Falcon Elise SE 110 Dual Fuel, User'S Manual & Installation Instructions

METHOD

1.  For the soufflŽ, press the raspberries through a fine 

sieve to produce 180 g of purŽe. Put this into a heavy-
bottomed pan, add the lemon juice and reduce down to 
a thick jam, stirring from time to time and being careful 
not to let it catch and burn.

2.  Put 45 g of the sugar in a separate pan. Melt it and then 

boil until it becomes a thick syrup (121 ¡C on a sugar 
thermometer). To test without a thermometer, dip a 
teaspoon into the syrup and then dip quickly into cold 
water. You should be able to roll the cooling syrup into 
a ball between your fingers. Be careful as the syrup is 
extremely hot. When it has reached the right point, stir 
the hot syrup into the raspberry jam. 

3.  Mix the framboise and cornflour together and stir into 

the jam over the heat. Turn the jam into a small bowl, 
sprinkle the surface with icing sugar and cover with cling 
film. 

4.  Preheat the oven (not grill) to 180 ¡C shelf level 2 

(conventional oven), 160 ¡C (fan oven) or gas mark 4 
centre shelf.

5.  Whisk the egg whites with the cream of tartar until you 

can form soft peaks, then fold in the remaining caster 
sugar. Lightly fold the whites into the jam, leaving thin 
traces of white visible in the mixture.

6.  Spoon into four large buttered and sugared ramekins, 

place these on a baking tray and bake for 10 minutes. 

7. Dust with icing sugar.

INGREDIENTS

¥ 400 g raspberries 
¥ 1 tbsp lemon juice
¥ 100 g caster sugar
¥ 2 tsp cr�me de framboise
¥ 1 tsp cornflour
¥ 180 g egg whites (about 6)
¥ Pinch of cream of tartar or a squeeze of lemon juice
¥ Icing sugar for dusting

RASPBERRY SOUFFLă

SLOW BAKED LEG OF LAMB

METHOD

1.  Preheat the oven to 220 ¡C (for a conventional oven), 200 ¡C 

(for a fan oven) or gas mark 7.

2. Pull the small sprigs off the rosemary branches and set aside 

with the garlic. 

2.  Using the tip of a paring knife, make up to 20 well-spaced 

cuts into the flesh of the lamb, about 2.5 cm inch deep.  
Divide the rosemary sprigs, garlic and anchovies and push 
down into the cuts.  Place the leg on a large roasting tin and 
pour over the oil, massaging it all over the joint.  Season well 
with salt and pepper and pour the wine and 250 ml water 
into the tin.

3.  Put into the oven and sear for 15 minutes, then turn the 

temperature right down to 130 ¡C (conventional oven), 
110 ¡C (fan oven) or gas mark 1 and roast for 4Ð5 hours, 
basting every 30 minutes or so. Basting frequently helps 
to keep the meat moist and encourages the build up of a 
good glaze on the outside.  Add more liquid (wine or water) 
if the tin looks dry Ð there should always be liquid in the tin 
throughout this cooking process.

4.  The meat is ready when it starts to fall off the bone, at which 

point it should have a core temperature of 90 ¡C.  Remove 
from the oven, transfer to a warmed carving dish, cover 
loosely with foil and leave to rest in a warm place for 30Ð45 
minutes before carving.

5.  Pour the juices from the tin into a tall hi-ball glass and allow 

to settle.  Spoon the fat from the top of the glass.  There 
should be enough sticky, reduced juices for an intense gravy 
hit Ð if not, pour the juices you have back into the roasting 
tin and put it over the heat, pour in a splash of water or wine 
and deglaze the tin scraping up all the sticky bits from the 
base.  Boil fast until syrupy, taste and correct the seasoning.

INGREDIENTS

¥ 2Ð3 large sprigs of rosemary
¥ 4 large garlic cloves cut in half lengthways
¥ 1.8 kg leg of lamb
¥ 8 good quality anchovy fillets, halved
¥ 100 ml olive oil
¥ 250 ml dry red wine
¥ Maldon salt and freshly ground black pepper