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 Recipe by: Cant Cook Wont Cook