• 4servings
  • 90minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups dry red wine

  2. 1/2 cup ruby port

  3. 1 teaspoon whole black peppercorns

  4. 1 shallot, minced

  5. 2 thyme sprigs plus

  6. 1/2 teaspoon chopped thyme

  7. 1 1/2 cups sugar

  8. 4 cups strawberries, hulled (2 pints)

  9. 2 teaspoons finely grated orange zest

  10. 2 tablespoons water

  11. One 11-ounce log of fresh goat cheese, softened

  12. 2 tablespoons heavy cream

  13. Pinch of freshly ground pepper

  14. Crostini and toasted walnuts, for serving

Instructions Jump to Ingredients ↑

  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. 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.

  2. 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.

  3. 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.

  4. 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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