Dissolve the sugar in the milk and heat it slightly on the stove.
In a separate container, melt the butter on moderate heat and pour in the semolina. Stir about 2 min. to braise it; use a whisk to prevent lumps.
Once boiling, add the vanilla and stir another 2 min. or until the semolina swells a bit. Then immediately remove from the heat. When it cools it'll thicken even more. You can always add more milk if you boiled too long and if it thickened too much but you can only do this while the cream is still hot.
Distribute into cups and once cooled a bit, garnish with raspberry jam and optionally decorate with fresh mint leaves.