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
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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.
