Ginger-Lemon Panna Cotta with Brandied Berry Sauce Recipe

In a small saucepan, gently heat the 1 cup milk, 1 cup heavy cream, and half a vanilla bean (split and scraped, seeds included) until it just reaches a simmer; don't let it boil. Stir in the 2 ginger tea bags.

Remove the pan from the heat, cover, and let it steep for 20 to 30 minutes to infuse those ginger and vanilla notes. Once steeped, remove and discard the vanilla bean and tea bags.

While the cream mixture steeps, combine the 2 tablespoons lemon juice and 3 tablespoons warm water in a small bowl. Sprinkle the 2 teaspoons of powdered gelatin over the surface and let it sit for about 7 to 10 minutes, until it blooms and softens.

Return the infused cream mixture to low heat. Whisk in the half cup granulated sugar and the bloomed gelatin until both are thoroughly dissolved, which should take about 2 to 3 minutes. You want to see no more granules or lumps.

Pour the panna cotta mixture through a fine-mesh sieve into a 4-cup measuring cup; this makes it much easier to pour evenly. Lightly coat the inside of your individual serving bowls or ramekins with 1 tablespoon vegetable oil.

Carefully pour the mixture into the prepared bowls. Place them on a large rimmed baking sheet, cover loosely, and chill for at least 5 hours, or ideally overnight, until the panna cotta is fully set and firm.

Combine the 8 ounces blackberries, 8 ounces blueberries, 3 tablespoons golden brown sugar, and quarter cup brandy in a food processor or blender. Process until you have a smooth puree. (If using frozen berries, thaw them thoroughly first and reserve any juices to incorporate into the sauce.)

Pour the puree into a small saucepan and stir in the half teaspoon ground ginger, quarter teaspoon ground cardamom, and quarter teaspoon cinnamon. Heat the mixture to a low boil, then reduce the heat and simmer for about 15 minutes, or until the sauce has thickened slightly. Remove from heat and pass the mixture through a fine-mesh sieve to remove any seeds. Let it cool completely before serving. This sauce can be made a day ahead and kept chilled.