Heart of Cream with Caramelized Strawberries

Portions:4

(plus overnight chilling) 2 30

Soak two 12" x 12" pieces of cheesecloth in cold water and squeeze dry.
Place a 7" heart-shaped coeur à la crème mold into a baking dish or set a fine-mesh sieve over a bowl; line mold or sieve with the cheesecloth, allowing the corners to drape over the side.
Using a whisk or hand-held mixer, blend the goat cheese, cream cheese, and honey until very smooth.
In another bowl, whisk the cream and confectioners' sugar until soft peaks form.
Gently fold the whipped cream into the cheese mixture until evenly combined.
Spoon the mixture into the prepared mold or sieve and fold the cheesecloth corners over the top.
Allow the mixture to drain for at least 2 hours, or overnight in the refrigerator.

In a 12" skillet, mix the sugar, corn syrup, and ¼ cup water over medium-high heat.
Cook, swirling the pan occasionally, until the syrup is light golden, about 4 minutes.
Remove the skillet from heat and add the wine, cloves, peppercorns, cinnamon stick, and vanilla bean with seeds.
Return the skillet to heat and cook, stirring constantly, until the sugar is completely dissolved, about 3 minutes.
Add the strawberries, reduce heat to medium-low, and simmer, occasionally stirring gently, until softened, about 5 minutes.
Remove from heat and let cool to room temperature.

Fold back the cheesecloth corners and invert the coeur à la crème onto a serving platter; remove the mold and cheesecloth.
Arrange the caramelized strawberries and sauce around the rim of the plate.