All language subtitles for dessert_masters_-_s02e08

Previously on Dessert Masters.

It's very delicate, so you're going to
have to adjust the amount of pressure.

A master class from the commander in
chocolate.

My carnation sour made with chocolate
shaving.

Inspired amazing creativity.

Managed to use Henri's drill technique
on one of the trees.

It was a massive mission to mimic the
master.

So much harder than it looks.

Have you ever tried this before?

No, I've never tried this before.

So John unlocked his SOS box. You have
20 extra minutes cook time.

And made a stunner. Wow, sexy.

This is close to perfection.

It's just masterful work.

This is why I came to Australia for, to
see this type of thing.

And we had to say farewell to Dan.

I had way too much fun in the kitchen,
and I will cherish it forever in my

heart.

Tonight, who will blow the judges away
to survive another

elimination?

Awesome. Pretty.

Something bubbling.

Yay.

Some of the most accomplished pastry
chefs in the country turned back into

children. I love bubbles. They're so
cute.

The kitchen tonight looks like one of
those, like, early 2000s phone parties.

Like, the bubbles coming out of it.

Technically, like, everyone's dancing
around the mystery box.

I love it so much.

Darren, any clue about what all this is
about?

It looks like a mystery box, but I'm not
sure.

But it looks fun, so bring it on.
Amelia, I noticed you can't keep your

off the bubble. I tried. I gave myself,
like, 30 seconds where I didn't touch

it.

Well, if you're wondering why these
boxes are overflowing, it's because this

elimination is all about bubbles.

From honeycomb to sponge, the list goes
on.

We want you to make us a dish that
celebrates the joy that aeration can

any dessert.

The sky's the limit, so let your
imagination run wild.

Air in pastry is very important, and
it's underrated.

This is how we play with textures.

Think of a mousse, an ice cream, a
croissant.

They're all nothing without aeration.

Whether you take this challenge
literally or figuratively, have fun with

And that's not all.

Oh. What?

It's fizzy drinks. Oh.

That's cool.

We have agar and blood orange, cream
soda, lemonade, lemon, lime and bitters,

ginger ale and raspberry.

Oh, lemon, lime and bitters.

Nice. You'll need to hone in on one of
these and use it as inspiration for your

dish.

This brief might sound really simple,
but incorporating aeration and bubbles

also making sure that you're...

Making it obvious about which flavor
you're choosing of those delicious fizzy

drinks is kind of hard.

I hate to burst your bubble, but the end
of the competition is right around the

corner.

Things are getting serious.

And it's because of that that we've
decided to raise the stake.

Tonight, two of you will be going home.

By the end of the night, we'll have our
five semifinalists.

It's huge to have two people going home
tonight. And knowing how far we are in

the competition, all of us want to get
to the semifinal.

This is your most important cook so far.

Let's see who will rise to the top.

Bubble pond.

No, no.

You will have two and a half hours.

We want a dish inspired by bubbles.

The two least impressive dishes will
send their makers home.

The semi -final is on the line. Blow us
away.

Your time starts now.

After you, after you. Thank you, such a
gentleman.

Now everybody goes crazy.

I think it's really all or nothing
tonight because it's the first double

elimination. And when I look around the
calibre of chefs here, I could be in

real trouble.

I really need to make sure I nail the
brief.

So I'm going for a meringue for the
light bubbly texture and that makes me

about Bacheron.

It's an ice cream meringue -style cake.

I hope it's going to be enough to get me
through to the semifinal.

I'm up. I'm ready. Let's go.

It gets tougher and tougher in here
every day. Everyone keeps rising like a

bubble to the occasion.

So I need to make sure I stand out if I
want to get through to the semifinal.

I don't want to just make a literal
bubble on a plate.

What I go to is picturing a crumpet
bubbling away on a saucepan and those

air pockets up as bubbles.

There you go.

It would mean absolutely a lot for me to
be in the semifinal. It's like I came

here not even thinking I'm going to go
this far because I haven't done this for

the longest time. So I'm going to try to
give these guys a bit of a run for

their money.

Yeah, I'm here to fight.

So they won't bubble.

I give them balloons.

So I'm going to make the perfect little
fluffy cloud.

