The Cathedral Broken Windows Gelatin dessert I made was the perfect ROUND –SHAPED food I needed to welcome the New Year. Like most cultures around the world, Filipinos have many superstitious beliefs that supposedly bring “good luck” for the New Year.
“ You have to wear polka dots. You have to hold grapes in one hand, and coins on the other at the stroke of midnight.” And this was the ultimate I used to hear…”everything we eat must be round.” These were the endless reminders I used to hear from aunts, cousins and relatives, as we welcomed New Year, amidst the ear-deafening sounds of firecrackers and fireworks all around us in the Philippines.
Today, I still practice these holiday traditions, even if no one’s watching.So, for this “Virtual Bloggers’ New Year’s Party,” I tried to have something “round” to welcome the New Year. The “Cathedral Broken Windows” gelatin dessert was always a family favorite and I used a round pan to make it with. And now, here’s my finished dessert, adapted from a recipe of my former college classmate Popi Gutay and her family.
The creamy white gelatin was a perfect backdrop for the colorful, mosaic-like chunks of gelatin in different colors. And yes, they resembled shattered broken glass windows, thus the name. This dessert tasted like a dream ! It was creamy, sweet and supple . I even added some sliced peaches in the mix which made it even more superb. It was easy, it was round, it was perfect!
CATHEDRAL BROKEN WINDOWS GELATIN Dessert
*Adapted from a recipe of Popi Gutay & family
2 boxes red gelatin, cooked according to package directions
2 boxes green gelatin, cooked according to package directions
½ cup sliced peaches, cut into cubes
- Cook the red and green gelatins separately, following package directions for the amounts of liquid. Once cooked, place each colored gelatin in containers to cool and harden. Refrigerate overnight to firm up.
For the White Gelatin:
4 envelopes Knox unflavored gelatin
2 cups boiled water
1 can condensed milk
2 cups heavy cream
- Mix the contents of 4 envelopes of Knox unflavored gelatin with boiled water. Blend well in a bowl till all traces of gelatin are dissolved.
- Then add the condensed milk. Incorporate the gelatin well.
- Finally add the heavy cream and mix well. Allow to cool for about 30 minutes before adding to the colored gelatin cubes. But make sure it doesn’t harden before that.
TO ASSEMBLE :
- Cut up the red and green gelatins in 1-inch cubes and put them in a large gelatin mold, about 9 inches in diameter, 3 inches deep.
- Add the cubed peaches and mix into the colored gelatin.
- Pour the white gelatin into the container with the colored cubes.
- Cover the entire dessert mold with plastic wrap. Seal tightly all around the edges.
- Refrigerate overnight till firm. The next day, when ready to serve, turn the gelatin onto a nice, festive platter.
COOK’S COMMENTS: If you do not have a large round gelatin container, feel free to use any shape or gelatin mold you have that’s convenient. Refrigerate any leftover gelatin dessert .
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Readers’ Favorites for the year:
FRESH VEGETABLE LUMPIA, a crepe-like egg wrapper rolled up with vegetables, topped with a sweet soy gravy and fried garlic bits.
SINGAPORE FRIED NOODLES, a stir fry of egg noodles, vegetables, chicken, pork in a sweet soy sauce.