I was not sure how to call this dessert, also because I am not sure what it is.
It is not a Bavarian cream as there is no milk, nor eggs. Technically it is not a mousse, and it is not a panna cotta either. Maybe the closest thing is a no-bake cheesecake, but without biscuits.
The name of this recipe needs an explanation, too. But let me rewind the tape…
After making this unknown cream cheese dessert layered with a strawberry gelee I turned to my friends on Instagram to find a name for it.
Many suggestions were sent and I finally declared the winner: Dama di Fragole.
In Italian this is a word play. And like any word play it is almost impossible to translate. Fragole means strawberry, easy enough.
Dama means dame, as in “lady”, but it also means the board game checkers, or draughts if you’re British. But wait, there is more. Dama in the game also means the special piece when you get to the end of the board. You know when you double up, which I understand in English is called “king”. Hence my translation “Strawberry Kings”.
I hope I didn’t bore you to death.
So, against any SEO rule and logic, I hereby name these desserts Strawberry Kings.
For the strawberry gelee:
- 300 g strawberries 28.2 oz
- 50 g sugar 1.8 oz
- 2 tbsp lemon juice
- 2 tbsp water
- 7 g gelatin sheets approx 1 e ½
For the cheese cream:
- 80 g mascarpone 2.8 oz
- 80 g ricotta 2.8 oz
- 110 g fresh cream 3.9 oz
- 55 g confectioner sugar 1.9 oz
- 5 g gelatin sheets approx 1 sheet 0.18 oz
For the gelee:
- Wash the strawberries and cut them in half (even in quarters if they are big). Put them in a large pan together with 2 tbsp of water. Cook on low heat. When they start releasing their water add the sugar and lemon juice.
- Let them simmer on low heat for approx 15 minutes. When they are soft break them using a wooden spoon.
- The coulis has to thicken to a creamy consistency.
- Soak the gelatin sheets in cold water for about 10 minutes.
- Pass the strawberries through a strainer, working them well with a spoon.
- Add the wrung gelatin sheets and stir to dissolve.
- Pour the first layer of gelee in the silicone molds and refrigerate for at least 15 minutes (see notes on assembly below).
For the mascarpone and ricotta cheese cream:
- In a large bowl work the mascarpone, ricotta and confectioner sugar using a handheld mixer.
- Soak the gelatin in cold water for 10 mins.
- Put 30g of fresh cream in a small pot on low heat. As it is close to boil remove from heat and add the wrung gelatin sheet. Stir.
- Add the cream with the gelatin to the mascarpone and ricotta mix. Blend with the handheld mixer.
- Whip the remaining cream to medium-firm consistency. It should not be too firm.
- Gently fold the whipped cream into the rest of the ingredients using a spatula.
- Assembly, for cylinder silicone molds of approx 5x5 cm (2x2 in)
- In order to have a consistent result it is advisable to weight the single layers. I have put a tray on the scale and then placed the silicon molds on the tray. Then proceeded to do the tare.
- Put about 7g (0.25 oz) of strawberry gelee inside each mold. Place in the fridge for 15 mins.
- Add about 14g (0.5 oz) of cheese cream inside each mold and refrigerate for another 15 minutes.
- Repeat the last two steps again using the same quantities (7g for the gelee and 14g for the cream) and refrigerate for 15 minutes before doing the final layer. Them refrigerate for at least 3 hours.
- To smooth the un-molding process put the molds in the freezer for 1 hour. Take them out of the mold and put them back in the fridge.
The 4 layers were made in 2 preparations (i.e. no need to make a different preparation for each layer).
Outside temperature was quite warm (summer) so the cream and gelee did not solidify during the resting time of the previous layer.
Keep the cream and gelee at room temperature while you wait for the previous layer to stabilize.