2 bunches watercress, stalks removed

2 large cooking apples, peeled, thinly sliced

1/4 cup water

2/3 cup packed light-brown sugar

1 cup freshly grated Parmesan cheese (3 oz.)

4 eggs yolks

1 tablespoon Dijon-style mustard

Salt and pepper to taste

1/4 cup butter

2 tablespoons all-purpose flour

2/3 cup half and half

5 egg whites

Butter 6 individual souffle dishes.  Chop watercress, reserving a few sprigs for garnish.  In a small saucepan, place watercress, sliced apples, water and brown sugar.  Cook over low heat, stirring occasionally, 15 minutes, or until apples are soft.  Cool slightly, then puree in a blender or food processor.  Transfer to a measuring cup; set aside.

Preheat oven to 450F.  Reserve 2 tablespoons of Parmesan cheese.  In a bowl, mix egg yolks, remaining cheese, mustard and salt and pepper.

To make sauce, melt butter in a small saucepan over low heat.  Remove from heat, stir in flour, then half and half.  Cook 3 minutes, stirring constantly.  Cool, then beat in egg yolk mixture and 1 cup of watercress mixture.  Beat egg whites with a pinch of salt until stiff; fold into mixture.

Spoon into prepared souffle dishes, sprinkle with remaining cheese and bake 5 minutes.  Lower temperature to 400F and bake 10 minutes more.  Serve immediately, accompanied by remaining watercress and apple puree in a separate bowl.