All language subtitles for MasterChef.US.S15E18.1080p.HEVC.x265-MeGusta[EZTVx.to]

- Previously on "MasterChef"...
- Welcome, everybody.

This is the "MasterChef:
Dynamic Duos" grand finale!

The top three duos began the
epic battle for the title of MasterChef.

Tonight you need to make us an
outstanding three course meal.

- First up appetizers.
- Come on, baby.

- Don't overcook them, okay?
- Julio, Rachel.

Hurry up. Get those in.
Come on, let's go!

- Let's go, mi amor.
- Start plating.

Go, go, go, go, go.
Brussels. Get 'em on.

We've made a saffron empanada.

It's a street food phenomenon and you've
elevated it into the premier league tonight.

- Thank you, Chef.
- Visually, it looks beautiful.

The shrimp were delicious. The
whole thing really kind of presented like

- a real restaurant dish.
- Thank you, Joe.

Jesse, Jessica, it's delicious.
The combinations are exquisite.

You've come out the gate strong.
Well done, both of you.

- Thank you, Chef.
- Next up, the entrée.

- You need some salt in the water?
- Mm-hmm.

They're taking a big risk
in the finale cooking lobster.

30 seconds over,
there is no going back.

How come our fish has
scales on it? Did you see that?

At this point, they need
to start cooking the salmon.

Jesse and Jessica are making
braised beef short ribs.

The big jeopardy there, when
they turn that pressure cooker off,

they need to be melting
in your mouth.

Is it not gonna cook?

Tonight, the grand finale
continues as the three finalists

conclude the entrée
and dessert rounds.

Come on, Aivan.
Get that fish in.

Make sure they're
really nice and closed.

Let me concentrate here, yeah?

I really hope when
they hit the water,

those tortellini don't explode.

Jesse and Jessica about
to open that pressure cooker.

Nothing else matters if
the short ribs are not tender.

- Knife, please.
- How's that knife going through?

- Smooth?
- Mm.

- It's time for your final course.
- Go, go, go!

There's no precedent to a
dessert like this that I've ever seen.

That usually takes me
two to three days at home.

- So there's a lot of risk here.
- It is a lot of risk, Chef.

- Aivan's got liquid nitrogen.
- This is a very unconventional technique.

We like to push our limits
and this is the finale.

It looks stunning.
You're cooking like pros.

I'm kind of nervous for everybody
else right now. This is delicious.

Only one duo will win the title

as America's first MasterChefs.

Congratulations goes to...

- Come on, Aivan. Get that fish in.
- I will.

She's got a lot of fish to cook.

Okay, I got the scales off.

Come on, come on.
Come on, come on.

- Get moving.
- Okay.

Get that skin crispy, baby.

Salmon's going in the pan
for Tina and Aivan.

- Yeah.
- Just over 12 minutes remaining.

Start closing them. Make
sure that really nice and closed.

- Let me concentrate here, yeah?
- Sure. Yeah, go ahead.

My big worry right now is Julio and
Rachel. Their tortellinis aren't done.

They need to sort of rest a little
bit before they go into that water.

I really hope those tortellini, when
they hit the water, don't explode.

- Yeah.
- I cut some extra just in case if something happens.

Let's go with
the bigger ones first.

- The lobster looks beautiful.
- Okay, I'm going into the oven.

- Okay.
- Where's my timer?

The timer's right here, baby.
Right here. Okay.

- Gnocchis look beautiful, Jess.
- Thank you!

- Get them off, get them off, get them off, get them off.
- Off? What?

Yeah, right? They're finishing.
Just let them finish off the heat.

- Okay, okay, okay.
- Yeah, you're good. You're good. You're good.

Hold on. Let me check the
bottom. Okay, they look beautiful.

We've got
five minutes remaining.

- Come on!
- Here we go!

They're about to open
that pressure cooker.

This is it.
It all comes down to this.

That protein inside could be
worth a quarter million dollars.

So you have a lot of great
things all over their bench, right?

The carrots, the gnocchi,
the mushrooms, the sauce.

Nothing else matters if
the short ribs are not tender.

- They look good.
- Knife, please. I got it. I got it.

- You all right?
- Under five. Yep. Yep.

- How's that knife going through?
- How we looking?

- They're all right. They're all right.
- Smooth? Soft?

We've got three minutes to go!
Start to plate!

When I put the rice on, I need
you to pour the yellow sauce on.

- Okay.
- Jess, starting plating.

- Time to go?
- Go! Yes! What do you mean?

Man, Jesse and Jessica have
left it for the very last minute.

They gotta move.
There's so much going on.

You worry about the gnocchi.
I'll do the veg.

Get it on the plate!

Make sure that sauce goes
all the way around, okay?

Yeah, yeah. Yes, yeah.

- Okay, go behind me.
- Going around you.

