16 gingersnaps
1 medium egg white
1/2 stick butter; room temperature
1/3 cup brown sugar
2 tablespoons molasses
1 pinch salt
2 bottles stout; Guinness
4 scoops vanilla ice cream
2 tablespoons orange blossom honey

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.