Blackberries and borage flowers combine to create a creamy fool with this recipe from Cooking With Flowers



I cup (8 fl oz) heavy cream

1/3 cup (2.6 fl oz) borage flowers, plus extra for garnish

4 cups (32 fl oz) fresh blackberries, divided

1 tablespoon freshly squeezed lime juice

1 tablespoon freshly grated ginger

1 tablespoon confectioner's 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 on in a food processor

3 Strain borage-infused cream through a fine-mesh strainer and discard the solids. Combine with confectioner's 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 of garnish if desired

4 Gently fold the blackberry mash into the borage cream. Divide the remaining 2 cups of blackberries into four tall cups or parfait glasses and top with borage blackberry cream. Garnish with reserved borage cream, if desired, and borage flowers.

To use borage flowers, first pluck the flower from the pant at the base of its stem. Then wash and dry the flowers, and using a thumb and forefinger, gently tug at one of the five blue petals. The blue flower should easily come apart from its hairy green star-shaped receptacle.

'Cooking With Flowers' by Miche Bacher, £16.99;