Fruit Sando
Fruit Sando
Ingredients
- 2 cups heavy cream, cold
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 slices shokupan, or thick-cut milk bread
- 1 cup strawberries, hulled and halved
- 2 kiwi, peeled and sliced into 1/4-inch rounds
- 2 mandarin oranges, peeled and segmented
Instructions
- 1
In a large, chilled bowl, combine the cold heavy cream, granulated sugar, and vanilla extract. Using an electric mixer with a whisk attachment, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.
⏱️ 5 min
- 2
Lay out 4 slices of shokupan on a clean work surface. Spread a generous layer of the whipped cream evenly over each slice, extending to the edges.
⏱️ 3 min
- 3
Arrange the fruit on top of the whipped cream on two of the bread slices. For a visually appealing cross-section, strategically place the fruit. For example, place strawberry halves cut-side down along the center, then fill in gaps with kiwi slices and mandarin orange segments. Ensure the fruit is nestled firmly into the cream.
⏱️ 7 min
- 4
Carefully place the remaining two whipped cream-covered bread slices on top of the fruit-laden slices, cream-side down. Gently press down to ensure the bread adheres to the cream and fruit.
⏱️ 2 min
- 5
Wrap each fruit sando tightly in plastic wrap. This is crucial for helping the cream set and for easy cutting later. Refrigerate for at least 1 hour, or up to 4 hours, to allow the cream to firm up and the flavors to meld.
⏱️ 60 min
- 6
Once chilled, unwrap the sandos. Using a very sharp, serrated knife, carefully slice each sando in half diagonally, ensuring a clean cut through the bread, cream, and fruit. Serve immediately.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Fruit Sando
- 2 cups heavy cream, cold
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 slices shokupan, or thick-cut milk bread
- 1 cup strawberries, hulled and halved
- 2 kiwi, peeled and sliced into 1/4-inch rounds
- 2 mandarin oranges, peeled and segmented
Instructions
- 1
In a large, chilled bowl, combine the cold heavy cream, granulated sugar, and vanilla extract. Using an electric mixer with a whisk attachment, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.
⏱️ 5 min - 2
Lay out 4 slices of shokupan on a clean work surface. Spread a generous layer of the whipped cream evenly over each slice, extending to the edges.
⏱️ 3 min - 3
Arrange the fruit on top of the whipped cream on two of the bread slices. For a visually appealing cross-section, strategically place the fruit. For example, place strawberry halves cut-side down along the center, then fill in gaps with kiwi slices and mandarin orange segments. Ensure the fruit is nestled firmly into the cream.
⏱️ 7 min - 4
Carefully place the remaining two whipped cream-covered bread slices on top of the fruit-laden slices, cream-side down. Gently press down to ensure the bread adheres to the cream and fruit.
⏱️ 2 min - 5
Wrap each fruit sando tightly in plastic wrap. This is crucial for helping the cream set and for easy cutting later. Refrigerate for at least 1 hour, or up to 4 hours, to allow the cream to firm up and the flavors to meld.
⏱️ 60 min - 6
Once chilled, unwrap the sandos. Using a very sharp, serrated knife, carefully slice each sando in half diagonally, ensuring a clean cut through the bread, cream, and fruit. Serve immediately.
⏱️ 8 min