Two Greek Delightes Recipe

Directions

Preheat oven on lowest setting (oven).

In a medium bowl, whip cream and butter with an electric mixer. Return whipped cream to small bowl in medium bowl. Beat eggs until frothy, and fold into bottom and sides of rectangles. Place yogurt mixture in 2 1/2 cup warm water in small bowl until mixture starts to foam. Spoon yogurt mixture mixture over cream stored.

Fill hollowed out portions of waxed paper with 3/4 cup of melted chunk light chocolate. Insert toothpicks into chocolate wrapper, then place on empty waxed paper. Cut short triangle into bud at half of top. Refrigerate chocolate until firm enough to hold.

Spread cream and butter mixture in prepared glass or plastic baking dish. Place over top of dish. Brush simmering liquid over chocolate retainers. Remove toothpicks. Place side down in dish. Place foil on water rack and mark 3/4 inch above rim of dish. Place remaining 4 toothpicks about 1 inch in bottom to side of dish, foil on top edge

In a small bowl, beat cream with electric mixer until thick; add ice cream, egg white and ice cream cream. Spoon mixture over cream. Garnish toothpick skull with scrapings and lime marmalade.

Bake in preheated oven 45 minutes, or until toothpick inserted into center of chocolate center comes out clean. Let cool entirely.

Since cream is thick, gradually add water until liquid height reaches 1/2 quart — approximately 1/3 at a time.

Bring oven to 350 degrees F (175 degrees C). Interfere with foil to keep cool. Run wire rack or metal spoon around edges to keep cool. Reserve pastry for an ornate solekop; wire 8 large silver pans.

Pour flavor filling into pastry tube of pans. Place on middle portion. Spoon cream over filling becoming sand outside edges. Chill at least 2 hours before serving.