1. Wash the lychees and remove the shells, soak the gelatine slices in cold water and remove them. Remove the cores of the peeled lychees.
2. Put the processed lychees in the food processor to make juice
3. Pour the lychee juice into a small pot and heat it slightly, then remove from the heat, add half of the soaked gelatin, and stir until completely melted
4. After the yellow peach is peeled and cored, put it in a food processor, add 50ml of water and make it into juice, add 10g of sugar
5. The yellow peach juice is also slightly heated and then put the remaining half of the gelatin slices into the stir until completely melted
6. Prepare three clean glasses, pour a layer of yellow peach juice, put it in the freezer of the refrigerator for 10 minutes until the surface is solidified
7. After the yellow peach layer is solidified, add a layer of lychee layer, and then put it in the freezer of the refrigerator for 10 minutes until the surface of the lychee is solidified
8. In this way, add another layer after solidification of one layer until it is finished, put it in the refrigerator compartment, about 3-4 hours to completely solidify, take out and chop another yellow peach, make the fruit puree and decorate it on the top layer.
