Prepare 4 small bowls or large bowl in which to chill the kanten, one that holds 4 cups.In a small saucepan, combine the water and agar powder and whisk to mix. Let stand for 5 minutes to softenPlace the melon cubes in the blender. You should have 2 cups, if you have more, save for another use (or eat it.)Put the 2 cups of puree in a large bowl and stir in the agave and almond extract.
Use a melon baller or spoon to make balls of the remaining cantaloupe, or slice it and cut with mini-cookie cutters.Whisk the agar mixture and bring to a boil over medium heat, then lower the heat to a low simmer and stir until the agar is completely dissolved. It may take 5 minutes. Don't boil vigorously or the liquids will evaporate and throw off the recipe. When the agar is dissolved, take off the heat.
Whisk the warm agar mixture into the cantaloupe mixture and pour into serving bowls (or bowl) and sprinkle with raspberries. Chill until set. Serve cold.