INGREDIENTS

INSTRUCTIONS

Preheat oven to 200c/400f/Gas 6.  1 Boil the butter, flour and milk in
a small pan, whisking  continuously. Reduce the heat, grate in some of
the whole nutmeg and  season. Simmer for 2-3 minutes until a smooth
thick sauce, stirring  occasionally.  2 Scrape into a large bowl with a
spatula and leave to cool a little.  Heat a frying pan. Pick over the
watercress and discard any thick  stalks. Heat in the pan for 30
seconds until just wilted, adding a  sprinkling of water if necessary.
3 Tip the watercress into a food processor and whizz to a puree,
keeping a little texture. Squeeze out all the excess water with the
palms of your hands and pat dry with kitchen paper.  4 Separate the
eggs, place the whites in a large bowl and mix one of  the yolks into
the cooled sauce (use the other in another recipe).  Remove 1 tbsp and
set aside, stir the watercress into the remaining  sauce and season.  5
Whisk up the egg whites in a clean bowl, gently fold in a third of  the
egg whites using a large metal spoon, then fold in the rest.  6 Divide
the mix between two 12cm/5" buttered squares of parchment  paper set on
a buttered non-stick baking sheet. Place in the oven and  bake for 5-6
minutes until risen and lightly golden.  7 Grate the cheese on the fine
side of the grater. Put the cream in an  oven- proof frying pan and
season generously.  8 Whisk in the reserved tbsp of sauce and gently
simmer. Whisk  constantly until well combined and cook on a low heat to
slightly  reduce, stirring occasionally.  9 Remove the souffles from
the oven and quickly tip into the cream.  Spoon some cream on top of
each one and sprinkle over the Gruyere or  Cheddar.  10 Return to the
oven and bake for another five minutes or until  puffed up and lightly
golden.  11 Slice the plum tomatoes and arrange on a small serving
plate. Cut  the vine-ripened tomatoes into wedges, halve the cherry
tomatoes and  scatter on top.  12 Season and drizzle over the olive oil
and balsamic vinegar. Shred  the basil and scatter on top.  13
Carefully transfer one of the souffles into a wide rimmed serving  bowl
and spoon around some sauce. Serve at once with the tomato salad.
Converted by MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by
MM_Buster v2.0l.

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