Semolina pudding with raspberry sauce

Ingredients for 4 servings:

• 300 g raspberries
• 115 g sugar
• 750 ml milk
• 80 g semolina (soft wheat semolina)
• 1 egg(s)
• 1 pinch of salt
• 100 g whipped cream
• 2 tsp pistachios, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Set aside a few raspberries for decoration. Sprinkle the remaining raspberries with 50g of sugar, puree finely, and pass through a sieve. Bring the milk and 40g of sugar to a boil. Stir in the semolina and bring back to a boil. Remove from the heat and cover. Let stand for about 5 minutes. Separate the egg. Beat the egg whites with salt until stiff peaks form, gradually adding 25g of sugar. Whisk the egg yolks and cream, mix with 2 tablespoons of semolina pudding, and fold into the remaining semolina pudding. Fold in the beaten egg whites and let cool. Layer the semolina pudding with the raspberry sauce in 4 glasses or a bowl. Decorate with raspberries and sprinkle with pistachios. Serve immediately.