For the semolina pudding, first boil the milk with the salt, lemon zest and sugar, stir in the semolina, boil gently for 3-4 minutes.
Whisk the egg yolks with a little milk and add to the semolina pudding. Stir vigorously, then fold in the stiffly beaten egg whites and the almonds.
Pour into cups or ramekins rinsed in cold water and turn out when cool. Serve semolina pudding with raspberry syrup as a dessert.
Preparation Tip:
Instead of raspberry syrup semolina pudding also fit chocolate sauce or fruit.
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