In a blender, mix together the almond paste and milk until creamy and smooth. Set aside.

In a small bowl, mix together gelatin and ½ cup sugar. In a medium size saucepan, heat half and half on medium heat. Add gelatin mixture and stir until gelatin and sugar is dissolved. Add almond paste mixture and salt. Stir until well blended and remove from heat.

To make sauce, heat the raspberry filling in a small sauce pan on medium heat. Add orange juice and remaining 2 TBS sugar. Stir until mixture comes to a boil. Remove from heat and cool.

Spoon a little of the raspberry sauce into 6 - (8 ounce) mason jars. Pour the panna cotta evenly into the six jars. Top with remaining sauce. Cover with lids.

Refrigerate for 6 hours, until set or overnight.

To serve panna cotta, garnish with whipped cream, toasted almonds and raspberries