Link: theguardian.com
Serves: - 246 +
Ingredients
16400 ml double cream 8200 ml mango puree 3690 g sugar 20½ lime, juiced 4100 g egg yolks, 1=20g
Method
Heat 16400 ml double cream, 8200 ml mango puree, HALF the 3690 g sugar and 20½ lime, juiced until steaming Whisk {egg yolk} and remaining 3690 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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