2000s Recipes + Menus

Berries with Geranium Cream

Serves6 (dessert)
  • Active time:15 min
  • Start to finish:1 1/4 hr
July 2000
Check your local farmers market or Chef’s Garden (800-289-4644) for the geranium leaves or experiment with other leaves such as fresh basil or mint.
  • 1 cup heavy cream
  • 2 tablespoons finely chopped pesticide-free rose-scented geranium (pelargonium) leaves
  • 1/4 cup sugar
  • 4 oz cream cheese, softened
  • 3 cups blackberries (13 oz)
  • 1 1/2 cups blueberries (8 oz)
  • 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.
Cooks’ note: Cream can be beaten up to 4 hours ahead and chilled, covered.
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