Berries with Geranium Cream

From the kitchen of Carly

Blackberries and blueberries meet a silky geranium cream that tastes like a garden smells. Rose-scented pelargonium leaves steep into the whipped cream cheese, creating something floral but not flowery. Simple, elegant, and entirely delicious.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup heavy cream
  • 12 tablespoons finely chopped pesticide-free rose-scented geranium (pelargonium) leaves
  • 11/4 cup sugar
  • 14 oz cream cheese, softened
  • 13 cups blackberries (13 oz)
  • 11 1/2 cups blueberries (8 oz)

Instructions

  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.