Remarkable texture from this quail egg yolk - creamy and sticky at the same time. It was a perfect yolk! Instead of cooking it for hours at a 63°C temperature, by freezing it at -20°C overnight actually would create the same result! The fruitiness from the apricot oil cream underneath gave a further lift in flavour. So far, the food here was not just exciting for the eyes, but exciting on the palate too!