for the reicpe.

    God bless!!!

    -=kc=-

    ReplyDelete
  27. Thanks so much for this recipe! I've tried it once and it was such a success. THANK YOU SO MUCH.

    ReplyDelete
  28. hi corrine,
    just curious if instead of unflavored gelatin(knox) can i use the agar2x(available in many barrios)? would it affect the taste??

    ReplyDelete
  29. Hello,

    I don't think the taste will differ but perhaps the texture will, even just a little bit. I suggest you check out this link (http://www.vegcooking.com/vegcooking-gelatinalt.asp). The site shows how to substitute agar-agar (in powder form, flakes or bar) for gelatin.

    If you do experiment, please let me know how it goes!

    ReplyDelete
  30. Hi Corrine, and to everyone else..

    I am a baker by hobby in the Philippines and having tried so many gelatine brands, I wanted to maybe help shed a little light in the jelly-firmness issue.. ALSA is a brand that has a gelatine-water ratio that is meant for what we Filipinos locally would look for in a "sago't gulaman" drink. Meaning it is not mushy, but is very pliable in the mouth. DEFINITELY NOT what is ideal for the cathedral window's binder. Especially when you add the cream.

    KNOX is pretty decent to use because it is sturdier in quality when already set and has a more "rubbery" consistency to it if used with the same proportions as ALSA. However, it's price is definitely a turn-off because it's not locally made I think. This I have to verify but it definitely is hard on the pocket.

    My final recommendation to those with gelatin woes is to try FERNA. The big box itself is cost-efficient as compared to KNOX, and altho it has it's own preparation instructions, I find it very versatile to use. A little more jelly powder to the water will do wonders in terms of difference. I now constantly use FERNA for my no-bake cheesecakes. It really helps hold the shape and I use almost the same ingredients sans the cream cheese. Good news is, I find it in every supermarket in the Philippines!!

    To start off, I used double the amount of gelatin in this recipe. Turned out to be firm, but since I like mine more "jiggly" I might reduce it on 2nd try. Hope this helps!

    ReplyDelete
  31. Hello Cats,

    Thank you for sharing your information! I'm sure this would be of much help for those in the Philippines. In Australia, the best brand to use is Aeroplane Jelly. This and unflavoured edible gelatine are readily available in any big supermarket. Works everytime.

    ReplyDelete
  32. Hi Corrine,
    Thank you so much for sharing your recipe. I was just telling my office mate about my aunt's old family recipe. Like you, I always looked forward to family gatherings and hope to keep the tradition. I never expected to find it on the internet. You made my day ! Warm Regards, Joy

    ReplyDelete
  33. Hi Corrine, its me again Janette. Ive tried your cathedral windows..@ first i was disheartened since my binder didnt stand up right, and had to modify it by adding another tablespoon of unflavoured gelatine. I used Dr.Otker packets - the one available here in Uk. I gave an overnight for it in the frigde, next day...was super wobbly jellies set my eyes and my wee boy cant help it...he finished 4 small moulders in one sitting, @ least 2 left for me & hubby. Maraming salamat sa iyong recipe, Im even loving all your blogs.Thanks for sharing.Mabuhay ka!

    ReplyDelete
  34. Hi Corrine, Thanks a lot for this recipe! Tried it out and it turned out perfectly! Everyone in our family loves it. Your generosity in sharing your recipe is greatly appreciated. More power to you and your site :-). Salamat!

    ReplyDelete
  35. Hi Corrine! I found your blog when i googled for the Cathedral Windows recipe that I have been craving for lately. My question would be: 1. I dont have a jelly mold, can i use a regular bowl? If not, any other alternative? Maybe a tupperware-like container? 2. Is your thickened cream or Philippine's Nestle cream the same us Heavy Cream here in the U.S.?
    Thank you very much in advance. I cant wait to try the recipe and eat it!

    ReplyDelete
  36. Hi Christine,

    To answer your questions:

    Yes, you can use any bowl or tupperware of your choice.

    Initially, I thought that the thickened cream here is the same as any other heavy cream or whipping cream. But after some people have commented that their binder did not set, I had a look at the ingredients. Thickened cream is just that - cream that has thickeners like gelatin. The fact that there is already some gelatin content (as opposed to a pure cream), I suppose, makes the difference in results.

