1 Put the milk, butter, sugar and scraped-out vanilla pulp into a pan and bring to the boil. Turn down the heat to a medium setting and stir in the semolina. Cook, stirring with a wooden spoon, until the cooked semolina comes away from the bottom of the pan. Stir in the egg and leave to cool.
2 Sort the berries, puree half, push through a sieve and sweeten with icing sugar.
3 Bring to the boil plenty of lightly salted water. Divide the semolina into 8 equal-sized pieces, flatten slightly and put one raspberry on each. Form into dumplings enclosing the raspberry. Drop into the simmering water and cook very gently for about 4 minutes. Lift out with a skimmer or slotted spoon and drain.
4 To serve, spread the berry puree on plates and scatter with the remaining whole berries. Lay the dumplings on top and sprinkle with flaked almonds and icing sugar.