Japanese · Dessert
Japanese Fruit Cream Sandwich (Gluten-Free)
A soft gluten-free dessert sandwich of whipped heavy cream and fresh strawberries and kiwi between two slices of rice-flour milk bread. The cream is lightly sweetened with vanilla, chilled 30 minutes until firm, then sliced diagonally to reveal the neat cross-section of fruit and cream layers.
$4
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
470Calories
3.5gProtein
28.9gFat
48.2gCarbs
33.7gSugar
2.9gFiber
118mgSodium
107mgChol
18.1gSat Fat
380mgPotassium
101mgCalcium
0.7mgIron
0.2mcgVitamin B12
68mgVitamin C
gluten-free
vegetarian
sweet-spot
gluten-free
Instructions
1
Prep
Slice strawberries in half lengthwise and cut kiwi into thin rounds. Pat fruit dry with paper towels so cream does not weep.
2
Whisk
In a chilled bowl, whisk heavy cream, sugar, and vanilla extract by hand or mixer for 2 to 3 minutes until stiff peaks form.
3
Build
Spread whipped cream evenly over both bread slices, then arrange strawberry halves and kiwi rounds alternately on one slice, pressing gently.
4
Chill
Wrap sandwich tightly in plastic wrap and refrigerate 30 minutes so cream firms enough to hold the fruit pattern when cut.
5
Plate
Unwrap, trim crusts with a sharp knife, slice diagonally in half to expose the fruit cross-section, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g heavy cream, well chilled
- 140g140g gluten-free milk bread (2 slices from a small rice-flour loaf)
- 120g120g strawberries (4 medium), hulled
- 80g80g kiwi (1/2 fruit), peeled
- 2 tbsp2 tbsp sugar-white
- 1/2 tsp1/2 tsp vanilla-extract
