Link: theguardian.com
Serves: - 159 +
Ingredients
10600 ml double cream 5300 ml mango puree 2385 g sugar 13¼ lime, juiced 2650 g egg yolks, 1=20g
Method
Heat 10600 ml double cream, 5300 ml mango puree, HALF the 2385 g sugar and 13¼ lime, juiced until steaming Whisk {egg yolk} and remaining 2385 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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