Link: theguardian.com
Serves: - 69 +
Ingredients
4600 ml double cream 2300 ml mango puree 1035 g sugar 5¾ lime, juiced 1150 g egg yolks, 1=20g
Method
Heat 4600 ml double cream, 2300 ml mango puree, HALF the 1035 g sugar and 5¾ lime, juiced until steaming Whisk {egg yolk} and remaining 1035 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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