Cathedral Window Jelly Dessert - Salu Salo Recipes (2024)

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by Liza Agbanlog 80 Comments

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Cathedral Window Jelly Dessert - Salu Salo Recipes (1)My sons couldn’t get enough of this cathedral window jelly dessert. I am not surprised because I feel the same way. This dessert which consists of cubed colored gelatin embedded in creamy mold is made popular by Goldilocks Bakeshop, a popular bakery in the Philippines. Filipinos often serve this dessert during this time of the year, hence the red, green and yellow gelatin. But it does not mean you can’t have it the rest of the year. You can even make it using your favorite gelatin flavor. I used a silicone Bundt pan but you may use any jelly mold you like.

What is Cathedral Window Jelly Dessert?

Cathedral window is a popular Filipino dessert often served during the holidays. The name comes from the fact that the colored jelly chunks resemble that of cathedral windows. Furthermore, the gelatin cubes are embedded in a delicious and creamy round mold. This whimsical colorful dessert is always a hit whenever I bring it to a holiday party.

Ingredients in Cathedral Window

The ingredients in this dessert can be broken down into two categories. The chunks of jelly are composed of three different flavor of gelatin powder.

  • Strawberry Jelly Powder
  • Lime Jelly Powder
  • Lemon or Mango Jelly Powder

The creamy jelly that surrounds the colorful chunks is made of:

  • Pineapple Juice
  • Condensed Milk
  • Heavy Cream
  • Sugar
  • Salt
  • Unflavored Gelatin

How to make Cathedral Window Gelatin Dessert

The first step to creating this colorful dessert is to prepare the flavored gelatin. This is done by dissolving each packet in separate bowls, adding boiling water and mixing it until dissolved. Then, cold water is added to the mixture and transferred to 3 separate square or rectangle containers. After that, the containers are refrigerated until completely set. Then, they are cut into small cubes and set aside.

To prepare the creamy surrounding, the pineapple juice, condensed milk, heavy cream, sugar and salt are combined and stirred with a whisk until incorporated. Then, in another bowl the unflavored gelatin powder and water is combined and mixed until the powder is dissolved. After letting the mixture rest for 10 minutes, 1 cup of boiling water is added and it is stirred again. Finally, the gelatin mixture is poured into the milk mixture and whisked until incorporated.

The final step is to combine everything in a bundt mold. The jelly cubes are placed first in the mold, followed by the gelatin-milk mixture. The mold is then placed in the fridge for at least 4 hours or overnight until it is fully set.

Cathedral Window Jelly Dessert - Salu Salo Recipes (2)

Cathedral Window Jelly Dessert - Salu Salo Recipes (3)

Cathedral Window Jelly Dessert

Cathedral Window Jelly Dessert - Salu Salo Recipes (4)Liza Agbanlog

Cathedral window is a popular Filipino dessert often served during the holidays. It consists of colored and flavored gelatin cubes in a milky jelly exterior.

4.20 from 5 votes

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Prep Time 6 hours hrs 25 minutes mins

Total Time 6 hours hrs 25 minutes mins

Course Dessert

Cuisine Filipino

Servings 8 servings

Calories 259 kcal

Ingredients

Colored Gelatin

  • 1 box strawberry jelly powder (3oz/85g)
  • 1 box lime jelly powder (3oz/85g)
  • 1 box lemon or mango jelly powder (3oz/85g)
  • 1 cup boiling water per 3 oz box
  • 1/3 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

Instructions

  • In three separate mixing bowls, completely dissolve the contents of each envelope of flavored jelly powder in 1 cup boiling water. Stir in 1/3 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 (I used a silicone bundt pan).

  • In a medium bowl, combine pineapple juice, condensed milk, heavy cream, sugar and salt. Stir with wire whisk until incorporated. Set aside.

  • In another mixing bowl, combine 1 1/2 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.

  • 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.

  • To serve, turn the jelly dessert out onto a serving plate.

Notes

Recipe adapted from “Goldilocks Bakebook”.

Nutrition

Calories: 259kcalCarbohydrates: 19gProtein: 31gFat: 7gSaturated Fat: 5gCholesterol: 27mgSodium: 173mgPotassium: 101mgSugar: 18gVitamin A: 270IUVitamin C: 2mgCalcium: 86mgIron: 1mg

Keyword gelatin, jelly, sweets

Tried this recipe?Let us know how it was!

