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Eggnog Macaroon Cream with Raspberry Sauce recipe

Eggnog Macaroon Cream with Raspberry Sauce.

An elegant and festive eggnog jelled creamlaced with crumbled macaroon cookies and served with a lusciousraspberry sauce.

Recipe: Eggnog Macaroon Creamwith 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 piecesRaspberry Sauce:
1 (10-ounce) package frozen raspberries, thawed
2 teaspoons cornstarch

  • Soften gelatin in 1 cup eggnog; stir overlow heat until dissolved. Add sugar; stir until dissolved. Blendin remaining eggnog, sour cream and extract. Chill until thickenedbut not set.
  • Fold whipped cream and cookies into eggnogmixture. Pour into lightly oiled 2-quart mold or 8 individualmolds; chill until firm.
  • Unmold and serve with Raspberry Sauce.
  • For Raspberry Sauce: Drain raspberries,reserving syrup. Combine juice and cornstarch in saucepan. Bringto boil over medium heat, stirring constantly. Boil 1 minuteor until thickened, stirring constantly. Cool. Stir in raspberries;chill.

    Makes 12 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.


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