Link: theguardian.com
Serves: - 411 +
Ingredients
27400 ml double cream 13700 ml mango puree 6165 g sugar 34¼ lime, juiced 6850 g egg yolks, 1=20g
Method
Heat 27400 ml double cream, 13700 ml mango puree, HALF the 6165 g sugar and 34¼ lime, juiced until steaming Whisk {egg yolk} and remaining 6165 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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