Cathedral Window Gelatin is a show-stopping dessert masterpiece perfect for the holidays. Soft, creamy and silky with colorful gelatin, it’s as amazing as it looks!
Looking for a spectacular holiday centerpiece that’s both pretty and delicious?
This cathedral window gelatin’s festive colors definitely fit the mood of the season and its creamy, melt-in-your-mouth texture is sure to please everyone at the party. Your guests will be lining up for slice after slice!
Broken glass jello is truly an impressive dessert that is as much fun to make as it is to eat. Make it a memorable kitchen project to do with the whole family!
Tips on how to make Cathedral Window Gelatin:
- The brand of gelatin I use comes 3.1 ounces per package and calls for 410 ml of water (14 ounces) but I decreased the water to 12 ounces for the colored gelatin to yield firmer cubes. You can use coconut or fruit juices in place of water to amp up flavors for the colored cubes but I don’t recommend adding food coloring as they might bleed into the white gelatin base. Please do not add fruit juices to the milk gelatin as the acids might curdle the all-purpose cream.
- The gelatin I use is already sweetened. Please check the package you’re using as you may have to add sugar to taste.
- For even distribution of the colored cubes, the cream-gelatin should be slightly thickened before adding the colored gelatin cubes. Please note that when table cream and condensed milk are added, the temperature of the cream-gelatin base will drop and will thicken fast. Work quickly when “dropping” the colored cubes into the cream mixture.
- Allow the gelatin to cool before covering with plastic film and refrigerating as the steam will create water puddles on the jello.
- Don’t forget to lightly grease the inside of the mold before pouring in the gelatin mixture to make it easier to release the set gelatin. You can also use silicone molds if you have any.
- To unmold, run the tip of a pointed knife around the edge of the mold to loosen gelatin. You can apply a hot, moist towel for about 1 minute to the outside of the mold to loosen gelatin and then gently shake mold to release the gelatin.