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.

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.

Fry Pecans

Carefully place in the fryer and cook until golden brown.

Remove with a slotted spoon and drain on a paper towel.

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.