Apple Mousse Crumble with Rosemary Ice Cream (Matthew Kenney)

Name: Apple Mousse Crumble with Rosemary Ice Cream (Matthew Kenney)
Prep time: 15 min
Cook time: 10 h 55 min
Total time: 10 h 55 min
Yield: 12 portions
Ingredients: 795 g oat milk; 3 sprigs fresh rosemary; 60 g white sugar; 200 g sugar syrup; ½ teaspoon xanthan gum; 425 g water; 1020 g Granny Smith apple; 215 g white sugar; 1 tsp agar agar; oil spray; 315 g aquafaba; 2 tsp coconut cream; 1 pinch cream of tartar; ½ tsp xanthan gum; 1 tsp fresh rosemary; 140 g brown sugar; 70 g rolled oats; 155 g plain flour; 1 tsp salt; 155 g vegan butter

2.2 (5 ratings)

Difficulty easy

Preparation time 15 min

Total time 10h 55 min

Serving size 12 portions

Ingredients

795 g oat milk
3 sprigs fresh rosemary, leaves only
60 g white sugar
200 g sugar syrup (see Tips)
½ teaspoon xanthan gum

425 g water
1020 g Granny Smith apple (approx. 6 apples), peeled, cored, halved, each half cut into 4 wedges
215 g white sugar
1 tsp agar agar
oil spray
315 g aquafaba
2 tsp coconut cream
1 pinch cream of tartar
½ tsp xanthan gum