Obatzda bávara con pretzels

Ingredientes

• 300 g ripe camembert
• 150 g cream cheese (plain)
• 50 g soft butter
• 1 small red onion, very finely diced
• 2 tbsp lager or weizen beer
• 1 tsp sweet paprika (plus extra for garnishing)
• 0.5 tsp caraway seeds
• 1 tsp brewer's yeast (optional but authentic)
• Salt and freshly ground pepper to taste
• Fresh chives for garnishing
• Pretzels and radishes to serve

Preparación

1. 1

   Let the camembert come to room temperature. Cut off the rind and mash the cheese with a fork in a large bowl.Add the cream cheese and butter, then mix everything together with a fork or spoon until smooth and creamy.Stir in the brewer's yeast. Add the sweet paprika, caraway seeds, salt, and pepper to taste.Finely dice the red onion and stir half of it into the mixture. Set the rest aside for garnishing.Add a splash of lager or weizen beer to the mixture, one tablespoon at a time, until the Obatzda is soft and spreadable but still holds its shape.Cover the bowl with cling film and rest the Obatzda in the fridge for at least 30 minutes to let the flavours meld.Spoon the Obatzda onto a nice board or platter. Garnish with the remaining onion, a pinch of paprika, and a sprig of fresh chives. Serve immediately with pretzels and radishes.