Rice Cream with Cherry Compote

Split the vanilla bean lengthwise and remove the pulp with a kitchen knife. Separate egg yolks and egg whites. Whip the egg whites and the whipped cream until stiff. Put the milk in a saucepan, add the vanilla pulp, the scraped out pod, the cinnamon sticks, a little salt, sugar, lemon zest and the long grain rice and bring to the boil. Cover and cook the long grain rice over low heat for about half an hour until soft. Stir occasionally so that the long grain rice does not stick to the bottom. The long grain rice is ready when it is still a little firm at the core. Remove the saucepan from the stove. Remove the vanilla pod and cinnamon sticks. Fold in the yolks with a wooden spoon. Fold in the snow and then the whipped cream. Pour the mixture into a large enough bowl and cool a tiny bit. Put some sugar in a saucepan, stir in the cherries and caramelize briefly. Extinguish with amaretto, fold in a tiny bit of lemon zest and cinnamon. Serve the cherry compote with the rice cream.

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