SugaryWinzy Stained Glass Cathedral Window Jello
Colorful Stained Glass Cathedral Window Jello
The colorful stained glass effect on a cathedral window is revealed in each delicious slice of this beautiful stained glass cathedral window jello gelatin.
Course: Dessert
Yield: 18
Author: SugaryWinzy
Ingredients
Dissolve:
  • 5 boxes different color jello (3 oz / 85 g per box)
  • 1 cup boiling water (1 cup water per box) (232 g)
Stir together:
  • 5 envelopes unflavored gelatin (7 g per envelope) (one 1-ounce / 28 g box Knox gelatin + 1 extra envelope)
  • 1 cup cold water (232 g)
Heat:
  • ½ cup water (116 g)
  • ¾ cup sugar (155 g)
  • 2 cups pineapple juice (488 g)
  • 1 can evaporated milk (12 oz / 340 g)
  • 2 cans condensed milk (14 oz per can / 396 g per can)
  • 1 ¼ cups heavy cream (290 g)
Directions
  1. In separate bowls, mix the jello with boiling water, stirring until it is completely dissolved (it is one cup of boiling water per box and not one cup for all 5 boxes of Jello).   Let cool, cover and chill until completely set, about 4 hours or preferably overnight. Optional: If you want to color the indentations of a bundt pan, spray the pan with non-stick spray and chill or freeze it ahead of time. While the jello is still hot, separate a few tablespoons of each color in small bowls. When the small amount of jello is thick but not set, spoon one color evenly on each indentation then freeze the pan for about one minute with the pan standing on its side. Once the jello is set, repeat going around the pan until all the indentations are filled. Keep the bowl covered in the fridge.
  2. Slice the rest of the jello into chunks once they are set. If you want a decorated top, slice some thin shapes and arrange them on the bottom of the pan.
  3. Thoroughly mix unflavored gelatin with cold water in a bowl. Stir and set aside to let the gelatin bloom.
  4. In a saucepan, stir the sugar and water over medium heat just until the sugar is completely dissolved and the water is clear.
  5. Pour in the pineapple juice. Heat for about 2 – 3 minutes, stirring.
  6. Add the evaporated milk and stir to blend. Add the condensed milk, stirring further. Continue to heat and stir for 2 – 3 minutes.
  7. Pour in the heavy cream. Stir and heat the mixture just until simmering.
  8. While waiting for the pineapple milk mixture to simmer, microwave the unflavored gelatin for 1 minute until it turns liquid. Stir until the gelatin is completely dissolved. If there are a few granules of gelatin remaining, microwave again for about 30 seconds and stir well.
  9. When the pineapple milk mixture starts to simmer, stir in the unflavored gelatin and mix for 1 – 2 minutes then turn off heat.
  10. Pour the pineapple milk gelatin mixture through a fine sieve into a bowl to make sure it is free of lumps. Let cool completely until it reaches room temperature.
  11. Remove the pan from the fridge and use a ladle to gently pour enough pineapple milk gelatin to cover the jello.
  12. Chill the pan. Chill the rest of the pineapple milk gelatin as well until it has thickened, but not set, about 3 – 5 minutes.
  13. Once the pineapple milk gelatin is thick, fold in the rest of the jello then gently pour it into the pan. Chill the assembled gelatin overnight to completely set.
  14. To unmold the gelatin, with your fingers gently pull the edges away from all around the sides of the pan. If using a bundt pan, pull the gelatin away from the center core as well.
  15. Place a serving plate on top of the pan then flip the gelatin onto the plate. Keep chilled until ready to serve.
Recipe Notes

Note: if you want more color, you can add 2 – 3 more boxes of colored jello.