Preparation

1. Pre-heat oven to 180°C.
2. Grate the cheeses but keep them separate.
3. Butter 4 small ramekins. Tip half the parmesan cheese into one of the dishs and move the dish around to ensure the cheese sticks to the butter. Tip the remaining parmesan into the second ramekin and so on. Keep any remaining parmesan to one side.
4. Melt the butter in a saucepan making sure it does not burn. When melted add the flour and stir over the heat until mixed and beginning to sizzle and the sauce is smooth. Remove from the heat.
5. Add about half the milk and cook. The mixture will thicken considerably. Add as much of the remaining milk as necessary to make a thick sauce. You may not need to use all the milk. Cook for a few minutes ensuring you stir all the time.
6. Add the grated cheese to the sauce and return to the heat. Heat gently until the cheese has melted. Check the sauce for seasoning - although the cheese will be salty a little salt will make all the difference. Add black pepper to taste. Remove from the heat and allow it to cool.
7. Separate the egg yolks from the egg whites. Put the egg whites into a large bowl for beating. Put the egg yolks into a small bowl, mix and set aside.
8. Beat the egg whites. When they start to froth add a pinch of salt, this helps the eggs to rise well. Beat the egg whites until stiff.
9. Mix the egg yolks into the cheese mixture. Transfer this mixture into a large bowl.
10. Fold the egg whites into the mixture: Add one tablespoon of egg whites to loosen the mixture first and mix. Then gradually fold in the rest of the egg whites being careful not to over mix.
11. Gently pour the mixture into the prepared dishes. Clean up any spills on the outside or rim of dish. Sprinkle with the remaining parmesan.
12. Place on a baking tray and put into the oven for approximately 20 minutes. This can vary depending on the oven and even the day. You will know it is ready as the mixture will have risen and browned and be firm to the touch.
13. Mix together olive oil, lemon juice and salt & pepper in a bowl. Add salad leaves and toss.
14. Serve the soufflé immediately from the oven as they will start to collapse. Serve with the salad as a garnish.