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

Rosemary Ice Cream

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

Apple Mousse

• 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

Toasted Oat Crumble

• 1 tsp fresh rosemary, leaves only, chopped
• 140 g brown sugar
• 70 g rolled oats
• 155 g all-purpose flour
• 1 tsp salt
• 155 g vegan butter, in pieces