Link: theguardian.com
Serves: - 162 +
Ingredients
10800 ml double cream 5400 ml mango puree 2430 g sugar 13½ lime, juiced 2700 g egg yolks, 1=20g
Method
Heat 10800 ml double cream, 5400 ml mango puree, HALF the 2430 g sugar and 13½ lime, juiced until steaming Whisk {egg yolk} and remaining 2430 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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