Apple Mousse Crumble with Rosemary Ice Cream (Matthew Kenney) Metric
TM6

Apple Mousse Crumble with Rosemary Ice Cream (Matthew Kenney) Metric

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Ingredients

Rosemary Ice Cream

  • 795 g oat milk
  • 3 sprigs fresh rosemary
  • 60 g sugar
  • 200 g simple syrup (see Tip)
  • ½ tsp xanthan gum

Apple Mousse

  • 425 g water
  • 1020 g apples, type Granny Smith (approx. 6 apples), peeled, cored, halved, each half cut into 4 wedges
  • 215 g sugar, divided
  • 1 tsp agar-agar
  • non-stick spray oil
  • 315 g chickpea liquid, canned (aquafaba)
  • 2 tsp vegan whipping cream, e.g. Silk®
  • 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 all-purpose flour
  • 1 tsp salt
  • 155 g vegan butter, in pieces

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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