Compatible versions
Apple Mousse Crumble with Rosemary Ice Cream (Matthew Kenney) Metric
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
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
- Nutrition
- per 1 portion
- Calories
- 1847.8 kJ / 441.6 kcal
- Protein
- 4.4 g
- Carbohydrates
- 82.5 g
- Fat
- 11.6 g
- Saturated Fat
- 3.2 g
- Fibre
- 3.8 g
- Sodium
- 347.4 mg
Alternative recipes
Paleo Lemon Poppy Seed Madeleines
50min
Vegan Strawberry Ice Cream
5 Min
Gluten Free Lemon Poppy Seed Muffins
1h 20min
Spelt pastry
No ratings
Eggplant Stacks
1h 35min
Ratatouille Galette (TM6)
1h 30min
Hemp Milk (Metric)
10min
Gluten-free mini pizzas
2 godz.
Millet Cakes
1 Std. 5 Min
Raw Walnut Brownies
1 godz. 10 min
Dairy-free Mango Ice Cream
5 Min
Aquafaba meringue kisses
2 godz. 30 min