Pretzel soufflé with paprika sauce

Ingredients for 4 servings:

• 2 pretzels, stale
• 100 ml milk
• 2 eggs, separated
• 1 tbsp butter
• 50 g lean bacon, diced
• 1 onion(s), diced
• 2 garlic cloves, finely chopped
• Parsley, chopped
• salt and pepper
• 1 tbsp paprika powder
• Butter and breadcrumbs for the molds
• 1 bell pepper(s), red
• 1 onion(s), red
• 2 garlic cloves
• 1 chili pepper(s), fresh, if desired
• 2 tbsp olive oil
• salt and pepper
• 500 ml broth
• Balsamic vinegar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Cut the pretzels into cubes, drizzle with warm milk in a bowl, and let them soak, covered. Slowly beat the egg whites until stiff peaks form. The slower you beat the egg whites, the better they will hold up in the soufflé. Sauté the diced bacon in the butter. When the bacon is almost crispy, add the finely diced onion and finely chopped garlic cloves. Also add the chopped parsley and season with salt, pepper, and paprika. Let cool slightly, then mix with the soaked pretzels and egg yolk, and fluff with the beaten egg whites. Grease the ramekins with butter and toss with breadcrumbs. Fill them two-thirds full with the mixture. Bake in a hot oven at 180°C fan/convection oven (or 210°C top/bottom heat) for about 15 minutes, until the breadcrumbs have risen a good finger’s width above the edges. For the sauce, dice the red bell pepper, onion, deseeded chili pepper, and garlic. Sauté in hot olive oil until soft, then add about half of the broth. Then blend until smooth and bring to the desired consistency with the remaining broth. Season to taste with salt and pepper, and especially with balsamic vinegar. To serve, pour a layer of sauce onto a plate and place the soufflé on top. Serve the remaining sauce on the side; it’s also delicious with a slice of white bread or a fresh pretzel.