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.
- 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
- 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
- In a bowl, add the unflavoured gelatine and hot water and give it a quick whisk until the gelatine has dissolved.
- To that, add the evaporated milk and give it a whisk till both are well blended.
- In another bowl, add the all-purpose cream and condensed milk and whisk to get a smooth mixture.
- 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.
- Cut the set jelly into small cubes
- 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.
- Now add a second layer of jelly all around the mould and once again pour a layer of the creamy mixture on top.
- Continue the process till you have used up all the creamy mixture and it should the last layer on the top of the mould.
- Cover and refrigerate for at least 5 hours or overnight for best results.
- To unmould the dessert, first gently pull it away from the mould all around and also in the centre if using a bundt pan.
- 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.
Slice and Enjoy!