Instructions

1. Make the coeur à la crème: Soak two 12-inch squares of cheesecloth in cold water and squeeze dry. Place two 4-inch heart-shaped coeur à la crème molds into a baking dish, or place a fine-mesh strainer over a bowl. Line the molds or strainer with the cheesecloth, allowing the corners to drape over the side. Set aside.
2. To a medium bowl, add the goat cheese, cream cheese, and honey. Using a whisk or hand mixer, whisk together until very smooth. In a second medium bowl, whisk together the cream and confectioners sugar until soft peaks form. Using a silicone spatula, gently fold the cream into the cheese mixture until evenly combined. Spoon the mixture into the prepared molds or strainer and fold the corners of the cheesecloth over the top. Refrigerate, allowing the mixture to drain, for at least 8 hours, or up to 24.
3. Make the caramelized strawberries: In a large skillet over medium-high heat, stir together the sugar, corn syrup, and ¼ cup of water. Cook, swirling the skillet occasionally, until the syrup is light golden, about 4 minutes. Remove the skillet from the heat and add the wine, cloves, peppercorns, cinnamon, and vanilla seeds and pod. Return the skillet to medium-high heat and cook, stirring constantly, until the sugar is completely dissolved, about 3 minutes. Add the strawberries, turn the heat to medium-low, and simmer, stirring gently occasionally, until softened, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
4. To serve, fold back the cheesecloth corners and invert the coeur à la crèmes onto a platter. Remove the molds or strainer and cheesecloth. Arrange the strawberries and sauce around the rim of the platter.