December – that time of year when our homes are festooned with holiday decorations. When our children are eager to get up in the morning to open the doors on their advent calendars. When our kitchens are filled with the smell of warm winter spices. Today, it’s my turn to open the door in the advent calendar hosted by Foodblogs Schweiz. Are you ready for the reveal? My contribution is a Christmas wreath made of tart Quince and velvety Panna Cotta with a hint of vanilla, cinnamon and rosemary.

Rosemary panna cotta: Bring 500 ml soy cream with a couple of rosemary springs and sweetener of your choice and to your liking to a simmer. Allow to steep until the cream has cooled down. Remove the rosemary and add 8 g agar agar. Bring to a boil and simmer for 2-3 minutes. Transfer to sphere molds and allow to set in the freezer.

Quince panna cotta: Taste 250 ml quince purée and 250 ml soy cream with maple leave syrup and cinnamon to your liking. Add 8 g agar agar and bring to a boil. Simmer for 2-3 minutes. Transfer to sphere molds and allow to set in the freezer.

Quince jelly: Taste 500 ml quince purée with maple leave syrup and vanilla extract to your liking. Add 8 g agar agar and bring to a boil. Simmer for 2-3 minutes. Transfer to sphere molds and allow to set in the freezer.

Rosemary branch: Simmer small bundles of rosemary leaves in simple syrup (half sugar, half water) for no longer than half a minute. Coat with sugar for a frosty effect.

Chocolate sauce: Combine equal parts of hot soy cream and finely chopped dark chocolate. Taste with cinnamon.

Assembly: Twirl sauce into a circle. Decorate the spheres with edible gold dust, gold stars and nonpareils and place them into an arc. Decorate with rosemary, caramelized hazelnuts as well as sugar pearls and sugar snow flakes.

Check out the wonderfully whimsical Christmas tree published yesterday by Caro & Tobi from foodwerk.ch. Tomorrow, Irina from Dolcisseria will reveal her fantastic treat. All recipes can found at Foodblogs Schweiz.