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