- 300 g of milk
- 3 apples
- 50 g of honey
- 35 g corn starch ( maizena)
- 1 sachet of vanilla (or vanillin)
Instructions
- Preparing the apples:
- Peel the apples and cut them into even cubes.
- In a saucepan, combine the apples with 30 g of honey and cook over medium heat for about 10 minutes, until soft. Stir occasionally to prevent sticking.
- Blend the apples:
- Transfer the cooked apples to a blender and puree them into a smooth paste. If necessary, add a little milk to make the process easier.
- Preparation of the cream:
- In a bowl, dissolve the cornstarch in 50 ml of cold milk , stirring until the mixture is smooth.
- In a clean saucepan, heat the remaining milk (250 g) with the vanilla sachet until just below boiling. Remove from the heat and stir in the cornstarch mixture, stirring constantly.
- Return the saucepan to low heat and add the applesauce. Cook, stirring constantly, until the custard thickens and reaches a velvety consistency.
- Sweeten and cool:
- Once thickened, remove the cream from the heat and add the remaining 20 g of honey , stirring well to combine.
- Pour the cream into individual cups or a single container, cover with cling film in contact to prevent the formation of a skin and leave to cool at room temperature. Then, transfer to the refrigerator for at least 2 hours before serving.
Presentation Tips:
- Before serving, garnish the cream with a sprinkling of cinnamon or chopped walnuts to add a crunchy and aromatic note.
- For a touch of freshness, add a few thin slices of raw apple as decoration.
