500ml dry red wine
125ml ruby port
1tsp whole black peppercorns
1 shallot, minced
2 thyme sprigs plus 1/2 tsp chopped thyme
4c strawberries, hulled
2tsp finely grated orange zest
320g of Chevre De Bellay, softened
30ml Anchor Cooking Cream
Pinch of freshly ground pepper
Crostini and toasted walnuts, for serving
In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs and 125g 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 250ml, about 35 minutes. Strain and discard the solids. Let the caramel cool slightly.
Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water and the remaining 65g of sugar and let stand until juicy, about 30 minutes.
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.
In a medium bowl, using an electric mixer, beat the Kapiti Chevre De Bellay, Anchor Cooking 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.
MAKE AHEAD - the caramel, strawberries and mousse can be refrigerated separately for up to 3 days. Bring to room temperature before serving..
Produces 4 servings