Pâté Trompé

Name: Pâté Trompé
Cuisine: American
Ingredients: Crème Anglaise, plain or orange flavored; Crème Anglaise, plain or orange flavored; 1–2 wide strips orange zest or pieces of candied orange, for decoration; 1–2 wide strips orange zest or pieces of candied orange, for decoration; ½ cup Kahlúa or other coffee liqueur; 3 tablespoons sugar; 1 cup strong hot coffee; ½ cup cold water; 1 ounce white chocolate, for decoration; Chocolate Marquise; Flavorless vegetable oil; ½ cup Kahlúa or other coffee liqueur; 3¾ teaspoons unflavored gelatin

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Ingredients

3¾ teaspoons unflavored gelatin
½ cup cold water
1 cup

Americas
United States
Dessert

Method

To Make the Coffee Gelée and Line Mold: Sprinkle the gelatin over the cold water and allow to soften 5 minutes without stirring. Stir softened gelatin into hot coffee until dissolved. Add sugar and Kahlúa. Cool to room temperature.
Oil the bottom and sides of the loaf pan. Line the bottom and sides of the oiled pan with a piece of plastic wrap large enou