Stout Float with Orange Blossom Honey and Gingersnap Tuile

1. 1

   Preheat oven to 350 degrees F

2. 2

   Place the ginger snaps in a food processor and grind to a fine powder.

3. 3

   Add the egg white, butter, sugar, molasses, and salt and puree until smooth.

4. 4

   Spread the mixture over a sheet pan lined with a silicon mat or parchment paper.

5. 5

   Bake in the oven for 7 to 9 minutes until set.

6. 6

   Remove from the oven, allow to cool and then break into pieces.

7. 7

   Fill 2 chilled float glasses 1/4 of the way with stout and add 2 scoops of ice cream per glass.

8. 8

   Add a tablespoon of honey to each, top with the remaining stout and garnish with a piece of the tuile.

* Per serving · 4 servings · Values may vary.

No additional tips available.