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White Balsamic Marinated Berries with Sweet Buttermilk Curd
Course: Dessert
Servings: 8 People
Author: Laura
  • 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
  1. Pour buttermilk into a large freezer-safe bowl; freeze overnight or until buttermilk is solid.
  2. Place a colander lined with cheesecloth in a bowl. Release buttermilk from bowl into colander; thaw at room temperature about 4 to 6 hours.
  3. Place berries in a large bowl; sprinkle with 2 tablespoons sugar. Add vinegar; toss gently.
  4. 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.
  5. (Reserve the remaining whey for another use, or discard.)
  6. Add remaining 1/4 cup sugar, stirring with a whisk.
  7. Divide curd evenly among 8 dessert bowls. Arrange berries over curd.
  8. Just before serving, sprinkle evenly with honey granules and garnish with fresh mint leaves.