All language subtitles for Masterchef Australia - Dessert Masters - S02E02

Previously on Dessertmasters.

The impossible made possible is what
makes this place magic.

Ten of Australia's best pastry chefs.

Darren Patchett and Camilla Johnson.

Masters Javis and Reece Hicknall.

Put their reputations on the line.

Looking around at all these guys, it's
going to be such a challenge.

To show us what sweet dreams can't be
made of.

The gloves are on.

God be my beautiful angels.

Their first cook in the dessert master's
kitchen was a smashing success.

Now that looks like a masterpiece.

Wow, wow, wow.

It's so good. That was golden.

That's sexy.

For sure, yeah.

And John claimed the first win.

And the Zebra SOS Bots.

It'll stay locked and loaded until you
choose to unleash its power.

Tonight, they cook for immunity.

Whose dessert has all the right moves?

This competition is tougher than I
thought. I knew it would be hard, but

The last challenge was a real baptism of
fire.

Good evening.

And my competitors are absolutely
amazing.

They've blown me away, and I'm
definitely looking over my shoulder.

You're going to kill it today.

Go, Mama.

Hello. Good evening. Good evening.

Good evening.

Let's start the night off with some good
news you will be happy to know that no

one is going home tonight Instead you
will all be competing

for immunity from your very first
elimination Well

to the task at hand

Immunity challenges are key to your
survival in this competition

To get your hands on it tonight

You're going to need to make some big
moves.

I know.

Literally.

Tonight's challenge is to bring us a
dessert that incorporates movement.

This is no easy challenge.

Desserts aren't meant to move.

In my first cook, my dish accidentally
moved.

But intentional movement isn't normally
what I go for.

We're looking for a kinetic twist.

Whether it drips, turns, floats,
dissolves.

Your dish needs to dance off the plate.

Most importantly, be delicious.

Well, I don't know how I'm going to make
my dessert move.

I have no idea.

Plenty of my creations are interactive.

My chocolate piñata, my treasure chest,

my chess board are just a few examples
on how

movement can become magic.

Get ready to have some fun.

You will have two and a half hours and
whoever brings us the best dish will win

immunity and be safe from the first
elimination.

Wow.

Everybody, your time starts... Now!

You're a stylish person, aren't you?

What do I need?

Fiona, I can't think what I need today.

I can't bring two Thermomix to that one.

One by one.

I know, I'm like with her.

Make it move, guys.

Come on, Hannah, make it move.

What did you forget, Donato?

Eggs, sugar and flour.

Just a few foundational elements.

I was under no illusions that Dessert
Masters was going to be easy.

But this challenge is very hard.

Maybe something freeze -dried.

Like, this is completely outside my
wheelhouse.

I don't know how to make food move.

All right, what am I doing?

I don't know what I'm doing.

I've got no idea.

Asking for a dish that has movement,
it's a really hard challenge, especially

when you're thinking on the fly.

Even for the most experienced pastry
chefs.

Like myself.

Oh, my God.

But that's what we're here for. We're
here to push ourselves and we're here to

create stuff that we haven't done
before.

You just making it up as you go? Yeah.

You know me, Tom.

It feels like a really fun night in the
Dessert Master's kitchen. It's the first

immunity of the competition and the
first immunity means you're not the

one out and that's a good thing.

It's a big game changer.

Beating the brief is super important.

Don't meet the brief, you don't have a
winning immunity dish.

So what do we mean when we say movement?

We want to see something in motion, but
that could be many things.

Something oozing out of a product.

Something crumbling.

We want it to taste amazing, but tonight
I'm really looking for fun in the

plates. I want to see their own
interpretation of what playfulness is

kinetic elements.

I agree. We want to see not just the
brief being met, but knocked out of the

park. Absolutely.

Why am I running all the time? I don't
need to walk.

Now I need to separate egg.

Are you feeling stressed about that?

What? Milby, I have staff.

Trying to figure out how to make the
plate move really threw me.

I have never done interactive desserts
that move.

I live in the world of French pastry.

I'm so used to doing classic things that
have been done for many, many years. So

kinetic movement and something which is
a little bit more modern is like...

But... I'm used to pressure.

I've competed in the Coupe du Monde.

