Link: theguardian.com
Serves: - 141 +
Ingredients
9400 ml double cream 4700 ml mango puree 2115 g sugar 11¾ lime, juiced 2350 g egg yolks, 1=20g
Method
Heat 9400 ml double cream, 4700 ml mango puree, HALF the 2115 g sugar and 11¾ lime, juiced until steaming Whisk {egg yolk} and remaining 2115 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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