Rice Pudding with Cherries
Halve vanilla bean lengthwise, scrape out the seeds. Heat vanilla seeds and pod with the milk, 4 tablespoons sugar and salt until almost at a boil. Add rice and lemon zest. Cover and let cook for 1 hour over low heat, or until the liquid is completely absorbed. Remove vanilla pod and let mixture cool slightly.
Soften the gelatin in cold water. Squeeze lightly and heat over low heat until dissolved in a small saucepan. Stir into the rice. Whip cream until stiff and fold with a whisk gently into the rice.
Rinse a pudding mold (1 liter or approximately 1 quart capacity) with cold water. Spread jam over bottom, about 1 cm (approximately 1/2 inch) thick. Add rice mixture, smooth top and refrigerate overnight.
Drain cherries and reserve juice. Mix some of the red wine with the cornstarch. Combine cherries with the remaining wine and 1/8 liter (approximately 1/2 cup) cherry juice, lemon juice and honey in a small saucepan. Slowly bring to a boil. Stir in the cornstarch mixture and simmer sauce until thickened.
Before serving, dip rice pudding briefly in hot water to loosen and invert to remove. Serve with sour cherry sauce and garnish with lemon zest.