- Calories 200
- Fat 6.5g
- Satfat 3.5g
- Monofat 1.6g
- Polyfat 0.6g
- Protein 7g
- Carbohydrate 31g
- Fiber 4g
- Cholesterol 20mg
- Iron 1mg
- Sodium 196mg
- Calcium 230mg
- Sugars 25g
- Est. added sugars 9g
White Balsamic-Marinated Berries with Sweet Buttermilk Curd
Photo: Christopher Testani; Styling: Thom Driver
This creamy dessert is a mix of sweet, tart, and tangy sensations. Honey granules are available at specialty markets or online at amazon.com. You can double this recipe to serve a larger crowd. Use 2 bowls to freeze the buttermilk, and thaw simultaneously in 2 colanders. There is a considerable amount of whey once the buttermilk thaws. Don't toss it all; Doug Flicker recommends using it for an added boost in smoothies or adding it to cream soups and sauces for a tangy touch of acidity.
How to Make It
Step 1
Pour buttermilk into a large freezer-safe bowl; freeze overnight or until buttermilk is solid.
Step 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.
Step 3
Place berries in a large bowl; sprinkle with 2 tablespoons sugar. Add vinegar; toss gently.
Step 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. (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.
Piccolo, Minneapolis, MN
Berries with Buttermilk curd. Yum