Link: theguardian.com
Serves: - 138 +
Ingredients
9200 ml double cream 4600 ml mango puree 2070 g sugar 11½ lime, juiced 2300 g egg yolks, 1=20g
Method
Heat 9200 ml double cream, 4600 ml mango puree, HALF the 2070 g sugar and 11½ lime, juiced until steaming Whisk {egg yolk} and remaining 2070 g sugar until combined Add hot cream mixture Pour into one or more dishes in a preheated Bain Marie in a 120 degree oven Cook for 45 minutes, ensuring the water never boils
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