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1
Preheat the oven to 350.
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2
Butter six 1/2-cup ramekins and set them in a large roasting pan.
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3
Melt the butter in a medium saucepan.
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4
Whisk in the flour and cook over moderate heat until lightly golden, 1 to 2 minutes.
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5
Gradually whisk in the milk and simmer over low heat, whisking constantly, until the white sauce is thick and has lost its floury taste, about 4 minutes.
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6
Stir in the goat cheese, Parmesan, parsley and chives and season generously with salt and pepper.
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7
Transfer the sauce to a large bowl and let cool slightly.
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8
Whisk in the egg yolks.
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9
In another bowl, beat the egg whites at medium speed until firm peaks form.
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10
Stir one-fourth of the egg whites into the white sauce to lighten it, then fold in the remaining whites until no streaks remain.
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11
Pour the souffle mixture into the ramekins, filling them almost to the top.
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12
Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins.
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13
Bake for about 35 minutes, or until golden and firm.
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14
Remove the souffles from the roasting pan using tongs and let cool.
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15
Increase the oven temperature to 425.
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16
Run a thin sharp knife around the rims of the ramekins and invert the souffles into a 9-by-13-inch glass baking dish.
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17
Spoon the heavy cream over the souffles and bake in the upper third of the oven for about 15 minutes, or until they are nicely puffed and golden on top.
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18
Remove from the oven and let stand for 10 minutes.
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19
Using a spatula, carefully transfer the souffles to plates.
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20
In a large bowl, toss the watercress and tomatoes with the warm cream, season with salt and pepper and serve alongside the souffles.
