Link: theguardian.com
Serves: - 726 +
Ingredients
48400 ml double cream 24200 ml mango puree 10890 g sugar 60½ lime, juiced 12100 g egg yolks, 1=20g
Method
Heat 48400 ml double cream, 24200 ml mango puree, HALF the 10890 g sugar and 60½ lime, juiced until steaming Whisk {egg yolk} and remaining 10890 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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