Air Fryer Cheese and Spinach Soufflé
These soufflés are such showstoppers for lunch or as an indulgent starter, made super simple by cooking in the air fryer. Rich with oozy Gruyère cheese, Enriched eggs and tender spinach, the fluffy centre is paired with a perfect crust on top. We serve ours with a side salad and fresh bread
Vegetarian
40 minutes
Serves 2
Ingredients
- 35g unsalted butter, plus extra for greasing
- 25g plain flour, plus extra for dusting
- 200ml whole milk
- 80g Gruyère cheese, finely grated
- 80g baby spinach, washed
- 2 whole Enriched eggs plus 1 extra egg white
Method
- Place the air fryer on 170°C on a baking setting. Grease 2 high sided ramekins with butter and dust with flour, tapping away any excess.
- Melt 25g butter in a saucepan over a medium-low heat. When bubbling, stir in the flour and cook for 1 min, to cook off the flour. Slowly pour in the milk, mixing constantly until all combined. Remove from the heat and stir in the cheese.
- Melt the remaining butter in another pan and cook the spinach until just wilted. Squeeze out any excess water and roughly chop.
- Mix the spinach through the cheese sauce. Separate the eggs, beating the 2 yolks into the sauce, one at a time. Season well.
- Add the 3 egg whites to a large, clean bowl with a pinch of salt and whisk until the peaks just hold their
- Carefully spoon the soufflé mix into the ramekins. Use a cutlery knife to remove and slice off any remaining mix.
- Run the edge of the cutlery knife around the edge of each ramekin to create the ‘top hat’ effect of the soufflés when cooked. It helps to allow the souffle to rise and not stick to the rim of the ramekin.
- Place in the drawer of the air fryer and bake for 15 mins, make sure you don’t open to check as this will prevent the soufflés from rising.
- Serve immediately with a green salad and some fresh bread.
