This is the latest in my series of showing you how to make decorative Japanese fruit sando at home. I make these as an occasional indulgence for the family - they are easy to make, absolutely delicious (PS: you have to like sweet things) but not something I'd advise eating daily!
All you need is 4 things - two slices of white bread per sando, strawberries, double cream and some white sugar - yes, these are rich and calorific but we all need a little treat now and again, don't we?
You can make these little darlings in about 15 minutes. Pop them in the fridge for 30 minutes and they are ready to cut and consume.
My tips are as follows:
Buy a sliced loaf rather than cutting the slices yourself.
Square shaped slices (rather than rectangular) work best for these sando,
Use medium sliced bread. Thick sliced bread resists being formed around the cream and thin sliced bread can become a little mushy from the cream,
When you spread the cream on the bread, make sure you get the bread well covered. The cream should be thicker in the centre than the edges as this will create the shaped effect when you close the sando,
Use a nice, sharp cooking knife when you cut these into quarters. a dull knife will drag the cream across the fruit as you cut and spoil the decorative effect.
So there you have it, a delicious little fruity snack that will lift any damp spirits. I've never met anyone who doesn't love these and I'm sure you will too!
If you want to try these out, you can find the Youtube tutorial by clicking Japanese Strawberry Fruit Sando or by scrolling to the bottom of the page. The written recipe is just below.
Happy Sando making! Kurumi XXXX.
ingredients:
(makes 1 fruit sando)
2 slices of medium white bread*
5 small strawberries
100 ml / 4 floz double cream
2 tbsp white sugar
a large square of cling film
*a square shaped loaf works best
how to:
rinse the strawberries. remove the stalks retaining as much of the strawberry head as you can (this will improve the visual effect of the sando)
add the sugar to the cream in a bowl and whip until very firm
lay the sheet of cling fim onto a chopping board. place the slices of bread on the cling film. spread half of the cream on each slice of bread, making sure you cover the whole of each slice. the cream should be thicker in the centre of the slice and thinner towards the edges
next, place one strawberry on its side in the centre of the slice. then, place the other strawberries on their sides towards the four corners of the slice in an "X" shape. gently press the strawberries down into the cream.
place the other slice on the top to create your sando. gently for the bread around the strawberries - the cream should hold the bread in place. next, wrap the sando in the sheet of clingfilm. when the sando is wrapped, gently press the edges together
put the finished sando in the fridge for at least 30 mins. when the time is up, use a shapr kitchen knife to cut the sando along the "X" to create four quarters. carefully remove the clingfilm and serve
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