Whipped almond milk topping in a siphon?

Hello all,
I've seen and tried numerous recipes to make whipped a dairy-free topping using coconut milk which I understand stabilizes to to the high fat content. Does anyone have any suggestions for using a whipping siphon to stabilize almond milk into something akin to whipped cream? I've got some xantham gum although I've read that gelatin would work better for cold liquids. Can someone suggest a recipe and/or ratio I should be thinking about. I presume that I'm going to simply use vanilla almond milk as a base with a sweeetner and then the stabilizer. Thanks in advance..
Richard

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jkhanna91_76148

This is a recipe I have for a "Pistachio Mousse"

200g pistachio

200g boiling H2O

500g skim milk (this is important because simpless doesn't play well with fat or acid)

1.2g XG

18g simpless

15g salt

2 ea iSi Cream charges

1. Get your hot water and nuts (you'd substitute almonds here) spinning in a blender.

2. Add the milk

3. Shear in hydrocolloids and salt

4. Season as needed ( I know you mentioned using vanilla)

5. Cool and charge.

Hope this helps!

ttpoker

Simpless?

RBS_69395

Thanks for the response. This definitely gets me closer. My problem is a family member who has a severe dairy allergy so I can't use the skim milk. Any ideas on substitiutions? Thanks!

tshewman

@RBS, I have used soy, but not for whipped cream and gelatin as a stabilizer. Worked well and worth trying out.