Ginger-Lemon Panna Cotta with Brandied Berry Sauce

Ingredients

• 1 tablespoon vegetable oil 
• 1 cup milk whole
• 1 cup cup heavy whipping cream 
• 0.5  vanilla pod 
• 2  ginger tea bags 
• 2 tablespoons juice of lemon fresh
• 3 tablespoons water 
• 2 teaspoons gelatin powder unflavored
• 0.5 cup granulated sugar 
• 1 cup crème fraîche 
• 2 tablespoons lemon zest grated
• 1 tablespoon lemon zest fine
• 6 servings sauce 
• 8 ounces blackberries fresh
• 8 ounces blueberries fresh
• 3 tablespoons brown sugar packed ()
• 3 tablespoons brown sugar packed ()
• 0.3 cup brandy 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground cardamom 
• 0.3 teaspoon cinnamon 
• 1 serving frangelico 
• 6 servings frangelico 

Equipment

• bowl
• baking sheet
• sauce pan
• knife
• whisk
• sieve
• blender
• measuring cup

Directions

1. In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer, do not boil.
2. Add 2 ginger tea bags.
3. Remove from heat, cover and steep for 20-30 minutes to infuse with flavor.
4. Remove vanilla bean and tea bags.
5. In a small bowl, add lemon juice and warm water.
6. Sprinkle in powdered gelatin (two envelopes) allow to set, takes about 7-10 minutes.
7. Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes.
8. Turn off heat and whisk in grated lemon zest and crme frache.
9. Pour mixture through sieve into 4 cup measuring cup (this makes it easy to pour into the oiled individual bowls.)
10. 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
11. 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.
12. Sauce Directions
13. 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 .
14. Remove from heat and press mixture through a fine sieve, removing all seeds. Cool before serving. Can be made a day ahead and chilled.
15. Sprinkle with reserved berries when plating.
16. Cooks Tips
17. You can used frozen berries, thaw thoroughly and reserve juices to incorporate into sauce.