Rose geraniums or pelargoniums grow like weeds in my garden offering up their fragrance to me each time I brush by. Their furry deep green leaves will scent fruit and cream desserts beautifully.

Ingredients

• 1¼ cup mascarpone
• 6 rose scented geranium leaves
• ¼ cup caster sugar
• 1 cup creme fraiche

Method

1. Put the mascarpone, geranium leaves and caster sugar into a saucepan and stir over a low heat until hot. Remove from the heat and allow to cool. Remove and discard the geranium leaves.
2. Stir the geranium cream into the creme fraiche and pour into the serving dishes.
3. Chill for at least 4 hours or overnight until ready to use.