Nutrition Facts

Cathedral Window Jelly Dessert

Amount Per Serving

Calories 259 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Cholesterol 27mg9%

Sodium 173mg8%

Potassium 101mg3%

Carbohydrates 19g6%

Sugar 18g20%

Protein 31g62%

Vitamin A 270IU5%

Vitamin C 2mg2%

Calcium 86mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. Cathedral Window Jelly Dessert - Salu Salo Recipes (5)Jo

    Hi! How long can I keep this in the fridge? Thank you 🙂

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (6)Liza Agbanlog

      Hi Jo,
      I would keep this jelly dessert in the fridge for 3 days. Take care!

      Reply

  2. Cathedral Window Jelly Dessert - Salu Salo Recipes (7)Minda Lewis

    What went wrong my colored jellies floats when i poured the creamedjelly and when i turn over after i refregerate for a couples of hours the colored jellies are all in the bottom but it tastes so good.

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (8)Liza Agbanlog

      Hi Minda,
      I suggest cutting your colored jellies into smaller cubes. Take care and happy Holidays!

      Reply

  3. Cathedral Window Jelly Dessert - Salu Salo Recipes (9)Maritess

    Hi, the milk mixture did not set after 6 hours. It was really watery. I followed the instructions to the letter but failed. What went wrong?

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (10)Liza Agbanlog

      Hi Maritess,
      Couple of reasons why the milk mixture did not set:
      1. If step 3, make sure the gelatin powder is totally dissolved before adding it to the milk mixture, otherwise it will not set properly.
      2. In step 3, too much water is used in dissolving the gelatin powder. This might happened if different brand of gelatin is used. Try following the instruction in the gelatin’s package that you are using.
      Hope these help!

      Reply

  4. Cathedral Window Jelly Dessert - Salu Salo Recipes (15)Cheng

    Hi. My pack of gulaman requires the powder be dissolved in 4 cups of water then boil.
    Do u suggest mixing all the milky ingredients, pineapple juice, then the powder, and then boil it? Instead of just dissolving the jelly in water and pouring boiling/hot water.i think it will not become a jelly if I follow ur instructions.
    What do you say?
    Thanks in advance…

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (16)Liza Agbanlog

      Hi Cheng,
      Can you boil the gulaman (dissolved in 4 cups of water) first, remove from heat and then add the pineapple juice mixture?

      Reply

  5. Cathedral Window Jelly Dessert - Salu Salo Recipes (17)Anonymous

    how to make jello firm?

    Reply

  6. Cathedral Window Jelly Dessert - Salu Salo Recipes (18)Kim

    Cathedral Window Jelly Dessert - Salu Salo Recipes (19)
    Loved the recipe! There was one problem though… the jellies were too soft so some of them got crushed 🙁 Is there a way to make them more firm?

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (20)Liza Agbanlog

      Hi Kim,
      You can;
      1. Reduce the liquid to dissolve the gelatin and make sure the liquid is warm or hot
      2. Whisk until the gelatin mixture is clear and lump-free
      3. Give the gelatin mixture enough time to set, preferably in the fridge
      Hope these help!

      Reply

  7. Cathedral Window Jelly Dessert - Salu Salo Recipes (21)Blake

    Cathedral Window Jelly Dessert - Salu Salo Recipes (22)
    Hello from Ireland. This looks very pretty. It wasnt until after that i noticed that he Gelatin pack i have (Dr Oetker) is 12g..so i used 4…it was too solid. I imagine it should be creamy like a Panacotta. Does the size of the jelly cubes matter? I left them chunky but they still floated to the top so when i turned it out they were at the bottom. Id like them mixed throughout. But all in all, quite impressive!

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (23)Liza Agbanlog

      Hi Blake,
      Yes, the texture of the cream jelly should be creamy. As for the size of the jelly cubes, I recommend to cut them into smaller ones (1/2-inch cubes).

      Reply

  8. Cathedral Window Jelly Dessert - Salu Salo Recipes (24)Simi

    Just wanted to know if the jello brand you used has sugar in it. Do we have to use unsweetened jelly powder

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (25)Liza Agbanlog

      Hi Simi,
      I used the Jello brand with no sugar added. Hope this helps!

