Cathedral Window Jelly Dessert

Cathedral Windows or Cathedral Windows Jelly Dessert is one of the classic desserts that you won’t miss on any celebration — especially during Christmas. It’s very colorful and festive and it’s also delicious. It’s easy to make too!

You can use unflavored jelly to make this but it’s much better if you can use flavored ones. mas masarap ang medley of flavor when fruity and milky is combined.

To make the milky jelly, I used the New Nestle Carnation Evap. It really made the difference, Nagkaroon ng Milk-namnam ang Cathedral Windows Jelly Dessert ko.

Cathedral Window Jelly Dessert

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★★★★★

5 from 1 reviews

• Author: Peachy Adarne

Ingredients

Scale 1x2x3x

Red gulaman: (you can use strawberry flavored gulaman)

• 1 tsp red gulaman powder
• 1 cup water
• 3 tbsp sugar

Green gulaman:

• 1 tsp green gulaman powder
• 1 cup water
• 3 tbsp sugar

Yellow gulaman: (you can use mango flavored gulaman)

• 1 tsp yellow gulaman powder
• 1 cup water
• 3 tbsp sugar

MILK MIXTURE:

• 1 tbsp unflavored gulaman powder
• 1 cup water
• 1 pack 250ml NESTLÉ® Carnation® Evap
• 2/3 cup NESTLÉ® Carnation® Condensada
• 1 tsp vanilla extract

Instructions

1. Dissolve red gulaman powder in water with sugar in a saucepan. Gently simmer. Pour into a container. Repeat with green and yellow gulaman. Set aside to cool completely.
2. Cut gulaman into dice and set aside.
3. To prepare milk mixture, combine gulaman powder, water, NESTLÉ® Carnation® Evap, NESTLÉ® Carnation® Condensada and vanilla extract. Gently simmer. Pour half of the mixture into the cathedral mold. Scatter diced red, green and yellow gulaman. Pour the rest of the milk mixture. Set aside to cool.
4. Refrigerate overnight to set.
5. Dip cathedral windows mold in warm water for 10 seconds. Unmold into a plate and serve.