And tethered to it is an edible helium
-sugared balloon.

It is both very tricky, very scary, and
very risky. But if this pays off, it's

going to pay off very big.

Well, it may be an elimination, but I
have a feeling that this challenge is

going to be a lot of fun. Oh, tonight is
so much fun.

Bubbles, fizzy drink. I mean, this is an
amazing challenge because it's all

about how you interpret the theme. What
are you hoping to see? The challenge is

so open to interpretation, but I hope
that...

some of them will really rise up to the
occasion and create something not only

tasteful, but also visually inspired by
the bubble and fizziness. Yeah, I don't

want to stay safe this evening. I want
to see excitement. I want to feel that

kind of palpable energy that you get
from a bubbly kind of dessert. And I

some risks to be taken.

Yeah, they are all cooking at such a
high level. It's going to be very hard

us to eliminate two of them.

Yeah, I think it's going to be a tough
decision for us and a lot of pressure

them.

You can't take him anywhere.

Double trouble bubble elimination and
you have two hours to go.

I need so many extra hands in this
kitchen.

Hello. Hi.

I'm sensing a nice tropical vibe going
on here.

What are you making?

I was inspired by the ginger ale. It's
not like the red hair thing. I just love

ginger. When I was thinking about
bubbles, this thought popped into my

about a crumpet bubbling away in a pan.

The components are going to be a spiced
crumpet that I'm going to soak in some

brown butter and fry.

There's going to be some beautiful
ginger gels, some roasted pineapple, a

milk ice cream.

Okay, so I'm sensing it's not going to
be your average crumpet that we're

popping into the toaster on a Saturday
morning.

How are you going to put the air into
your crumpet? With yeast. So it's in the

oven right now doing its thing. And
yeah, she's bubbling away in there

so it's a good sign.

I would say that out of everyone left in
this competition, you have the

bubbliest personality.

Thank you. Tough competition there, but
if you don't want to go home, you need

to really show us why, okay? Thank you.

Thank you.

Oh, Milfy, look at those little bubbles.

It's your boo bubble.

I love the idea of bubbles. I think it's
really fun.

Tonight, I want to kind of bring back
that childish.

vibe of eating the dessert so i am going
to take inspiration from the true

aussie classic and hopefully impress the
judges hey reese hey guys what are you

making us tonight so creamy soda like is
my full inspiration today and my dish

is inspired by the drink a spider i'm
not sure if you know what they are or it

is not you get a soft drink and then you
drop a ball of vanilla ice cream in the

top of it and it foams up as a kid it's
just so much fun So I'm going to try and

create a bowl of bubbles.

In a sense, I'm hoping to create, like,
a bubble ball. Inside the ball will be

flat orange sorbet and a vanilla gelato.

Surrounding that will be, like, all
cream inside a bubble.

Okay.

Two person are going home tonight. You
have to make sure it's not you. I'm

to try my best. I'm pushing.

Yeah, here's for the semis, finally.

Oh, please, no.

It's my dream.

I think for me, like, the pressure
points in this dish is the presentation.

Obviously, I can't make it look like a
spider. I have to make it a little bit

more elegant.

Because I know to get into the semi
-finals, you need to show them something

impressive.

I would love to get into the finals, and
I think if I'm to get there, it's

because, like, I've shown a little bit
more diversity than just making cakes.

I want it. I want it so bad.

You're right, Yana.

Hey, Yana. Hello. Hi. What are you
making us tonight?

Tonight, I'm inspired by raspberry fizzy
drink.

And it's called Nutcrackle Pop.

That bubbles.

I'm adding a few aeration techniques
into my plating.

I'm going to make a yogurt espuma.

I'm going to make a meringue.

I love sugar, so I'm going to blow some
bubble sugars.

Oh, nice.

Bubbles, to me, are round and very... So
I'm going to work off that aesthetic

and have multiple different components,
which are sphere -shaped.

Very cool. Well, I'm hoping we might see
some sugar work this evening.

Are you going to pull this off?

I will pull it off.

Thank you.

Sugar work is quite...