      Reply

  9. Cathedral Window Jelly Dessert - Salu Salo Recipes (26)Joan

    Cathedral Window Jelly Dessert - Salu Salo Recipes (27)
    We love cathedral window dessert

    Reply

  10. Cathedral Window Jelly Dessert - Salu Salo Recipes (28)Sheryl

    Hi Liza,

    Can I use fruit co*cktail instead of gulaman?

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (29)Liza Agbanlog

      Hi Sheryl,
      The gelatins are needed in this recipe. The colored gelatins are use to make jellos while the unflavored ones bind the colored jellos together. Hope this helps!

      Reply

      • Cathedral Window Jelly Dessert - Salu Salo Recipes (30)Sax

        Yes you can, I use fresh fruits for mine (in replacement of the colored gelatin)

        Reply

  11. Cathedral Window Jelly Dessert - Salu Salo Recipes (31)Rose in Vancouver, WA

    Hi Liza, Thanks for sharing this recipe. I just made little changes on your recipe but tastes good! My husband and I love it. I will definitely make another one after this trial and will be sharing this to my family and friends this Christmas.

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (32)Liza Agbanlog

      Hi Rose,
      I am glad you were able to try this recipe and enjoyed it with your husband. Take care and Merry Christmas to you!

      Reply

  12. Cathedral Window Jelly Dessert - Salu Salo Recipes (33)Mona

    Hi, where did you buy the jelly powder? Thanks

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (34)Liza Agbanlog

      Hi Mona,
      I live here in Vancouver, Canada. I bought the jelly powder from Safeway.

      Reply

      • Cathedral Window Jelly Dessert - Salu Salo Recipes (35)Beverlu

        Hi. Is it ok. Not to put pineapple juice?

        Reply

        • Cathedral Window Jelly Dessert - Salu Salo Recipes (36)Liza Agbanlog

          Hi Beverflu,
          You may use apple juice to replace pineapple juice.

          Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (37)Allan John Ofreneo

      Hi,
      I tried this recipe today. Everything was ok until I noticed that my flavored jello started to melt and mixed with the cream jello mixture.. the cream jello mixture was no that hot…. Still need to check later for the texture.

      Reply

      • Cathedral Window Jelly Dessert - Salu Salo Recipes (38)Liza Agbanlog

        Hi Allan,
        How was the finished cathedral window jelly?

        Reply

  13. Cathedral Window Jelly Dessert - Salu Salo Recipes (39)Osna

    Hi,
    I just made this lovely dessert, I used whole can of condensed milk, taste was amazing but one thing that I was not happy with, the jellies were all set on the top not Scattered and also what’s the tip for easy tipping it out of the mold?
    Thanks

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (40)Liza Agbanlog

      Hi Osna,
      One tip is to grease the mold before pouring in the gelatin mixture.

      Reply

      • Cathedral Window Jelly Dessert - Salu Salo Recipes (41)Maya

        What do you use to grease the molder? Thanks

        Reply

        • Cathedral Window Jelly Dessert - Salu Salo Recipes (42)Liza Agbanlog

          Hi Maya,
          I used softened butter to grease the mold. Place a bit of the softened butter on a paper towel and use it to grease the mold.

          Reply

          • Cathedral Window Jelly Dessert - Salu Salo Recipes (43)May

            Thank you.. may i ask whats the brand of flavored gulaman you are using. I tried one from walmart and it didn’t set up for me even if I adjusted the water. Thanks

            Reply

            • Cathedral Window Jelly Dessert - Salu Salo Recipes (44)Liza Agbanlog

              I used the JELL-O brand and I bought them at Safeway.

              Reply

  14. Cathedral Window Jelly Dessert - Salu Salo Recipes (45)Martha

    Awesome☺☺ I made it yesterday and let it set for 20 hours and it came out perfect. Thanks for sharing

    Reply

  15. Cathedral Window Jelly Dessert - Salu Salo Recipes (46)Martha

    Awesome! I made it yesterday and it came out perfect ☺☺ I let it set for 20 hours Thanks for sharing

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (47)Liza Agbanlog

      You’re welcome!

      Reply

  16. Cathedral Window Jelly Dessert - Salu Salo Recipes (48)Jane

    Hi for the cream jelly, i used Don frank brand for my unflavored gelatin. I used 3 tbsp of unflavored and 1 1/2 cups of water. But it turned into thick consistency even after i poured 1 cup of boiling water. Did i missed something?

