Aumonière with banana

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What does this pretty crêpe strewn with choco hide? A mountain of sweetness.

Ingredients:

For 2 desserts:
2 ripe bananas
2 tbsp. fresh cream
2 squares of dark chocolate
the juice of 1/2 lemon

Preparation:

Peel the bananas and cut them into thin slices of 1/2 cm. Sprinkle with lemon juice so they do not darken. Spread them on 2 squares of parchment paper 20 cm wide. Add the cream. Fold the 4 corners of the parchment paper up and knot them with a small ribbon in the shape of a chaplet. Place on the steamer basket and cook 10 minutes above simmering water. Serve warm after sprinkling with finely grated dark chocolate.

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