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Berries with Geranium Cream

['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.

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