No Bake: Cathedral Window Jelly


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It’s a jelly. So no need for mixers or oven or even butter. Just refrigerate and you’re good.

It took me three tries to get the consistency and look which I want. The secret is not to put as much water as instructed in the flavored jelly box.

Every child is asking this special delight for their birthday. It’s colorful, lively and fun. Not too sweet too.

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I think I’ll have one for my birthday too. Or maybe two.

Luis said that this jelly is tickling his bones.

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From Salu-salo.


Colored Gelatin
1 (3oz/85g) box of strawberry jelly powder
1 (3oz/85g) box of grape jelly powder
1 (3oz/85g) box of mango jelly powder
1 cup boiling water per 3 oz box
⅓ cup cold water per 3 oz box
Cream Jelly
½ cup pineapple juice
½ cup condensed milk
½ cup heavy cream
4 tbsp sugar
¼ tsp salt
1 ½ cups water
3 tbsp unflavoured gelatin
1 cup boiling water

  1. In three separate mixing bowls, completely dissolve the contents of each envelope of flavored jelly powder in 1 cup boiling water. Stir in ⅓ cup cold water to each. Transfer each gelatin flavor in square or rectangular containers and refrigerate until they set. Cut the flavored gelatin into cubes and arrange in your preferred jelly molds.
  2. In a medium bowl, combine pineapple juice, condensed milk, heavy cream, sugar and salt. Stir with wire whisk until incorporated. Set aside.
  3. In another mixing bowl, combine 1½ cup water and 3 tbsp unflavored gelatin powder. Stir until the powder completely dissolves. Allow the mixture to rest for 10 minutes.Gently add 1 cup boiling water to the gelatin mixture then continue stirring until the mixture is clear.
  4. Pour the gelatin mixture into the milk mixture, whisking until well incorporated. Pour this gelatin-milk mixture evenly over the jelly cubes in the mold. Allow to set in the fridge for at least 4 hours or overnight.
  5. To serve, turn the jelly dessert out onto a serving plate.