About the Recipe
Is there a prettier Japanese fruit sando design out there? I've yet to find it and the great thing about this one is, it tastes even better than it looks! It's very simple too - just two slices of white bread, a satsuma (or cleeinte or tangerine), half a kiwi and some double cream - it's not that difficult to make either!
Ingredients
(makes 1 Satsuma fruit sando)
2 thin slices of white bread
1 small satsuma / clementine / tangerine
1/2 kiwi
1 - 1.5 tbsp sugar
100 ml / 3.5 floz double cream
a large square of clingfilm to wrap the sando
Preparation
peel the satsuma and remove as many of the stringy bits from the fruit as you can
cut off the ends of the kiwi, then cut in half. (you will only need half of the kiwi to make one sando.)
stand one half of the kiwi on its end and cut 1 thin slice. use a sharp knife to remove the skin and set aside
remove the skin from the rest of half kiwi and then lay flat and slice into 4 pieces
combine the sugar and cream in a tall container or a deep bowl and whip until thickened to a firm consistency - the cream should be form enough not to drop off the whisk
now move to the bread - lay the two slices on a cutting board and remove two of the 4 crusts
to create your sando, spread an even layer of cream on the two slices of bread. the cream should be at least 6mm \ 1/4 inch thick
next, position the bread with the corners north, south, east and west in a diamond shape. place the satsuma on its side near the top of the top corner. (when you cut the sando, you will then see the satsuma flesh resembling a flower.)
next put 2 small pieces kiwi under the satsuma. cover these with a layer of cream. then put the larger slice of kiwi on the top. cover that with cream too. place the other 2 small kiwi pieces on top and cover with cream again
now, use the rest of the cream to cover the whole of the satsuma - so that you end up with a sausage shape of double cream down the middle of the slice of bread
next, gently place the second slice of bread over the cream and fruit. press down gently
now, wrap the sando carefully in the cling film and press down a little more firmly to shape the sando. restthe sando in your fridge for at least 30 minutes
just before serving, cut the sando in half to creat two triangular halves. (make sure you cut in the right direction to create the flower effect.)
once made, your Satsuma fruit sando should keep in the fridge for a day or two but they are best eaten straight away!