Berries with Geranium Cream

prep time: 10
cook time: 55


  • 1 cup heavy cream
  • 2 tablespoons finely chopped rose-scented geranium (pelargonium) leaves
  • 1/4 cup sugar
  • 1/2 cup cream cheese, softened
  • 3 cups blackberries (1 2/3 cups)
  • 1 1/2 cups blueberries (1 cup)


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.

Pour cream through a sieve set into a bowl and discard solids.

Beat together cream cheese and cream in a bowl with an electric mixer until thickened (cream should not hold peaks), about 2 minutes.

Divide blackberries and blueberries among 6 bowls or parfait glasses and top with cream.


Cream can be beaten up to 4 hours ahead and chilled, covered.