Begin by soaking the gelatin sheets in a small bowl of cold water. Let them soften for about 5-10 minutes. Once softened, the gelatin will dissolve better in the milk jelly mixture.

In a small pot, combine 200ml milk, 50g heavy cream, 20g sugar, and 10g white peach powder. Add a pinch of pink food coloring. Heat over low heat, stirring constantly, until the mixture is warm (but not boiling). Remove from heat when it feels slightly hot to the touch. Squeeze out any excess water from the softened gelatin sheets and add them to the mixture, stirring until fully dissolved. Pour this into a container and set aside to cool.

In a separate container, combine 200ml milk, 50g heavy cream, 20g sugar, 10g blueberry powder, 15g gelatin sheets, 10g matcha powder, and 10g white peach powder. Stir until everything is well combined. Place the container in the fridge to chill. It should set within 1-2 hours, but you can check for a firm texture when it no longer flows.

In a clean, dry bowl, pour 150ml heavy cream, add 10g sugar, and a bit of food coloring to your liking. Use an electric whisk to beat the cream in a consistent direction. Continue until you see clear lines in the whipped cream, and when you lift the whisk, the cream should stand up firmly without falling.

Take the cups you'll use for the dessert. First, pipe a layer of the whipped cream into the bottom of each cup. Then, add another layer of whipped cream on top. Sprinkle boba pearls over the cream and top with diced peach fruit. Repeat for the other flavors and cup layers as needed. You can substitute the boba pearls for other toppings if you prefer.

After assembling the cups, use little fairy bows to decorate the top. This adds a sweet, cute touch that elevates the dessert's appearance, making it look extra special.