Set a strainer over a bowl and keep it readily available near the stove.

Put 1/4 cup of water into a small dish and sprinkle with the gelatin.

Using a double boiler add 2-3 inches of water in the bottom portion and over high heat, bring it to a boil.  Reduce the heat to low and simmer.

In the upper portion of the double boiler, beat the egg yolks, 3/4 cup of the sugar and the salt together until well blended. Stir in the lemon juice and zest.  Set the pan over the pan of simmering water and cook , stirring constantly, for about 10 to 12 minutes until thickened and the mixture has a glossy appearance. The slower you cook the curd, the thicker it will be.   

Place the softened gelatin in the microwave for 10 seconds until syrupy, then stir it into the lemon mixture.

When the curd has thickened, pour it into the strainer and press it with the back of a spoon. Discard the lemon rind and any lumps that are left behind in the strainer. Place in the refrigerator to chill. The lemon curd will thicken more once it has chilled.

In a large bowl, mix the cream cheese and yellow food coloring together. Add the chilled lemon curd and beat until smooth and creamy.

Pour the heavy cream and the remaining 1/4 cup of sugar into a mixing bowl and whip to the firm-peak stage. 

Stir 1/4 of the whipped cream into the lemon mixture, then in increments of 1/3 at a time, fold the remaining whipped cream into the lemon mixture. Refrigerate while preparing the raspberry sauce.

Combine the defrosted raspberries and sugar in a saucepan, bring to a boil over medium heat and cook for 8-10 minutes. Press down occasionally to break up the berries. Adjust the heat to low and simmer until reduced and slightly thickened. Remove from the heat and cool to room temperature.

Using 6 stemmed dessert dishes or wine glasses, add 2-3 tablespoons of the raspberry sauce to each glass. Next, add a portion (about 1/3 cup) of the lemon mixture, then spoon another 2-3 tablespoons of the raspberry sauce on the top, tilting the glass to allow the sauce to flow to the edge of the glass. Add a final scoop of the lemon mixture. Transfer the parfaits to the refrigerator. Just before serving add fresh raspberries and a sprig of mint to each dessert.