Coeur à la Crème with Blackberries and Rose Geranium Leaves

Preparation info
  • Makes

    10 to 12

    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About


  • coeur à la crème (above)
  • rose water
  • 3 to 4 rose geranium leaves, plus additional leaves for garnish
  • 3 pints


Make the cheese mixture and stir in rose water to taste. Lay the rose geranium leaves on the bottom of the mold, over the cheesecloth; then pour in the cream cheese mixture. Let stand overnight; then unmold onto a platter. Remove the leaves or let them remain, as you wish.

Toss the blackberries with sugar to taste. Scatter them around the cheese and garnish with additional geranium leav