Blackberry Borage Fool
['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"']
1. 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.
2. Mash the blackberry mixture by hand or in a food processor.
3. 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.
4. 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.
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