Raspberry Sauce

1. Place the raspberries in a bowl and cover with the sugar. Stand for an hour to allow the berries to drop their juices.

2. Blend to a purée and pass through a fine sieve. Taste and adjust flavour with sugar syrup or lemon juice as required.

3. Store in the refrigerator until ready to use.

Strawberry Fritters

1. Combine the flour and salt with the egg and beer, stirring to produce a smooth batter. Allow it to rest for at least two hours.

2. Stiffly beat the egg whites and fold into the batter.

3. Stem the strawberries and marinate in the Grand Marnier for 20 minutes.

4. Heat some oil to 150°C.

5. Drain the strawberries and, using a skewer, dip each strawberry in batter and deep-fry until golden.

6. Drain briefly on kitchen paper.

7. Brush raspberry sauce across the plates and pile a few fritters on each.

8. Serve additional sauce alongside.