cut peach and herbs. 蜜桃及香草切細

put peach and herbs , water, white wine and sugar in sous-vide pack. 將蜜桃、香草、水、白酒和糖放進真空慢煮袋中

cook it 95 degrees 15 minute in oven. 放入焗爐內以95度焗15分鐘

take it out from the oven. 從焗爐取出

soak gelatine in ice water, 將明膠浸進冰水中

take out peach from pack ,and pass liquid , 從包裝取出蜜桃，隔出液體備用

heat up the liquid and melt gelatin in it. 將隔出的液體加熱，放進明膠溶化

cool it down on ice both. 將（6）及（7）放進冰中冷

plating, cut peach and fresh lychee , and place yogurt and fruit in the bowl , and cover with herbal jelly. 將蜜桃和新鮮荔枝切細，乳酪和水果放入碗中，最後蓋上香草果凍即成。