Link: theguardian.com
Serves: - 357 +
Ingredients
23800 ml double cream 11900 ml mango puree 5355 g sugar 29¾ lime, juiced 5950 g egg yolks, 1=20g
Method
Heat 23800 ml double cream, 11900 ml mango puree, HALF the 5355 g sugar and 29¾ lime, juiced until steaming Whisk {egg yolk} and remaining 5355 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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