Berries in Geranium Cream

Berries in Geranium Cream
Elegant and simple, the perfect end to a big dinner.

1 cup heavy cream
2 tablespoons finely chopped pesticide-free rose-scented geranium
leaves
1/4 cup sugar (can be infused with geranium)
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 quite hold peaks), about 2 minutes.
Divide blackberries and blueberries among 6 bowls or parfait glasses and top
with cream.