Apple Mousse Crumble with Rosemary Ice Cream (Matthew Kenney)

Rosemary Ice Cream

• 795 g oat milk
• 3 sprigs fresh rosemary, leaves only
• 60 g white sugar
• 200 g sugar syrup (see Tips)
• ½ teaspoon xanthan gum

Apple Mousse

• 425 g water
• 1020 g Granny Smith apple (approx. 6 apples), peeled, cored, halved, each half cut into 4 wedges
• 215 g white sugar
• 1 tsp agar agar
• oil spray
• 315 g aquafaba
• 2 tsp coconut cream
• 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 plain flour
• 1 tsp salt
• 155 g vegan butter, in pieces (see Tips)