Goat's cheese cream with pickled strawberries

Ingredients for 4 servings:

• 150 g goat’s cheese, mild, room temperature
• 50 g sugar
• 120 g milk
• 2 egg yolks
• 1 pinch(s) of vanilla pulp
• 120 ml red wine
• 50 g sugar
• 100 g strawberries

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 50 minutes

Mix the goat cheese, sugar, milk, egg yolks, and vanilla with a mixer until smooth and liquid. Preheat the oven to 175°C (fan). Pour the cream into 4 ovenproof bowls. They should be about half full. Place in a deep baking tray in the oven and cover the bowls with aluminum foil. Pour warm water into the baking tray. The water should come about halfway up the bowls. Simmer everything for 20-25 minutes. Let cool before serving. I made the cream the day before and kept it in the refrigerator. Bring the red wine and sugar to a boil in a non-stick pan and simmer until the liquid thickens and has reduced by half. Let cool slightly. Quarter the strawberries and add them to the syrup. Let them sit for a few minutes and serve lukewarm with the goat cheese cream.