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
Makes 12 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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