Summer Raspberry Parfait

Mix the biscuits, almonds, walnuts, honey, butter, and cinnamon together and stir well. Pour the resulting mixture into suitable small molds (cups or glasses), press it down firmly, and leave it in the refrigerator. Soak the gelatin in cold water to let it swell. Melt the chocolate in a double boiler and mix it with the gelatin and vanilla extract. Beat the Cremio pastry cream with a mixer (pre-chilled for at least 8 hours), then add the chocolate mixture, stirring gently with a spatula. Arrange the raspberries on top of the biscuit base and spread the cream over them. Refrigerate the dessert for a few hours. Before serving, decorate with raspberries and mint leaves.