Mixed Fruit Jelly with Lemony Rice Pudding and Pine Nuts

Rinse the gooseberries. Bring the grape juice to a boil with the vanilla sugar, sugar and about 100 ml (approximately 1/2 cup) water. Add the gooseberries, cover and simmer for 2-3 minutes. Mix the cornstarch with a little cold water to make a slurry then add to the pan. Simmer until thickened then remove from the heat and let cool. Peel the kiwis and cut into small cubes or pieces. Cut the melon into small cubes or pieces. Add to the gooseberry mixture. 

Finely grate the lemon zest and squeeze the juice. Bring the milk to a boil along with the lemon zest and honey. Add the rice, cover and let simmer for about 20 minutes over low heat, stirring occasionally. Season with the lemon juice and spoon into serving glasses.