Eggnog Macaroon Cream with Raspberry Sauce

Eggnog Macaroon Cream with Raspberry Sauce


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


  1. Macaroon Cream: 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.
  7. Raspberry Sauce: Drain raspberries, reserving syrup.
  8. Combine juice and cornstarch in saucepan. Bring to boil over medium heat, stirring constantly. Boil for 1 minute or until thickened, stirring constantly.
  9. Cool.
  10. Stir in raspberries; chill.

8 servings

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

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