Final minute, guys!
One minute to go. Come on!

We got one minute.
We got one minute.

- Whoa, my God.
- Help me with the flowers.

Ten, nine, eight, seven...

- Come on. Clean it!
- I'm cleaning it. I'm cleaning it.

- Three, two, one!
- Stop!

Come on, guys!

Whew. Again to the last minute.

That's the only way
we can do it,

and we have a pretty
good-looking plate in front of us.

Our biggest concerns
is how tender is a short rib?

This is a three to four-hour
braise on a Sunday

in New England, and we didn't
have that time today,

so we'll see
how tender they are.

We're happy, but we're nervous.
It's the finale.

I am nervous,
but I'm super happy

that I represented my culture
and my family that is here.

It's me in this plate
and I'm so happy about it.

Let's go, guys. Whoo!

All right, Tina and Aivan,
please come forward.

I feel like our dish
is packed full of flavor,

but the salmon
is the hero of our dish.

So if the cook is not right,
that's gonna put us in trouble.

So we made co'm ca sa ot,
which is a crispy skin salmon

with lemongrass chili sauce,
a garlic rice, and bok choy.

Visually, ladies,
it looks beautiful.

The contrast is exceptional.

And you guys plate beautifully,

and yet again tonight,
it looks stunning. Great job.

- Thank you. Chef. Thank you.
- Whoo!

All right, what can I expect
when I cut open this salmon?

- We're going for a medium rare.
- Okay.

A little medium here.

Mine's perfectly medium rare.

Mine's nice and mid-rare.

Yeah, yours is good.

Very pink.

This is a beautiful
medley of flavors.

The sauce that you made,
that you did

from your grandmother
and your mother

has this incredible flavor.

It is smooth, it is luscious,

- and you definitely taste Vietnam in this dish.
- Thank you, Chef.

Ladies, the salmon is cooked
to absolute utter perfection.

It's crispy on top, it's pink in
the middle, and it's beautiful.

But be very careful about
pressing that rice down.

When you compress it,
it overcooks, its steams,

and then it loses its fluffiness,
which is such a shame.

But, God, on a night
like tonight,

I think the only one thing
that's missing for me

is that grandma can't taste
how good you've become.

- Aww.
- It's exceptional,

and I think it's your
strongest dish so far.

- Thank you, Chef.
- Thank you, Chef. Thank you. Thank you.

Look, you took a big risk
taking a Vietnamese tradition

and your story
and evolving it so fearlessly.

But you've succeeded in evolving
your tradition into a world-class dish

- Good job.
- Thank you, Joe.

- Thank you.
- Thank you. Thank you, ladies.

- The cook on the salmon here is just... yeah.
- I know!

It just was perfect.
What a shame yours is not.

- Right, next up, Jesse and Jessica.
- Whoo!

Cooking short ribs
in 60 minutes is a ballsy move.

But that's why we're in the finale, because
we're not afraid to push the limits.

We prepared for you
a braised beef short rib

with the cacio e pepe gnocchi,
baby carrots and baby fennel,

sautéed mushrooms, a parmesan
frico, and veal demi-glace.

Wow. Visually, it looks
beautiful. It looks unctuous.

It looks autumnal. For me
it's all about that short rib.

We'll know when
we cut into that thing

because it's got to be
soft, more-ish.

- Shall we?
- Let's do it.

So this should be...
slice like butter, right?

It's a bold move tonight.
It's gonna come down to this.

Jesse and Jessica, for me
it's all about that short rib.

I just hope
it's cooked perfectly.

And it's slicing through
like butter. Beautiful.

Beautiful!

- Flavor-wise, it's delicious.
- Thank you.

Mine is soft, unctuous,
and everything you want.

You were under pressure tonight.

Very few professional chefs

can get short ribs
cooked in six hours,

let alone in tonight's finale
in 60 minutes.

- Great job. Well done.
- Thank you, Chef.

The gnocchi is delicious.

It's still light, but yet there's still
that caramelization on the outside.

It's my favorite thing
on the plate.

But my short rib
is not as tender as Gordon's.

Unfortunately, there is a layer
here from where the bone meets

that needed about
ten more minutes of cooking.

So it's just a little difficult

to get through
and it feels very chewy.

Look this dish
has a lot of things going on.

So many variables,
so many techniques,

and it showed during the cook.

You guys were really
running frantically.

It's really all done
very, very well.

Even the frico is perfectly
done, which is not easy to do.

This is a nice, salty,
crisp surprise.

The carrots are cooked
perfectly.

- Good job.
- Thank you, Joe.

Well done.
Thank you, Jesse, Jessica.

- Oh, I see it. I mean, yeah, that's tender.
- That's soft.

- Mine's completely different to yours. Wow.
- I know.

- What a shame. Yours is soft and tender, Joe?
- Absolutely.

