Eggnog Macaroon Cream(With Raspberry Sauce) - cooking recipe

Ingredients

2 envelopes unflavored gelatin
2 1/2 C. dairy eggnog
1/2 C. sugar
1 C. sour cream
1 Tbsp. rum extract
1 1/2 C. whipping cream, whipped
1 C. (about 7) macaroon cookies, crumbled
10 oz. package frozen raspberries, thawed
2 tsp. corn starch

Preparation

Soften gelatin in 1 C. 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 whipping cream and cookies into eggnog mixture.
Pour into mold (2 qt. size) and chill till firm.
Unmold and serve with raspberry sauce.