Corsetiere's Despair

1. 1

   Coarsely chop one-third of the candy.

2. 2

   Reserve.

3. 3

   In a food processor, grind remainder of the candy until it is a fine powder.

4. 4

   In large chilled bowl, whip cream with salt until it is stiff.

5. 5

   Fold all the powdered candy and about half of the coarse pieces into the cream.

6. 6

   Add red food coloring, slashing through with knife to make red streaks.

7. 7

   Prepare a 2-quart souffle dish with a foil collar.

8. 8

   Fill with mixture and add remaining coarse candy on top.

9. 9

   Freeze.

10. 10

    Remove foil and serve with hot fudge sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.