For the Gundermannparfait, crumble wholemeal rusks and knead together with the soft butter.
Soak gelatin in water and dissolve in milk.
Line a cake springform pan with a cake ribbon, pour in the mixture and press down. Finely mash the washed ground ivy leaves in honey and a little bit of yogurt and mix with the remaining yogurt, the juice of the lemon and the cream cheese.
Stir the dissolved gelatin with the milk and into the mixture. Whip the cream until stiff and fold into the mixture.
Spread everything in the cake springform pan and put in the icebox for a few hours.
Decorate the parfait with fresh flowers and serve.
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