Goat Cheese Mousse With Red-Wine Caramel

“From Food & Wine, April 2008.”
1hr 15mins

Ingredients Nutrition


  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.

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