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (49)Liza Agbanlog

      Hi Jane,
      I am not familiar with Don Frank unflavored jelly powder. I used Knox unflavored gelatin and I followed the package instruction. Try following the instruction on the Don Frank package and adjust the number of tablespoons needed for 2 1/2 cups of water. Hope these help!

      Reply

  17. Cathedral Window Jelly Dessert - Salu Salo Recipes (50)Angela

    Hi! Tried the recipe last night but the gelatin for the milk mixture didn’t set. Followed the instructions to dissolve 3T gelatin with 1/3 cup water. Mix until powder is dissolved. Rest for 10 minutes, then pour 1 cup boiling water. Right after pouring the boiling water, the gelatin formed a weird consistency almost immediately. Made a new batch of milk gelatin mixture and it didn’t set. Even after overnight in the ref. What could I have done wrong?

    Taste was there though so I would like to try to make it again.

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (51)Liza Agbanlog

      Hi Angela,
      I am sorry it did not turn out well for you. I was trying to figure out what happened but the only thing I can see is that you did not follow (from step 3) the amount of water used to dissolve the 3 tablespoons of unflavored gelatin. You used 1/3 cup of water instead of 1 1/2 cups. I hope it turns out well next time you try it again!

      Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (52)Helen

      Did you use fresh pineapple juice? You need to use tinned or heat treated as there is an enzyme that stops it setting in fresh pineapple juice.
      About to make this recipe for tonight.

      Reply

  18. Cathedral Window Jelly Dessert - Salu Salo Recipes (53)Hira

    Please tell me the proportion of geletin and water as I want to use one complete can of condensed milk, one can of evaporated milk and one can of a cream

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (54)Liza Agbanlog

      I haven’t tried the said amount of condensed and evaporated milk in this recipe hence, I can’t tell the proportion of gelatin to water to use.

      Reply

  19. Cathedral Window Jelly Dessert - Salu Salo Recipes (55)Kris

    Hello! I always fail in using gelatin. They don’t set. Especially when added to a milk base. Any tips? Do I need to bloom it? Some also say not to boil it since it losses its gelatin properties. I’m confused! Thanks!

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (56)Liza Agbanlog

      Hi Kris,
      You can;
      1. Reduce the liquid to dissolve the gelatin and make sure the liquid is warm or hot
      2. Whisk until the gelatin mixture is clear and lump-free
      3. Give the gelatin mixture enough time to set, preferably in the fridge
      Hope these help!

      Reply

  20. Cathedral Window Jelly Dessert - Salu Salo Recipes (57)pari

    when I wanted to turn onto serving plate it came in to peaces ( I put the bowl in boilling water for one minuet) maybe the time or the tempretur was not right

    Reply

  21. Cathedral Window Jelly Dessert - Salu Salo Recipes (58)Anonymous

    I made my own version but it turned out like an ice cream 😭

    Reply

  22. Cathedral Window Jelly Dessert - Salu Salo Recipes (59)Jones

    Hello whats the substitute of heavy cream here in philippines??? Its not commonly used kc

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (60)Liza Agbanlog

      You can use whipping cream. Others also use all purpose cream or table cream. Hope these help!

      Reply

  23. Cathedral Window Jelly Dessert - Salu Salo Recipes (61)April Corbito

    Hi can I use all purpose cream (Nestlé cream)? Thank you.

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (62)Liza Agbanlog

      Hi,
      I have not used all purpose cream in this recipe but I am sure it’s okay.

      Reply

  24. Cathedral Window Jelly Dessert - Salu Salo Recipes (63)She La

    i just made this for my husband’s company picnic. It looks really good and the pineapple juice put a really nice flavor on the unflavored gelatin. I also really liked that it is not too sugary-sweet. Some recipes called for a whole can condensed milk. I noticed not many Europeans like their sweets too sweet.

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (64)Liza Agbanlog

      I don’t like my dessert too sweet too so I try to adjust the recipe if I can. Hope your husband’s co-workers enjoyed this jelly dessert. Take care and thanks for writing 🙂

      Reply

  25. Cathedral Window Jelly Dessert - Salu Salo Recipes (65)mie2

    hi po! can i use pineapple juice na nsa can? mjo maasim po at less liquid.. what do u think po? thanks much

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (66)Liza Agbanlog

      Yes, you may use canned pineapple juice. Enjoy!