Complex. In terms of blowing bubbles to
create a perfect sphere, you want it to

be almost paper thin. Because if it's
too thick, you're just going to get a

lump of sugar in your mouth. But if it's
too thin, they break.

I need to get my sugar bubble perfect,
otherwise it's all going to blow up in

face.

You're done, Mel.

Oh, you've got all the cool toys.

Play chef.

This is ecstasy.

A lot of sex tonight. Double
elimination.

And right now, this dish is standing
between me and semifinals. So I'm going

go big or go home.

Hi, Christy. Hello, guys. What's going
on?

A lot of things.

I'm taking the flavor of blood orange
calamansi and coconut, and I'm making

a little white fluffy cloud.

What is it, like a plated dessert?

No, it's like the whole thing in one
dessert, basically.

So ladyfinger biscuits, blood orange and
almond compote, and a really light

coconut mousse around it. It's very
refreshing.

And how are you going to present this to
us? Well, it's going to...

Hopefully, it's going to have like a
sugar balloon that they're into with.

It's sort of saying like it's so light
that it's being carried by a balloon. I

like it.

It looks very fun, although it's quite
tricky.

I know.

I did this sugar balloon for a pressure
test in MasterChef 2017.

I guess this question is something that
even we still struggle to hone to

master.

I know how difficult it is to make in
this kitchen.

And tonight, I'm going to blow this
sugar balloon in front of the judges.

My God.

Burning all the calories.

It's a lot to do. So I am running at the
speed of light.

It's a big risk.

But semifinal is just on the horizon.

And you don't win playing safe.

Chefs, you have an hour and a half left
to go.

Feeling excited about tonight's
challenge.

I'm the only adult I know that still
drinks raspberry sweat, so I definitely

want to use that.

I'm going to make a vacheron with a few
raspberry elements.

A vacheron is traditionally an ice cream
cake, essentially, with meringue.

I'm going to do two types of meringue.

I'm going to make a hard meringue as the
base for my cake.

And I'm also going to have a spoon of
mousse in a delicate bubble made of

on top.

Something a little bit more rustic, but
also the type of dessert that I like to

eat.

I'm feeling really good tonight. It was
a really exciting way to come into the

kitchen, just like filled with bubbles.

I'm calling this dish a mimosa sunrise.

So it is based off the classic sort of
champagne blood orange mimosa.

I'm doing a champagne to boost cream.

I've got a blood orange sorbet and then
a few different flavours of meringue.

It's going to be really light, really
fresh.

I want to kind of emulate that feeling
when you crack open a bottle of agrum

the fizz and the aroma hits you.

You all right?

Yeah, all good.

It's going to wear nice and neat and
tidy today. It's going to be a breeze.

Inspiring.

My dish is called Careless Whisper
because there was a chocolate bar back

UK called Whisper Bar with chocolate
bubbles. So a little bit of a nod to

So I'm going to be doing chocolate and
blood orange. That's pretty good.

I'm making a chocolate mousse. It's
going to be chocolate bubbles. It's also

going to be a blood orange jelly and a
blood orange ice cream.

The main component of the dish will be a
really silky smooth, delicious dark

chocolate mousse in the shape of
bubbles.

For the base, we're going to make kind
of a posh rice crackle mixed with

chocolate, and that's going to go
underneath the chocolate mousse.

This is going to bring a fantastic
crunchy element to my dish, and it's

component with aeration in them.

Go, Dazza.

Chocolate mousse is made.

I'm going to pour that into my bubble
mould.

Then I'll push in the rice component.
We'll freeze it.

and then turn it out, demould it, and
that's how I'll present it. It's going

look absolutely spectacular.

Definitely a Darren Purchase dish. It's
kind of geometric in design.

Right, let's do this.

I'm not paring anything back. I'm going
all out. I'm going to be using all the

time available to make as many different
things as possible and try and create a

dish that is out of this world.

I need everything to happen correctly,
so there's two going home.

Not good art.

All right, we've done the rounds, and
there are a lot of really big ideas out

there. It's a double elimination, of
course, so nobody's taking chances.

They're interpreting the theme of
bubbles and fizziness in every single

What are your thoughts? As usual,
Christy, she's challenging herself on so

work. We have a cloud, and we have also
a sugar balloon inflated with helium

that is supposed to encapsulate a
bubble.

