
Devices & Accessories
Apple Mousse Crumble with Rosemary Ice Cream (Matthew Kenney)
Prep. 15min
Total 10 h 55min
12 portions
Ingredients
Rosemary Ice Cream
-
oat milk28 oz
-
rosemary3 sprigs
-
sugar2 oz
-
simple syrup (see Tip)7 oz
-
xanthan gum½ tsp
Apple Mousse
-
water15 oz
-
Granny Smith apples (approx. 6 apples), peeled, cored, halved, each half cut into 4 wedges36 oz
-
sugar divided7 ½ oz
-
agar-agar1 tsp
-
non-stick cooking spray
-
aquafaba (chickpea liquid, canned)11 oz
-
vegan whipping cream e.g. Silk®2 tsp
-
cream of tartar¼ tsp
-
xanthan gum½ tsp
Toasted Oat Crumble
-
fresh rosemary, leaves only chopped1 tsp
-
brown sugar5 oz
-
rolled oats2 ½ oz
-
all-purpose flour5 ½ oz
-
salt1 tsp
-
vegan butter in pieces5 ½ oz
Nutrition per 1 portion
Calories
441.6 kcal /
1847.8 kJ
Protein
4.4 g
Fat
11.6 g
Carbohydrates
82.5 g
Fiber
3.8 g
Saturated fat
3.2 g
Sodium
347.4 mg
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