Combine milk, 120 grams (approximately 4 ounces) sugar and fround almonds in a pot. Split vanilla bean lengthwise and scrape out the seeds. Bring to a boil, then remove from heat and add almond exract. Let rest for about 1 hour.
Soften gelatin in cold water. Rinse raspberries, place 400 grams (approximately 14 ounces) raspberries in a bowl and mix with 2 tablespoons sugar and lemon juice. Let rest for 1 hour.
Pour almond-milk mixture through a fine sieve, discarding solids.
Put milk mixture into a clean pot and warm slightly, but do not allow to boil. Transfer to a bowl. Squeeze gelatin, dissolve into warm milk and let cool while stirring occasionally. Beat the cream until stiff. Fold cream into gelatin once mixture starts to gel. Rinse ramekins and fill with gelatin mixture, then cover ramekins with plastic wrap and refrigerate for 3-4 hours to set.
Briefly dip ramekins in hot water then invert puddings onto small plates. For garnishing, beat remaining cream with 1 tablespoon sugar until stiff. Strain raspberries with juice through a sieve or puree in a blender. Top each pudding with 1-2 tablespoons whipped cream and then some raspberries and raspberry purée. Serve with any remaining raspberry purée alongside.