Rice Puddings with Fruit

Soak the gelatine in a bowl of cold water until softened, about 10 minutes.

Set aside 4 tablespoons of the milk. In a saucepan, bring the remaining milk, cream and vanilla bean (split lengthwise) to a boil. Stir in rice and honey. Cover and simmer over low heat until rice is tender, about 40 minutes. 

Separate eggs. Whip egg whites until stiff. Whisk egg yolks with reserved milk and stir into rice.

Remove rice pudding from heat. Squeeze gelatine to remove water and stir into pudding. Let cool.

Peel one of the bananas and cut into slices. Rinse, halve, and remove pits from 2 of the apricots, then finely dice fruit.

Remove vanilla bean. Fold in egg whites and gently stir in prepared fruit. Divide pudding among ramekins and refrigerate until solidified.