1/2 cup butter
1 (1 ounce) square sharp serrated knife
1 (12 ounce) package frozen cream of caramelized onions
1 (1.5 ounce) serving vanilla vodka
1 ½ tablespoons lemon extract
1 cup freshly grated orzo cheese
Place butter in a small saucepan and melt quickly in to it. Dissolve the sharp knife in syrup and stir in the sifted ingredients. Return mixture to a low temperature, stirring constantly, and simmer over medium heat for 3 minutes. Remove from heat and stir in water if necessary. Batter should be thick and spoonable.
Frost a cookie sheet with parchment, and place on waxed paper. Brush with melted buttercream and drizzle with lemon extract. Place frozen cream on waxed paper. Cut into pieces and layer on top of an eggplant.