Ginger-Lemon Panna Cotta with Brandied Berry Sauce

• Infuse the Cream:
  • In a small saucepan, heat cream, milk, and a vanilla bean (split lengthwise with seeds scraped out) over medium heat until it begins to simmer. Avoid boiling.
  • Add two ginger tea bags, remove from heat, cover, and steep for 20-30 minutes to infuse the flavor.
  • Discard the vanilla bean and tea bags once steeped.
• Prepare the Gelatin:
  • In a small bowl, mix lemon juice and warm water. Sprinkle two envelopes of powdered gelatin over the liquid and let it bloom for 7-10 minutes.
• Combine Ingredients:
  • Return the saucepan with the cream mixture to low heat. Add sugar and the bloomed gelatin, whisking until both are fully dissolved, about 2-3 minutes.
  • Turn off the heat and whisk in grated lemon zest and crème fraîche until smooth.
• Set the Panna Cotta:
  • Strain the mixture through a fine sieve into a 4-cup measuring jug for easy pouring.
  • Lightly oil individual serving bowls or ramekins and pour in the mixture.
  • Place the bowls on a rimmed baking sheet, cover, and chill in the refrigerator for at least 5 hours or overnight until fully set.
• Unmold and Serve:
  • Run a thin knife around the edges of each bowl. Dip the bottom of each bowl into hot water for 30-45 seconds to loosen.
  • Invert each panna cotta onto a serving plate.
  • Drizzle with the Brandied Berry Sauce, garnish with fresh berries, and sprinkle with reserved lemon zest.

Brandied Berry Sauce

1. Prepare the Berry Base:
   • In a food processor or blender, combine 1 cup each of blackberries and blueberries with brown sugar and brandy. Blend until smooth.
2. Cook the Sauce:
   • Transfer the berry purée to a small saucepan. Add your favorite warm spices (e.g., cinnamon or nutmeg) and bring to a low boil.
   • Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the sauce is reduced and thickened.
3. Strain and Cool:
   • Pass the sauce through a fine sieve to remove seeds, pressing to extract as much liquid as possible.
   • Let the sauce cool to room temperature or refrigerate until ready to serve. The sauce can be made a day ahead.
4. Serve with Flair:
   • Spoon the sauce over the panna cotta, and garnish with reserved fresh berries for a vibrant finish.