Bring the milk with salt, sugar and vanilla sugar to the boil, remove the saucepan from the plate and slowly stir in the semolina. Then bring to the boil again briefly and then set aside.
Puree the raspberries with a fork. If you don`t like the seeds, you can also put the berries through a sieve.
Stir the raspberry mixture well into the semolina and then pour it into cold-rinsed bowls. Cover with foil and leave to cool in the refrigerator.