- It's all right. It is what it is.
- Hmm? Mm.

Okay, Rachel and Julio.

I'm really worried because there is a
lot of things of jeopardy here in the dish.

The cook on the lobster,
the cook on those tortellinis,

and the sauce and everything
has to be spot-on.

We have cooked for you today

a squid ink tortellini filled
with lobster mascarpone,

lobster medallion,
moqueca sauce, and cilantro oil.

So the plating is beautiful.
I'm looking at these tortellini

and there's a lot of intricacy
in the handwork and the detail.

Lobster looks succulent
and delicate.

We're really kind of
dealing in true fusion.

And putting it all in one plate,

all those different
nationalities,

that's a very complex
thing to do.

So can't wait to try it.

Shall we?

- What do you have inside?
- Yeah, it's mascarpone.

You got parsley, dill,
salt, pepper, and lemon zest.

The cook on the lobster
is really quite good.

It's soft. It's delicate.
It's seasoned.

A very kind of spicy and persistent
heat. The pasta itself, great.

I love the use of squid ink. The details
of the tortellini are excellent. Good job.

- Grazie mille, Joe.
- Yes, guys!

I think the lobster cookery
for me is right spot-on.

The moqueca is very good.

The tortellini, to me, I want a
little bit of creaminess, right?

Because of the chunkiness
that you're getting,

- I want just, like, something a little more...
- Ricotta.

- Mm-hmm.
- Creamy on the plate.

But, I mean, this is
a very good fusion plate.

- Very nice.
- Thank you, Chef.

This tortellini is put together
with such precision.

The cook on the lobster,
incredible.

Moqueca sauce, fast-track
version in 60 minutes?

Unheard of, but you've done it.

There's so much love
on this plate.

Well done, both of you.
Thank you.

- Thank you.
- Yeah! Come on! Come on!

- Thank you, guys.
- Wow, you three dynamic duos,

you certainly haven't made it
easy for us tonight, let me tell you.

Clear down your stations and get
ready for your final course tonight.

Stay strong! Stay strong!

Wow, what an entrée.

Let's recap after
those first two courses.

Tina and Aivan, they started
tonight with the prawn salad

with crispy leeks
and vegetables.

- Good cook on the shrimp.
- Good.

The shrimp were delicious.
The plating was beautiful.

But it was very simple.

And their entrée,
they had that crispy salmon

with the chili
and lemongrass sauce.

Delicious. I think that was
their best course of the night.

- The sauce was incredible.
- The sauce and the salmon was just delicious.

Honestly, I think that that entrée
was a step up from that appetizer,

and I think it's keeping them
in the race right now.

So, Rachel and Julio, their
appetizer was that elevated empanada

that we'd never seen before
with that saffron-infused dough.

- Very good.
- For me, the only downside was the lack of filling.

- Yeah.
- And then they had that lobster beautifully cooked in butter

- and the tortellini.
- Just wanted something creamy or something else.

But I have to give them credit for
the beautiful cook on that lobster.

As for Jesse and Jessica, the appetizer
was that delicious seared scallop...

- Oh. Oh, yeah.
- And that pork belly.

It was excellent.
Perfectly cooked.

Yeah, and then on to
the short rib for that entrée.

Everything was braised, roasted.

- Big risk doing low and slow in a one-hour cook.
- Yeah. My God.

- A huge risk.
- But when I could not chew my short rib

because of the collagen,
it took the dish down.

Now that I'm looking at
going into this dessert,

I don't know, It's looking
like an even playing field.

Yeah. Right,
you three dynamic duos,

please make your way around
to the front, thank you.

Coming out of the entrée
round, it's a little disappointing.

I wish that the short ribs
were more tender.

We feel like we're down and now
we have to claw our way back in.

So we're gonna go
into this dessert round

with the same attitude
that we came in with.

It's the finale,
everything needs to be perfect.

- It's a lot of pressure.
- True.

We're ready to battle.

Right. It's time
for your final course,

the dessert course.

Okay, you'll have one hour

to make those delectable,
divine desserts.

- Yes.
- Tell us what you're making, Aivan and Tina.

So we're making a mango mousse
with an almond crumble,

sesame tuile, and a yuzu sorbet.

Sounds good.
All right, Julio, Rachel?

It's going to be a piña colada
layer cake with vanilla chantilly.

We met at a restaurant.
He hired me as a bartender.

So we're taking
that iconic drink

and transforming them
into a beautiful dessert.

Wow. All right,
Jesse and Jessica.

This dessert is an homage
to our family

sitting around the fireside
in the summer.

So we were making a play
on a s'more.

We're gonna do
a dark chocolate ganache tart

topped with a whipped
marshmallow meringue

and a crème fraîche ice cream.

Wow, three outstanding
sounding desserts!

- Are you ready?
- Yes, Chef.

