Japanese Clementine Creme Sandwich
In a large bowl, whisk to combine cream, sugar, zest, and salt. Continue to whisk until stiff peaks form.
To assemble the sandos, spread some whipped cream onto a slice of bread. Spread up the edges. Arrange the 4 clementine halves onto the cream and cover with more whipped cream. Place another slice of bread on top and gently press down. Lightly score the top of the sando with a bread knife so you know where to slice later. Clean the edges of the sando where the cream is pressed out. Repeat with the remaining sando.
Wrap the sandos in plastic wrap and freeze for 30 minutes, this will help get a cleaner slice. Otherwise, you can chill them in the fridge for up to 2 days.
Unwrap the sandos and carefully trim off the crust with a sharp bread knife. Clean off the knife and slice where you scored the sando and enjoy!
A Recipe From: Eat Cho Food