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Berries poached in balsamic vinegar with crème fraîche chantilly

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Luke Mangan’s poached berries in balsamic vinegar with homemade crème fraîche chantilly is the ultimate summer dessert.

  • Serves8
  • Cook time10 minutes
  • Prep time10 minutes, + cooling & 3 hours chilling time
A bowl of berries poached in balsamic vinegar with crème fraîche chantilly


  • 250g strawberries, quartered
  • 300g fresh or frozen cherries, pitted
  • 125g fresh or frozen blackberries
  • 125g fresh or frozen blueberries
  • 125g fresh or frozen raspberries
  • 1 cup (220g) caster sugar
  • 2/3 cup (160ml) balsamic vinegar

Chantilly cream

  • 400ml crème fraîche
  • 2 tbs caster sugar
  • 2 vanilla beans, split, seeds scraped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Spoon cream into shallow serving bowls. Top with berries and drizzle with vinegar mixture.