Your 60 minutes starts now!

Let's go, guys!

What do we need?
Looks grab... let's grab the rum.

- Here's our lime leaves.
- Lime leaves.

After the entrée round,
we've gained some momentum.

But going into the dessert round
is a little bit nerve-wracking

because desserts aren't
our strong suit.

But we're fighters.

So we're gonna have to fight
if we want to win tonight.

All right, guys.
Here we go.

Sugar, water, yuzu.

- I'm on crust duty, okay?
- Yep.

Here we go, desserts,

the make or break
of a great dinner.

Everything they've done from
the appetizers to the entrée...

- Sure.
- Has come down to this last moment.

- Absolutely.
- So this is the time to shine.

Okay, what are you working on?

I'm working on the purées.

So, Rachel and Julio,
they're taking a sort of

modern interpretation
of piña colada cocktail

and evolving
that into a dessert.

Transforming a concept
into a dessert is a tall order.

- Yeah.
- There's no precedent to a dessert like this

- that I've ever seen.
- It's a lot to risk for the end.

Oven's at 350?

- Oven's at 350, Jess.
- Perfect.

Jesse and Jessica, they're
doing a take on a s'more.

- There you go.
- Love that idea.

But that graham cracker base,

it needs enough butter
in there for it to set,

otherwise you slice into it
and it's gonna spread.

It also has to be crunchy
and toasted. It can't be raw.

- Right.
- Then there's the texture of the chocolate mousse.

And that needs
to be nice and firm

before we start piping
the Swiss meringue on there.

- Tart shell going in, heard?
- Heard.

Clear up your spot.
Almond crumble next.

So, Tina and Aivan, they're
doing a mango mousse cake.

I have to be honest, though.

Mango is a very tough mousse
to get right.

Sometimes it's sweet, sour,

a little bit tart.

But I think the issue
for them tonight

is getting it set in time
to finish it.

So that's gonna be
the make or break.

15 minutes gone,
45 minutes remaining.

- There you go, Julio.
- Ready for the sorbet machine?

- Yes.
- Be careful.

- How's your mousse come out?
- Almost there, Tina.

Taste this.

- Delicious.
- Cold behind.

- All right. Want to see what you do with this.
- Aivan's got liquid nitrogen.

- She's got her mango mousse inside those molds.
- Ah, okay.

And that will fast track the
setting of that. Very clever.

This is a very unconventional
technique she's using here.

Looking good, looking good.
That's my baby.

Now, here's the double-edged
sword on this one.

- It can overset though, so early on.
- Mm-hmm.

The other thing is that
if it gets too cold,

- that whole thing can crack.
- Crystallize.

- And you don't want that at all.
- Behind.

- Cold behind. Cold behind.
- Let's go!

All right, 35 minutes left!

- Tina, Aivan, how we doing?
- We're doing good.

- We're doing great, Chef.
- All right, so where are we in the process right now?

I'm working on a mango compote.

I've got the mousse
in the blast chiller to set

so that I can pop it out
and put a mirror glaze on top.

- Has the glaze been made yet?
- I'm starting that now.

Tina's working
on our sesame tuiles.

This is the moment that y'all
have been waiting for.

- Yes.
- Make sure every part of everything is perfect.

Ah, Tina, stop it!

- All right, good luck, y'all.
- Thank you!

- We love you!
- Good, good, good, good, good.

Yeah.

Ladies and gentlemen,
we are halfway.

30 minutes remaining
before we crown

- our dynamic duo MasterChefs.
- Whoo!

- Okay, how are we doing? We good?
- Doing good, Chef.

- So this is a piña colada inspired dessert, yes?
- Yes, Chef.

Talk to me about the layers.
Where are we going?

- Nice.
- You're gonna have a pineapple and cherry jelly,

coconut mousse, mirror glaze.

I love that. Now, this sounds like
a dessert I've never seen before.

But it's a new invention, right?
So we're breaking ground here.

This is a dessert
that usually takes me

two to three days at home
because, you know,

- all of the layers, they need to set on time.
- Yeah. Yes.

So the liquid nitrogen
is gonna help us speed up

that process to make sure that
all of the layers are nice and set.

- Smart.
- So when you cut through them, you're gonna see them all.

- How are we gonna finish this, Julio?
- After we de-mold it,

- we're gonna put the mirror glaze on top.
- It's got to be ice cold.

Otherwise, that mirror glaze
is not gonna work.

- Yes, Chef.
- Wow, so there's a lot of risk here.

- It is a lot of risk, Chef.
- Please be careful with that liquid nitrogen, yes?

- Good luck. Wow.
- Thank you.

- How you feeling, Jesse?
- Feeling solid.

This crème anglaise
is getting there.

- What do you think?
- Yes.

- Gorgeous, right?
- Yes, yes, yes.

