Link: theguardian.com
Serves: - 381 +
Ingredients
25400 ml double cream 12700 ml mango puree 5715 g sugar 31¾ lime, juiced 6350 g egg yolks, 1=20g
Method
Heat 25400 ml double cream, 12700 ml mango puree, HALF the 5715 g sugar and 31¾ lime, juiced until steaming Whisk {egg yolk} and remaining 5715 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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