This fairly rich cream is served semi-frozen. Its creamy and crunchy texture evokes some very sweet desserts with its flavors of orange, almonds and pine nuts.
Chop the hazelnuts very finely or crush them. Pour the granulated sugar into a heavy-bottomed saucepan and gently melt it until it turns mahogany not too dark. Add the hazelnuts and stir immediately, then pour the mixture onto an oiled baking sheet. Spread quickly with a spatula, then leave to cool:when the praline has solidified, break it into small pieces. You can also pass it quickly in the blender by grinding it twice.
Make sure that the fresh cream is very cold and whip it briskly with the powdered sugar, adding the liqueur to flavor it. In addition, put the macaroons in the blender or crumble them finely, then mix them quickly with the praline. Finally add this mixture to the whipped cream. Divide this cream into serving cups and put them in the fridge for about 3 hours.
Garnish with pine nuts when serving.
Source:Regional cuisines of France. Editions du Fanal.
