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Method
Step 1
Place the strawberries, cherries, blackberries, blueberries and raspberries in a large baking dish. Combine the sugar and 2 cups (500ml) water in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil. Cook, without stirring, for 2 mins. Add the vinegar and return to the boil.
Step 2
Carefully pour the hot vinegar mixture over the fruit. Cover with plastic wrap immediately. Set aside to cool. Place in the fridge for 2-3 hours to macerate.
Step 3
To make the Chantilly cream, use an electric mixer to whisk the crème fraîche, sugar and vanilla bean seeds in a small bowl until soft peaks form.
Step 4
Spoon cream into shallow serving bowls. Top with berries and drizzle with vinegar mixture.
