Eggnog Macaroon Cream with Raspberry Sauce
An elegant and festive eggnog cream mold laced with crumbled macaroon cookies and served with a simple raspberry sauce.
Eggnog Macaroon Cream:
2 (0.25-ounce) envelopes unflavored gelatin
2 1/2 cups ready-made 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
1 (10-ounce) package frozen raspberries, thawed
2 teaspoons cornstarch
- For Eggnog Macaroon Cream: Soften gelatin 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.
- For 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.
Makes 12 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.