Goat Cheese Mousse with red wine caramel
Servings
4-6
Total time
1
hourThis appetizer is always the show stopper in our cooking classes. All of the components can be made ahead for quick assembly before happy hour. We make this often during Louisiana strawberry season and garnish it with plenty of Bergeron Pecans.
Ingredients
For the Red Wine Caramel:
2 cups dry red wine
1/2 cup ruby port
1 tsp whole Black Tellicherry Peppercorns
1 shallot, minced
2 thyme sprigs plus 1/2 tsp chopped thyme
For the Strawberry Compote:
1 1/2 cups sugar
4 cups strawberries, hulled (2 pints)
2 tsp finely grated orange zest
2 Tbl water
For the Goat Cheese Mousse:
One 11-ounce log of fresh goat cheese, softened
2 Tbl heavy cream
Pinch freshly ground pepper
Bergeron Pecans for serving
Instructions
- To make the Red Wine Caramel: 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.
- To make the Strawberry Compote: In a medium saucepan, toss the strawberries, orange zest, water and the remaining 1/2 cup of sugar. Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes. Transfer to a bowl and let cool.
- To make the Goat Cheese Mousse: In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy. Spoon the goat cheese mousse into a bowl.
- Serve on a board with a bowl of strawberry compote, a bowl of red wine caramel, a bowl of goat cheese mousse along with crostini and pecans so guests can assemble their own.
