Goat Cheese Mousse With Red-Wine Caramel
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- 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
- 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.
- Using a moistened pastry brush, wash down any sugar crystals on the side of the pan.
- Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes.
- Strain and discard the solids.
- Let the caramel cool slightly.
- 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.
- Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes.
- Transfer the compote to a bowl and let cool.
- In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy.
- Spoon the mousse into a bowl and serve with the compote, caramel, crostini and walnuts so guests can assemble their own.
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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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