Mix the pre-strained yogurt with the powdered sugar and grated rind of half a lemon until you get a fluffy white cream. Leave the mixture in the refrigerator.
Soak the gelatin in a little water to swell. Heat 2 cups of strawberry compote juice well, without boiling. Put the gelatin in the juice and stir to melt it slowly. Remove from the heat to cool. Return the fruits that you've drained to the compote.
Place the mixture in the refrigerator. Gel the peaches the same way and cut them into thin strips. Put the gelled fruits in the fridge for 2 hours. Prepare 4 champagne glasses or other tall glasses.
In them, alternate 1 tsp yellow cream, then white cream, finish off with red cream. Or use a combination of white cream, yellow cream, white, then red at the very top.