Cathedral Jelly
  1. Prepare each gelatine pack according to package instructions.
  2. Once set cut them into small squares then set aside.
  3. In a mixing bowl, combine boiling water, cater sugar and unflavoured gelatine together, mix thoroughly and make sure everything is dissolved.
  4. Add evaporated milk and cream then mix.
  5. Using a mould add all of the cubed gelatine then pour in the cream mixture, give it a mild mix so the gelatine cubes won’t stick together then place in refrigerator until it's set.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at