Saturday, 13 September 2014

Cathedral Jelly (Broken Glass Jelly)

I have bookmarked this for the longest time but never gotten into it and now I finally put my act together to try this.

From you tube, this looks so pretty, definitely reminded of the cathedral that was in my school when young.  

I didn't managed to get contrast flavour, I had to run to two supermarkets before I was able to assemble this.

Next time, I make sure I will buy the pineapple or mango flavour to give it a brighter feel.

Findings: 5 boxes of jelly was a little way too much.  I will reduce it to 4 and I think it will look better.  We like the texture of the jelly to be firm.  This proportion yield a gummy bear texture which we like very much.

What you need:

5 boxes of Totally Jelly (assorted flavour)
200g boiling water (for each box)
1 tsp of gelatine (for each box)


In a bowl, pour the Totally jelly and 1 tsp of gelatine together.  Mix well.

Add in the boiling water, let it sit for 1 min.

Stir until everything dissolved.  

Pour into container and let it cool.

Chill until further use.

Cream Jelly

What you need:

1 tbsp gelatine powder
¼ cup cold water
1¾ boiling water
1 can of condensed milk


Mix gelatine with the cold water and let it sit for 5 mins.  Stir to combine.

Add in boiling water and stir until gelatine dissolved.

Add in condensed milk and mix until even.
Set aside to cool.

To assemble

Cut jelly into cubes.  Mix the different colours and distribute them evenly around the jelly mould.

Pour cool milk jelly over it.

Chill until set.

Serve cold.


  1. Hi Edith,
    This is really beautiful and looks so simple to make. Gonna bookmark this, thanks for sharing!

  2. I used to make this! but with coconut milk instead of condensed milk :D

    1. the filipino uses milk base rather than coconut. as I don't like coconut, this one suits me well. :)

  3. Hi Edith, Thanks for sharing this beautiful jelly! I must try this easy recipe one of these days! :D


Thanks for dropping by. Give me a tinkle if you have some fun on this recipe too. Will be nice to leave a name if you are in the Anonymous category, otherwise it will be group under spam. Have fun.