Inspired by Gaudi: Cathedral Window Jelly with Condensed Milk
Put your ‘1’s’ up if you’re also inspired by Gaudi. This guy was not only an architect, but an artist, a visionary, a genius. Seeing his works in person in Barcelona was an unforgettable experience. I swear Gaudi was from the future! The yet to be completed Sagrada Família to me, transcends anything I’ve seen before. To put it in perspective, it was like I was experiencing someone’s dream, their imagination. Inside the super cathedral, it resembled an alien mother-ship with its out of this world design yet still felt sacred and harkened back to the way cathedrals were once built. So fascinated by his creations, we trotted around the city to see some more of Gaudi’s other projects.
We visited quite a number of cathedrals around town including the Gothic Cathedral. Outside and in, there are gargoyles aplenty and other mythical creatures but it wasn’t just the features that added to the almost ‘End of Days’ movie set atmosphere, but it was the organs playing them damn cryptic tunes. I got chills and ahuh, they were multiplying.
The one thing all these #beautiful and sacred churches had in common were their gigantic multicolored stained glass windows filling even the darkest crevices with a splash of light. It certainly lifted my spirits during the below zero degree weather – so much so that I vowed to make something to always remind me of my time in Europe, particularly in Paris and Spain. I immediately thought of a childhood favorite, cathedral jelly. When I was a kid, I remember looking forward to birthday parties for one thing – in the hopes that someone’s mum would be bringing this dish along and when they did, I went mental. I would tug on mum’s hand asking her to if I could have the first piece!
More recently, I brought this along to Shellie’s retro party. I wanted to bring jello not your average jello. Cathedral Jelly solves the “But I want jello with cream or ice cream!” dilemma.
Notre Dame Paris The roof of Sagrada Família
It’s made up of cubes of flavoured jello held together by a OH SO creamy binder made up of sweetened condensed milk, thickened cream, unflavored gelatine and in my recipe, evaporated milk. No sugar is needed *gasp* The condensed milk and the jello is sweet enough but go wild if you must.
1 x Orange flavoured packet of jelly (85 g)
1 x Raspberry flavoured packet of jelly (85 g)
1 x Blueberry flavoured packet of jelly (85 g)
1 x Creamy Soda flavoured packet of jelly (85 g)
1 x 10 gram sachet of unflavoured gelatin
3 x sachets or 30 grams of unflavoured gelatin. I used Davis Gelatin at 10 gms per sachet
1 x cup of sweetened condensed milk
1 x 375 ml can of evaporated milk
1x 300 ml thickened cream
1 x cup of non-cloudy apple or pineapple juice
1 x cup of water
Equipment – 2 x 20×8 cm jelly moulds, preferably silicone
Using silicone jelly molds make it easier to keep the jelly in good form. Fill your sink with hot water index finger deep, place mould in water (but don’t submerse) and leave for 30 seconds and remove. Start to fold out each curve detaching the top half of the sides. Invert each mould onto a serving plate.
Makes 2 (20x8cm) jelly molds
Ingredients for the binder - creamaaaay!
Zee ProcedureMakes 2 (20x8cm) jello moulds
Preparation – the day before
The jelly cubes need to be firm so it is best that they are prepared the day before.
1. Prepare the flavoured jelly by following the directions outlined in the pack but also add a teaspoon of unflavored gelatin for extra firmness into four separate bowls
2. Refrigerate overnight
The next day
3. Pour 1 cup of your chosen juice and 1 cup water into a saucepan on medium heat until hot but not boiling. Remove from heat and pour liquid into a bowl, add 3 sachets of unflavored gelatin then stir until powder is fully dissolved. Set aside.
4. Heat the saucepan on medium heat. Pour in the evaporated milk, sweetened condensed milk and thickened cream and stir. When hot, add the bowl of liquid set aside earlier and keep stirring until it all combines. Do not let it boil.
5. Turn off heat and let it cool for at least 15 minutes.
6. Take your flavoured jelly out from the fridge, slice them into cubes. Carefully place the jelly into the each of the two moulds. We want to spread the four colours out evenly. Fill each mould with enough jelly to come halfway.
7. Gradually pour the creamy binder into each mould to the rim. The cubes should start floating to the top.
8. Gently divide the jelly so there is an even spread of colours. Refrigerate overnight. Serve cold.
Step #4 - what makes this so creamy Step #10 - One of two silicone jelly moulds
You’ve been served!
Unless you’re planning on serving this straight away, put these suckers back in the fridge. So here it is. My tribute to the greatest architect of all time, Antoni Gaudi.