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1
Pre-heat oven to 325 degrees F.
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2
Butter and lightly sugar 4 ramekins (approximately 6-ounce size).
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3
In a mixer, combine yolks, buttermilk, juice and zest and beat until well combined.
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4
Reduce the speed to low and slowly add sifted flour, sugar and salt until just combined.
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5
Beat egg whites with a whisk attachment until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time.
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6
Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
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7
Bake in the oven for 60 minutes until the top springs back when gently pressed and the cakes have a nice light golden color.
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8
Allow to cool slightly, then carefully invert onto a plate.
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9
Break up cookies into pieces and place in food processor.
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10
Pulse until you have a fine crumb, then add butter, salt, molasses, sugar and egg white.
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11
Pulse again until you have a smooth batter, then use an off-set spatula to smear out a thin layer on a cookie sheet (if you are not using a non-stick tray, grease it with butter or line with a silpat).
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12
Bake in a preheated 350 degree oven for 10 minutes.
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13
Allow to cool slightly before removing from the tray to cool on the bench top.
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14
Break up into individual sized pieces before serving.
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15
Add sugar, and butter to a sauce pot and set over medium heat.
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16
Reduce until thick and syrupy - about 7 minutes then remove from heat.
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17
Add cream (be careful as it will bubble up) then stir and season with salt.
