Link: theguardian.com
Serves: - 267 +
Ingredients
17800 ml double cream 8900 ml mango puree 4005 g sugar 22¼ lime, juiced 4450 g egg yolks, 1=20g
Method
Heat 17800 ml double cream, 8900 ml mango puree, HALF the 4005 g sugar and 22¼ lime, juiced until steaming Whisk {egg yolk} and remaining 4005 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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