Eggnog Macaroon Cream with Raspberry Sauce recipe

2 envelopes unflavored gelatine
2 1/2 cups eggnog
1/2 cup sugar
1 cup sour cream
1 tablespoon rum extract
1 1/2 cups whipping cream, whipped
1 cup (about 7) macaroon cookie pieces

Raspberry Sauce
1 package (10 ounces) frozen raspberries, thawed
2 teaspoons cornstarch

Soften gelatine in 1 cup eggnog; stir over low heat until dissolved. Add sugar; stir until dissolved. Blend in remaining eggnog, sour cream and extract. Chill until thickened but not set. Fold whipped cream and cookies into eggnog mixture. Pour into lightly oiled 2 quart mold or 8 individual molds; chill until firm. Unmold and serve with Raspberry Sauce.

Raspberry Sauce: Drain raspberries, reserving syrup. Combine juice and cornstarch in saucepan. Bring to boil over medium heat, stirring constantly. Boil 1 minute or until thickened, stirring constantly. Cool. Stir in raspberries; chill.

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board.