Yeah.

I'm also really worried about, Alicia,
fermenting in the time that we have to

make these beautiful crumpets that have
the aerated layers within it, those

bubbles that we want to see.

Are we going to see them? Because if we
don't, then we have a pancake.

Yeah.

It's such an interesting way of
translating this challenge.

There are so many things that can be
light, airy, or just visually pleasing.

Yeah. Going crumpets on a night like
tonight, I don't know.

Guys the semifinals are on the line one
hour to go One hour one hour one

hour John I couldn't hear it

Try something very outside of my crumpet
zone.

This is my spiced crumpet plated
dessert.

Yum. I'm really happy with the amount of
elements I've done so far.

I've made a ginger dell.

I've got my ice cream sitting in the
freezer, and I just need to pan fry off

crumpet. Hopefully it's really bubbly,
really aerated.

This crumpet is the bubbly part of my
dish, so it needs to be perfect.

What is going on here?

But as this crumpet is cooking, I'm not
seeing many bubbles.

Most people have taken the literal
approach to bubbles.

I have not done that.

I just went with aeration and bubbles
happening while you're cooking, so this

pretty problematic.

Oh, I don't know what to do now.

Oh, my goodness.

What is going on here?

My crumpets are not as bubbly as I would
have liked.

All right.

I'm going to flip them.

And the nerves start to really kick in.

I'm hot in here today. My gosh.

I'm just not confident that I'm hitting
the bubbles brief.

So I need to come up with something
else.

something that's really light and airy
and fluffy to go with the crumpets.

so I need to really think about it.

I am at risk of going home.

Time flies in this kitchen only...

We do some crazy thing in this kitchen,
huh?

Yes, we do. That's crazy.

I'm really happy with the chocolate
mousse. I think it looks awesome.

I've still got to spray them in
chocolate.

I've got blood orange ice cream on the
go, and I'm going to start to make my

blood orange jelly, so it'll be a nice
fresh burst of flavour when our judges

bite into the dessert.

So, yeah, should be lots of aeration and
lots of textures, which will hopefully

elevate this dish into something
special.

Big bubble, no trouble.

Hey, Melvie.

Yo. There's two best friends cooking in
the kitchen.

Keep rocking, Rick.

Leave me alone.

People at work tell me the same thing.
Leave me alone.

I feel good. All the elements of my
spider -inspired dish are looking like

they're working out.

Meringue's done. It's really light and
aerated.

Piped it in like a little bit of a
bubble formation.

Gelato's freezing.

Sorbet's freezing.

And my lime ginger gel's done.

Now I'm working on another little bubble
texture, a little blood orange pearl.

Really light and refreshing.

And I've got bubbles all over the place.

These pearls are really important
because they're the texture. So when the

judges eat this dish, not only are they
seeing bubbles, but they're feeling

bubbles in their mouth as well, which
I'm hoping adds to the elegance of this

dish. Showing another side of me today.
I wanted it to be, like, really

beautiful, and I just hope it all comes
together.

Okey -dokey.

Feeling good about the basharan.

Pistachio ice cream is churning.

My pistachio cake is in the oven.

I poached my meringue.

I've got another type of meringue in the
oven as well.

And I think really at this stage, after
I set my raspberry sorbet, I'm just

compiling all the dishes, trimming them
up and getting ready to plate.

I am on my way to cook my sugar.

The bubbles are a really important
element in my dish. I mean, it...

It's what is going to give it that life
and really give my plate action.

So I really need this to work.

Show us what you got, sugar queen.

All

right, stay

focused, Yana, okay?

One. One.

Okay.

Cool.

All right. Kill it, Tiana.

That was intense.

Now I just got to continue and get as
many sugar bubbles as time permits.

Semi -final is on the line. Only 15
minutes to go. Come on.

Okay. Christy?

Yes. Where are you at?

I have done the decorating around the
cake.

I'm just prepping for the balloon
mixture.

Are you worried about anything
specifically?

It literally has to be put on a dish
like 30 seconds before I give it to you.

If the mixture is not right, I can't
make it again.

I want to have a balloon.

No balloon, do you still have a dish?

