Ingredients
10
- 2 l tomato coulis
- 1250 g sugar
- 250 g Bresc Pomodori marinati
- grated peel and juice of half a lemon
- Tabasco
- 5 stalks celery and 5 to garnish
- 5 g cortina (emulsifier)
- tomato juice
Used bresc products
Ingredients
Preparation method
Puree the celery and strain the liquid. Mix all the ingredients and whisk the mixture in an ice-cream maker. Serve with the celery stalks and tomato juice.
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