Link: theguardian.com
Serves: - 351 +
Ingredients
23400 ml double cream 11700 ml mango puree 5265 g sugar 29¼ lime, juiced 5850 g egg yolks, 1=20g
Method
Heat 23400 ml double cream, 11700 ml mango puree, HALF the 5265 g sugar and 29¼ lime, juiced until steaming Whisk {egg yolk} and remaining 5265 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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