Ingredients
- 1 ounce (30 g) Panko breadcrumbs
- 1 ounce (30 g) grass-fed butter
- 2 oz. (60 g) all-purpose flour
- 1 ¼ cup (11 fl oz or 315 ml) skim milk
- 4 (2 oz or 60 g) whole eggs
- 1/2 cup (2 oz or 60 g) cheddar cheese, grated
- 1/4 cup (1 oz or 30 g) parmesan cheese, finely grated
- 1/2 tsp. (1 g) nutmeg
- 1/2 tsp. (2.5 ml) vanilla extract
- powdered sugar
- olive oil spray
Directions
- 1Preheat your Air Fryer to 330 F (165 C).
- 2Grease soufflé dishes with oil spray and sprinkle breadcrumbs.
- 3In a small saucepan, melt butter and then add flour. Stir both ingredients together until you reach a smooth consistency. Transfer to a small bowl. Clean the saucepan for the next procedure.
- 4Heat milk and stir in vanilla extract in the cleaned saucepan. Bring to a boil. Add in the flour and butter mixture. Using a whisk, mix together the ingredients until no lumps are visible achieving a smooth consistency. Simmer the sauce until it thickens. Immediately transfer the saucepan over iced water for 10 minutes to cool.
- 5In a mixing bowl, separate egg yolks from the egg whites.
- 6Add the egg yolks to the thickened sauce. Stir in cheddar and parmesan. Season with nutmeg.
- 7In a separate bowl, whisk egg whites until it reaches peak which can hold its shape. Then using a metal spoon, gradually stir in egg whites into the sauce mixture.
- 8Divide mixture in soufflé dishes. Use a knife to even out the top of the soufflé dish.
- 9Place soufflé dishes in Air Fryer cooking basket. Cook for about 15-20 minutes.
- 10 Sprinkle powdered sugar on cooked cheese soufflé.
- 11 Serve and enjoy.
