Difficulty [usr 2]
Prepare the fruit. cut strawberries and raspberries into pieces, keep a few for decoration.
Prepare the gentian syrup:reduce the sugar syrup until caramelization begins, deglaze with the Picon.
Add the gentian and the cream, add the butter in pieces, incorporating it while winnowing into the sauce. let cool, set aside.
Beat the egg and distribute it using a pastry brush on the puff pastries, place them on baking paper, cook in the oven for about 10 minutes, they must be golden. cut out the hat. Streak the dessert plates with gentian syrup, place the base of the puff pastry on the center, put a layer of whipped cream at the bottom of the puff pastry (pocket), add the fruits, spreading out the fruits, refill with the whipped cream, put the hat back on the puff pastry , place 2 quenelles of strawberry sorbet on each side of the puff pastry, decorate with 2 physalis, fruit and mint or lemon balm leaves.
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