- Does it burn?
- Hey, more rum.

Let the alcohol burn.

Okay, once the crumble is mixed,
yep, put it in a bowl.

- Put it behind us.
- I gonna tell my mama that you make me work so hard.

- Hey, guys. All right, what's happening?
- Hi, Joe!

Jesse, I see
you're in a much calmer state

than usual
when you're cooking savory.

I like desserts.
I like the precision of them.

I love the science behind them.

Now what's happening here?
Is this your meringue?

This is our meringue
that's gonna be

the toasted marshmallow
to our s'more.

- What's cooking here?
- This is gonna be the crème anglaise

for our crème fraîche ice cream.

So you're still boiling the crème
fraîche? You only have a half hour left.

When are you gonna make
the ice cream?

I'm gonna use
the liquid nitrogen.

- You ever done that before?
- I've never done it before,

- so we're gonna...
- Are you sure this is

a good first time
to try liquid nitrogen?

We like to push our limits,
and this is the finale.

All right, guys.
Good luck.

- Thank you, Joe.
- You got it.

Woohoo!

- I'm gonna get the cake.
- You get the Jell-O?

- Yep, I have gelatin here.
- Just letting it bloom.

Tina and Aivan are working
on their mango mousse cake.

Big one. Okay.

They've cooked everything,

and it needs to be
glazed as well.

But they need everything
to be ice cold

in order for that glaze to work.

- Just be careful.
- Yeah, be careful. You, too.

Julio and Rachel,
they're gonna actually use

the liquid nitrogen
to set each individual layer.

And then once that's set, they're
gonna finish it with the glaze.

- That's incredibly complicated and difficult.
- Oh, my God.

I've never seen
a dessert like this.

So, ready for you
to go on the next layer.

The chantilly,
that's the cherry.

It goes on top of the sponge.

Man, this dessert they're doing
is very complicated,

- isn't it?
- Yes.

Come on!

- Breathe.
- Okay. Okay.

Breathe. Exactly.

- Holding over?
- Yeah.

- Okay.
- This is easier for me.

Oh, it's gonna be easier
to pull it out, yeah.

Oh.

- Uh-oh.
- Oh, jeez.

- Oh, gosh.
- If it's not coming out,

pull it out with a spatula.

We can do that, mi amor.

- The pineapple layer is overset.
- Yep.

Oh, my God. Oh, my
goodness. That's terrible.

- Dear, oh, dear.
- Oh, she's making a mess of it.

Goodness, me.
Disaster for Julio and Rachel.

If it's not coming out, pull it out with
a spatula. We can do that, mi amor.

- It's overset.
- Yep.

Uh-oh. Uh-oh. Oh, gosh.

Come on.

- Nice.
- Wow, look at that.

- Beautiful, Rach.
- Rachel finally got the pineapple layer out.

- Beautiful.
- Bravo, Rachel.

You need to go somewhere else
because I'm doing liquid nitrogen.

Jesse's gonna
add liquid nitrogen there

and form that
crème fraîche ice cream.

Too fast, and you'll break
that crème fraîche.

It needs to be nice and slow
on a low mixer.

Ooh.

Yeah, baby.

We are down to our final
10 minutes to go!

10 minutes! Let's go!

- Oh, my gosh.
- 10 minutes for $250,000.

No pressure, Adam.
No pressure.

Try it. Come here and try it.

- Yep, yep.
- That's great.

- I'm gonna smooth it out real quick.
- Good job, Rachel.

Rachel and Julio are cooling
every layer with the liquid nitrogen.

Okay, put the rest in there
and put it in the blast chiller.

- Oh, looks beautiful, Aivan.
- Thank you!

All right, I need you over here.

Jesse is working
on getting that tart out.

Ooh, the tart looks beautiful.

Can you hold off for a second?
This is pivotal.

- Nope. I can't. I can't.
- Oh, gosh.

Jesse, put a tray over it
and then flip it.

Oh, my gosh,
it's gonna break. Don't...

- Don't, don't, don't, don't.
- Perfect.

There you go!
Looks good, Jesse!

There's a lot going on there
with Tina and Aivan.

They're about to start pouring that
mirror glaze over the mango mousse,

which is gonna give it
a sheen like no other.

It's like a coat of varnish.

- Ooh, it looks good.
- Oh, my God.

It looks good.
It looks good!

- It looks good!
- It looks good!

- Beautiful, Aivan! Beautiful!
- Thank you.

And it looks like Rachel and Julio's
cakes are out of the blast chiller.

- Nice.
- Here we go.

Whew. Come on, come on.

He's using the blowtorch
to release the molds.

- Oh.
- Oh, my God.

- Oh!
- Look at that.

Pretty.

We've got five minutes to go.

- Five minutes.
- Do the gold leaf. Do the gold leaf, Jess.

