Step 1

In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer, do not boil.

Step 2

Add 2 ginger tea bags. Remove from heat, cover and steep for 20-30 minutes to infuse with flavor. Remove vanilla bean and tea bags.

Step 3

In a small bowl, add lemon juice and warm water. Sprinkle in powdered gelatin (two envelopes) allow to set, takes about 7-10 minutes.

Step 4

Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes.

Step 5

Turn off heat and whisk in grated lemon zest and crème fraîche.

Step 6

Pour mixture through sieve into 4 cup measuring cup (this makes it easy to pour into the oiled individual bowls.)

Step 7

Pour into individual bowls (I placed the on a large rimmed baking sheet and covered) chill for at least 5 hours or overnight before serving

Step 8

Run thin sharp knife around edge of bowls, Set each bowl (one at a time) in hot water half-way up sides for 45 seconds to release, invert on to serving plate with a drizzle of the Brandied Berry Sauce and fresh berries, sprinkled with reserved shredded lemon zest.

Step 9

Sauce Directions

Step 10

Place 1 cup each of blackberries and blueberries in food process or blender with brown sugar and brandy. Blend to puree. In a small sauce pan, mix puree and spices and heat to low boil, turn down heat to low and simmer 15 minutes or until reduced by ?. Remove from heat and press mixture through a fine sieve, removing all seeds. Cool before serving. Can be made a day ahead and chilled. Sprinkle with reserved berries when plating.

Step 11

Cook’s Tips

Step 12

You can used frozen berries, thaw thoroughly and reserve juices to incorporate into sauce.