    My suggestion (if you are to use heavy cream) is to lessen some of the liquid in the binder to ensure it will set up properly. For instance, instead of using 2 cups apple juice, use only 1 cup. I also read one comment in here that they put in an additional tablespoon of unflavoured gelatin. I think both ways will work out great though I have not personally tried them.

    Hope that helps. Let me know how it goes.

    ReplyDelete
  37. hi corrine, thank you very much for the response. I will be a regular on your blog now. i love those bibs that you made! Have you ever thought of selling some of your works on-line? I wish i could make those too. Anyway, i will also try the ube cake (look so delish!!)... will let you know soon the outcome. Thank you.

    ReplyDelete
  38. hi corrine, i am craving for a cathedral jelly and found your blog..
    i am wondering if we can use a gelatin bar? i tried to look for knox or alsa but can't find any in Asian shop here.

    thanks,
    em's

    ReplyDelete
  39. Hi Ems,

    I have not tried using gulaman bar or agar-agar as replacement for gelatin but I believe you can do so. Gulaman has a different texture though.

    Please refer to this website for information on how to substitute: http://www.peta.org/living/vegetarian-living/gelatin-alternatives.aspx

    Also, try looking for unflavoured gelatin at the regular supermarket (rather than in an Asian store). They should have it.

    ReplyDelete
  40. hi corrine,
    i found know and jello in a local supermarket! i have used also the heavy cream. (coz whipped cream here is diff in melb)
    I made it! It was really good.. yummo!

    Thanks for sharing your recipe!
    Cheers!

    em's

    ReplyDelete
  41. Hi Corinne! I would like to try your recipe! This dessert has been a favorite of mine since childhood. Do you think it would work if I used store-bought jello cups instead of preparing 5 different flavors of jello myself?

    Thanks!

    ReplyDelete
  42. Hi,

    You can do that if you want to. However, depending on the amount of jello you will be using, you would have to adjust the amount of binder.

    ReplyDelete
  43. hi corinne, just want to ask where to buy unflavored jelly? im here at perth australia. can i find it in woolworths or coles? or in asian store? i'm having a hard time finding the unflavored jelly.. can u please hepl me, i really want to try your recipe..

    thanks,

    ainie

    ReplyDelete
  44. Unflavoured jelly is readily available in supermarkets. It can be found in the baking aisle (next to the baking powder, cream of tartar, etc. are). It is labelled 'Edible Gelatine' and can either be in small containers or in boxes of sachets.

    Hope that helps!

    ReplyDelete
  45. I am from the Phil. and I think the problems your readers may have encountered is that they used the gulaman powder (Alsa and Mr. Gulaman are some brands) which is derived from seaweeds and has different jelling properties than gelatin which is derived from animal sources. The ratio of the amount of water needed is also different. Also gulaman sets at room temp but gelatin needs refrigeration to set specially in a hot climate like the Phil. It also reverts to a liquid form if kept out of the refrigerator for a while. Brand names available in the Phil. for the flavored gelatin are Jello and Knox for the unflavored gelatin. Unflavored gelatin is also sold be the kilo in baking supply stores and at Divisoria.

    ReplyDelete
  46. Hi! I'm in the Philippines. I would like to ask... when you say 1 box of flavoured jelly crystal, how many grams is that usually? Coz there are varieties of sizes (of boxes) that I see in the supermarket. And is there a recommended brand of apple juice? Thanks! I can't wait to try this recipe.

    ReplyDelete
  47. The box of jelly crystals I use is 85g. I would advise you not to use Alsa. You will not have the best results with that brand. While still living in the Philippines years ago, I think I was using Knox. Someone commented here that Ferna is a good brand. I have no way of knowing for sure though.

    As for the apple juice, you can use any brand you like.

    ReplyDelete
  48. I really love this recipe...i tried making it and 'twas all gone. Didn't have a problem making it. Thank you!

    ReplyDelete
  49. Hi just wondering how long does this take to set? If I was going to serve it for dinner, when / what time should I assemble it?

    And if I opt to make it the night before, how different would it taste compared to eating it the same day it was assembled?
    Thanks for posting this btw. :)

    ReplyDelete
  50. A couple of hours in the fridge is more than enough time. If you do decide to make it the night before, it would taste just as great.

