Place the egg
yolks in a bowl and add the lemon rind, sugar, vanilla essence and
cream. Beat with an electric or balloon whisk until pale slightly
thickened, then set aside. Whisk the egg whites in a separate bowl until
holding stiff peaks. Gently beat 30ml of the whisked whites into the egg
yolk mixture to loosen it, then fold in the remainder using a large
metal spoon. Melt half the butter in a 23cm frying pan and pour on half
the egg mixture. Cook on a gentle heat for about 4 minutes, or until
just set and lightly golden underneath. Pop the pan under the hot grill
for about 30 seconds, keeping a close eye on it, until just browned.
Remove from the grill, then spoon half the warmed conserve over the
omelets. Fold the omelette in half and slide it on to a warmed plate.
Dust with a
little icing sugar, sprinkle with half the almonds and decorate wit
mint. Cut in half and share between two people. Use the remaining
mixture to make a second omelets. These light French omelettes take
only a few minutes to cook and are best eaten straight away.
