About the Recipe
Here's another Japanese sando idea. As long as the fruit is drained of any excess liquid, you can put just about any fruit into a sando and they all turn out to be extremely yummy. In this recipe, I experimented with a blend of whipping cream and ricotta cheese for a little extra richness. As I said, naughty but nice....
Ingredients
4 thin slices of soft white bread
70g blueberries, rinsed
120g raspberries, rinsed
130ml whipping cream
2 tbsp ricotta
1 tbsp sugar
Preparation
whisk the cream until it holds firm peaks
add the ricotta & sugar, then whisk again briefly to mix
cut the crusts from the bread
spread 1/4 of the cream onto each slice
place the raspberries & blueberries on one slice but leave a
cross shape in the middle - about the width of 2 berries side by side
place one slice on top of the other, press down lightly to form your sando
slice the sando into quarters carefully
open the sando and set each quarter on end to expose the sides without fruit
finally push more berries into the cream
serve with tea or coffee