Created by Rebecca Workman from the 2005 cookbook by the Ohio Pawpaw Growers Association, this Pawpaw Strawberry Mousse recipe is the perfect way to use up the remainder of your patch.
Pawpaw Strawberry Mousse
1⁄4 cup cornstarch
1⁄2 cup sugar
1⁄2 cup water
1⁄2 to 3⁄4 cup puréed strawberries (fresh or frozen), divided
2 egg whites (room temperature)
1⁄2 pint heavy whipping cream
1 cup pawpaw pulp
In saucepan, combine cornstarch, sugar, water and half the strawberry purée; whisk until smooth. Cook mixture over medium heat until it starts to thicken. Remove from heat and transfer to large bowl. Add remaining strawberry purée, and allow mixture to cool to room temperature.
Beat egg whites until stiff but not dry. Gently fold into strawberry mixture. Cover and chill for 1 hour.Whip cream until firm and fluffy. Gently fold into strawberry mixture, then gently fold in pawpaw pulp. Chill mixture until serving time.