Cold Semolina Pudding

For the semolina pudding, bring salt, lemon zest, milk and butter to a boil and cook the semolina in it.

When the quantity is still warm, mix in the egg yolks. Whip the egg whites with the powdered sugar until stiff and mix them in as well.

Fill the semolina pudding into pudding molds rinsed with cold water and refrigerate for at least 2 hours.

Carefully turn out the semolina pudding and drizzle with a little raspberry juice.

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