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)
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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.
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Pour cream through a sieve set into a bowl and discard solids.
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Beat together cream cheese and cream in a bowl with an electric mixer until thickened (cream should not hold peaks), about 2 minutes.
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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.
- Keywords
- elizabeth david,
- fruit,
- flowers,
- dessert,
- blackerry
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