Put some raspberries in a cool place for decoration. Sprinkle the rest of the raspberries with 50 g sugar and defrost at room temperature. Bring milk and 40 g sugar to the boil. Sprinkle semolina while stirring, bring to the boil once. Remove from the heat, cover and leave to swell for about 5 minutes. Finely mash the raspberries, pass through a sieve.
Separate egg, beat egg white with salt until stiff, pour in 25 g sugar. Whisk egg yolk and cream, mix with 2 tablespoons of semolina, fold into the remaining semolina. Fold in the beaten egg white. Layer the semolina porridge with the raspberry sauce in 4 glasses. Decorate with raspberries set aside and sprinkle with pistachios. Serve immediately
2 hours waiting time