Ingredients

1 c. heavy cream

c. borage flowers

4 c. fresh blackberries

1 tbsp. freshly squeezed lime juice

1 tsp. freshly grated ginger

1 tbsp. confectioners’ sugar

Preparation

Step 1Put 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 blackberries with lime juice and ginger and let them infuse for same amount of time as the cream.Step 2Mash blackberry mixture by hand or in a food processor.Step 3Strain borage-infused cream through a fine-mesh strainer and discard the solids. Combine with confectioners’ sugar in 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.Step 4Gently fold blackberry mash into borage cream. Divide remaining 2 cups of blackberries between four tall cups or parfait glasses and top with borage blackberry cream. Garnish with reserved borage cream, if desired, and borage flowers.

From: Cooking with Flowers © 2013 by Miche Bacher Buy the book