Place the egg yolks in a bowl and add the lemon rind, sugar, vanilla essence and cream.

Beat with an electric whisk until pale and slightly thickened then set aside

Whisk the egg whites in a separate bowl until holding stiff peaks

Gently beat 2 tablespoons of the whisk whites into the egg yolk mixture to loosen it, then fold in the remainder using a large metal spoon

Melt half the butter in the 23 cm 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, and spoon half the warm conserve over the omelette fold the omelette in half and slide it on to a warm plate

Dust with a little icing sugar, sprinkle with half the omens and decorate with mint.

Cut in half and share between 2 people.

Use the remaining mixture to make a 2nd omelette