{"id":32320,"date":"2016-02-03T00:00:00","date_gmt":"2016-02-03T00:00:00","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/uncategorized\/rilka-warbanoff-s-champagne-jelly-2\/"},"modified":"2016-02-03T00:00:00","modified_gmt":"2016-02-03T00:00:00","slug":"rilka-warbanoff-s-champagne-jelly-2","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/rilka-warbanoff-s-champagne-jelly-2\/","title":{"rendered":"Rilka&#8217;s champagne jelly"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<p>For the jelly:<\/p>\n<p>1 bottle champagne (750ml)<\/p>\n<p>100g xylitol<\/p>\n<p>5 leaves of gelatine soaked in cold water<\/p>\n<p><strong>Method<\/strong><\/p>\n<p>Pour 1 cup of champagne into a saucepan, with the xylitol and 100 ml of water. Bring to the boil, then remove from the heat. Squeeze all the water out of the gelatine leaves, and add to the pan, stirring until they&#8217;re dissolved. Pour the contents of the pan into a large jug and add the remaining champagne. Stir then pour into 8 glasses. Place in the fridge to set.<\/p>\n<p><strong>SEE ALSO: <a href=\"https:\/\/cms.fiveaa.com.au\/shows\/foodland\/rilka-s-tuna-marinated-with-capers\">TUNA MARINATED WITH CAPERS<\/a><\/strong><\/p>\n<p><strong>SEE ALSO: <a href=\"https:\/\/cms.fiveaa.com.au\/shows\/foodland\/rilka-s-cobb-salad\">RILKA&#8217;S COBB SALAD<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Ingredients For the jelly: 1 bottle champagne (750ml) 100g xylitol 5 leaves of gelatine soaked in cold water Method Pour 1 cup of champagne into a saucepan, with the xylitol and 100 ml of water. Bring to the boil, then remove from the heat. Squeeze all the water out of the gelatine leaves, and add [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":16420,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[250,231],"tags":[],"geo_market":[],"class_list":["post-32320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-afternoons","category-show"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Rilka&#039;s champagne jelly - FIVEAA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cms.fiveaa.com.au\/show\/rilka-warbanoff-s-champagne-jelly-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rilka&#039;s champagne jelly\" \/>\n<meta property=\"og:description\" content=\"Ingredients For the jelly: 1 bottle champagne (750ml) 100g xylitol 5 leaves of gelatine soaked in cold water Method Pour 1 cup of champagne into a saucepan, with the xylitol and 100 ml of water. Bring to the boil, then remove from the heat. Squeeze all the water out of the gelatine leaves, and add [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cms.fiveaa.com.au\/show\/rilka-warbanoff-s-champagne-jelly-2\/\" \/>\n<meta property=\"og:site_name\" content=\"FIVEAA\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/1395FIVEaa\" \/>\n<meta property=\"article:published_time\" content=\"2016-02-03T00:00:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2020\/03\/rilka-warbanoff.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"700\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tim Ashdown\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@1395FIVEaa\" \/>\n<meta name=\"twitter:site\" content=\"@1395FIVEaa\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tim Ashdown\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/rilka-warbanoff-s-champagne-jelly-2\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/rilka-warbanoff-s-champagne-jelly-2\\\/\"},\"author\":{\"name\":\"Tim Ashdown\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/#\\\/schema\\\/person\\\/c9993afbb4e9c76944cb880fa918b687\"},\"headline\":\"Rilka&#8217;s champagne jelly\",\"datePublished\":\"2016-02-03T00:00:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/rilka-warbanoff-s-champagne-jelly-2\\\/\"},\"wordCount\":101,\"image\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/rilka-warbanoff-s-champagne-jelly-2\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/wp-content\\\/uploads\\\/2020\\\/03\\\/rilka-warbanoff.jpg\",\"articleSection\":[\"Afternoons\",\"Show\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/rilka-warbanoff-s-champagne-jelly-2\\\/\",\"url\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/rilka-warbanoff-s-champagne-jelly-2\\\/\",\"name\":\"Rilka's champagne jelly - 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