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.
Makes 6 dessert servings.