Boil the long grain rice in a saucepan with plenty of water. Make 3 minutes, then drain and rinse cooled. Make the long grain rice with milk and a pinch of salt until the long grain rice is soft and the milk has been absorbed. As a last step, a creamy quantity should have been obtained. Season the long grain rice with the grated peel of the citrus fruits and honey. Soak the gelatine in cold water, then melt it in a small saucepan over a gentle heat on the kitchen stove. Grind the peach halves in a mixing glass, add the juice of one lemon.
Stir the peach puree into the rice mixture, finally fold in the melted gelatin and the whipped cream. Rinse portion molds with water and pour in the rice mixture. Place in the refrigerator for at least 3 hours.
For the chocolate sauce, bring cream to a boil and melt chocolate in it. Cool and mix the whipped cream into the chocolate sauce. Whip the cream until stiff and fold into the cooking chocolate.
Arrange the chocolate sauce on plates. Turn the long grain rice peach casserole out of the mold and place on top of the chocolate sauce. Garnish with fresh mint, banana pieces and chocolate shavings.
Tip: Feel free to use better chocolate – the more delicious the result!