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.
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
Est. added sugars 9g
How to Make It
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.
Oh goodie. Another great use of buttermilk. The sweetened buttermilk curd put this recipe over the top. Great contrast of flavors. Plus it was easy except for waiting for the buttermilk to freeze! Great with summer blackberries I just picked.
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