Chicken Soufflé in the Air Fryer

Ingredients

• Chicken fillet600 g
• Milk150 ml
• White bread50 g
• Eggs2 pcs
• Béchamel sauce1 cup
• Salt, pepperto taste
• For the béchamel: milk250 ml
• For the béchamel: butter25 g
• For the béchamel: flour1 tbsp
• Vegetable oil for the ramekins

Method

1. Make the béchamel: melt the butter over low heat in a heavy-bottomed saucepan, add the flour and stir quickly, then cook for a few minutes, stirring constantly.
2. Still stirring, pour in the milk and cook over the lowest heat until the flour has dissolved completely and the sauce thickens. Remove from the heat and let cool.
3. Break the bread into a bowl and pour the milk over it.
4. Rinse and dry the chicken fillet, then put it through the meat mincer. Season with salt.
5. Separate the eggs; add the yolks to the mince and mix well.
6. Mash the soaked bread with your hands and add it with the remaining milk, then add the cooled béchamel. Mix until smooth.
7. Whisk the egg whites with a mixer to stiff peaks and gently fold them into the mixture.
8. Lightly grease the ramekins with vegetable oil and pour in the mixture.
9. Place the ramekins in the air fryer and pour hot water around them to halfway up their sides — this keeps the soufflé from drying out.
10. Bake at 180 °C for 30 minutes to 1 hour, depending on the size of the ramekins.

Cooked with

HAG-7070 Air FryerHMG-2570 Meat Mincer