In the kitchen with chef Anaël Roger-Rollé at the restaurant “L’Alzire” in Jarnages

On the menu this afternoon: banoffee

It is an essential place in Jarnages. The Alzire is both an inn, a place of popular exchange, a theater and an excellent restaurant. The kitchen manager, Anaël Roger-Rollé offers lunch and dinner cuisine that calls for travel with as many local products as possible.

The ingredients of the recipe:

For the cookie:

• 300 g speculoos
• 125 g of melted butter

For the milk cream:

• 135 g of butter
• 135 g of vergeoise
• 270 g of condensed milk
• 3 bananas
• 125 g of mascarpone
• 1 vanilla pod

Crush the speculoos into crumbs, then mix with the melted butter. Then, at the bottom of a mold with removable bottom, distribute and pack the biscuit.

New step, cut the bananas into strips and arrange them on the biscuit base.

Mix condensed milk, vergeoise and butter in a saucepan. Cook for 30 minutes, until the milk thickens to make a milk caramel. Whip the cream and mascarpone to make whipped cream. Next, coat the bananas with this caramelized preparation. Reserve in the refrigerator for three hours.

The gourmet dessert with bananas and speculoos is ready to be tasted. At table !

The Alzire is an inn, a restaurant but also a third place, a place of meeting and exchange. Many events are organized throughout the year: Concerts, live showsprojects around childhood and popular education.

A beautiful address to discover absolutely!

The Alzire30 Grand Rue, in Jarnages

Open Monday to Friday, for more information: 05 55 84 47 27