We would like to look back on the old year 2015 and thank all our customers and suppliers for the trusting partnership.

The Rollo Solar Team wishes you and your family a contemplative and relaxing Christmas and a good start to 2016!


Here is a recipe idea for the Christmas holidays:




75 g Biscuits (almon or spice speculatius)
50 g Sugar
Vanilla pod
50 ml White wine
200 g Cream, fresh



Chill a box, approx. 1.5 l capacity, in the refrigerator. Crumble the speculatius and set aside. Beat the cream stiffly and set aside for the first time.


In a bowl, mix the egg yolks with the sugar. Cut the vanilla pod lengthways and scrape out the marrow. Add the vanilla to the egg yolk sugar mixture and add the white wine. Mix everything well again and then beat in the hot, but NOT COOKING !!, water bath until the mass has become white and thick.


Then beat cold in the cold water bath and undercut the speculative crumbs and the previously stiffly beaten cream. Remove the cold mould from the fridge and fill the mixture. Leave to cool for at least 8 hours.


The parfait can easily be plunged out of the mould before serving, if you dip the shape briefly into hot water. Cut the parfait into slices and serve with grated white and dark chocolate. It also tastes hot cherries or a warm berry cocktail. If you like, rum fruits can also be added.