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

5.0 (2 đánh giá)

Đăng ký miễn phí

Độ khó dễ

Thời gian thực hiện 15 phút

Tổng thời gian 10h 55 phút

Khẩu phần ăn 12 portions

Nguyên liệu

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

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