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Plant-Based Banana Toffee Trifle

5 years ago
Cole Whitney
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Delight in a trifle that is layered with rich velvety toffee sauce and fluffy whipped cream that rivals its dairy-based counterpart in every way. This plant-based whipped cream effortlessly cushions layers upon layers of pillowy cakes, ripe bananas, and sweet roasted pecans.

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

  • 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.

  • 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

  • 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.

  • 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

  • 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.

  • 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

  • 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.

  • 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.

Summary
recipe image
Recipe Name
Plant-Based Banana Toffee Trifle
Author Name
Modernist Pantry
Published On
2020-10-13
Preparation Time
0H40M
Total Time
2H50M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

3 Comments.

  • The Secret of Whipped Cream Stabilizers
    October 19, 2020 1:33 pm

    […] Link: Heavenly Banana Toffee Trifle Plant-Based Banana Toffee Trifle Rapid Infusion Vanilla […]

  • lisa neumann
    October 22, 2020 3:49 pm

    can you clarify about what the vegan angel food cake is? is that something you’ve made on the blog previously?

    • Janie Wang
      October 26, 2020 8:03 am

      We haven’t done a vegan angel cake, so this would e a store bought cake.

Comments are closed.

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