CATHEDRAL WINDOWS
- 5 different flavoured packets of jelly
- 4 egg yolks
- 1 cup sugar
- 2 envelopes (2 tablespoons) gelatine
- ½ cup water
- ¼ cup calamansi juice (you can substitute with 1 tablespoon lemon juice and 40 ml orange juice)
- 2 cups whipping cream (I used one can desert cream)
Day One:
Make the jelly by following packet directions. When ready, pour each colour/flavour into its own container and refrigerate overnight.
Day Two:
When the jelly has set, cut each one into cubes. In a big bowl, toss together all the cubes. Refrigerate to set. In a bowl, whisk together egg yolks and sugar until they appear light yellow in colour. In another bowl, dissolve the unflavoured gelatine in water. Add this into the egg yolk mixture while continuously beating with the whisk. When well blended, pour into a heavy pot and cook over low heat until it thickens and coats the spoon. Set aside. Beat the cream. Pour the heated gelatine-egg mixture (while still hot) into the whipped cream and continue beating. Add calamansi juice while whipping. Once blended, fold this into the chilled gelatine squares. Pour into your desired containers. Keep in the refrigerator until set.
Recipe: Amanda Conradie
Photo: Elize de Kock