You know I'm expecting a balloon now.

And I'm stressed enough.

The pressure with this sugar mixture is
that the only one that I have. So it has

to be done well.

Oh my God, oh my God.

There is no room for error.

I've never been so stressed in my life.

Ten minutes to go!

Oh, my goodness.

Come on, buddy.

Sorry.

Chefs, this is your five -minute
warning.

You got it, Alisa.

We got it.

My crumpet dish, not as aerated as I
would like, and I have been trying to

figure out how to add in more bubbles.

Let's go, let's go, let's go.

How are you going, girlie?

Good, I think.

I decide to make a Greek yoghurt espuma.

An espuma is a light, delicate foam.

Yum. The espuma is going to be placed
into a siphon gun, and when it is shaken

and nice and cold, once it comes out,
it'll be a gorgeous, fluffy foam.

Love that.

I'm hoping that this additional element
will give my dish more bubbles and

aeration, paired with all of those
really nice tart and spicy ginger

little bit of sweetness from that
pineapple, plus it should be all

from the ice cream and the buttery bite
of a fluffy crumpet.

Because two people going home, so there
is a lot banking on this dish.

Looking good.

With this dish, I want it to look really
elegant.

But, like, I want them to eat it and
have fun while they're eating it.

So the last thing that I want to work on
is a creamy photo bubble and give that,

like, spidery foam -ness that... kind of
fits around the ice cream in a spider.

I blitz up the creaming soda into a
foam.

The bubbly foam looks amazing.

And then now it's time to bring
everything together.

Well, that's both empty.

And I hope the judges are impressed with
my version and elevating the childhood

classic into a refined plated dessert.

I've worked extremely hard tonight to
create a dish that is out of this world.

And I think it tastes really fantastic.

The chocolate mousse is sprayed really
well. It's got a really fun kind of

bubble effect.

And to bring even more theatrics of
bubbles to the dish. And I'm making

component really quickly. Working on
some chocolate bubbles now.

Kind of like that, but you can eat it.

So it should be really fun and just
disappear in your tongue.

It's kind of like chocolate milk, really
flavoursome. And it's going to be put

on at the very end in front of the
judges. So fingers crossed I've done

to show bubbles.

My little coffee cloud is looking good.

And I have to do this helium balloon for
the first time in seven years in front

of the judges.

The sugar mixture is looking right. And
now I'm just in a waiting game.

My journey in the NASA is literally
tethering in this balloon.

It's a bubble wrap in 10, 9, 8, 7, 6,

5, 4, 3, 2, 1.

Hands up.

Nice job, everybody.

The first dish we'd like to taste
belongs to... Rhys!

Oh, thank you, guys. Thank you. Thank
you.

Thanks, guys.

Hello.

Aww.

That's cute.

It's a meringue in a bathtub. It's a
meringue in a bathtub.

Classic.

What's the name of your dish?

I'm calling this dish Soda -licious.

Soda -licious.

Yeah. Oh, I see what you did there.

Should we dig in?

Yeah, let's do it.

So you've got a blood orange sorbet, a
vanilla gelato.

That is a crunchy meringue.

There's a lime and ginger gel.

I also have some zesty fragrance oil.

There's also some bubbly fruit in there
as well.

Rhys, as you know, I've never had a
spider before.

But that, I love.

Oh, yeah.

Visually, it's intriguing. You don't
really know what to expect.

Then you burst through the very crunchy
meringue with the pairing of the sorbet

and the ice cream fits perfectly.

I love a good crunchy meringue with an
ice cream dessert.

Then you get to discover all the other
bubbly shape elements all bring some

refreshing notes to the overall dessert.
I think you completely understand the

brief. Not only on the visual aspect,
but also on the taste. It is simple and

well executed.

Perfect. Thank you.

When you dig into it, that's where all
the fun begins.

The combination of the blood orange
sorbet and the vanilla ice cream, it's

weird thing where something fizzy and
something creamy shouldn't necessarily

but it's so wrong, it's right.

Yeah.

I feel like...

this is the next evolution of who you
are. You're holding true to what you

in sweets, which is something nostalgic,
something whimsical, but you're taking

it to new heights, and that's wonderful
to see. Thanks so.