    ReplyDelete
  51. i have also been making this dessert and what i do is instead of making my own jell-o, i use instead the store-bought "JELLY ACE" for kids then just slice them in half. i also add fruit cocktail (w/o the syrup) and use KNOX unflavored gelatin powder as part of the binder... :)

    ReplyDelete
  52. I have made this today. I'm so happy! They are still in the mould and I'm serving it tomorrow for our Noche Buena. I can't wait!
    Tasted the binder before it was set and it was delish! Only I have made a boo boo. My mixing bowl wasn't big enough to fit all the jelly and binder together so i had to improvise on how to mix. Ended up with a whole heap of jelly cubes left over though so i hope my cathedral look works ok.
    Just one question, do u need to place the moulder in a little hot water to release the jelly from the mould? I've never done big jelly in the mould so i don't know how to take it out.

    ReplyDelete
  53. Usually, I just carefully loosen the edges with a knife then it unmoulds easily. Dipping the mould in hot water would work too.

    Thanks for trying out the recipe.

    ReplyDelete
  54. I also tried using alsa and it went well for me. But I made changes with the procedure a little.

    Instead of removing the mixture from heat before you fold in the cream and milk, mix it in while it's in the fire. Then let it heat again.

    That way the gelatin can absorb the cream and milk. I did it on my gelatin and it worked fine.

    Thanks for the recipe by the way, my family enjoyed it last Christmas eve.

    ReplyDelete
  55. Hi Corinne! May I know if jelly crystals is the same as jell-o in small boxes? My other question is, do we heat up the egg yolk combination in a double boiler, I'm afraid it may end up scrambled eggs if I do it on a saucepan on top of the heat. Thanks!

    ReplyDelete
    Replies
    1. Yes, the jelly crystals come in boxes and in different flavours.

      I do not use a double boiler but simply keep the heat very low.

      Delete
  56. Hi Corinne!

    I would like to say thank you so much for sharing your family recipe! Not many filipino's are reluctant enough to share their family secrets. :)

    I just wanted to ask about the gelatin though. I'm living in Melbourne and I went to both Woolworths and Coles and they had these:

    *Davis Gelatine
    link= http://shop.zonefresh.com.au/shop/images/products/6796.jpg
    *Mckenzies Baking Aids Gelatine
    link= http://www2.woolworthsonline.com.au/Content/ProductImages/big/255257.jpg

    Do you use either of these or do you to prefer to use another brand?

    Many thanks!

    ReplyDelete
    Replies
    1. Both are unflavoured gelatine and can be used for this recipe. I've tried both.

      FYI, for the flavoured jelly, I use Aeroplane.

      Delete
    2. Thanks Corinne! I made it last night using the Davis brand for the jelly cubes & the McKenzie brand for the binder.
      I had a bit of trouble taking it out of the mould but I just read the posts below & I think next time I'll put a bit of water in the mould first. I ended up using my ceramic Lasagna dish as I didn't have any jelly moulds or enough Tupperware to hold the jelly, so maybe that could be the problem. The middle part was still stuck to the dish as I inverted it lol.
      The best part was watching my family enjoy eating it. I cannot stress enough just how tasty this dish is! I recommend anyone to give it a try! If it doesn't work out the first time, don't give up. Trying again doesn't hurt!
      And Corinne, thank you AGAIN for this recipe! I have 2 sons with special needsaverted have a lot of sensory issues so they have a VERY limited range of food. (They only eat plain rice, plain pasta, french fries, rice crackers & chips). I had the jelly out on the table & although I had no expectations for them to try something new, they tasted each "colour" & kept telling me that it was "YUM!". So thank you again for this recipe. Your recipe is the reason why my sons have a new dish into their lives :)

      Delete
  57. I'm a bit hesitant to try this recipe even though it look delicious. I don't work with jelly because I'm afraid it might splat. I don't understand how the jelly comes out of the mould when I need to cut it up in squares. Do I cut it while it's in the mould still or do I put it on the chopping board and then cut it? If I have to put it on the chopping board, how do I take it out? Should I spray my mould with oil so that it can come out easily or do I use hot water to take it out? The last time I used jelly was when I tried to make jelly cups. I tried using a knife to get it out of the cup but my jelly fell apart and then it had knife marks in it from when I tried to get it out. :(
    I'm so confused Corinne but thank you for this recipe. I really want to try it out so I look forward to your advice.

