Bring milk and cream to the boil in a saucepan. Mix vanillin sugar, sugar, salt and semolina, pour in while stirring. Bring to the boil and allow to swell over low heat while stirring for 2-3 minutes. Remove from the stove. Separate the egg. Gradually stir 3 tablespoons of semolina into the egg yolk, then stir into the remaining semolina. Pour into a mixing bowl.
Beat the egg white until stiff, fold into the semolina. Cover semolina on the surface with foil. Let it cool down. Roughly chop the chocolate. Sort raspberries. Fold chocolate into the cooled semolina. Pour into dessert glasses and add raspberries
1 1/2 hours waiting time