Goat Cheese Mousse With Red-Wine Caramel

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. 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. 2

   Using a moistened pastry brush, wash down any sugar crystals on the side of the pan.

3. 3

   Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes.

4. 4

   Strain and discard the solids.

5. 5

   Let the caramel cool slightly.

6. 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. 7

   Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes.

8. 8

   Transfer the compote to a bowl and let cool.

9. 9

   In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy.

10. 10

    Spoon the mousse into a bowl and serve with the compote, caramel, crostini and walnuts so guests can assemble their own.