Bring milk to a boil with butter, salt and sugar. Add semolina, stirring continuously. Cook semolina on low heat for 25 to 30 minutes, stirring frequently. Add egg yolks, lemon zest and raisins to the hot porridge.
Whip egg whites to egg whites and fold into hot semolina.
Pour the hot mixture into cooled, rinsed ramekins and allow to set. When serving, turn out the head, bring to the table with cooked fruit or berries.
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