Japanese · Dessert
Fruit Sando (Japanese Fruit Sandwich)
A Japanese convenience-store classic turned into a careful home build: pillowy crustless milk bread sandwiching a thick layer of lightly sweetened whipped cream studded with strawberry and kiwi, chilled until firm, then sliced to reveal a stained-glass cross-section of fruit.
$1
20 minsPrep
0 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
326Calories
3.9gProtein
22.5gFat
26.2gCarbs
10.9gSugar
2.1gFiber
165mgSodium
62mgChol
13.5gSat Fat
188mgPotassium
87mgCalcium
1.3mgIron
0.1mcgVitamin B12
39.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Dry Albariño
local
Yuzu Ramune
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Whip the heavy cream with sugar and vanilla extract to stiff, pipeable peaks using a hand mixer.
2
Lay out the crustless bread slices and spread a thick, even layer of whipped cream edge to edge on each.
3
Arrange strawberry halves and kiwi slices in a tight pattern on two of the slices, pressing gently into the cream so the cut fruit faces outward against the bread.
4
Pipe or spread a thin layer of cream over the fruit to lock the pieces in place, then top with the second bread slice, pressing down gently.
5
Wrap each sandwich tightly in plastic film and chill for at least 30 minutes to firm up.
6
Unwrap and use a sharp knife, wiped clean between cuts, to slice each sandwich on the diagonal through the fruit pattern.
7
Plate the halves cut-side up so the cross-section of fruit and cream is visible.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g White Bread, crusts removed
- 90g90g Heavy Cream, whipped to stiff peaks
- 9g9g Sugar White, whisked into cream
- 2g2g Vanilla Extract
- 70g70g Strawberry, hulled, halved, 1
- 40g40g Kiwi, peeled, sliced, 1
