Mint Yogurt Cream Parfait

Place the gelatin in a medium-sized bowl

Pour the hot water over it and stir until it's fully dissolved

Add the sugar and stir until it's fully dissolved

Let it cool slightly

In a large bowl, beat the eggs until they thicken

Gradually add the yogurt and beat well

Add the gelatin mixture and mint cream to the yogurt mixture and mix well

Pour into a container and refrigerate until it starts to freeze

Remove from the refrigerator and blend in a blender on low speed for 30 seconds until smooth and creamy, with some ice crystals remaining

Be careful not to over-blend, as the mixture should still contain some ice crystals

Pour into an ice mold with a capacity of 1 liter, cover, and refrigerate for 1-2 hours or until it starts to freeze

Serve chilled, with chocolate sauce if desired

Serve in 4 portions.