For the semolina flummery, bring milk with sugar, vanilla sugar and vanilla bean pulp to a boil. Sprinkle in the semolina, stirring constantly, and simmer gently over low heat for about 5 minutes, then allow to cool.
Soak gelatine in cold water, whip cream until stiff. Dissolve gelatine in a little rum or lemon juice and fold into the semolina.
Fold in the whipped cream as well. Butter the Dariol moulds and sprinkle with sugar, fill in the semolina flummery and chill for a few hours.
Puree the kiwis and raspberries separately, pipe a pattern onto a plate and place the semolina flummery in the center.