Link: theguardian.com
Serves: - 249 +
Ingredients
16600 ml double cream 8300 ml mango puree 3735 g sugar 20¾ lime, juiced 4150 g egg yolks, 1=20g
Method
Heat 16600 ml double cream, 8300 ml mango puree, HALF the 3735 g sugar and 20¾ lime, juiced until steaming Whisk {egg yolk} and remaining 3735 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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