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.
