Boil the milk with sugar and salt. Little by little, add semolina and boil to thicken. Remove from the fire and stir with wire a few minutes and flavored with vanilla. Drain and wash carefully raspberries and sprinkle them with powdered sugar. Distribute them in glasses. Loose on them cooled down semolina cream and sprinkle with chopped almonds. Serve chilled cream, garnished with a few raspberries.