Ingredients

• 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)

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.