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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
- 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
Toasted Oat Crumble
- 1 tsp fresh rosemary leaves only, chopped
- 140 g brown sugar
- 70 g rolled oats
- 1 tsp salt
- 155 g vegan butter in pieces (see Tips)
- 155 g plain flour
- Nutrition
- per 1 portion
- Calories
- 452 kcal / 1891.1 kJ
- Protein
- 5.5 g
- Fat
- 11.8 g
- Carbohydrates
- 81.4 g
- Fiber
- 5.3 g
- Saturated fat
- 3.4 g
- Sodium
- 323.1 mg
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