Red Wine Caramel with Goat Cheese Mousse
Ingredients
Red Wine Caramel
- 2 c. dry red wine
- 1/2 c. ruby port
- 1 tsp. whole black peppercorns
- 1 shallot minced
- 4 thyme sprigs
- 1 c. sugar
- Pinch of citric acid or squeeze of lemon juice
Goat Cheese Mousse
- 1 c. heavy cream divided
- 10 oz. goat cheese softened
- Salt & Freshly ground pepper to taste
- Crostini and toasted walnuts for serving
Instructions
Red Wine Caramel
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In a saucepan, bring the wine, port, black peppercorns, shallot, thyme, and sugar to a boil, stirring until the sugar dissolves. Add the citric acid.
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Cook over moderate heat, without stirring, until syrupy and reduce to 1 cup, about 35 minutes.
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Strain and discard the solids. Let the caramel cool slightly.
Goat Cheese Mousse
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Whip 3/4 c. of cream on medium speed in a standing mixer until it reaches stiff peaks. Move to another bowl and chill.
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Add goat cheese and remaining 1/4 c. cream to standing mixer and switch to paddle attachment. Beat on medium high speed until the goat cheese softens, about 5 minutes, scraping down the sides of the bowl.
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Increase speed to high and mix for 4-5 minutes scraping down sides once during the process. Fold in the whipped cream in four increments and season to taste.
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Serve mousse with toasted baguette, toasted walnuts, & fresh strawberries
Recipe Notes
Adapted from The Kitchen at Middleground Farms