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Jun 26, 2009
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Cathedral Windows

By: Pixie Sevilla-Santos


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:
When the gelatin has set, cut each color/flavor into cubes 1 1/2-inch by 1 1/2 -inch. In a big bowl, toss together all the cubes. Refrigerate to set.

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.

• Another alternative: springform pans used to bake cheesecake—do line the sides with ladyfingers before pouring in the gelatin mixture for a more sophisticated look.

If you liked this recipe, we highly recommend:  list of all gelatin recipes

 

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

 




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  • tin_buniag Nov 12 2011 @ 03:24pm View all replies1 Report Abuse
       
    where should i put the calamansi juice?
  • merly Dec 10 2010 @ 03:08pm Report Abuse
       
    hello po...aliw na aliw ako sa magazine nyo.ang gaganda po kc ng features, sana po magtagal pa kyo.more power and god bless
  • jeje Aug 26 2010 @ 01:54pm Report Abuse
       
    whats substitute can i use for the whipping cream? pwede ba ang all-purpose cream? tnx.
  • kit roxas May 07 2010 @ 12:57pm Report Abuse
       
    would just like to know when will i add the 1/4 cup calamansi juice in the cathedral window recipe and what is this for? Thanks for sharing this recipe.
  • Mavs Apr 06 2010 @ 10:50pm Report Abuse
       
    Great recipe! I like homemade treats like these because few establishments offer this in their menu. Thanks for featuring it.
  • joan Apr 03 2010 @ 08:27am Report Abuse
       
    less fat dessert but kinda time consuming
  • florie ferrer Nov 27 2009 @ 10:55pm Report Abuse
       
    This post was deleted due to its inappropriate content. Please click this link to read our posting guidelines. – Webmaster
  • florie ferrer Nov 27 2009 @ 10:55pm Report Abuse
       
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