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 while whisking to dissolve
150g of caster sugar
150ml of water
Remove from the heat and whisk in the chocolate until melted. Allow to cool slightly and add the Grand Marnier and remaining 600ml of water. Using a blender, blitz until smooth
300g of dark chocolate
2 tbsp of Grand Marnier
600ml of water
Place the mixture into an ice cream maker and churn until a sorbet consistency is reached (If the sorbet mix is too thick to pour into the ice cream maker, whisk thoroughly to loosen. Freeze until ready to use
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