Ginger-Lemon Panna Cotta With Brandied Berry Sauce

• FOR THE PANNA COTTA:
• 1 Tablespoon Vegetable Oil
• 1/2 whole Vanilla Bean
• 1 Tablespoon Lemon Zest In Fine Strips, Reserve For Garnish
• 2 Tablespoons Lemon Zest
• 2 Tablespoons Fresh Lemon Juice
• 1 cup Heavy Cream
• 1 cup Whole Milk
• 2 whole Ginger Tea Bags
• 3 Tablespoons Warm Water
• 2 teaspoons Unflavored Gelatin
• 1/2 cups Granulated Sugar
• 1 cup Creme Fraiche
• FOR THE SAUCE:
• 1-1/2 cup Fresh Blueberries, Divided
• 1-1/2 cup Fresh Blackberries, Divided
• 3 Tablespoons Golden Brown Sugar
• 1/4 cups Brandy
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cardamom
• 1/4 teaspoons Ground Cinnamon

1. For the panna cotta:
2. Rub the inside of six 3/4 - 1 cup custard cups or small bowls with a bit of oil; set aside.
3. Split vanilla bean in half and scrape seeds to be added to milk/cream mixture.
4. Prepare lemon peel separately. (You will need about 2 lemons.) Reserve fine strips of zest for garnish. Juice lemon, removing seeds and pulp. Reserve.
5. In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer; do not boil. Add ginger tea bags. Remove from heat, cover and steep for 20-30 minutes to infuse with flavor. Remove vanilla bean and tea bags.
6. In a small bowl, add lemon juice and warm water. Sprinkle in powdered gelatin and allow to set (this takes about 7-10 minutes).
7. Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes. Turn off heat and whisk in 2 tablespoons grated lemon zest and creme fraiche.
8. Pour mixture through sieve into a 4-cup measuring cup (this makes it easy to pour into the oiled individual bowls). Pour into individual bowls (I placed them on a large rimmed baking sheet and covered) and chill for at least 5 hours or overnight before serving.
9. Run a thin sharp knife around the edge of bowls, Set each bowl (one at a time) in warm water halfway up the sides for 5 seconds to release. Invert onto a serving plate.
10. For the brandied berry sauce:
11. Place 1 cup each of blackberries and blueberries in a food processor or blender with brown sugar and brandy. Blend to puree. In a small sauce pan, mix puree and spices and heat to a low boil, turn down heat to low and simmer 15 minutes or until reduced by 1/3. Remove from heat and press mixture through a fine sieve, removing all seeds. Cool before serving. Can be made a day ahead and chilled.
12. To serve, drizzle brandied berry sauce over the pated panna cotta. Garnish with remaining fresh berries and sprinkle with reserved lemon peel strips.
13. Note: you can used frozen berries; thaw thoroughly and reserve juices to incorporate into sauce.

cotta, vegetable oil, vanilla bean, lemon zest in, lemon zest, lemon juice, heavy cream, milk, ginger tea, water, unflavored gelatin, sugar, crueme fraueeche, fresh blueberries, fresh blackberries, golden brown sugar, ubc, ground ginger, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/ginger-lemon-panna-cotta-with-brandied-berry-sauce/ (may not work)