- 0.5 l tomato coulis
- 500 g sugar
- 100 g Bresc Pomodori marinati
- grated peel and juice of half a lemon
- 2 stalks celery and 2 to garnish
- 2 g cortina (emulsifier)
- tomato juice
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.