Link: theguardian.com
Serves: - 378 +
Ingredients
25200 ml double cream 12600 ml mango puree 5670 g sugar 31½ lime, juiced 6300 g egg yolks, 1=20g
Method
Heat 25200 ml double cream, 12600 ml mango puree, HALF the 5670 g sugar and 31½ lime, juiced until steaming Whisk {egg yolk} and remaining 5670 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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