400 g white chocolate
250 g blueberries
250 g raspberries
2 teaspoons butter
1/2 glass dark rum
1/2 glass sugar
pinch of salt
300 g vanilla ice-cream
4 mint sprigs
Melt 2/3 of the white chocolate using the double boiler method. Stir the chocolate delicately until melted. Do not exceed 48 degrees.
When the chocolate is melted, remove it from the hot water and mix delicately with the remaining 1/3 of the chocolate until the mixture becomes smooth and reaches the temperature of 31-32 degrees.
Put over a few tablespoonfuls of melted white chocolate into a chocolate ball mould. Close the mould and turn the ball around delicately until all parts of the mould are covered and the chocolate is evenly distributed on the mould walls. Leave to cool down in a refrigerator for 30 minutes. Turn around every 2-3 minutes to ensure even cooling.
Heat a few flakes of butter on a non-stick frying pan and throw the fruit and the sugar onto them. Caramelise the ingredients until they blend. Deglaze the frying pan with rum. Add a pinch of salt. Cook the blueberries and raspberries over high heat for 2 minutes.
Take the chocolate ball out of the refrigerator and remove it from the mould delicately. To carve one end of the chocolate ball, heat the bottom end of the heat-resistant bowl and put the ball on the mould, allowing the bottom to melt.
When the ball is ready, place the crumbled biscuits on a plate. Add the caramelised fruit with rum and a small ice-cream ball. Place the chocolate ball on the plate carefully and decorate with the blueberry and raspberry sauce and mint.