Chocolate Orange Sorbet Recipe - Great British Chefs

Dessert
easy
10
25 minutes, plus churning time

PT25M

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.

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Ingredients

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Metric

Imperial

300g of dark chocolate, chopped
150g of caster sugar
750ml of water
1 orange, zested

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Ice cream maker
Blender

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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Paul Ainsworth

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.