Method
For the flummery:
Bring milk and coconut milk to a boil, add sugar, vanilla and semolina while stirring. Allow to swell for 5 minutes, covered, with the stove off. Stir in between. Rinse baking pans with cold water. Spread semolina mixture on top and let chill.
For the sauce:
Bring cream to a boil and stir in bionella. If desired, let sauce cool or keep warm. Turn out a flammeri on each plate and serve with nut-nougat sauce and raspberries.
