Stout Float with Orange Blossom Honey and Gingersnap Tuile

  • Yield : 2 servings
  • Prep Time : 15m
  • Cook Time : 9m
  • Ready In : 24m
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  • 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


Step 1

Preheat oven to 350 degrees F

Step 2

Place the ginger snaps in a food processor and grind to a fine powder. Add the egg white, butter, sugar, molasses, and salt and puree until smooth.

Step 3

Spread the mixture over a sheet pan lined with a silicon mat or parchment paper. Bake in the oven for 7 to 9 minutes until set. Remove from the oven, allow to cool and then break into pieces.

Step 4

Fill 2 chilled float glasses 1/4 of the way with stout and add 2 scoops of ice cream per glass. Add a tablespoon of honey to each, top with the remaining stout and garnish with a piece of the tuile.

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