Blackberry Borage Fool

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 blackberries with lime juice and ginger and let them infuse for same amount of time as the cream. Mash 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 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 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.