I'm doing the gold leaf.
I need you to take a breath!

- Yes, yes, yes.
- Slowly. Beautiful.

Look at that with Rachel and
Julio. Look what they're doing.

This mirror glaze
is gonna coat those molds.

I'm just worried about Julio and
Rachel. It's getting a little sloppy.

- Mm, dear.
- Oh, shoot.

It's so sticky.
It's not gonna pour.

Last three minutes to go!

Let's go! Start plating!

- Is the coulis going on?
- Put it...

- if you can get it, do it.
- Go faster.

Faster, faster, faster, faster.

- Crumb all the way around, okay?
- Okay.

- Hurry, Julio.
- I'm good. I got it.

Where's an offset spatula?

I need an offset spatula!

- Not so messy. A little less.
- Okay, I got...

- There we go.
- Final minute, guys.

- One minute to go. Come on.
- Hold up. I need to reach over you real quick.

Vamos, Julio! Vamos, Rachel!

- Your sleeve!
- Okay, okay.

- You scratch all of it.
- Right here? Right here?

- Right here?
- Yeah, beautiful. Just do it!

Let's go! Let's go! Let's go!

- Be careful. I'm hurrying.
- Julio, hurry. Hurry there.

- I'm hurrying.
- Sorbet!

- You have the sorbet?
- Yeah, yes.

- Do you have the sorbet?
- Gentle, remember.

Yes. Yes, yes, yes, yes.

- Ten, nine, eight...
- Tighten this one up, too.

- Seven, six, five, four...
- One more here. One here.

- Three, two...
- One more on this one.

- One.
- Stop!

Oh! We did it.

Beautiful! Beautiful, people!

You know, I'm proud of myself.
I'm proud of my aunt.

I'm proud of what we were able to
do here in the MasterChef kitchen.

I wish that I can take that trophy
home and tell Mom, "Look what I did.

- Yeah.
- I cooked my ass out with your recipe.

We cooked with passion,
with love,

and we hope
that the judges can see it.

All we want is
to take that trophy home

to make this
all even more worthy.

It's just been a long...
it's been a long journey.

It's been a long journey.

We came in here with so much...

we came in here with so much
pressure on ourselves.

We didn't get the apron
at first. We came back.

And I couldn't be more proud of
this beautiful woman next to me,

and she's the reason
why we're here this far.

Okay, please come forward,
Tina and Aivan.

Every time we go into
a tasting, I feel nervous,

but I'm kind of relieved
that it's over.

You know, we've done
everything that we can do.

I hope that they can taste
the complexities

that we put on the plate.

It looked like
a million dollar dessert.

We made a mango mousse
with an almond crumb,

a sesame ginger tuile,
and a yuzu sorbet.

Visually, it looks beautiful.
It is a show-stopper.

But it all depends
on the texture.

Too much gelatin, too firm.

And if it's not set enough,
then it becomes too liquid,

it spoils the contrast
of that mousse.

- Yes.
- Shall we?

Yes. Can't wait to taste it.

- Wow. It's perfect.
- It looks stunning.

When I tell you that
this is my kind of dessert,

you are hitting
all of the marks,

- from the crumb...
- Thank you, Chef.

The mousse.

The yuzu sorbet, it's tart.

I don't... like, man!

You are setting the bar so high,

and I'm kind of nervous
for everybody else

that's coming
after you right now.

- This is delicious. Wow.
- Thank you, Chef.

I agree.
The mango mousse is rich.

It has a great consistency.

Contrast to
the crust underneath,

a nice crumble, a nice crunch.

It's a very, very professionally
constructed dessert.

- Thank you, Joe.
- Thank you.

Ladies, it does taste
as good as it looks.

The texture on that mousse
is exceptional.

The glaze is the majestic part
of this dish.

Yuzu sorbet,
really nice refreshing kick,

and it sort of
brings down the richness.

Tonight, you're cooking
like pros. Well done.

- Thanks, Chef.
- Thank you, Chef. Thank you.

Thank you.

This is the type of dessert
you want to see in a finale.

Absolutely.

Next up, Rachel and Julio,
please bring your dessert.

We've taken huge risks
with this dessert.

When the judges cut open
all of the layers,

they need to be
visually perfect.

Otherwise, our dream
is just gonna crumble.

Chef, this dessert
is a piña colada layer cake

with vanilla chantilly,

caramelized pineapple,
and a cherry coulis.

I just... I just need
to understand this again.

So it's not
a pineapple upside-down cake.

It's not a shortbread cake.

So we're, like,
on uncharted territory again.

- What is it?
- Joe, I'm a crazy person.

I... people tell me,
"Oh, this cannot be done."

I'm like, "Watch me do it."

I can't wait to see when we
cut it open what we have inside.

We as well.

What are you expecting to see

when we cut into the centers?

