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Secret Story
Cathedral windows is a dessert widely popular in the Philippines, my home country. I believe it is called such because the finished product resembles the beautiful stained glass windows commonly seen in the big churches.
For as far back as I can remember, this wonderful dessert had always been a part of every family gathering. This was my late aunt's specialty. I can still clearly remember watching her as a young child assemble the jelly in her kitchen. I've seen, tested and tasted different versions of cathedral windows, but NOTHING ELSE COMPARED TO THIS ONE.
After my aunt passed away in 1988, her sister took over making this dessert but it was never the same. She gave me the recipe too and I had really wondered why it was not quite as good. Only recently did I find out that she had altered the binder recipe because she thought her sister's procedure was a tedious one. I was then handed the original recipe and the secret as to why my late aunt's version was so special was finally revealed to me!
I do not know a lot of people who make this as often as I do. It takes a bit of patience and practice to perfect it. I always opt to bring this to potluck parties as I am sure no one else would bring the same. And always, everyone is amazed at how beautiful and yummy it is!
Preperation Time. 15 minutes.
Cooking Time. 60 minutes.
Recipe Ingredients
5 boxes Aeroplane Jelly Crystals 85 g each box (different flavours)
5 Tablespoon clear and unflavoured edible gelatine
5 Tablespoon white sugar
5 Cup boiling water
5 Cup cold water
2 Tablespoon clear and unflavoured edible gelatine
2 Cup apple juice
4 egg yolks
3/4 Cup white sugar
1 Teaspoon lemon juice
1 Cup thickened cream
1 Cup evaporated milk
Recipe Instructions
1. In a medium bowl, mix together contents of 1 box flavoured jelly, 1 tablespoon unflavoured gelatine, 1 tablespoon white sugar & 1 cup boiling water. Mix until jelly crystals & sugar are fully dissolved. Then add 1 cup cold water. Combine well.
2. Pour into a pan (about an 8" round pan or any similar sized container would do) and chill inside refrigerator until very firm. Do the same procedure for 4 more boxes of different flavoured jelly.
3. When jelly is firm, cut them up into small cubes and combine in a large bowl. Set aside in refrigerator and prepare the binder.
4. Dissolve 2 tablespoons unflavoured gelatine in 2 cups hot (but not boiling) apple juice. Set aside.
5. In a medium saucepan and over low fire, beat 4 egg yolks with 3/4 cup sugar and 1 teaspoon lemon juice. Cook only until thickened.
6. Pour and mix in the apple juice/gelatine mixture. Remove from fire.
7. Fold in 1 cup thickened cream and 1 cup evaporated milk.
8. Combine cream mixture with the cut-up jelly cubes. Quickly (but carefully) pour into jelly molds. You will need about 2 to 3 jelly molds, depending on their size. Chill in refrigerator until firm.
9. Invert jelly mold onto a plate. Slice and serve! To enjoy it at its best, eat as soon as cathedral windows is set.
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