For the raspberry compote: mix the raspberries in a saucepan with brown sugar and bring to the boil. Stir the cornstarch and water in a cup until smooth, bring to the boil and allow to cool lukewarm.

For the semolina porridge: bring the milk, sugar and a pinch of salt to the boil. Stir in the soft wheat rice and about 20 g of almond flakes with a whisk and allow to swell for 3-5 minutes while stirring over a medium heat Stir in the cooled semolina and then carefully fold in the egg white. Fill the semolina into 3 glasses (200 ml each) and sprinkle the raspberry compote with the remaining almond flakes and serve.