29th June 2017
Acclaimed chef Steph Moon returns this summer for another series of Sky Dining events, with a brand new seven course menu for diners to savour. Guests will indulge in the unique fine dining experience, served 100 metres above sea level, surrounded by the Tower’s incredible night-time views. In this blog series, Steph will take us through each course to share her culinary inspiration.
Course number four: Sorbet
Gold winning Mango Alphonso sorbet, served with coconut foam and toasted coconut
Steph says: “Mango Alphonso sorbet from Minghella Ices – what more is there to say apart from that this is the best of the best. I met the Minghellas last year and their passion for their products really shines through. This sorbet will cleanse the palette as we move onto the main course.”
Minghella describe their ice cream as “Artisan” because the process is far more like a home-made ice cream than a run-of-the-mill commercial model – even the so called upmarket variety. For example, there isn’t a single drop of water in their ice cream: not one.
They start with fresh milk from a fabulous herd of pedigree Guernsey cows. The milk is of unrivalled quality and comes straight to the pasteurisation vats from the milking parlour, while the herd is being milked. Thinking in food metres, not miles!
Minghella have won over 80 Great Taste Awards, including Best Regional, English and British Speciality Food for their Gin & Pink Grapefruit Sorbet!
A small part of the Sky Dining menu, but definitely not a course to be overlooked!