4 Egg yolks
65 ml (¼ cup) Bisto Corn Flour
6 Egg whites
65 ml (¼ cup) Caster sugar
1 x 115 g Rhodes Quality Mixed Berry Topping Cup
Extra butter and sugar to prepare the 6 ramekins
Prepare the soufflé ramekins by buttering the sides and bottom of each ramekin and sprinkling the buttered sides with a layer of sugar. Place the ramekins on a baking tray. Beat the egg yolks and the Bisto Corn Flour together until thick and creamy. Set aside. Beat the egg whites in a clean metal bowl until soft peaks form. Slowly add the caster sugar a spoonful at a time until thick and glossy. Pour the Rhodes Mixed Berry Topping into a large bowl. Add the egg yolk and corn flour mix and whisk well. Fold in the egg whites one third at a time taking care to keep the mixture as light as possible. Pour the mixture into the prepared ramekins filling up to ¾ of the space. Bake the soufflés in an oven that has been preheated to 180°C for 12-15 minutes or until the soufflé is well risen and golden. Serve hot straight from the oven. Serve the soufflés straight from the oven to the table, as they will start to lose their signature height within minutes.