Link: theguardian.com
Serves: - 198 +
Ingredients
13200 ml double cream 6600 ml mango puree 2970 g sugar 16½ lime, juiced 3300 g egg yolks, 1=20g
Method
Heat 13200 ml double cream, 6600 ml mango puree, HALF the 2970 g sugar and 16½ lime, juiced until steaming Whisk {egg yolk} and remaining 2970 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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