Pour the raspberries with the can juice into a medium sized fine wire strainer held over a medium sized mixing bowl.
Using the back of a wooden spoon, rub the fruit through the strainer to form a puree.
Discard the pips in the strainer.
Alternatively, blend the fruit and juice in an electric blender.
Pour the fruit into a medium sized saucepan and bring to the boil over moderate heat.
Gradually add the sugar and the semolina, stirring constantly.
Reduce the heat to low and simmer the mixture for 10 minutes, stirring occasionally.
Remove the pan from the heat and transfer the mixture to a large mixing bowl.
Stir in the almond essence.
Using a wire whisk or rotary beater, beat the mixture for 15 minutes or until it has doubled in volume and is light and fluffy.
Spoon the pudding into 6 individual serving dishes and serve immediately.