Sourdough Cheese Souffle – Air Fryer

It worked! I can hardly believe it. And I made it in Fillip (air fryer)!

Original Recipe from: Foodbod Sourdough’s  Sourdough Cheese Souffle

Below is just my (adapted) short-hand version for myself.

Substitute or adj. qty according to personal preference

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Egg Tip: start from room temp.  Whisk whites in completely grease free (for bests volume) in copper or steel bowls (rather than glass or plastic). — I don’t know why!

 

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Steps (summary)

(refer to original recipe Sourdough Cheese Souffle)

1) Prepare ramekins: grease ramekins with butter.  Coat with LSA, bottom & sides.

2) Batter: mix well the sourdough starter, milk, yolk, cheese

3) Egg Whites: in grease free (metal) bowl, whisk till firm peaks

4) Fold in: Gently scrape egg whites into batter and very lightly fold in without losing too much aeration

5) Into Ramekins: gently spoon into ramekins.  Smooth top. Run knife around edges to help create ‘top hat’.

6) Bake (conventional oven: 180C/15min, then down to 160C/15min

Air fryer times:

160C/9mins then

140C/9mins

 

Next Time:

Next time, I might place ramekins without the wire drawer – when the souffle rises, the tip seems to touch the element.

 

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Souffle Tips & Notes

• Delaying baking
If for any reason you cannot bake immediately after it is already in ramekin, put them in a draft free place (e.g. back of unheated oven) and cover with large empty pot.  It should not collapse for up to an hour.

• When is souffle done?
Like cake, insert sharp knife or thin stick in.  If it comes out clean, it is done.

• Storing souffle
Allow baked souffle to cool on counter (1 hour). Cover (with plastic wrap or in container).
Refrigerate: up to 3 days
Freezer: 1 month

• Rebaking souffle
Allow souffle to come to room temp. Back into oven for 10 mins or till heated through.

 

 

 

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References:

• oureverydaylife.com: Can I Rebake a Souffle?
• recipetineats.com: Twice Baked Make Ahead Cheese Souffle

 

 

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