- 1 cup heavy cream
- 1/3 cup borage flowers, plus extra for garnish
- 4 cups fresh blackberries, divided
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon freshly grated ginger (from about 1/2 inch fresh ginger root)
- 1 tablespoon confectioners' sugar
- Put heavy cream and borage flowers in a covered container and refrigerate for at least 2 hours and up to 24 hours. In a bowl, combine 2 cups of the blackberries with lime juice and ginger and let them infuse for the same amount of time as the cream.
- Mash the blackberry mixture by hand or in a food processor.
- Strain borage-infused cream through a fine-mesh strainer and discard the solids. Combine with confectioners' sugar in the bowl of a mixer, and whip on medium-high speed for 5 minutes, or until cream is soft and billowy, but firm. Reserve a small amount for garnish, if desired.
- Gently fold blackberry mash into borage cream. Divide the remaining 2 cups of blackberries between four tall cups or parfait glasses and top with the borage blackberry cream. Garnish with reserved borage cream, if desired, and borage flowers.