Pawpaw Strawberry Mousse Recipe

Have leftover strawberries this year? Your family is in luck. Use this Pawpaw Strawberry Mousse recipe and let us know what you think.

| November/December 2010

 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. 

Community Kitchen Spaces Boost Food Entrepreneurs  

Pawpaw Strawberry Mousse

4 cup cornstarch
12 cup sugar
12 cup water
12 to 34 cup puréed strawberries (fresh or frozen), divided
2 egg whites (room temperature)
12 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.

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters

click me