    ReplyDelete
    Replies
    1. First of all, let me just say, it is not as difficult as it seems.

      I cut up the flavoured jelly while it is still in the trays/pans. To take the cubes out, I use a spatula to lift them out. Don't worry if some of the cubes get a little bit wrecked. It won't matter.

      Do not spray oil on your gelatine moulds. You can wet the inside with water first (do not dry with a towel) then pour in your cubes and binder. When your jelly is firm, just run a thin knife along the edge to loosen it up just a bit. Put a plate over it, then invert. It should slide down easily.

      You can also dip the bottom of the mould in hot water for a few seconds to facilitate unmoulding.

      Don't be scared! Try it out. You can do it.

      Delete
    2. Ok, I'll give it a shot! Thanks for giving me the confidence to make this Corinne. I'll let you know how it turns out. I'm so excited!

      Delete
    3. Hi Corinne!

      I gave it a shot and my family loved it! In fact, I have not made it just once but 4 more times in a week coz we had friends over and they wanted me to make more for them too!

      I wet the mould as you said and all I had to do was slightly touch the edge of the jelly and it slid out so easily!

      Thank you!

      Delete
  58. hi! i've been trying to do the Cathedral Window using your recipe. but the binder doesn't hold. i use Mr. Gulaman. does the amount of sugar i add in the milk and cream also be the reason why the binder doesn't become firm?

    ReplyDelete
    Replies
    1. I've never used Mr. Gulaman but based on the name alone, then I can conclude that it is GULAMAN, not GELATINE. These are two different things and are used in different proportions for liquid to set. Gulaman is plant derived, whereas gelatine is animal derived.

      I do not like using gulaman for cathedral windows because I do not like the resulting texture. But if you must use Mr. Gulaman, please use the guide in the Mr. Gulaman packet as to how much liquid you need to use and adjust the recipe accordingly.

      Delete
  59. Hi Corrine,
    Thank you so much for sharing your recipe.I made it today for a family gathering and it turns out so perfectly,I am so happy.Everybody loves it and they want to have a go at it too. One friend said that she made it once and her jelly melted and was so disappointed.

    ReplyDelete
  60. Knox gelatin is the best to use for the binder. I have no doubt about it.

    ReplyDelete
  61. I made this desert today and the binder did not set. It was mushy. I used agar-agar powder crystals. I will try using Knox gelatin next time. This Knox box contained 4 packets in a box..just wondering if that's the right one to use and just measure 2 tbsp from the packets. How long do you heat the egg+sugar+lemon mixture? Can you describe the consistency of "thickened" means? (like pudding?) thank for sharing your recipes -Mae

    ReplyDelete
    Replies
    1. Hi Mae,

      Please do not use agar-agar in the same manner as gelatine in this recipe. They are not the same.

      I am not sure but maybe one packet is one tablespoon. Yes, just measure 2 tablespoons.

      It doesn't take long for the egg mixture to thicken. So sorry I do not exactly know how long I do this for. It is thick but certainly not as thick as pudding.

      Delete
  62. Hi Corrine,

    Thanks for sharing this. I just want to know if I can substitute orange or pineapple juice (canned) with the apple as I don't have it at hand at the moment. Thanks!

    ReplyDelete
    Replies
    1. You can although the taste, of course, will be a little different.

      Delete
  63. I am sooooo going to try and make this vegan-style, with agar-agar. LOVE IT !

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  64. hi Corinne!

    Thanks for this amazing recipe. I have tried it for the first time today, and now waiting for it to set firm in the fridge. I am just curious on one part of the recipe, to add 1 tablespoon unflavored gelatine to every flavored gelatine? Is this necessary to make the gelatine more firmer? as the gelaitine box has an instruction already on the measurement of gelatine crystals and water. Can I just follow that? THanks again!

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    Replies
    1. Yes, the addition of unflavoured gelatine does make the coloured jelly set up firmer.

      I have never followed the instructions in the box.

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  65. Hi Again Corinne,

    I am not sure what could go wrong, but the colored/flavored galatine cubes turns watery after combining with the cream mixture? Should I combine them when the cream mixture has already cooled down? Or could it be because I just use the colored/flavored gelatine crystals, without adding 1 tablespoon unflavored?

    Thank you!

    Thank you.

