This indulgent Capcir cream, a cherished recipe from regional French cuisines, is served semi-frozen. Its velvety, crunchy texture bursts with flavors of orange, almonds, and pine nuts—perfect for evoking classic sweet desserts.
Finely chop or crush the hazelnuts. In a heavy-bottomed saucepan, melt the granulated sugar over low heat until it reaches a mahogany color (avoid burning). Immediately stir in the hazelnuts, then pour onto an oiled baking sheet. Spread quickly with a spatula and let cool completely. Once solidified, break the praline into small pieces or pulse briefly in a blender twice for a coarse texture.
Ensure the fresh cream is very cold, then whip it vigorously with the powdered sugar and orange liqueur until stiff peaks form. Crush the macaroons finely in a blender or by hand, mix with the praline, and gently fold into the whipped cream.
Divide the mixture into serving cups and chill in the fridge for about 3 hours until semi-frozen.
Garnish with pine nuts just before serving.
Source: Regional Cuisines of France, Editions du Fanal.
