Whilst leafing through on of my library of cookery books yesterday I came across this lovely seasonal recipe for Geranium Cream in Tamasin Day-Lewis's book, Tamasin's Kitchen Bible:-

300ml/10fl oz double cream
75g/2.5 oz of caster sugar
2 rose scented geranium leaves
140g/5oz cream cheese

Put the cream, sugar and the leaves in a bowl over a pan of hot water and heat gently until the cream is hot (don't boil). Remove and leave until cold. Slowly add the cream cheese and mix until smooth and creamy. Cover and leave in cool place (not the fridge) for 12 hours.
Remove the leaves and put in servng bowl.

Tamasin recommends serving this with fresh raspberries or blackberries both of which are appropriate at this time of year.

I intend to try this at the weekend while our Rose Scented Geranium is at it's peak.