Goat Cheese Mousse with red wine caramel
strawberry coulis
Goat Cheese Mousse with 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
1 1/2 cups sugar
4 cups strawberries, hulled (2 pints)
2 tsp finely grated orange zest
2 Tbl water
One 11-ounce log of fresh goat cheese, softened
2 Tbl heavy cream
Pinch of freshly ground pepper
Bergeron Pecans for serving

This appetizer is always the show stopper in our cooking classes. It’s multiple steps but so worth the effort. 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.


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.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 the compote to a bowl and let cool.
3.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 pecans so guests can assemble their own.

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