In a small sauce pan, heat cream, milk and vanilla bean including seeds to a simmer, do not boil.
Add 2 ginger tea bags. Remove from heat, cover and steep for 20-30 minutes to infuse with flavor. Remove vanilla bean and tea bags.
In a small bowl, add lemon juice and warm water. Sprinkle in powdered gelatin (two envelopes) allow to set, takes about 7-10 minutes.
Return sauce pan to low heat and whisk in sugar and gelatin until dissolved thoroughly, 2-3 minutes.
Turn off heat and whisk in grated lemon zest and crème fraîche.
Pour mixture through sieve into 4 cup measuring cup (this makes it easy to pour into the oiled individual bowls.)
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
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.
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 ⅓. Remove from heat and press mixture through a fine sieve, removing all seeds. Cool before serving. Can be made a day ahead and chilled. Sprinkle with reserved berries when plating.
You can used frozen berries, thaw thoroughly and reserve juices to incorporate into sauce.