Broken glass, also known as cathedral window, is a creamy treat with a whole lotta bounce. It jiggles in most festive Filipino feasts and got its name from its multi-coloured jelly chunks, which resemble shards of classic cathedral window stained glass. This inexpensive and easy dish is the perfect way to wrap three long months, whether it be a statewide lockdown or
I'm getting instant flashbacks of Christmas at my Tita’s house as a little kid, waiting impatiently at the fridge door and checking the mould every thirty minutes or so to see if the wobble was tight enough. This is probably a good time to mention that this dish needs some solid fridge time for maximum flavour and texture, so carve the time out ahead and pray it works out.
Adam Liaw’s take of this dish for The Cook Up calls for pineapple juice. My trusty sources – by which I mean my very own Filipino mum – say it’s welcome, but not necessary.
COOK ADAM'S VERSION
Cathedral window
How to make broken glass
Serves 10-12 people (or 1 Mark Mariano).
What you'll need Source: Mark Mariano
- 3 or 4 packets of instant jelly
As per their packet instructions, but use only 3/4ths of the water needed. This allows a firmer set, providing greater structural integrity for the final dish.
Once fully set, turn out and cut the jelly into cubes. Place them in a bundt cake or ring jelly mould. If you don't have a bundt tin or ring mould, a loaf tin works just as well. You could also reach out to your nearest Tita - they'll have one on deck.
Whisk together:
- 395 g (1 can) sweetened condensed milk
- 300 ml thickened cream
Set aside and in a separate small bowl combine:
- 18 g gelatine powder
- ½ cup lukewarm water
Once mixed, pour in :
- ½ cup boiling water
Whisk until clumps and crystals have disappeared.
Gradually incorporate the gelatine into your cream mix. Once combined, carefully pour your cream jelly into the mould and over the shards.
Pop it in the fridge until it's set - this can take around 3 or 4 hours. Once it's at your preferred jiggle, carefully remove the jelly treat from its mould. Keep an ear out for that schloop sound.
Slice, serve and enjoy!
You can even make it a day ahead and chill overnight. Source: Mark Mariano