Thanks so much, Reeves. Thank you,
Reeves. Yay!

Yes, that was me. Thanks, Mildred. No,
thank you, John.

The next dish we'd like to taste belongs
to Alicia.

I do wonder if the

crumpets and the eskimo will be enough
to hit the brief and to get me through.

Don't miss a delicious moment of Dessert
Masters.

Watch full episodes on 10 Play now.

Alisa, what's the name of your dish?

I'm going to call it I Like Crumpets.

So there is a spiced crumpets that I
have soaked in delicious brown butter, a

goat's milk ice cream and a Greek
yoghurt espuma. I'm hoping that you

what I think is aeration.

in this desert in terms of meeting the
brief just visually wise i'm not getting

light and aerated yet so i'm excited to
try it so i can see the bubble on the

inside shall we yeah

I think you've done a beautiful job in
terms of plated dessert.

Yeah. I like the ice cream.

The espuma, very light.

I think for me where the choice you made
was not the one I would have done is

your crumpets.

The fact that you soaked it in brown
butter, made it dense, it's a little bit

fatty. I don't know if it translated as
airy on the flavor and texture approach

as I would have hoped so for a challenge
like tonight.

I have to agree with Amoy.

Yeah. For me, the joy of a crumpet is in
that textural balance between light

and then chewy.

But I've lost that experience because of
the way that the crumpet felt heavy.

And so I don't know that it hit the mark
for me as much as I wanted it to.

Sure.

Thank you so much, Alicia. Thank you.

Next dish we'd like to taste belongs to
Amelia.

I'm calling this dish a mimosa sunrise.

I've got a champagne chabut cream, a
blood orange sorbet, meringue sticks

have been dusted with raspberry sherbet,
and then just some champagne gel

pearls.

For me, your dish was very light, very
fun.

I think the chibouche was the best you
could have used to interpret as much air

bubble as you could. It was a very, very
beautiful dessert.

Thanks so much, Emilia. Thank you,
Emilia.

John!

Wow.

This is my take on a vacheron.

So I've got a crispy meringue on the
bottom.

I have a raspberry sorbet and pistachio
ice cream.

And then on top of that is a sugar
bubble that's filled with a raspberry

Ready?

Nice. Oh, look at that.

I loved the fun of breaking through that
bubble.

That crack is so satisfying. That
raspberry espuma is light, it's fluffy,

airy. This is a really fantastic plate
of food.

Thank you very much, John.

Yana.

I put so much of myself in this dish.
I'm just hoping that it's enough to win

place in the semi -final.

Wow.

Look at that.

Well, that's definitely bubbly, huh?

My dish has got snap, crackle, pop.

So in the sugar spheres, I have yogurt
and raspberry espuma. And there's a

raspberry coconut sorbet.

Crunchy, soft meringue. And I have some
little pieces of rice bubbles coated

with a little bit of white chocolate and
raspberry in there.

I wanted to bring about the spirit of
the challenge, so I made a little

raspberry soda as well.

All right, should we go for it now?

This dish, Yana, is near perfection.

The sugar work, it's just perfectly
crafted.

For you to be able to obtain this
finesse, you have completely understood

what today was about.

There is bubble in every single element.

Visually, texture -wise, mousse -wise,
there is a party in your mouth.

Even this is a nice, fizzy, strong
raspberry -flavored drink.

I think, for me, this is one of your
best accomplishments in this kitchen.

Thank you.

Bubbles mean fun to you.

They mean pink. They mean frothy. They
mean childhood delight.

And I can see that. It's clearly there
on the plate.

And that is really a dish that embodies
the spirit of this challenge this

evening.

And it's just fun to eat, and that's
what we wanted. So in my opinion, I

you smashed the challenge.

Thank you, Yana. Thank you.

That was dope, huh?

So good.

Thanks. You are amazing.

Good job.

Thank you.

The next dish we would like to taste is
Darren.

Go, Darren.

Hi,

Mal. How's it going?

Yeah, good, thank you. Wow.

The name of my dish is Careless Whisper.

On the plate, there is a dark chocolate
mousse.

It sits on top of a crunchy puffed rice
base.

