Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.
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Combine 150ml of water and 150g of caster sugar in a saucepan and bring to the boil. Heat until the sugar dissolves
150g of caster sugar
150ml of water
Remove from the heat and whisk in the chunks of chocolate until melted. Allow to cool slightly
300g of dark chocolate, chopped
Add the orange zest and remaining 600ml of water. Transfer to a blender and blitz until smooth
1 orange, zested
600ml of water
If using an ice cream maker, pour the mixture into the machine and churn until a sorbet consistency is reached. Freeze until ready to use
Alternatively, pour into a container, cover, and store in the freezer, breaking up with a fork every half an hour or so until set. Once set, place in a blender and blitz until smooth. Store in the freezer
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