Cathedral’s window (a.k.a. Christmas jello)

You can never have too many side dish recipes, so give Cathedral’s window (a.k.a. Christmas jello) a try. This recipe serves 6 and costs 37 cents per serving. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 144 calories. It is a good option if you're following a gluten free and primal diet. Plenty of people made this recipe, and 411 would say it hit the spot. If you have cream, gelatin, gelatin, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Christmas. It is brought to you by Casaveneracion. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 11%. If you like this recipe, you might also like recipes such as The Valentine’s Day version of the cathedral’s window (Christmas) jello, Cathedral Window Cookies, and Cathedral Window Gelatin.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsEmpty the contents of the red and green gelatin into two separate sauce pans. Pour 400ml of water into each pan. Stir to dissolve the gelatin granules. Cook over medium heat, stirring often, just until the mixtures start to bubble. Pour into two separate trays and allow to cool and set.When the green and red gelatin have set, cut into one-inch cubes. Pour into the mold. Stir lightly to distribute.Empty the contents of the two packs of unflavored gelatin into a clean sauce pan. Place the cream in a measuring cup and add enough water to measure 800ml. Pour into the sauce pan, stirring to dissolve the gelatin. Cook over medium heat, stirring, just until the mixture starts to bubble.Pour the white gelatin into the mold. Do this little by little so that each time you pour, a few of the red and green cubes float. That way, the red and green cubes are distributed rather than remaining at the bottom.Cool and chill the gelatin for a couple of hours before serving.

 

Step by step:

1. Empty the contents of the red and green gelatin into two separate sauce pans.

2. Pour 400ml of water into each pan. Stir to dissolve the gelatin granules. Cook over medium heat, stirring often, just until the mixtures start to bubble.

3. Pour into two separate trays and allow to cool and set.When the green and red gelatin have set, cut into one-inch cubes.

4. Pour into the mold. Stir lightly to distribute.Empty the contents of the two packs of unflavored gelatin into a clean sauce pan.

5. Place the cream in a measuring cup and add enough water to measure 800ml.

6. Pour into the sauce pan, stirring to dissolve the gelatin. Cook over medium heat, stirring, just until the mixture starts to bubble.

7. Pour the white gelatin into the mold. Do this little by little so that each time you pour, a few of the red and green cubes float. That way, the red and green cubes are distributed rather than remaining at the bottom.Cool and chill the gelatin for a couple of hours before serving.

Nutrition Information:

covered percent of daily need