Soft, sweet and filled with fruit, these Japanese snacks allow you to be as creative as you like.
INGREDIENTS
- 500 ml long-life whipping cream 3 tbsp icing sugar
- 1 tsp vanilla essence
- 4 thick slices white bread
- 10 strawberries, hulled
METHOD
WHIP cream with sugar and vanilla to stiff peaks.
SPREAD a layer of cream over one slice of bread. Line up three strawberries on their sides from the top left corner of the bread to the bottom right
corner, making sure they point in the same direction. Place another two strawberries in the remaining corners, also pointing in the same direction. Gently push down the strawberries into the cream to secure them in place. Spread on more cream to cover all of the berries, taking care to fill any gaps between the berries. Top with a slice of bread and press down gently to secure. Repeat with remaining bread, cream and berries.
TIGHTLY wrap the sandwiches in cling wrap and refrigerate for 20 minutes to firm up.
REMOVE the crusts of the bread using a sharp serrated knife and carefully cut each sandwich in half. Serve immediately.
TIP: Fresh cream cannot be used in this recipe and it leaches out water as it stands, leading to a soggy sandwich.
ALSO SEE HOW TO MAKE KIMCHI
