Goat Cheese Mousse With Red-Wine Caramel |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
From Food & Wine, April 2008. 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.
|
|