      Reply

  26. Cathedral Window Jelly Dessert - Salu Salo Recipes (67)Majo

    Hi. Its my first time to try making deserts. If i may ask, what is a “heavy cream” thank you 🙂

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (68)Liza A

      Hi,
      Heavy cream is whipping cream that has a milk fat content of between 36 and 40 %. Hope this helps!

      Reply

      • Cathedral Window Jelly Dessert - Salu Salo Recipes (69)Ellen

        I made this 2x already . Delicious. Easy to make

        Reply

        • Cathedral Window Jelly Dessert - Salu Salo Recipes (70)Liza Agbanlog

          Awesome!

          Reply

  27. Cathedral Window Jelly Dessert - Salu Salo Recipes (71)Jadee

    Can i use 8oclock pineapple juice? The once that are in sachets…

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (72)Liza A

      Hi Jadee, Yes you can use pineapple juice powder. Just make sure to prepare according to the instructions on the sachet and then measure out the amount needed for the recipe. Should work fine!

      Reply

  28. Cathedral Window Jelly Dessert - Salu Salo Recipes (73)Hajni

    Pls, how big is your cup?

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (74)Liza A

      I used a 250ml (8oz) cup.

      Reply

  29. Cathedral Window Jelly Dessert - Salu Salo Recipes (75)nina

    Hello! I previously tried a recipe from a different blog for cathedral windows but it did not come close to Goldilocks’. I will be trying yours this weekend. My hopes are up that your recipe will not disappoint as the previous one did not have pineapple juice. I would just like to ask what brand of jelly powder did you use? Will the same instructions be applicable if I used a different brand? Thank you 🙂

    Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (76)Liza A

      Hi Nina,
      I used Jell-o brand for my jelly powder. Yes, you can follow the same instructions even though you used a different brand. I hope you will have success with this recipe. Let me know how it goes. Take care 🙂

      Reply

      • Cathedral Window Jelly Dessert - Salu Salo Recipes (77)Anonymous

        Do you think doing away with pineapple juice will have the same consistency/texture?

        Reply

        • Cathedral Window Jelly Dessert - Salu Salo Recipes (78)Liza A

          There is 1/2 cup of pineapple juice in this recipe, which is a substantial amount. So, I do not recommend getting rid of it entirely. Instead, you should replace it with another type of juice, such as apple juice. Hope this helps!

          Reply

          • Cathedral Window Jelly Dessert - Salu Salo Recipes (79)Chuck

            Woah nelly, how about them apepsl!

            Reply

      • Cathedral Window Jelly Dessert - Salu Salo Recipes (80)Anonymous

        Hello po! Ask lang po ako kung ok lang. San po ninyo nabili yung jell-o jelly powder? Hehe curious lang po kasi yung last time na gumawa po aki neto epic fail 🙁 kaya try kong gumawa uli with this recipe using jell-o, kaso nahirapan po ako maghanap. I’ll wait for you to respond po 🙂

        Reply

        • Cathedral Window Jelly Dessert - Salu Salo Recipes (81)Liza A

          Hi,
          The brand of jelly powder will depend on where you live. You can use any brand available, just make sure to follow the package instruction.

          Reply

      • Cathedral Window Jelly Dessert - Salu Salo Recipes (82)Karla

        Hi! Can i use gelatin pads instead of powder? Does the procedure change?

        Reply

        • Cathedral Window Jelly Dessert - Salu Salo Recipes (83)Liza Agbanlog

          Sorry but I am not familiar with gelatin pads.

          Reply

    • Cathedral Window Jelly Dessert - Salu Salo Recipes (84)Myrna

      I think the pineapple makes the jelly much more yummy Maam.

      Reply

  30. Cathedral Window Jelly Dessert - Salu Salo Recipes (85)Melissa

    This turned out perfectly. I have previously used apple juice before, but the pineapple was so much better.

    Reply

  31. Cathedral Window Jelly Dessert - Salu Salo Recipes (87)genoveva Torres

    I am going to try this recipe, it looks very jelly good.

    Reply

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Cathedral Window Jelly Dessert - Salu Salo Recipes (2024)

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