Procedimento
In una pentola di medie dimensioni, sbattere le uova con lo zucchero.
Aggiungere il succo di mela, il limone e, continuando a rimestare con una frusta, aggiungere anche l’amido di mais e la cannella aiutandosi con un setaccio.
Portare la pentola sul fuoco e cuocerla a calore medio continuando a rimestare con una frusta finché il composto non si addensa, per circa 8-10 minuti.
Quando la crema ha la giusta consistenza (la frusta, trascinandola sulla crema, lascia delle “scie”) toglierla dal fuoco e continuare a rimestare per 1 minuto.
Riporre la crema in una ciotola e coprirla con della pellicola di plastica facendola ben aderire alla superficie. Raffreddare in frigorifero per almeno un’ora.
A questo punto, montare la panna e incorporarne circa 3/4 alla crema. Utilizzare il resto per guarnire.
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