Cathedral Window Gelatin

Filipino

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 1/4 cups water- 2 packages (3.1 ounces each) unflavored clear gelatin- 12 ounces table cream (all-purpose cream)- 1/2 cup condensed milk

Directions

- In a pot, combine the package of red gelatin and 1 1/2 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 1/2 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 1/2 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 3/4 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.

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