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DESSERTS
ROSEMARY SHORTBREAD
1. Preheat air fryer to 330°.
2. Pulse everything in a food processor briey just until combined.
3. Press the crumbly mixture into 2-inch rounds, and 1/4-inch thick inside a heat resistant
pan that can t into the air fryer.
4. Place into air fryer and program to 330°F for 5-8 minutes or until golden on the edges.
GRAND MARNIER SOUFFLE
1. Brush the insides of 2 (8oz) ramekins with 1 tbsp. melted butter and sprinkle with 1
tbsp. sugar.
2. Melt 1 tbsp. butter and 2 tsp. butter in a saucepan over medium-low heat; cook and
stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour
in milk and cook, stirring continuously, until smooth and thick, 3-4 minutes. Remove
from heat and transfer to a mixing bowl.
3. Stir orange zest and 1 tbsp. brandy-based orange liqueur into butter mixture until
combined. Add egg yolks and 1/8 tsp. vanilla; mix until smooth.
4. Preheat air fryer to 330°F. Whisk egg whites in a large bowl until frothy. Slowly add
half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue
to whisk until meringue is thick and holds its shape, but is not stiff.
5. Fold half the meringue into egg yolk mixture until combined. Gently fold in second
half until well mixed. Transfer to the prepared ramekins, allowing 1/4 inch of space
at the top. Place ramekins into air fryer and program to 330°F for 12-30 minutes until
risen and browned.
1/3 cup sugar
1 cup our
2 tsp. chopped fresh rosemary
1 stick (4oz) salted butter, cold & cut into chunks
1 tsp. freshly grated orange zest
1 tbsp. brandy-based orange liqueur
(such as Grand Marnier®)
1/8 tsp. vanilla extract
2 egg whites
1/4 cup white sugar, divided
1 tbsp. butter, melted
1 tbsp. white sugar
5 tsp. butter melted
5 tsp. our
1/4 cup cold milk
2 egg yolks
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