By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
Chocolate and orange are great bedfellows and this recipe from Paul Ainsworth brings them together in a simply brilliant sorbet. It can be served alongside numerous desserts or just enjoyed by itself.
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
5
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
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.
Comments ()
Chocolate orange sorbet
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?