By  Xavier Thuret

Ingredients

• 200g of Baragnaudes Roquefort 
• 100g of bananas
• 220g of salted butter
• 400g of gingerbread or speculoos biscuits
• 80cl of golden rum

Instructions

1) Grease a ramekin dish with salted butter and place the bananas sliced into rounds at the bottom

2) Crumble the Roquefort cheese

3) Crush the ginger or speculoos biscuits and sprinkle over the Roquefort

4) Brown over the grill for 5 minutes

5) Serve with an aged rum