Snow egg dessert at Quay in Sydney

Covered in a thin powdered sugar, a white nectarine egg, sitting atop a white nectarine granite nest. When you break the shell (a very very thin crust under the sugar) you expose the meringue white and the white nectarine ice cream. Not only delicious - not too sweet - just the fruit essence - and crunch of shell with the texture of the white and yolk - and the nest ..... Incredible. In case anyone thinks working for me was a pain just think about working in this chef's kitchen. He is an absolute madman!