Shatter the dessert ceiling with broken glass

Don’t let the name scare you! This explosion of colour is a very kid-friendly chilled dessert - perfect for summer parties. With minimal ingredients and hours of downtime, this can very much turn into a teaching moment for patience.

Broken glass cross-section Source: Mark Mariano

-- The Cook Up with Adam Liaw streaming free on SBS On Demand. ---

 

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 an extended Filipino Christmas.

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.

How to make broken glass

Serves 10-12 people (or 1 Mark Mariano).

What you'll need Source: Mark Mariano

In separate bowls or containers prepare:

• 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

Love the story? Follow the author here: Instagram @markusmuch