Ichigo sando, the Japanese strawberry sandwich
If there's one recipe capable of winning over lovers of Japanese pastries, it's ichigo sando. Behind its apparent simplicity lies a sweet treat that has become a true icon in Japan: soft, crispy bread, light whipped cream, and fresh strawberries carefully arranged so that, when sliced, a perfect design is revealed.
Ingredients · Servings 1
- 5 strawberries (of the same size)
- 2 slices of crustless sandwich bread
- 200 ml of liquid cream (30% fat)
- 1 tablespoon of condensed milk (or more)
Method · 4 h 25 min
- We put the cream in the freezer 15 minutes before using it. After that time, we pour the very cold cream and the condensed milk into a large, tall bowl.
- We beat with an electric whisk until we obtain a thick, homogeneous and full-bodied mixture, without overdoing it so that it doesn't curdle.
- We prepare the strawberries: To give them a heart shape, we make two diagonal cuts at the top, removing the leaves and forming a small indentation.
- Spread one of the slices of bread with a layer of whipped cream. If the bread has a crust, remove it first.
- We place the strawberries on top of the cream: three diagonally and two on the sides. It's important to pay attention to the arrangement, especially if we've shaped the strawberries into hearts, because that will determine how they look when the sandwich is cut.
- We cover the strawberries with more whipped cream, filling the gaps well so that the inside is compact.
- We close it with the other slice of bread and smooth the cream from the edges with a spatula.
- After the resting time, unwrap the sandwich, checking the mark that indicates where to cut. Cut it in half with a sharp knife.
- Unwrap the sandwich, check the cut marks first, and cut it in half. I made a small cut in the sandwich before unwrapping it;-)
- And that's it!
