Link: theguardian.com
Serves: - 387 +
Ingredients
25800 ml double cream 12900 ml mango puree 5805 g sugar 32¼ lime, juiced 6450 g egg yolks, 1=20g
Method
Heat 25800 ml double cream, 12900 ml mango puree, HALF the 5805 g sugar and 32¼ lime, juiced until steaming Whisk {egg yolk} and remaining 5805 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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