Difficulty: Medium (2/5)
Prepare the fruits by cutting strawberries and raspberries into pieces, reserving a few whole for decoration. Peel and slice the kiwis, and prepare the blueberries or blackberries.
Make the gentian syrup: Reduce the sugar syrup until caramelization begins, then deglaze with Picon. Add the gentian powder and Chantilly cream, followed by the butter in pieces, incorporating it while whisking into a smooth sauce. Let cool and set aside.
Beat the egg and brush it over the puff pastry rectangles. Place on baking paper and bake for about 10 minutes until golden brown. Carefully cut out the lids (hats).
Streak each dessert plate with gentian syrup. Position the puff pastry base in the center. Fill the bottom pocket with Chantilly cream, layer in the mixed fruits, add more cream, and replace the lid to create the 'love in a cage' effect.
Place 2 quenelles of strawberry sorbet on each side of the pastry. Garnish with physalis, reserved fresh fruits, and mint or lemon balm leaves.
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