Bring the milk with the sugar to the boil. Let the semolina trickle in and let everything simmer gently for about 10 minutes, stirring constantly. Then stir in 40 g butter. Let cool a little, then fold in the egg yolks and lemon zest. Beat the egg white until stiff and fold in carefully. Finally add the raspberries and stir in gently.
Grease a baking dish with 10 g butter and pour in the mixture. Bake in a preheated oven at 180 degrees for 30 minutes. Let cool slightly and serve with fresh raspberries.
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