Cathedral Window Jelly
Philippine Jelly Dessert
Recipe from the Around the World in 20 Plates Resource.
Classification
NSW: EVERYDAY
Ingredients
Method
Heat half of the apple blackcurrant juice in a bowl in the microwave for 40 seconds.
Slowly stir in a quarter of the gelatine (set aside for the fruit juice jelly section) until dissolved.
Place back in microwave for 20 seconds.
Pour in the cold remaining half of the apple blackcurrant juice into bowl.
Add 2-3 drops red food colouring, stir and place in the fridge to set.
Repeat steps 1-5 with the apple juice to make blue and green jelly. Repeat again with orange juice to make orange jelly (orange jelly does not require any food colouring).
Leave jelly in the fridge for 3-4 hours or until set.
Take jelly out of fridge and, while still in the bowl, use a knife to cut jelly into 1cm x 1cm cubes – they don’t need to be perfect.
Evenly distribute coloured jelly cubes into a Bundt tin.
Heat half of the vanilla flavoured milk in the microwave for 1 minute.
In a separate bowl, add the cold water. Sprinkle all of the gelatine (set aside for the milk jelly section) into the water, whisking with a fork to help it dissolve. Melt in microwave for 20 seconds, then whisk again.
Pour gelatine mix into warmed vanilla flavoured milk and stir.
Place mixture back into microwave for another 20 seconds, then stir again until all gelatine dissolved.
Mix in the cold remaining half of the vanilla flavoured milk.
Pour milk mixture into the Bundt tin with coloured jelly cubes, then place the tin in the fridge for at least 4 hours.
Once set, dip the bottom of the tin into warm water, then flip onto a plate.
Cut jelly into even pieces and serve on a bowl or plate with a spoon.
Tip
- You could also make the jelly in single serves by evenly distributing the coloured jelly cubes into individual cups and topping with the flavoured milk jelly to set.
Ingredients
Directions
Heat half of the apple blackcurrant juice in a bowl in the microwave for 40 seconds.
Slowly stir in a quarter of the gelatine (set aside for the fruit juice jelly section) until dissolved.
Place back in microwave for 20 seconds.
Pour in the cold remaining half of the apple blackcurrant juice into bowl.
Add 2-3 drops red food colouring, stir and place in the fridge to set.
Repeat steps 1-5 with the apple juice to make blue and green jelly. Repeat again with orange juice to make orange jelly (orange jelly does not require any food colouring).
Leave jelly in the fridge for 3-4 hours or until set.
Take jelly out of fridge and, while still in the bowl, use a knife to cut jelly into 1cm x 1cm cubes – they don’t need to be perfect.
Evenly distribute coloured jelly cubes into a Bundt tin.
Heat half of the vanilla flavoured milk in the microwave for 1 minute.
In a separate bowl, add the cold water. Sprinkle all of the gelatine (set aside for the milk jelly section) into the water, whisking with a fork to help it dissolve. Melt in microwave for 20 seconds, then whisk again.
Pour gelatine mix into warmed vanilla flavoured milk and stir.
Place mixture back into microwave for another 20 seconds, then stir again until all gelatine dissolved.
Mix in the cold remaining half of the vanilla flavoured milk.
Pour milk mixture into the Bundt tin with coloured jelly cubes, then place the tin in the fridge for at least 4 hours.
Once set, dip the bottom of the tin into warm water, then flip onto a plate.
Cut jelly into even pieces and serve on a bowl or plate with a spoon.
