Put millet with cinnamon, milk and water in a saucepan, bring to a boil and simmer at low temperature for about 7-8 min. Turn off the heat and leave to swell for another 10-15 minutes.
Cool down a bit.
Separate the eggs. Mix yolks with juice of one lemon, honey, nuts and peel.
Remove the core of the apples, cut apples into quarters and grate.
Fold the egg-nut mixture together with the grated apples into the millet.
Whip the egg whites until stiff and fold into the millet mixture.
Pour the whole mixture into a greased gratin dish and bake in the oven at 175 °C for about 25-30 minutes until the surface is golden brown.
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