Link: theguardian.com
Serves: - 270 +
Ingredients
18000 ml double cream 9000 ml mango puree 4050 g sugar 22½ lime, juiced 4500 g egg yolks, 1=20g
Method
Heat 18000 ml double cream, 9000 ml mango puree, HALF the 4050 g sugar and 22½ lime, juiced until steaming Whisk {egg yolk} and remaining 4050 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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