Recipe for cooking eggnog mousse with raspberry sauce

Starters and Snacks :: Butters and Spreads

Eggnog Mousse with Raspberry Sauce

3 envelopes unflavored gelatin
6 Tbsp. cold water
5 C. rich dairy eggnog
1/3 C. sugar
1/2 tsp. grated nutmeg
2 C. heavy cream, whipped

Raspberry Sauce
3 C. sweetened raspberries
2 Tbsp. cornstarch
2 Tbsp. brandy

In a sm. bowl, sprinkle gelatin over cold water to soften. Heat 1 C. eggnog. Add sugar; stir to dissolve. Add gelatin. Stir until gelatin melts completely. Pour into lrg. bowl. Add remaining eggnog and nutmeg. Chill until slightly thickened, about 1 hr..

Fold in whipped cream. Pour into 8 mold or individual molds. Chill 8 hr. or overnight.

For the sauce, drain raspberry juices into sm. saucepan. Dissolve cornstarch and brandy. Add to saucepan. Cook until thickened. Add raspberries. Chill.

To serve, unmold mousse onto platter. Drizzle with Raspberry Sauce.