Stout Float with Orange Blossom Honey and Gingersnap Tuile

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  • Level: Easy
  • Total: 24 min
  • Prep: 15 min
  • Cook: 9 min
  • Yield: 2 servings
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Ingredients

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

Directions

  1. Preheat oven to 350 degrees F
  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.
  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.
  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.