Stout Float - Tyler Florence
- In a food processor, grind gingersnaps into a fine powder. Add egg white, butter, sugar, molasses and salt, and process until smooth. Spread onto a baking sheet lined with a Silpat or parchment paper. Bake in a preheated 350°F oven for 7-9 minutes until set. Cool to room temperature, then break into pieces.
- Fill two chilled float glasses 1/4 full with stout. Add two generous scoops of vanilla ice cream to each glass. Drizzle with honey, then fill with remaining stout. Add one or two pieces of broken tuile.