White Balsamic Marinated Berries with Sweet Buttermilk Curd
Servings: 8 People
- 2 quarts whole buttermilk
- 1 pint strawberries hulled and halved
- 1 pint raspberries
- 1 pint blueberries
- 6 tablespoons sugar divided
- 2 tablespoons white balsamic vinegar
- 3 teaspoons honey granules or turbinado sugar
- Fresh mint leaves
Pour buttermilk into a large freezer-safe bowl; freeze overnight or until buttermilk is solid.
Place a colander lined with cheesecloth in a bowl. Release buttermilk from bowl into colander; thaw at room temperature about 4 to 6 hours.
Place berries in a large bowl; sprinkle with 2 tablespoons sugar. Add vinegar; toss gently.
Transfer strained buttermilk to a mixing bowl, reserving whey. If needed, whisk in a small amount of reserved whey, 1 teaspoon at a time, until curd is spreadable and has a thick sour-cream consistency.
(Reserve the remaining whey for another use, or discard.)
Add remaining 1/4 cup sugar, stirring with a whisk.
Divide curd evenly among 8 dessert bowls. Arrange berries over curd.
Just before serving, sprinkle evenly with honey granules and garnish with fresh mint leaves.