Rice Pudding

For the rice pudding, put the rice with lemon zest, milk, salt and vanilla pulp on cold and bring to a boil.

Reduce heat and let rice swell at moderate temperature for half an hour. Wash and pit the cherries – set aside a few nice cherries for garnish. Steam with 2-3 tbsp of water for 5 min. Puree the cherries with a hand blender until medium fine. Sweeten the cherry puree with a little honey.

Blanch the peach briefly with hot water and peel off the skin. Remove the flesh from the stone, puree half of it and fold it into the cherry puree, cut the other half into wedges.

When the rice is cooked, stir in the almond kernels and pistachios. Rinse a custard dish with water and pour the rice pudding into the dish, let it cool and then carefully turn it out. Pour the puree over the rice pudding.

Decorate the rice pudding with cherries and peach slices.

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