Stout Float with Orange Blossom Honey and Gingersnap Tuile

Ingredients

• 0.3 cup brown sugar 
• 0.5 stick butter room temperature
• 1  egg white 
• 16  gingersnaps 
• 2 tablespoons blackstrap molasses 
• 2 tablespoons orange blossom honey 
• 1 pinch salt 
• 2 bottles porter (recommended: Guinness)
• 4 scoops whipped cream 

Equipment

• food processor
• frying pan
• baking paper
• oven

Directions

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.