Crystal Dome Salad

1. Stage

Boil the chicken breast so that you get a clear broth. Each hostess has her own recipe for this. I did so: put a washed breast in cold water and bring to a boil over medium heat, periodically removing the foam. Once the broth boiled, pour 1 tbsp. of cold water, remove flakes and foam, repeat the "procedure" two more times. The bulk of the flakes and foam will be removed. Salt. Bring the breast to readiness on low heat. Leave to cool.

2. Stage

Measure 3 cups of broth (I filtered it through gauze). Pour half a glass of broth (of the total amount). Let it swell, dissolve and pour into the warm broth. Pour into a bowl so that the layer of broth is 1.5 cm. It is better to do it in a round form. It will be easier to form a "dome". I made it in two molds. Let it set. This time, the gelatin gave my broth a yellowish hue. It was a little frustrating, but it didn't affect the taste.

3. Stage

Layer the bottom and walls of a round bowl with clingfilm. Lightly grease with mayonnaise. Place a layer of grated cheese, pressing a little cheese layer with your hands.

4. Stage

Next, lay a layer of steamed and chopped prunes. Grease with mayonnaise.

5. Stage

Next, a layer of grated hard-boiled eggs. Immediately on top of it a layer of mushrooms, fried with onions. Grease with mayonnaise.

6. Stage

Finally, lay the shredded chicken breast. Lubricate with mayonnaise. Carefully spoon compact the layers of salad. Leave alone until our gelatin layer hardens. Next, invert onto a serving platter. If necessary, adjust the top cheese layer.

7. Stage

Cut the frozen broth into cubes and cover the salad from bottom to top.

8. Stage

In this way we cover the whole salad. The top was made from a layer in a round shape. Actually, that's it! Have a nice pre-New Year's Eve and events!!! I would like to say that I covered the salad with foil and carefully pressed the jelly on top. The unevenness was hidden!

9. Stage

This is for clarity on the gelatin - the "crystal" is cleaner here!