An elegant and festive eggnog jelled cream laced with crumbled macaroon cookies and served with a luscious raspberry sauce.

Eggnog Macaroon Cream with Raspberry Sauce

2 (1/4-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

 

Raspberry Sauce:
1 (10-ounce) package frozen raspberries, thawed
2 teaspoons cornstarch

1. 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.
2. Fold whipped cream and cookies into eggnog mixture. Pour into lightly oiled 2-quart mold or 8 individual molds; chill until firm.
3. Unmold and serve with Raspberry Sauce.
4. 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.