Ingredients
2
tbsp finely chopped pesticide-free rose-scented geranium (pelargonium) leaves
4
oz cream cheese, softened
3
cups blackberries (13 oz)
1
1/2 cups blueberries (8 oz)
Directions
1.
Heat cream, geranium leaves, and sugar in a metal bowl set over a pot of simmering water, stirring until sugar is dissolved and cream is hot but not boiling, about 5 minutes. Remove from heat and cool slightly, then chill until cold, about 45 minutes.
2.
Pour cream through a sieve set into a bowl and discard solids.
3.
Beat together cream cheese and cream in a bowl with an electric mixer until thickened (cream should not hold peaks), about 2 minutes.
4.
Divide blackberries and blueberries among 6 bowls or parfait glasses and top with cream.
6.
Cream can be beaten up to 4 hours ahead and chilled, covered.
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