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.