Soufflés aux œufs, cheddar et roquette à la friteuse à air

Ingrédients

• 2 tbsp(28 g) butterAmount2 tbspIngredient(28 g) butter
• 2 tbsp(16 g) flourAmount2 tbspIngredient(16 g) flour
• 1/2 cup(113 ml) milkAmount1/2 cupIngredient(113 ml) milk
• 1 tspDijon mustardAmount1 tspIngredientDijon mustard
• 1/2 tspsaltAmount1/2 tspIngredientsalt
• 1/4 tsppepper
• 2eggsAmount2Ingredienteggs, separated, separated
• 1/2 cup(66 g) cheddar cheeseAmount1/2 cupIngredient(66 g) cheddar cheese
• 1handful arugulaAmount1Ingredienthandful arugula
• 1/4 tspcream of tartarAmount1/4 tspIngredientcream of tartar

Préparation

1. 1

   In a small saucepan over medium-low heat, melt the butter. Add the flour, whisking for 2 minutes. Gradually, pour in the milk, whisking continuously until thickened. Add the mustard, salt, and pepper. Quickly whisk in the egg yolks and cheese until melted. Remove from heat and stir in the arugulaAmount1Ingredienthandful arugula; set aside.

2. 2

   Preheat the air fryer to 330º F (160º C).

3. 3

   In a large clean bowl, using a hand mixer with clean beaters, beat together the egg whites and cream of tartarAmount1/4 tspIngredientcream of tartar until stiff peaks form.

4. 4

   Fold ⅓ of the whites into the cooled cheese mixture. Carefully fold the cheese mixture into the remaining whites. Evenly pour the mixture into two greased 10-ounce ramekins. Place them in the air fryer and cook for 12-16 minutes, until lightly browned and puffed up. Serve immediately.