Prepare four bowls or ramekins.
Empty the contents of the gelatin packets into a pan.
Check the gelatin package how much liquid is needed and measure the lychee syrup from the can. If you don’t have enough lychee syrup, add water to come up with the necessary amount of liquid.
Stir to dissolve the gelatin granules then heat just until simmering.
Divide the gelatin mixture into two portions. Tint one portion with a few drops of blue food color and add a few tablespoonfuls of milk.
Place four or five lychees in each bowl or ramekin. Cover with the clear gelatin mixture. When the top starts to set (takes a few minutes at most), pour in the blue gelatin mixture (note that if the blue gelatin mixture starts to set in the meantime, you can reheat it gently to turn it into liquid again).
Cool then chill the gelatin.
To serve, loosen the sides then invert the jellyfish jelly onto plates.