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: 28 oz oat milk; 3 sprigs rosemary; 2 oz sugar; 7 oz simple syrup; ½ tsp xanthan gum; 15 oz water; 36 oz Granny Smith apples; 7 ½ oz sugar; 1 tsp agar-agar; non-stick cooking spray; 11 oz aquafaba (chickpea liquid, canned); 2 tsp vegan whipping cream; ¼ tsp cream of tartar; ½ tsp xanthan gum; 1 tsp fresh rosemary, leaves only; 5 oz brown sugar; 2 ½ oz rolled oats; 5 ½ oz all-purpose flour; 1 tsp salt; 5 ½ oz vegan butter

5.0 (7 ratings)

Difficulty easy

Preparation time 15 min

Total time 10h 55 min

Serving size 12 portions

Ingredients

28 oz oat milk
3 sprigs rosemary
2 oz sugar
7 oz simple syrup (see Tip)
½ tsp xanthan gum

15 oz water
36 oz Granny Smith apples (approx. 6 apples), peeled, cored, halved, each half cut into 4 wedges
7 ½ oz sugar, divided
1 tsp agar-agar
non-stick cooking spray
11 oz aquafaba (chickpea liquid, canned)
2 tsp vegan whipping cream, e.g. Silk®
¼ tsp cream of tartar
½ tsp xanthan gum