1 pack of vanilla ice cream 1.5 litres

Almond biscuits 

Rosehip soup (powder) or make your own

Almond biscuits

100 g almond paste

100 ml sugar

1 egg white

Rosehip soup

100 ml rosehip peel flour

1 1/2 tbsp potato flour

100 ml caster sugar

100 ml water

Preheat the oven to 180 degrees.

Mix the almond paste and caster sugar. Add the egg whites and mix until smooth.

Place small dollops using a teaspoon onto a baking tray lined with baking paper. Bake at 180 degrees for about 5–8 minutes.

If using a ready-made powder, prepare the rosehip soup according to the instructions on the packet. If making your own, mix rosehip peel flour, potato flour and sugar in a saucepan. Whisk in the water and bring to the boil whilst whisking. 

Serve the rosehip soup lukewarm with vanilla ice cream and homemade almond biscuits.

Recipe & photo: SIA-glass