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Sent on Tuesday, December 19, 2017

For this month’s special holiday issue of the Memorial Insider we’re excited to share a Nicklaus family recipe featured in the Nicklaus cookbook, Well Done! Eggnog is a staple for many folks this time of year and this recipe for “Eggnog Soufflé” puts a fun twist on a traditional holiday favorite.

Eggnog Soufflé

  • 2 envelopes unflavored gelatin
  • 1 quart eggnog
  • ½ pint heavy cream
  • 3 dashes ground nutmeg
  • Rum extract to taste
  • 1 (10 ounce) package frozen raspberries, thawed and drained
  • Raspberry preserves

Dissolve gelatin according to package directions. Mix with eggnog. Beat heavy cream until soft peaks form. Fold in whipped cream and add nutmeg and rum extract. Set aside. Heat raspberries and preserves to a boil. Cook and stir until thickens. If too thin, add a little cornstarch or tapioca flour. Serve eggnog in individual bowls and top with raspberry sauce.

For more recipes and cherished memories from the Nicklaus family head to nchcf.org to get a copy of Well Done! for yourself, or as a holiday gift for friends or loved ones. All proceeds go to the Nicklaus Children’s Health Care Foundation.

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