BANANES A LA NORMANDE



4 bananas, 1 lemon, 2 fatty petit-suisse, 4 tbsp sugar, 3 tbsp double cream, 4 tbsp raspberry jelly, 4 tbsp butter, 2 tbsp almonds tapered.

Peel the bananas, rub them with the lemon cut in half. 

Cut each banana in half lengthwise.

In a bowl, mix with a fork the petit-suisse, the sugar and the double cream until a homogeneous mixture is obtained.

 Butter leaves double aluminum. 

Place half a banana on each one.

Spread these with petit-suisse mixture, sugar and cream, cover with the second banana halves, coat with raspberry jelly, sprinkle with the rest of the butter, sprinkle with the almonds you have quickly brown in a pan without adding fat. 

Close hermetically the papillotes and cook for 10 minutes in a moderate oven (th 6 for a thermostat ranging  from 1 to 10).

To refine the recipe, coat the banana, before cooking, with 1 to 2 teaspoons of liquor of your choice, kirsch, rum, orange or raspberry liqueur.

 If you like a very sweet dessert, sprinkle each banana with 1/2 tbsp of fine sugar before closing the foil.


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