Apple Mousse Crumble with Rosemary Ice Cream (Matthew Kenney)

Rosemary Ice Cream

• 28 oz oat milk
• 3 sprigs rosemary
• 2 oz sugar
• 7 oz simple syrup (see Tip)
• ½ tsp xanthan gum

Apple Mousse

• 15 oz water
• 36 oz Granny Smith apples (approx. 6 apples), peeled, cored, halved, each half cut into 4 wedges
• 7 ½ oz sugar divided
• 1 tsp agar-agar
• non-stick cooking spray
• 11 oz aquafaba (chickpea liquid, canned)
• 2 tsp vegan whipping cream e.g. Silk®
• ¼ tsp cream of tartar
• ½ tsp xanthan gum

Toasted Oat Crumble

• 1 tsp fresh rosemary, leaves only chopped
• 5 oz brown sugar
• 2 ½ oz rolled oats
• 5 ½ oz all-purpose flour
• 1 tsp salt
• 5 ½ oz vegan butter in pieces