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; 115 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; 100 g white sugar; 1 tsp fresh rosemary; 140 g brown sugar; 70 g rolled oats; 1 tsp salt; 155 g vegan butter; 155 g plain flour

2.2 5 évaluations

Préparation 15min

Total 10h 55min

12 portions

Ingrédients

Rosemary Ice Cream

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

Apple Mousse

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