Cathedral Windows

A tart treat for “not so sweet, please” dessert enthusiasts. This is a completely different gelatin ensemble from the commercial ones. One taste and you’ll know it’s definitely homemade.


Yield 4 to 5 gelatin desserts  Prep Time Day One 1 hour (gelatin); Day Two: 1 1/2 hours (assembly)  Chilling Time Overnight


5 different flavored powder gelatin (preferably different colors)
4 egg yolks
1 cup sugar
2 envelopes or 3 tablespoons unflavored gelatin
1/2 cup water
1/4 cup calamansi juice
2 cups whipping cream

Day One
Make the flavored powder gelatins by following packet directions. When ready, pour each color/flavor into its own square container and refrigerate overnight.

Day Two
1  When the gelatin has set, cut each color/flavor into cubes 1½-inch by 1½-inch. In a big bowl, toss together all the cubes. Refrigerate.
2  In a bowl, whisk together egg yolks and sugar until they appear lemon yellow in color.
3  In another bowl, dissolve the unflavored gelatin in water. Add this into the egg yolk mixture while continuously beating with the whisk. When well blended, pour into a heavy pot and cook over low flame until it thickens and coats the spoon. Set aside.
4  Beat the whipped cream. Pour the heated gelatin-egg mixture (while still hot) into the whipping cream and continue beating. Once blended, fold this into the chilled gelatin squares. Pour into desired containers. Keep in the refrigerator until set.

Molding tips
• Plastic containers specifically made to hold gelatin are now available in department stores, if you are not used to using silicone molds yet.
• Springform pans used to bake cheesecake—do line the sides with ladyfingers before pouring in the gelatin mixture for a more sophisticated look


Photography by Ocs Alvarez │ Food Styling by Pixie Sevilla-Santos