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Chamomile-Ginger Panna Cotta with Midsummer Compote and Pistachios

Excerpted from ‘Eat Better, Sleep Better’ by Marie-Pierre St-Onge and Kat Craddock


Chamomile-Ginger Panna Cotta with Midsummer Compote and Pistachios
Chamomile-Ginger Panna Cotta with Midsummer Compote and Pistachios has kefir, which may help alleviate insomnia.
David Malosh/Courtesy Simon & Schuster

Kefir — pronounced kee-feer — is a tangy, fermented dairy beverage that originated in the North Caucasus region and is now widely available in North America. Like yogurt, kefir is loaded with live active cultures that improve the gut microbiome. A 2019 study showed that postmenopausal women showed improvements in insomnia after drinking 2 cups of kefir a day for a month. We find it makes a tasty base for these jiggly, eggless custards. — Marie-Pierre St-Onge and Kat Craddock

Chamomile-Ginger Panna Cotta with Midsummer Compote and Pistachios

Makes 6

Total Time: 20 minutes, plus 3 hours for the panna cotta to set

Ingredients

  • 1 cup Chamomile-Ginger Cordial (recipe follows) or substitute 2⁄3 cup chamomile or ginger tea plus 1⁄3 cup honey, divided
  • One 8-gram packet plain powdered gelatin
  • 2 cups plain kefir (or substitute plain — not Greek — yogurt)
  • 1½ teaspoon vanilla extract
  • ½ cup Midsummer Compote (recipe follows)
  • 1 tablespoon, plus 1 teaspoon coarsely chopped pistachios

Directions

In a small bowl, sprinkle the gelatin powder over ¼ cup of the Chamomile-Ginger Cordial. Set aside until the powder is fully hydrated, about 5 minutes.

Meanwhile, in a small pot, heat the remaining ¾ cup of cordial over medium heat until it begins to simmer. Remove from heat and whisk in the bloomed gelatin mixture until it has fully dissolved. Whisk in the kefir and vanilla, then strain through a fine-mesh sieve into 6 ramekins or small bowls. Cover loosely with plastic wrap and refrigerate until fully set, at least 3 and up to 48 hours.

Top each panna cotta with a scoop of compote and a sprinkle of pistachios. Serve cold.

Chamomile-Ginger Cordial

Historically, chamomile has been used to treat sleeplessness and anxiety, and a meta-analysis published in 2019 supports some of these effects. It’s also a soothing and aromatic edible herb that lends its sweet apple-y flavor to drinks and foods. If your local farmers’ market has fresh chamomile blossoms for sale, feel free to use a handful of the dainty flowers here in place of supermarket tea bags.

Enjoy a tablespoon or two of this concentrated syrup in a cold glass of soda water, stirred into warm milk or oats, or drizzled over desserts, or, for a gingery alcoholic treat, add a splash to a pitcher of white sangria.

Chamomile-Ginger Cordial

Makes 3 cups

Total Time: 50 minutes, plus 4 hours infusing

Ingredients

  • 1 cup thinly sliced fresh ginger
  • 2⁄3 cup honey or maple syrup
  • 8 chamomile tea bags

Directions

In a medium pot, combine 5 cups of cold water, ginger, and honey and bring to a boil over medium-high heat (don’t walk away— it can boil over quickly). Lower the heat to simmer and cook, stirring occasionally, until the ginger is tender when poked with a fork, 30–35 minutes.

Remove the pot from heat, add the tea bags, cover and steep at least 4 hours or overnight.

Remove and discard the tea bags, squeezing to extract as much liquid as possible back into the pot. Transfer the liquid and ginger to a blender and process until smooth (alternatively, submerge a hand blender directly in the pot). Strain through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible; discard the solids. Decant the cordial into glass bottles or jars, cover tightly, then transfer to the fridge and use within 1 month.

Midsummer Compote

Both melatonin and serotonin are found in cherries, the main ingredients of this bright summer compote. Sour cherries (also known as tart cherries) are more delicate and quicker-cooking than their sweeter brethren and usually appear in markets in June and July. If you can’t find them, you can use all sweet cherries (such as Bing or Rainier) instead — just be sure to dial back the sugar to 2 to 3 tablespoons. Feel free either to remove the spicy ginger pieces before serving, or nibble on them.

Midsummer Compote

Makes 4¼ cups

Total Time: 25 minutes

Ingredients

  • 6 medium black plums, pitted (1¼ pound)
  • 3 cups sweet cherries, pitted (1 pound)
  • 1⁄3 cup sugar
  • One 1-inch piece fresh ginger, peeled and thinly sliced
  • 1¼ cups sour cherries, pitted (½ pound)
  • 1½ teaspoon vanilla extract

Directions

In a medium pot, stir together the plums, sweet cherries, sugar and ginger. Set over medium heat, cover and cook, stirring frequently, until the fruit releases its liquid, comes up to a simmer, and the plums have softened, about 10 minutes.

Uncover, add the sour cherries and continue cooking, stirring occasionally, until both the sweet and sour cherries are softened, about 5 minutes more. Remove from heat, stir in the vanilla, and set aside to cool to room temperature. Transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 6 months. Serve warm, chilled or at room temperature.

Excerpted from Eat Better, Sleep Better: 75 Recipes and A 28-Day Meal Plan That Unlock the Food-Sleep Connection. Copyright @ 2024 by Dr. Marie-Pierre St-Onge and Kat Craddock. Photography Copyright © 2024 by David Malosh. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.

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