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Nestled at the bottom of this fairy tale terrarium is a sous vide egg that has been conscientiously cooked at a precise temperature of 62°C in an immersion bath for 20 – 25 minutes. A thick blanket of black truffle pureé incorporated with doubled-boiled beef consomme is layered over the egg before the dish is fairy-dusted with black truffle shavings, truffle croutons, pink ixora, and finished off with a dollop of whipped cream. The 62°C egg is cooked to the epitome of perfection, the molten yolk erupting from its wobbly cocoon of silky egg white with a perfunctory poke and inundating the earthy black truffle pureé with its thick, rich and gooey golden syrup. The double-boiled beef consomme contributes to a hearty and comforting accent, while the truffle croutons provide a contrasting crunch to this rich and decadent dish overflowing with the taste of earth and magic.