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    Replies
    1. It is very hard to comment because I did not actually see how you did your jelly. How long did you let it set? Was it very firm? It should have not turned watery if it set up properly. The cream mixture shouldn't really be hot and does not need cooling down. You cannot let it sit for long as it sets up quite fast.

      I would suggest for you to follow the recipe as written to get the best results.

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  66. Thanks Corinne for the quick responses.. I did let the flavored jellies set in the fridge over night and yes they were firm enough....but maybe because I didnt add the 1tbs unflavored jelly into it, which makes it watery after combining with the binder.
    But I will try to make this again soon as it taste really good!

    Thanks and God bless!

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  67. Can i use condense milk instead of the sugar n evaporated milk?

    ReplyDelete
    Replies
    1. For best results, use the ingredients recommended.

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  68. Hi Corinne,

    Do you know where I can find a jelly mould similar to yours, I live in NZ and I can't seem to find anything online.Thank you :)

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    Replies
    1. Mine is a Tupperware jelly mould. Usually very expensive but on eBay, you'll find slightly used ones for very, very cheap prices.

      Delete
  69. Hi...I am trying to learn how to make Catherdral Window. Did three times already. My problem is how do you extract the cathedral window from the mold saving the clean finish of the outside layer? Thanks...Lino

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    Replies
    1. Try washing your moulds in water and leaving the interior wet. This helps in releasing the jelly once set.

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    2. I will try that next time soon. Thanks a mil...

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  70. Hi. I want to know why use apple Juice instead of water? Will it make a difference if I just use water?

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    Replies
    1. Apple juice gives the binder flavour. Yes, you can use water but of course, it will not taste the same.

      Delete
  71. Thanks for the reply. I will be doing this for our Office's Christmas Party...I hope I give it justice...I will do my very best

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  72. hi Corinne,
    im working here in toronto canada, i try this today and was very happy that i did it perfectly for the 1st time, the only problem i got is that i dont have a jelly mold so just used pyrex instead, it was really very good and proud to make it on every gathering, thank you very for posting this recipe, more power to you...

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  73. Hi there Corinne, can I use fresh milk instead of evaporated milk?

    Thanks very much.

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    Replies
    1. You can but evaporated milk will give you a richer, creamier binder.

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    2. Thanks very much Corinne for sharing your recipe. We enjoyed it a lot for Christmas!
      http://desarapen.blogspot.com/2014/12/cathedral-windows.html

      cheers,
      Cecile

      Delete
  74. Can this be made ahead and frozen (to be thawed in fridge when ready to be eaten)?

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    Replies
    1. No. Gelatine should never be frozen.

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  75. Hi Corinne - how many grams each are your colored jellies

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  76. Hi Corrine, can I use heavy whipped cream for thickened cream? Should I whipped it before folding in the binder?

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    Replies
    1. Yes you can. No you don't have to whip it. Just mix it in as instructed.

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  77. Hi Corrine,

    I followed your recipe and it was a huge success! It really makes a lot! I just used 1 medium and 2 small metal bowls as my mold. For the jelly I used JELLO and Knox for the gelatine. I used Carnation thickened cream.Since you mentioned in the previous message we can use whipping cream, I'll try that next time since it's cheaper hehe.

    This is a refreshing dessert. The kids were entertained by how it jiggled!

    Thanks again.

    Pam

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  78. Hi Miss Corrine,

    I tried your recipe and its a success and it taste amazing,I was able to make one big and a medium size mold. Thanks for sharing this recipe!

    Joy from SA

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  79. Hello the egg is for what mam? Can't I use condensed milk instead of evaporated? I notice you didn't put any sugar?

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    Replies
    1. The eggyolks make the binder tastier and creamier. If you give it a try, you will know why this is a far superior recipe than the usual condensed milk and evap :)

      There is sugar in the recipe. Read it again.

      Delete
  80. hi, can i use fruits instead of colored gelatin?

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    Replies
    1. Maybe. Just be mindful of what fruits you include. Some fruits inhibit gelatine from setting up.

      Delete
  81. hello Corinne, i try your recipe... it was a big success.. i made it! everybody likes it... i was looking for that recipe long time ago but i never find as good as your... the taste of the cathedral window was absolutely perfect! thanks a lot for sharing your recipe! & also i tried making your custard mamon & it also realy good! your step by step recipe was easy to follow... looking forward to try another recipe of yours soon... Thanks again & God Bless!

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