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Apple Mousse Crumble with Rosemary Ice Cream (Matthew Kenney)
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Ingredients
Rosemary Ice Cream
- 795 g oat milk
- 3 sprigs fresh rosemary, leaves only
- 60 g white sugar
- 200 g sugar syrup (see Tips)
- ½ teaspoon xanthan gum
Apple Mousse
- 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
Toasted Oat Crumble
- 1 tsp fresh rosemary, leaves only, chopped
- 140 g brown sugar
- 70 g rolled oats
- 155 g plain flour
- 1 tsp salt
- 155 g vegan butter, in pieces (see Tips)
- Nutrition
- per 1 portion
- Calories
- 1847.8 kJ / 441.6 kcal
- Protein
- 4.4 g
- Carbohydrates
- 82.5 g
- Fat
- 11.6 g
- Saturated Fat
- 3.2 g
- Fibre
- 3.8 g
- Sodium
- 347.4 mg
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