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.
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.
Active Time: 15 Minutes
Total Time: 30 Minutes
1 ½ Cups
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.
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.
Active Time: 5 Minutes
Total Time: 15 Minutes
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.
Carefully place in the fryer and cook until golden brown.
Remove with a slotted spoon and drain on a paper towel.
Active Time: 5 Minutes
Total Time: 5 Minutes
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 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.