First, roast the almonds or peanuts until golden and let them cool so they stay crunchy. Mix the milk with 1/2 cup granulated sugar and heat over low heat until just warm. Whisk the cheese until smooth, then add it to the milk and stir until the cheese is fully melted.

Once the cheese is melted, add the agar powder and stir until dissolved, then turn off the heat. Add the half and half or heavy cream and mix well. Soak the gelatin in 3/4 cup warm water (200 ml), then gently stir it into the mixture. Divide the mixture into portions and add orange juice, matcha, or cocoa powder to each for different colors. Pour each colored mixture into molds about 1/2 inch thick. Refrigerate until set.

While the jelly sets, make the syrup. Combine 3 cups water (700 ml) with the rock sugar in a pot and heat until the sugar dissolves. Add the syrup from the canned lychees to the pot. Chill the syrup for at least 4 hours. Once the jelly is set, remove from the molds and cut into cubes using a serrated knife for a nice edge.

To serve, place some ice in a bowl, add a mix of the colorful jelly cubes, pour over the chilled syrup, add soaked chia seeds, then top with roasted almonds, lychees, and strawberries. Enjoy a refreshing bowl of chè with delicate flavors of orange, lychee, cocoa, and creamy cheese.