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

4.8 8 évaluations

Préparation 15min

Total 10h 55min

12 portions

Ingrédients

Rosemary Ice Cream

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

Apple Mousse

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