The dulce de leche
Submerge a can of condensed milk in a pan filled with water and bring this to a boil for 3 hours. We do this to caramelize the condensed milk. If necessary add more water to insure it stays submerged. After the three hours gently take the can out of the water and let it cool down. Don’t open the can before it has cooled down completely, otherwise the pressure will be too high and it will spray out. After, you can open it and keep it in your fridge for later.
1 leaf or 1.6 grams
dulcey de leche
First soak the gelatin in cold water. Then mix the milk with the dulcey de leche, the zest from half an orange, the salt and the agar powder. Now mix this well and then while stirring bring it to a boil for 1 minute. Then turn off the heat and dissolve the gelatin. Now pass it through a fine sieve. After weigh 60 grams of the jelly on some oiled trays and tap the trays a couple of times to spread it and remove any air bubbles. Then let it set in your fridge. Once set also portion it to the same size as the feulletine.