Eggnog Macaroon Cream with Raspberry Sauce

Yield: 8 servings

Ingredients

Macaroon Cream

• 2 envelopes unflavored gelatine
• 2 1/2 cups eggnog
• 1/2 cup granulated 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 (10 ounce) package frozen raspberries, thawed
• 2 teaspoons cornstarch

Instructions

Macaroon Cream

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

Raspberry Sauce

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

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin