Berries with Geranium Cream |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
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. 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) |
Directions:
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.
5. Cooks' note: Cream can be beaten up to 4 hours ahead and chilled, covered.
|
|