Stout Float with Orange Blossom Honey and Gingersnap Tuile (Tyler Florence) |
|
 |
Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 2 |
|
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.
|
|