White Balsamic-Marinated Berries With Sweet Buttermilk Curd

• 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. (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.

buttermilk, strawberries, raspberries, blueberries, sugar, white balsamic vinegar, honey granules, mint

Taken from www.myrecipes.com/recipe/white-balsamic-marinated-berries-sweet-buttermilk-curd (may not work)