Link: theguardian.com
Serves: - 258 +
Ingredients
17200 ml double cream 8600 ml mango puree 3870 g sugar 21½ lime, juiced 4300 g egg yolks, 1=20g
Method
Heat 17200 ml double cream, 8600 ml mango puree, HALF the 3870 g sugar and 21½ lime, juiced until steaming Whisk {egg yolk} and remaining 3870 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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