🍓 Strawberry and cream fruit sando

4 servings · prep 20 min + 30 min au frais · cook 0 min

Ingredients

• 480 ml very cold heavy cream
• 20 g icing sugar
• 8 thick slices of Japanese milk bread (shokupan)
• 500 g fresh strawberries, hulled

Method

1. Whip the cold cream with the icing sugar to stiff peaks. Cream that is too soft makes the sandwich slide apart when cut.
2. Cut the crusts off two slices. Spread an even layer of cream over one of them.
3. Lay the strawberries tightly along the diagonal, corner to corner. Remember that diagonal: it is where you will cut.
4. Cover the fruit completely with cream, level the surface, then top with the second slice and press gently.
5. Wrap the sandwich tightly in film and chill at least 30 min to firm up. Mark the diagonal on the film.
6. Slice cleanly with a sharp knife along the line of the strawberries. Serve cold.
7. Kiwi and mango work just as well as strawberry.

Adapted from Joshua Weissman (YouTube)

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