Stout Float with Orange Blossom Honey and Gingersnap Tuile

• 16 gingersnaps
• 1 egg white
• 1/2 stick butter, room temperature
• 1/3 cup brown sugar
• 2 tablespoons molasses
• Pinch salt
• 2 bottles stout (recommended: Guinness)
• 4 scoops vanilla ice cream
• 2 tablespoons orange blossom honey

1. Preheat oven to 350 degrees F
2. Place the ginger snaps in a food processor and grind to a fine powder.
3. Add the egg white, butter, sugar, molasses, and salt and puree until smooth.
4. Spread the mixture over a sheet pan lined with a silicon mat or parchment paper.
5. Bake in the oven for 7 to 9 minutes until set.
6. Remove from the oven, allow to cool and then break into pieces.
7. Fill 2 chilled float glasses 1/4 of the way with stout and add 2 scoops of ice cream per glass.
8. Add a tablespoon of honey to each, top with the remaining stout and garnish with a piece of the tuile.

gingersnaps, egg, butter, brown sugar, molasses, salt, bottles stout, vanilla ice cream, orange blossom honey

Taken from www.foodnetwork.com/recipes/tyler-florence/stout-float-with-orange-blossom-honey-and-gingersnap-tuile-recipe.html (may not work)