![Goat Cheese Mousse with Red-Wine Caramel](https://cdn.statically.io/img/www.foodandwine.com/thmb/O2Xx_vjE28vnn8r_Pd4VV2vCjpo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200804-xl-red-wine-caramel-2000-93602df0d1ae4e5288274dc91a2689ed.jpg)
Ingredients
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2 cups dry red wine
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1/2 cup ruby port
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1 teaspoon whole black peppercorns
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1 shallot, minced
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2 thyme sprigs plus 1/2 teaspoon chopped thyme
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1 1/2 cups sugar
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4 cups strawberries, hulled (2 pints)
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2 teaspoons finely grated orange zest
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2 tablespoons water
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One 11-ounce log of fresh goat cheese, softened
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2 tablespoons heavy cream
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Pinch of freshly ground pepper
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Crostini and toasted walnuts, for serving
Directions
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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.
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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.
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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.
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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.
Make Ahead
The caramel, strawberries and mousse can be refrigerated separately for up to 3 days. Bring to room temperature before serving.
Notes
The Flying Fig, 2523 Market Ave., Cleveland; 216-241-4243.