Are you preparing for your Christmas menu yet?
Something that we Pinoys always seem to have in the table for Christmas is this Creamy Cathedral Jelly Cake. They’re beautiful and looks amazing. Sometimes, If Im feeling all the the seasons food being abit too much, I just eat this jelly and I am satisfied.
I think I’ve been making Gelatin Desserts since I was in Grade 4. This is one of the very first specialty food I learned to cook apart from the usual Adobo. Back then, we don’t have the instant powdered jellys we have now but those long agar agar jelly instead that you need to soak, tear, and bloom first.
My first cathedral jelly is a disaster needless to say. It just sort of turned into a gelatinous weird looking blob with weird colors seeping into each other. But dont worry. We didnt have Google then and I think I was just too impationt when I was making it the first time.
Make sure that your jelly is set before you add the cream mixture to the cathedral jelly!
You can choose any color for this, but because it is for Christmas, most designs have red, green, and yellow.