お嬢様 (Ojousama): Strawberry lemon entrements

Because I love to be in the world of dream, I'm so crazy about game, manga and anime, ^^.

And this entrements came from the fact that I love to dream. In Japan, you can find a cafe with a theme that you're the お嬢様 (Ojousama = young lady) or the lady of the house and the person who serves you is your personal butler (ok, you have to admit that there is a time limit, about 1- 1.30 hours ^^ but you can go back and live in the dream again, haha). I know that it sounds crazy for some people but think about turning into someone special, being pampered and surrounded by beautiful things, delicate china cups and saucers and good looking butlers (most important, hehe), it's good occasion, right?
I got the idea from the sweets that served in 執事喫茶 Swallowtail (one of Butler cafe in Japan), they are so beautiful. Looking at them makes me want to crate the entrements that's sweet and elegant at the same time. So, it's time for me to dream and make it come true.
This entrements represents a young, elegant and beautiful lady, she is so sweet by her look in pink and fluffy dress (strawberry whipped cream), but think again, inside she is a bit wild because of the youth (I use lemon to imitate it). The cream outside is soft and sweet, but when you taste the lemon Crème Brûlée you will be happy with the contrast of the flavor. 
The best way to serve it is with delicious hot tea, in a beautiful china cup and don't forget to feel special because everyone born to be special (that's what I always believe, ^^). 

 お嬢様 (Ojousama):  Strawberry lemon entrements 

Makes 8 

Pistachio dacquoise
56g .............................. Pistachio powder
41g .............................. Icing sugar
7g ................................ Cake flour
75g .............................. Egg white
2.5g ............................. Egg white powder
26g .............................. Granulated sugar
..................................... Icing sugar for sprinkle on top

Crème Brûlée

A

50ml ............................. Lemon juice

50g ................................ Milk

200g ............................... Whipping cream

25g ................................. Sugar

B

100g ............................... Egg yolks

40g .................................. Sugar

1tsp ................................. Limoncello 

3g .................................... Gelatin leaf

Strawberry whipped cream

200ml ............................. Whipping cream

20g .................................. Icing sugar

1 tsp ................................. Strawberry extract

........................................ Pink food coloring

For decoration

........................................ Fresh strawberries

........................................ White chocolate butterflies

Makes the dacquoise:

Preheat the oven to 190°C
Line the baking sheet with baking paper.
Sift the pistachio powder, icing and cake flour together, set aside.
Beat the egg whites and egg white powder until soft peaks form, then gradually add the sugar and beat until stiff.
Pour the sifted ingredients into the bowl and fold until combine.

Put the batter into the piping bag (with 6cm plain nozzle) and pipe the batter into round circle (slightly wider than the size of the Crème Brûlée mold), sprinkle with the icing sugar.
Bake the dacquoise for 14 -16 minutes.
Take out of the oven and let cool on the wire rack.

Make Lemon Crème Brûlée
Preheat oven to 160°C.

Bloom the gelatin in cold water.
Butter 8 small molds (about 5x3.5cm) and place them in baking pan.

Heat the lemon juice, milk, cream and sugar until boil, take of the heat.

Beat the egg yolks with sugar, then slowly add the warm milk mixture into the yolk mixture, whisk all the time. Add the gelatin and Lemoncello into the mixture and stir to combine.

Strain through a fine sieve, and pour into the prepared cup.
Place the cup in a baking pan and fill the pan with warm water (about 60-70 °C.)
Bake for 20 minutes
Take the Crème Brûlée out of the oven, let to cool completely, then cover and refrigerate for at least 6 hours or overnight. 

Assemble:

Whip the strawberry whipped cream ingredients together until soft peaks formed.

 Place the dacquoise on the plate, and unmold the Lemon Crème Brûlée onto the top of  the dacquoise, pipe the strawberry whipped cream to cover  the Lemon Crème Brûlée and decorate with fresh strawberry and white chocolate butterfly.

お嬢様 (Ojousama):  Strawberry lemon entrements