To the side is a blood orange ice cream
filled with a blood orange fluid.

And this is my chocolate milk bubbles.

It gives you the vibe of when you're a
kid and you blow into like a chocolate

milk with your straw and it just bubbles
in the plate.

I love it. I think it's a really
striking plate.

Thank you. Yeah.

Let's dig in.

Darren, that timeless combination of
orange and chocolate just works so well.

However, it didn't give me the textural
elements that I was sort of hoping for.

As you can see, cutting through it, it
was a bit tough to get through.

But I was kind of excited because I
figured that the base would be crunchy.

Unfortunately, the Rice Krispie has
hydrated to a point where it gives you

of a softer texture.

If we would have had that crunchiness, I
think it would have paired perfectly

with the chocolate mousse because the
texture of the chocolate mousse is

impeccable. The Rice Krispie is, for me,
the biggest flaw, and it's really

distracting. Yeah.

Thank you so much. Thank you.

The next dish we would like to taste

belongs to Chrissy.

What's the name of your dish?

Little Fluffy Clout.

Okay. All right. Well, you promised us a
floating balloon.

Let's cross our fingers for a floating
balloon. Good luck.

Thank you.

I'm blowing up this balloon, and I am
feeling so much pressure.

All eyes are on me.

But it's not working.

I start to get really nervous.

I need to pull up a balloon.

Because if I don't, I'm going home
tonight.

I have never felt so much pressure in my
life.

This is an elimination club.

I don't want to go home.

Hey!

I feel so relieved, but it all comes
down to this.

Can I attach it onto the cake?

Without it popping.

Well done.

All right, let's get three.

Inside of my fluffy cup, there's a
ladyfinger biscuit soaked in blood

elderflower syrup.

Oh, that looks pretty.

A blood orange and calamansi compote.

Encased in it is coconut mousse, a light
vanilla chantilly, and to top it off is

a coconut meringue.

Christy, I love that you're a woman who
likes to live on the edge. It takes a

very bold kind of person to bring up an
unfinished dish with an element that

requires a little bit of luck and a lot
of focus to bring to its completion.

It's brave and I really love that.

The flavours of blood orange, calamansi,
lime and coconut are sublime together.

You've really considered...

how flavors pair together.

And you've brought us something that
feels tropical. It feels refreshing.

I really enjoyed it.

Thank you.

Christy, I am charmed.

I love it. It looks modern. It looks
sleek.

And it looks as good as it tastes.

The soaked sponge brings some freshness
and moistness to the dish. The whipped

cream is well sweetened.

The meringue, perfectly dry.

I love the blood orange compote. It was
so fresh, so well done.

Overall, it's a dessert that I would eat
every day.

Thanks very much. Thank you so much.

The kitchen

was

bursting with creativity tonight.

You all went above and beyond.

But the frontrunners brought a dessert
that was not only fun and full of feel,

but the flavor popped right off the
plate.

Yana, Reese, well done.

I am so proud of myself, but I have
these giants next to me who are going to

creating incredible things.

So I think my adrenaline level for this
challenge is just going to be through

the roof.

All of you have what it takes to cook in
the semifinal.

The talent in this room is...

That's exactly why what we're about to
do is so hard.

Two of you brought us desserts that had
finesse, but also, sadly, some flaws.

One dish wasn't as bubbled forward as it
needed to be to meet the brief.

The other had some textural issues that
we couldn't overlook.

It's for these reasons that...

I'm sorry.

Alicia, Darren, you're both going home.

Bench one.

Bench one.

Sorry.

What an impact you both had on this
competition.

Darren, you're an icon, a legend, and
with or without this kitchen,

you are a dessert master.

Thank you.

Alicia.

You came here to prove that you are more
than a cake decorator.

You've done that and more.

But it's time to say goodbye.

See you later. Bye.

Next time on Dessert Masters.

Bring us a story with a tasty beginning,
middle and end.

Our top five are fighting for a place in
the finale.

Whoa, whoa, whoa.

What is John doing?

Is the writing on the wall?

I am shattered.

It's not working. It's starting to get
the best of me.

If it's the time, if it's the moment,
will it be a fairy tale ending?

Wow.