Cocoa and skyr soufflés lifted with whipped egg whites. Whisk in the Thermomix, bake in the Ninja Air Fryer and serve straight away.
40 minuntil ready
12 minhands-on for base batch
2 portionsone ramekin
1 batchbest served fresh
Two portions are the minimum whisking batch. Use two oven-safe 450 ml ramekins that fit inside the drawers with clearance above and around them. Serve each batch immediately.
Method
Prepare one batch
For four portions, split every ingredient total in half and complete one two-portion batch before mixing the next. Brush two oven-safe 450 ml ramekins with the 2 g oil for this batch. Coat their insides with 4 g of the batch’s 30 g caster sugar. Reserve the remaining 26 g sugar for whisking. Check both ramekins fit, one per drawer on the crisper plates, with room for the soufflés to rise clear of the heating elements.
Make the flavour base
In a separate mixing bowl, stir 200 g skyr, 20 g cornflour and 10 g cocoa for this batch until smooth, pressing out dry lumps. Keep this mixture out of the Thermomix while whisking the whites.
Whisk the egg whites
Use a completely clean, dry and cool Thermomix bowl and blade. Fit the butterfly securely and check it cannot lift off. Add 120 g liquid egg whites for this batch. Fit the lid, leave the measuring cup out and whisk 3 minutes / speed 3.5 / temperature off / normal blade direction. Stop and check for soft peaks; add 30-second intervals at speed 3.5 if needed. Whisk for another 1 minute at the same settings while gradually adding the reserved 26 g sugar through the lid opening. Stop when glossy peaks hold with a slight bend. Never exceed speed 4 with the butterfly fitted; do not insert a spatula while it is fitted.
Preheat and fold
With crisper plates fitted and the ramekins still outside, run both Air Fryer drawers on AIR FRY / 160°C / 3 minutes to preheat. Stop the Thermomix before opening. Remove the butterfly, then use a spatula to fold one-third of the whites into the flavour base in the separate bowl. Gently fold in the rest without beating out the air.
Bake and serve
Divide the mixture equally between the two ramekins, filling no more than three-quarters full; use larger ramekins that fit if needed. Wipe the rims. Place one ramekin in each preheated drawer and AIR FRY / 160°C / 18–25 minutes. Avoid opening for the first 15 minutes. Check that the tops are risen and set and the centre reaches 75°C for 30 seconds; extend by 2 minutes if necessary. Lift out with oven gloves, rest for 2 minutes and serve immediately. They will sink as they cool. For four portions, wash, dry and cool the Thermomix bowl and prepare the second batch fresh.
Keeping the rest
Best eaten immediately. If keeping cooked leftovers, cool promptly, refrigerate within two hours and eat within 24 hours. The risen texture will collapse. Do not store uncooked soufflé mixture for a later batch.
Thermomix bowl and butterfly whisk, mixing bowl, spatula, pastry brush and two ramekins.
Appliance settings
Settings are per batch. For 2 portions, prepare 1 batch. Split the ingredient totals between batches; keep the settings the same. Timings are starting estimates unless the programme sets them automatically.
Thermomix
Clean, dry, cool bowl and blade; secure the butterfly, fit the lid and leave the measuring cup out. No spatula while the butterfly is fitted.
Whip whites
3 min / speed 3.5 / temperature off / normal direction; check soft peaks and extend in 30 sec intervals.
Add sugar
About 1 min / speed 3.5 / no heat / normal direction; add gradually and stop at glossy peaks.
120 g egg whites per two-portion batch. Never exceed speed 4. Fold outside the machine; repeat with a clean, cool bowl for four portions.
Estimated nutrition per portion and for the selected portions
Nutrient
Per portion
Total for 2
Calories
211 kcal
422 kcal
Carbs
29.5 g
59.0 g
Fat
2.4 g
4.7 g
Protein
17.5 g
35.0 g
Fibre
1.2 g
2.4 g
Copy macros includes the total for 2 portions. Estimates use ingredient weights in the stated preparation state. Optional extras are excluded; packet values may differ. How these are calculated
Reference values and assumptions
Pasteurised liquid egg whites. Carton egg whites; choose a product suitable for whipping. Fibre is assumed negligible, not declared on the reference label. Follow the carton storage instructions. Source
Plain natural skyr. Uses Arla Skyr Natural as a reference: 61 kcal, 10 g protein, 4 g carbs and 0.2 g fat per 100 g. Fibre is assumed zero for plain milk skyr, not declared on the label. Check your tub: brands, flavoured skyr and creamy versions can differ. Source
Cornflour (maize starch). Dry starch reference. Use British cornflour (maize starch), not cornmeal or whole maize flour. Source
Cocoa powder. Fibre uses the Matvaretabellen reference for cocoa powder; the other values retain the CoFID estimate. Source
Recipe notes
Use carton egg whites labelled suitable for whipping; keep fat and egg yolk out of the whisking bowl. Whipping time depends on the product and starting temperature.
Cornflour helps the skyr mixture set. This version uses egg whites without yolks and will have a different texture from a butter-based soufflé.
Allow extra time if your ramekins or air fryer need a longer bake. The temperature check takes priority over the clock.
