Serves 30
Ingredients
For the Raspberry Sauce:
450g fresh raspberries
150g castor sugar
Simple sugar syrup to taste
Lemon juice to taste
For the Fritters:
80g plain flour
Pinch of salt
1 whole egg
8 tsp beer
4 egg whites
30 strawberries
100ml Grand Marnier
Oil for deep-frying
Castor sugar
Method
For the raspberry sauce:
Place the raspberries in a bowl and cover with sugar. Cover bowl with plastic wrap and stand at room temperature for at least an hour so the berries drop their juices.
Blend to a puree and pass through a fine sieve. Taste and adjust flavour with sugar syrup and lemon juice, if necessary. Store in the refrigerator until it is ready to use.
For the fritters:
Combine the flour and salt with the whole egg and beer, stirring to produce a smooth batter. Allow to rest for at least an hour.
Stiffly beat the egg whites and fold into the batter. Hull the strawberries and marinate in the Grand Marnier for 20 minutes.
Heat the oil to 150C.
Drain the strawberries and, using a skewer, dip each strawberry in batter and deep-fry until golden. Drain briefly on kitchen paper.
Brush raspberry sauce onto each plate, place fritters on top and sprinkle with sugar. Serve hot.
Ingredients
For the Raspberry Sauce:
450g fresh raspberries
150g castor sugar
Simple sugar syrup to taste
Lemon juice to taste
For the Fritters:
80g plain flour
Pinch of salt
1 whole egg
8 tsp beer
4 egg whites
30 strawberries
100ml Grand Marnier
Oil for deep-frying
Castor sugar
Method
For the raspberry sauce:
Place the raspberries in a bowl and cover with sugar. Cover bowl with plastic wrap and stand at room temperature for at least an hour so the berries drop their juices.
Blend to a puree and pass through a fine sieve. Taste and adjust flavour with sugar syrup and lemon juice, if necessary. Store in the refrigerator until it is ready to use.
For the fritters:
Combine the flour and salt with the whole egg and beer, stirring to produce a smooth batter. Allow to rest for at least an hour.
Stiffly beat the egg whites and fold into the batter. Hull the strawberries and marinate in the Grand Marnier for 20 minutes.
Heat the oil to 150C.
Drain the strawberries and, using a skewer, dip each strawberry in batter and deep-fry until golden. Drain briefly on kitchen paper.
Brush raspberry sauce onto each plate, place fritters on top and sprinkle with sugar. Serve hot.
