Cathedral Window Gelatin
User Reviews
3.5
264 reviews
Good
Cathedral Window Gelatin
Report
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!
Share:
Ingredients
- 1 package (3.1 ounces) unflavored red color gelatin
- 1 package (3.1 ounces) unflavored green color gelatin
- 1 package (3.1 ounces) unflavored yellow color gelatin
- 6 ¼ cups water
- 2 packages (3.1 ounces each) unflavored clear gelatin
- 12 ounces table cream (all-purpose cream)
- ½ cup condensed milk
Instructions
- In a pot, combine the package of red gelatin and 1 ½ cups water. Whisk together until gelatin is dissolved. Over medium heat, bring to a boil for about 2 to 3 minutes or until mixture begins to bubble. Remove from heat and pour into a baking dish. Refrigerate to cool and set.
- In a pot, combine the package of green gelatin and 1 ½ cups water. Whisk together until gelatin is dissolved. Over medium heat, bring to a boil for about 2 to 3 minutes or until mixture begins to bubble. Remove from heat and pour into a baking dish. Refrigerate to cool and set.
- In a pot, combine the package of yellow gelatin and 1 ½ cups water. Whisk together until gelatin is dissolved. Over medium heat, bring to a boil for about 2 to 3 minutes or until mixture begins to bubble. Remove from heat and pour into a baking dish. Refrigerate to cool and set.
- When gelatin are set and firm, cut into 1-inch cubes.
- In a pot, combine the 2 packages of clear gelatin and 1 ¾ cups water. Whisk together until gelatin is dissolved. Over medium heat, bring to a boil for about 2 to 3 minutes or until mixture begins to bubble.
- Remove from heat. Add cream and condensed milk and stir well. Pour into a lightly greased mold.
- Randomly drop cubed gelatin into the cream gelatin.
- Allow to cool and cover with plastic film. Refrigerate to completely cool and set.
- When firm, invert onto a plate to serve.
Notes
- For even distribution, allow the cream gelatin to thicken slightly before adding the colored cubes. The cream-gelatin base will thicken fast when the all-purpose cream and condensed milk are added, so drop the cubes quickly.
- Allow the gelatin to cool before covering it with plastic film, as the steam will create water puddles on top.
- Lightly grease the inside of the mold to make releasing the set gelatin easier. You can also use a silicone mold if you have one.
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
53g
(18%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
43mg
(14%)
Sodium
275mg
(11%)
Potassium
68mg
(2%)
Sugar
50g
(100%)
Vitamin A
450IU
(9%)
Vitamin C
0.5mg
(1%)
Calcium
58mg
(6%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 43mg | 14% |
| Sodium | 275mg | 11% |
| Potassium | 68mg | 1% |
| Sugar | 50g | 100% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
264 reviews
Good
Other Recipes
You'll Also Love