So you should be looking at
sponge in the bottom,

cherry jam, then you're going
to have the pineapple jam,

and the coconut mousse
covering all of them.

Oh, no.

Oh, dear.

- Is that what you wanted?
- No, Chef.

Oof. Oof.

Right, Rachel,
what are you expecting to see

when we cut into the centers?

Sponge in the bottom,
cherry jam,

then you're going to have
the pineapple jam,

and the coconut mousse
covering all of them.

- Oh, no.
- It's a shame.

It's okay. It's okay.

What is this?

Yeah, I guess a little too much
gelatin in the mirror glaze.

Let's deal with
the elephant in the room.

The actual flavor inside
is delicious.

Let's get that
absolutely clear, okay?

Now, I know it's not
the finish you wanted

and just a little heavy
on the gelatin,

but I promise you now,
the sweetness, the contrast,

and the sponge?

The foundation?
It's like you two.

Rock solid and full of heart.

- Aww.
- Thank you, Chef.

I'm very proud of you, okay?

If I close my eyes,
I feel like I'm on the beach.

I feel the intention
that you were going after.

Also, when you get a bite
of the rum in there?

I'm not mad at that!

Obviously, the functionality
is not what you wanted,

but once you can get beyond
that, the flavors are really good.

There's a lot of great
technique. Good job.

- Thank you so much.
- Well done.

Great job. Great job.
Great job, guys.

All right, please come
forward, Jesse and Jessica.

This is our last tasting
in the MasterChef kitchen,

and I feel really solid about
what we put on that plate.

It's showcasing
the techniques we use,

the textures,
the flavor profiles.

This is a perfect way for us
to end this journey.

All right,
please describe your dish.

What we have for you is

a dark chocolate ganache tart

topped with a toasted
marshmallow meringue,

a raspberry coulis,
a maple pecan brittle,

and a crème fraîche ice cream.

- It looks stunning.
- Thank you.

I mean, elegant. Everything
you want from a final dessert.

And I think you've just created
the most glamorous s'mores

in the entire country tonight.

- Shall we?
- Yes.

Wow.

It tastes superb. I mean, it's everything
you want from a chocolate dessert.

Thank you, Chef.

I think the balance is the point
that I want to highlight here,

because the actual texture
of the ganache

is just so seductive.

And a smart move
when you're starting to flake

that salt over
the ganache as well

so it takes away
from the richness.

- Well done. Great job.
- Thank you, Chef.

All together, this is working.

The s'mores itself,
that toasty flavor.

But the one thing
that I didn't account for

was when you had that ice cream.

The crème fraîche in there

Really adds to
the tart experience.

If not, the chocolate feels
heavy, like chocolate can feel.

But with that,
it lightens it up.

The raspberry coulis...
like, every component

makes the other
component better,

which is a hard thing to do.

- Thank you, Chef.
- Thank you, Chef.

This is one of those fortunate
dishes that each component

has its own unique opinion
and flavor profile,

and eaten together
is interesting and interactive

and begs you for another bite,

which is the great sign
of a dessert.

- Excellent job.
- Thank you, Joe.

- Thank you, Joe.
- Really good.

Yay!

Great job.

What an exciting finish!

Three dynamic duos,
three dynamic desserts.

We couldn't be
more proud right now,

and now that we've tasted
all of your dishes,

we need to judge
the entire meal as a whole.

And so it's now time
for Tiffany, Joe, and myself

to make the hardest decision
of the season,

because we need to decide
which duo will make history

as America's first pair
of MasterChefs.

Sit down at the lounge,
and we'll see you shortly.

- Thank you.
- Very nice.

How are you feeling?

- All right.
- What a night.

- A night.
- That was some...

some three course meal
from these duos.

Incredible. Let's start off
with Tina and Aivan's menu.

So Tina and Aivan wanted
to bring the tradition

of their Vietnamese grandmother
who immigrated to America.

They wanted to pay homage to
tradition meets the new world.

For the appetizer, they made that
Vietnamese prawn salad with crispy leeks.

The cook on the shrimp was good,
but that was it.

- I was expecting more.
- Unfortunately,

not as much elevated
as we would want here.

- Yeah.
- Agreed.

For the entrée,
crispy skin salmon

with chili lemongrass sauce.

The salmon that I had
was perfectly cooked.

Unfortunately,
my salmon was overcooked.

- But that sauce?
- Incredible.

It was the tradition of their
grandmother, the sauce that she made,

and it ended up being
my favorite part of the plate.

- Yeah.
- They pulled it back on the salmon course,

and their dessert
was exceptional.

Yeah, that mango mousse
with the yuzu sorbet.

- Delish.
- I thought the finish and the elegance of that dessert,

it was just mind-blowing.

The texture of the mousse
was excellent.

Flavors were interesting.

It might have been the best
dessert of the night.

