Instructions: Preheat grill to medium and heat an omelette pan.

1 Peel and core the apple. Cut into thick wedges. Place in a small saucepan with the lemon juice and zest, cinnamon and sugar.

2 Poach gently for 5-6 minutes until the apple has softened but is still retaining its shape.

3 Spread the almonds onto a baking sheet and place under the grill. Toast lightly on both sides, turning once. Remove and leave to cool.

4 Separate the eggs into two bowls. Whisk the egg yolks until creamy. Mix in the sugar and water. With clean whisk blades, whisk the egg whites until stiff.

5 Gently fold the egg whites into the egg yolk with a metal spoon. Melt a knob of butter in the omelette pan, tipping it round the pan as it melts to grease the whole surface.

6 Pour in the egg mixture and cook over a moderate heat until the omelette is golden brown and set on the underside.

7 For the Toffee Sauce: Place the butter and sugar into a small saucepan and heat gently until the sugar has dissolved and the butter is melted.

Stir in the cream and leave to simmer for 3-5 minutes until thickened.

8 For the Sweet Souffle Omelette: Grill the omelette until the top is set.

Take care not to overcook as this will make the omelette tough.

9 Run a spatula underneath to loosen the omelette. Make an indentation across the middle. Spoon the apple on one side and fold the other half over the filling. Tip out onto a serving plate.

10 Pour the toffee sauce around the omelette. Sprinkle with the toasted almonds. Sift a little icing sugar around the plate and decorate with a sprig of mint. Serve immediately.

NOTES : Makes 1 omelette

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