Cathedral Window Jelly Dessert

This Christmas jelly dessert is a delight to the eyes and oh-so-delicious! If you are looking for a quick and easy Cathedral Window recipe, this is the one for you.

Ingredients

• 2 packets of Raspberry Jelly

• 2 Packets of Lime Jelly

• 6 tbsp (42 grams) Gelatine, Unflavored       

• 1 cup (235 ml) Hot Water

• 1½ cups (354 ml/1 can) Evaporated Milk  

• 1 cup (250 ml/1 can) All Purpose Cream  

• 1¼ cups (300 ml/1 can) Condensed Milk   

• 2 tsp Pure Vanilla Extract

• A pinch of salt

• 1 tsp Oil, to brush the form

Method

1. Prepare the Raspberry and Lime jelly as per the instructions on the box.  Instead of 2 cups of water, add only 1.5 cups of water to get a firmer jelly. Place in the refrigerator to set

2. In a bowl, add the unflavoured gelatine and hot water and give it a quick whisk until the gelatine has dissolved.

3. To that, add the evaporated milk and give it a whisk till both are well blended.

4. In another bowl, add the all-purpose cream and condensed milk and whisk to get a smooth mixture.

5. Pour the mixture into the bowl with the gelatine and evaporated milk, add the vanilla extract and salt and whisk till you get a smooth homogenized mixture.

6. Cut the set jelly into small cubes 

7. Brush the form with a little oil and then start layering the form. First, put a layer of the raspberry and lime jelly at the bottom and then pour on a  layer of the creamy mixture on the top, just until you have covered the first layer of jelly.

8. Now add a second layer of jelly all around the mould and once again pour a layer of the creamy mixture on top.

9. Continue the process till you have used up all the creamy mixture and it should the last layer on the top of the mould.

10. Cover and refrigerate for at least 5 hours or overnight for best results.

11. To unmould the dessert, first gently pull it away from the mould all around and also in the centre if using a bundt pan.

12. Now place a serving platter face side down on top of the mould and flip it over so that the dessert unmoulds itself on the platter.