Fruit Sando

Ingredients

• •1 cup heavy cream (36%+ fat)
• •2 tbsp sugar
• •4 slices thick-cut shokupan (Japanese milk bread)
• •Assorted ripe but firm fruit (e.g. strawberries, kiwi, mandarin segments), sliced

Steps

1. 1.Whip the heavy cream in a bowl set over an ice bath, adding the sugar partway through, until it holds firm, spreadable peaks - whipping over ice keeps the cream stable enough to hold the fruit's weight without weeping.
2. 2.Pat the fruit completely dry with paper towels; any surface moisture will make the cream slide and the bread go soggy.
3. 3.Spread whipped cream edge-to-edge on one slice of bread, then arrange the fruit in a single tight layer along the line where you plan to cut the sandwich in half, thinking ahead about how the cross-section will look once sliced.
4. 4.Fill the gaps between fruit pieces with more whipped cream so nothing shifts, then top with more cream and the second slice of bread, pressing gently to seal.
5. 5.Wrap the sandwich tightly in plastic wrap, marking your intended cut line on the wrap with a pen, and refrigerate for at least 1 hour.
6. 6.Unwrap and slice along the marked line with a sharp, clean knife, wiping the blade between cuts for a neat cross-section.