Oh, my God, I'm so nervous.

We did everything
that we could do,

- so, yeah, good job.
- You know, we made it.

You know, Jesse and Jessica

did an homage to New England,

and they started off with
the scallop and the pork belly.

- It was great.
- The scallops were cooked to perfection.

The corn we felt
was a little bit...

- The corn was a little thick.
- It turned into a pudding.

And very starchy. Yeah, yeah.

Jesse and Jessica's entrée,
exceptional.

That delicious braised short rib
with cacio e pepe gnocchi.

Probably the most ambitious
dish of the night.

Yeah, the gnocchi, it was great.

But the main component
was the short rib,

and for me it had a little bit of
that collagen that never broke down.

Such a shame. My short rib
was cooked beautifully.

And the dessert was delicious.

The s'mores tart with
crème fraîche ice cream,

all the elements of the dessert
were executed perfectly.

The flavor, come on.
The ganache.

When you got into that crème fraîche
ice cream, how refreshing was that?

- Yeah, it was delicious.
- I'm proud of you.

- I'm proud of you, too.
- Regardless of what happens, I'm so proud of you.

- Yeah, I'm proud of you, too.
- So, Rachel and Julio,

celebrating ancestry
and culture.

- Yeah.
- Starting with that empanada,

the dough itself was crispy,
slaw was delicious.

- The fennel and apple slaw was delicious.
- Yes.

My empanada was
a little bit lacklust.

- It could've had more filling.
- Yeah.

- Their entrée.
- The squid ink lobster tortellini

with moqueca sauce,
very professional execution.

Acidic, sweet,
complementary of the lobster.

- Yeah.
- Mm-hmm. The cook on the lobster was exceptional.

But that moqueca sauce,
to get that done in 60 minutes?

That thing normally takes 8,
10 hours to cook.

There was definitely
a lot of technique there.

Julio and Rachel's dessert was that
piña colada-inspired coconut mousse cake.

- It's a shame, isn't it? Because the outside...
- Big technical error.

- Super gluey. It looked
like rubber. Gummy.

- Yeah.
- The inside tasted delicious.

- It's completely different than anything you've seen.
- Yeah.

There was so many other
flavor profiles, and it all felt like

very much something
that you would want.

I'm very proud of you.
I'm very proud of us.

So for the first time ever
in this competition,

we're crowning a duo.

It's a tough call.

We asked for restaurant quality,

and so which duo nailed it?

Because no one knocked every
course out of the park perfectly, right?

Sure, yeah.

And so who was the best duo
of the evening?

- I love you.
- I love you.

Honestly, I feel like we have a
very good shot of winning this.

I think Grandma's
going to be proud of us.

- Are we in agreeance?
- Absolutely. Yes.

- Yeah.
- Wow. Here we go.

Opa!

Let's make history.

Come on!

It's insane just to think
that we've come this far

and we put it all out
on all three courses.

We are one judgment away from
changing the rest of our lives.

Wow. That was amazing.

Now, before we announce
our decision tonight,

no matter which duo leaves here
tonight with the grand prize,

you should all be incredibly proud
on everything you've accomplished.

- I'm very proud of you.
- Great job, everybody.

Great job. Great job.

Winning "MasterChef"
would be life-changing.

We've worked incredibly hard
to get to this point,

and I feel like our bond
and our culture and flavors,

it's gonna make us
the next MasterChefs.

Now, time for
the moment of truth.

Only one duo will make history

and win the title
as America's first ever

pair of MasterChefs.

Just one duo will win

a quarter of a million dollars.

And just one duo will bring home

the iconic MasterChef trophy.

We're ready to be MasterChefs,

and I'm just praying
that we did enough

to get that trophy.

Here we go.

America's next MasterChefs,

the most dynamic
of dynamic duos...

Congratulations goes to...

Jesse and Jessica!

- Jesse!
- Oh, my God!

- Jessica!
- Oh, my God!

- Oh, my God. Thank you.
- Really well done.

Give it up one more time for Jesse
and Jessica, ladies and gentlemen!

Whoo!

You see your picture up there?

Oh, my God! Oh, my God.

I am so freaking proud
of this man.

This has been such
an amazing journey.

I can't tell you
how much I love this woman,

how much she's means to me,

what she's done
to center me in my life,

and in our cooking,
and in our everyday life.

It's been amazing.
I love you.

Those last two courses
were the best.

- Thank you.
- Come here.

Oh, my God.

Think about
what you've achieved.

- You made it to the finale.
- Love you.

Oh, my God. Oh, my God.

If that's okay with you.

We're America's MasterChefs!

Whoo!

Wow, what a night. "MasterChef"
is already casting for its next season.

So if you think you have what it takes
to become America's next MasterChef,

then please apply
to MasterChefCasting.com.

Thank you, good luck,
and good night.