Goat Cheese Mousse with Red-Wine Caramel
This recipe is from Food and Wine magazine. It is a nice way to combine sweet and savory and to use on crostini or baguette.
- 2 c dry red wine
- 1/2 c ruby port
- 1 tsp whole black peppercorns
- 1 shallot, minced
- 2 thyme sprigs, plus 1/2 tsp chopped thyme
- 1 1/2 c sugar
- 4 c strawberries,hulled (2 pints)
- 2 tsp finely grated orange zest
- 2 tbs water
- 1 11 oz log of fresh goat cheese, softened
- 2 tbs heavy cream
- pinch black pepper
- crostini or baguette and toasted walnuts, for serving
Preparation time 30mins
Cooking time 90mins
In a saucepan, bring wine, port, blackpeppercorns, shallot, thyme sprigs and 1 cup sugar to a boil, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of pan. Cook over moderate heat, without stirring, until syrupy ad reduced to 1 cup, about 35 mins. Strain and discard solids. Let the caramel cool slightly.
In a medium saucepan, toss the strawberries, orange zest, water and remaining 1/2 c of sugar and let stand until juicy, about 30 mins.
Bring strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 mins. Transfer compote to a bowl and let cool.
In a medium bowl with an electric mixer, beat the goat cheese, cream, black pepper and chopped thyme until creamy. Spoon mousse into a bowl and serve with compote, caramel, crostini and walnuts. Assemble as serve.