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For the panna cotta:
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Rub the inside of six 3/4 - 1 cup custard cups or small bowls with a bit of oil; set aside.
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Split vanilla bean in half and scrape seeds to be added to milk/cream mixture.
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Prepare lemon peel separately. (You will need about 2 lemons.) Reserve fine strips of zest for garnish. Juice lemon, removing seeds and pulp. Reserve.
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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.
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In a small bowl, add lemon juice and warm water. Sprinkle in powdered gelatin and allow to set (this takes about 7-10 minutes).
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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.
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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.
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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.
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For the brandied berry sauce:
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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.
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To serve, drizzle brandied berry sauce over the pated panna cotta. Garnish with remaining fresh berries and sprinkle with reserved lemon peel strips.
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Note: you can used frozen berries; thaw thoroughly and reserve juices to incorporate into sauce.
