Chicken breast can be cooked whole, it turns out delicious and the extra can be used for sandwiches or another salad. Breast on the bone with skin, pour salted boiling water to just completely cover it. Bring to a boil and remove the foam. Pour in champagne and cook over low heat for 5 minutes. Remove from heat and allow to cool completely with the lid closed.

While the broth cools, the breast comes to taste, finely chop a small peeled cucumber, the remaining dill and canned mango.

Soak gelatine in a glass of the cooled strained broth. Swollen gelatin to dissolve in a water bath or in the micro, not allowing to boil.

From the breast to separate the half fillet and punch it in the blender with cottage cheese and dill and mint. Pour a couple of tablespoons of gelatin and beat again.

Put half of the chicken mousse in a cooking bag and put into the freezer for 7 minutes for thick. Then insert the attachment teeth and deposited on the cold Board with a small "shells."

The rest of the mousse, gently mix with chopped vegetables and put in Berrini or bowl layer half the way up. On top to expand the "shells" of mousse.

Heat half a Cup of broth with champagne and pour in the remaining gelatin. Stir well and strain. Gently pour the mousse up to the top, decorate with leaves of parsley and leave in the refrigerator until fully cured. Serve immediately from the fridge – a great snack with a glass of white wine.