Goat Cheese Mousse With Red-Wine Caramel

From Food & Wine, April 2008.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  cups dry red wine
• 1⁄2 cup  ruby port
• 1  teaspoon whole black peppercorn
• 1  shallot, minced
• 2  fresh thyme sprigs, plus
• 1⁄2 teaspoon  chopped thyme
• 1 1⁄2 cups sugar
• 4  cups strawberries, hulled (2 pints)
• 2  teaspoons  finely grated orange zest
• 2  tablespoons water
• 11  ounces  fresh goat cheese, softened
• 2  tablespoons heavy cream
• 1  pinch fresh ground pepper
•  crostini, for serving
•  toasted walnuts, for serving

Directions

1. In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs and 1 cup of the sugar to a boil, stirring until the sugar dissolves.
2. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan.
3. Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes.
4. Strain and discard the solids.
5. Let the caramel cool slightly.
6. Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water and the remaining 1/2 cup of sugar and let stand until juicy, about 30 minutes.
7. Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes.
8. Transfer the compote to a bowl and let cool.
9. In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy.
10. Spoon the mousse into a bowl and serve with the compote, caramel, crostini and walnuts so guests can assemble their own.