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

Name: Apple Mousse Crumble with Rosemary Ice Cream (Matthew Kenney) Metric
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 sugar; 200 g simple syrup; ½ tsp xanthan gum; 425 g water; 1020 g apples, type Granny Smith; 215 g sugar; 1 tsp agar-agar; non-stick spray oil; 315 g chickpea liquid, canned (aquafaba); 2 tsp vegan whipping cream; 1 pinch cream of tartar; ½ tsp xanthan gum; 1 tsp fresh rosemary; 140 g brown sugar; 70 g rolled oats; 155 g all-purpose flour; 1 tsp salt; 155 g vegan butter

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Zubereitung 15 Min

Gesamt 10 Std. 55 Min

12 portions

Zutaten

Rosemary Ice Cream

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

Apple Mousse

water
425 g
apples, type Granny Smith (approx. 6 apples), peeled, cored, halved, each half cut into 4 wedges
1020 g
sugar divided
215 g
agar-agar
1 tsp
non-stick spray oil
chickpea liquid, canned (aquafaba)
315 g
vegan whipping cream e.g. Silk®
2 tsp
cream of tartar
1 pinch
xanthan gum
½ tsp