cookbook.

Break an egg into a cup; slip egg into simmering water. In a medium bowl combine zest and juice of 1 lemon, 1/4 cup sherry vinegar or red wine vinegar, 1/4 cup olive oil, and 1 tsp. salt. In a large straight-sided skillet heat 1/4 cup lavender honey from Step 3 and 1/4 cup water just to boiling, stirring to dissolve honey. Pour 1/2 cup hot cream over the 4 oz. dark chocolate, 1/3 cup hot cream over the 2 oz. dark chocolate, and remaining hot cream over white chocolate. In a glass jar combine 2 cups heavy cream and ¹/4 cup buttermilk. [Extracted from the article]

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