Fruit Sando: Make these soft and delicate Japanese fruit sandwiches with me! 🍓

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Chill the sandwiches for at least one hour, or up to overnight, before slicing.
2. Core the strawberries. Trim both ends of the kiwis, peel them, then trim both ends of the orange, peel it by hand and separate the segments. Peel back and remove the side membranes, leaving the outer edge membrane in place. Pat the fruit dry on a paper towel.
3. Fill a large bowl halfway with iced water and set a clean, dry medium bowl on top. Whisk 1 cup heavy cream on low speed with an electric mixer until bubbly.
4. Add 5 tsp sugar and the optional 1 tsp rum. Whisk on medium-high speed until the cream starts to form peaks.
5. Remove the bowl from the ice bath. Switch to a hand whisk and continue until the cream holds medium peaks: when you lift the whisk the tip folds over, and the cream is spreadable, not runny.
6. Spread a dollop of whipped cream evenly over each of 4 slices of shokupan, keeping the crusts on. Keep some cream back for filling gaps.
7. Arrange the strawberries lengthwise and the kiwi and orange crosswise along the cut line on one slice per sandwich. Take a photo to remember the layout.
8. Fill gaps between the fruit with the reserved cream. Top with a slice of bread, cream side down. Wrap tightly in plastic wrap without changing the orientation.
9. Mark the cut line on the wrap. Place the sandwiches between plates to compress them and refrigerate for at least one hour (up to overnight).
10. Unwrap a sandwich and cut it in half along the cut line with a clean knife, wiping the knife with a hot wet towel between cuts. Trim off the crusts in the same way. Reveal the cross section just before serving.

Summarized from Just One Cookbook's video. Watch it for the details.

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CreamHeavy creamBreadOrangeStrawberryKiwi