Millet Cheese Soufflé with Spinach Leaves and Bell Pepper Cream

Rinse millet hot, then steam in water, covered, in oven at 200 °C for about 20 minutes, then let cool and squeeze.

Cream butter, curd cheese and egg yolks, add spices and fold into millet mixture with grated Emmentaler. Beat the egg whites with a pinch of salt until very stiff and fold into the mixture. Pour the mixture into well-buttered soufflé molds and poach in a water bath at approx. 160 °C for 20 – 30 minutes.

Paprika cream: Sauté the onion with the sliced paprika in olive oil, deglaze with white wine, add vegetable stock and simmer slowly until soft. Season and puree with sour cream. Sauté the blanched spinach leaves with garlic in butter, season and arrange on plates. Turn out the millet soufflé and spread the paprika cream half over it.

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