Food My Muse

0 Fry the Shallots and Garlic: Place the shallots and garlic in a cold medium skillet and pour in enough olive oil to fully cover them. Set the pan over mediu- high heat for 1 minute, then reduce the heat to low. Gently fry, separating the slices with chopsticks or a spatula, until lightly golden, about 12-15 minutes. Remove and transfer to a paper towel to drain and cool. Reserve 2 tablespoons of the oil for the butter. Once cooled, give them a rough chop.
1 Whip the Butter: In a mixing bowl, add the room temperature butter, heavy cream, lemon zest, and garlic shallot oil. Whip with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes, scraping down the sides as needed.
2 Assemble and Serve: Now we layer, add a spoonful of the whipped butter into a serving dish and sprinkle some of the crispy shallots and garlic. Repeat this until you have used all the butter and have a nice tower. Finish with more of the shallots and garlic, a drizzle of honey and a pinch of flaky salt. Serve with warm crusty bread.