Whipped Oatmilk
Ingredients
- 425g (1 Cup + 7 Tbsp) Oat Milk (Full Fat)
- 2.125g (1 ⅛ tsp) Gellan Gum F
- ½ Vanilla Bean, Scraped
- 25g (¼ Cup) Powdered Sugar
- 8.5g (2 tsp) Foam Magic
Equipment
- Blender
- Medium Heavy Bottom Pan
- Whipping Siphon with 2 N2O
Timing
Active Time: 15 Minutes
Total Time: 2 Hours
Yield
2 Cups
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Mix & Boil Oat Milk
In a heavy bottom medium pan add the oat milk, gellan gum, vanilla bean and sugar and bring to a boil.
Once boiled remove from the heat and allow to cool. Once it is cool it will form a gel.
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Blend & Thicken
Once cooled, cut the gel into cubes and place them into a blender. Add the Foam Magic and mix for 2 minutes or until smooth.
Pour into whipper and charge with 2 nitro charges.
Place in the refrigerator for a minimum of a hour to cool.
Plant Based Toffee Sauce
Ingredients
- 100g (½ Cup) Sugar
- 60g (4Tbsp) Water (split into 2 equal portions)
- 100g (½ Cup) Oatmilk, Full Fat
- 13g (1Tbsp) Vanilla Extract
- 3g (½ tsp) Salt
- 0.5g (¼ tsp) Polysorbate 80
- 113g (½ Cup) Coconut Oil, Room Temperature
Equipment
- Medium Heavy Bottom Pan
- Pastry Brush
- Candy Thermometer
Timing
Active Time: 15 Minutes
Total Time: 30 Minutes
Yield
1 ½ Cups
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Caramelize Sugar
Place the sugar and 30g of water in a heavy bottom medium sized pan and place on the stove on medium high heat.
Once the sugar comes to a boil, gently wash the sides of the pan with a clean pastry brush and freshwater. This will help eliminate any chance of crystallization.
Cook until the caramel reaches 360”F or a medium amber.
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Mix Toffee
Immediately and carefully pour in the remaining water, being careful not to burn yourself as it might splatter. Once the water has mixed in and cooled the mixture slightly add the oat milk, vanilla extract, and salt and bring to a boil cook this mixture to 230°F.
Remove from the heat and gently add the polysorbate 80, Mix until combined and then add in all the coconut oil. Whisk this vigorously until the coconut oil has emulsified in and the mixture has cooled. It will lighten in color as it cools.
If this mixture separates when cooled simply heat it gently and whisk until it is emulsified once again. Hold at room temperature until needed.
Candied Pecans
Ingredients
- 900g (4 Cups) Vegetable Oil
- 109g (1Cup) Half Pecans
- 50g (1/2 Cup) Powdered Sugar
Equipment
- Large Heavy Bottom Pan
- Fryer Thermometer
- Mixing Bowl
Timing
Active Time: 5 Minutes
Total Time: 15 Minutes
Yield
1 Cup
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Prepare Pecans
Preheat fryer oil to 350°F in a large heavy bottom pan.
Place the nuts in a pot, cover them with water and bring them to a boil.
Combine the nuts and sugar in a mixing bowl and toss them until the nuts are nicely coated.
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Fry Pecans
Carefully place in the fryer and cook until golden brown.
Remove with a slotted spoon and drain on a paper towel.
Trifle Plating
Ingredients
- 5 Bananas, Sliced
- 1 Recipe Plant-Based Toffee Sauce (above)
- 1 Vegan Angel Food Cake
- 1 Recipe Candied Pecans (above)
- 1 Recipe Stable Whipped Oat Milk (above)
Equipment
- 1 Trifle Dish
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
1 Trifle
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Layer Ingredients
In a trifle dish place a layer of the angel food cake on the bottom drizzle it with ⅓ of the toffee sauce and garnish with candied pecans and bananas. Cover that layer with stable whipped oat milk.
Repeat the layer three times or until you have reached the top of the dish.
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Garnish Trifle
Garnish the top of the trifle with any remaining toffee sauce candied pecans and bananas.
Alternatively this can be made as a parfait in a parfait glass for individual serving.
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3 Comments.
[…] Link: Heavenly Banana Toffee Trifle Plant-Based Banana Toffee Trifle Rapid Infusion Vanilla […]
can you clarify about what the vegan angel food cake is? is that something you’ve made on the blog previously?
We haven’t done a vegan angel cake, so this would e a store bought cake.