Preheat oven to 180°C (160°C fan-forced) for 20 minutes
Using butter, grease a 6 cup muffin tray very well.
Melt 80g butter in saucepan. Add flour and whisk to combine. Cook over low heat for 2 minutes.
Add cold milk and cook, whisking constantly, until just boiling and thickened. Cook for a further 2 minutes.
Crumble cheese and add t mixture with parsley and Parmesan. Whisk to combine.
Set aside to cool for 10 minutes.
Add egg yolks, salt and pepper. Whisk well.
n a clean bowl, beat egg whites until soft peaks form. Fold gently into cooled cheese mixture. Divide mixture evenly in moulds.
Stand moulds in 28cm Saute Pan and pour hot water into pan to come halfway up sides of moulds.
Bake for 20 minutes or until firm to touch. Remove pan from oven and remove moulds from pan. Set aside to rest for 2 minutes. Refrigerate until required.
TO SERVE: Warm souffle in oven for 15 minutes once out pour a little cream over each souffle to moisten and return to oven for 15 minutes. Serve with baby salad leaves, apple slices, roasted pecan nuts and a little drizzle of port.
