Link: theguardian.com
Serves: - 174 +
Ingredients
11600 ml double cream 5800 ml mango puree 2610 g sugar 14½ lime, juiced 2900 g egg yolks, 1=20g
Method
Heat 11600 ml double cream, 5800 ml mango puree, HALF the 2610 g sugar and 14½ lime, juiced until steaming Whisk {egg yolk} and remaining 2610 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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