The Coupe du Monde is the highest level
of pastry competition in the world.

And the last competition I did was the
World Pastry Cup, competing for the

French team as the first female.

What I love about competition is the
adrenaline. It makes me thrive and that

gives me fire.

There are many things going through my
head. A Norton

Crosses or a pool table.

I know that I want to do something
interactive and I love making chocolate.

love making cake. And it's like, poof, a
Newton's Cradle. That might be

doable.

Newton's Cradle is basically this
contraption where you have a few balls

they are suspended between two frames
and these balls, you pull one and you

it go, it will set off a movement and
the whole thing is going to

be made out of chocolate.

Go, Yana, go, go, go!

Two and a half hours doesn't feel long
enough to make food move, in my opinion.

For me, this brief is quite the
struggle.

I want my dish to be delicious and
impressive in the movement.

So I'm thinking things that run, things
that ooze.

That type of movement is what's coming
to my mind.

I'm doing a floating island.

A floating island.

It's a really classic French dessert.

The original dessert is poached
meringue.

Beautiful. Sitting on top of creamy
vanilla anglaise.

But my dish is going to be different.

There will be a kinetic twist.

You know the drill. I know it.

Tell us, what's it in?

So I'm doing floating island, but I'm
sort of reversing it, and I am going to

a cylinder of the steamed meringue, and
then inside will be the anglaise, and

then as you eat through it, it should
flood the bowl.

Or you're getting a bowl of anglaise.
Perfect. Sounds good.

You know, il flottant, a floating
island, it used to be so popular back in

day. It's going to be very fun for me to
see it in this interpretation as the

structure of the egg white is so light,
having something heavy inside may

collapse before you can even present it
to us. Yeah, absolutely.

Have you done that before?

Mm -hmm.

Great.

I'm really looking forward to seeing how
you do this.

Beautiful. Thank you.

Trying to reinvent the classic French
dessert for a French dessert king.

And on top of that, this meringue is so
important to this dish. It is like the

structural integrity of the movement.

If this is going to work, it needs to be
perfect.

I'm running to the pantry. I'm feeling
the big Connecticut...

That was awesome.

No rehearsals. Oh, my God. Come on.

Bring a little bit of Italian zest into
the kitchen.

A few years ago, I was the runner -up on
a popular baking TV show.

And now I have a massive Instagram
following.

I'm known.

to be a sparkly baker using a lot of
glitter.

And let's face it, I'm an Italian, so I
love to be over the top. So the wow

factor is always present in my bake. And
I'm going to bring this into this

kitchen.

How are you going, Dan?

Yeah, so far I'm going good. Just about
to make some dough.

I can't wait to know what you're doing.

I'm doing an Uzi.

Spoozy bomb Alaska.

What? Wait.

You make a bomb Alaska? Yeah, I'm making
a bomb Alaska.

Oh my gosh, me too.

Catherine, she's doing the same dessert
as me.

If I have a chance to win immunity
tonight, my bomb Alaska needs to be

than Catherine.

So, I'm going to make a bomb Alaska
volcano.

My bomb Alaska volcano is... It's going
to be covered with some delicious candy

floss. And to put movement into the
dish, the dish is going to be set on

Oh, la, la, look at this. And this candy
floss is going to disappear.

Katherine?

How do you feel about another bomba
laska set on fire at the bench?

I'm terrified.

Dan is a really talented cook.

I'm happy with my idea and I don't want
to change it.

Good luck.

It came on.

Nothing like a bit of drama, hey, Dan?

I mean, we love drama and you're not.

Do you have salt over here, my love?

No, I don't have.

You need this, Alicia?

Salt. Thank you.

We have a communal pantry up here. Nice.

I've never been so stressed in my life.

Tonight, we have two and a half hours to
create a dish that has movement in it.

What has moved so far with my heart from
here lower down?

I just had 12 months off from the
kitchen and my business.

I trained classically in pastry.

And I worked at the Ritz in Paris.

I had a brief stint at Vuitemont,
Jacques Raymond.

But I decided to take a step back and
raise my son.

So I feel like I have been away from
this game for such a long time.

I would like to prove to myself that I
deserve to be in this competition.

So I'm going to push myself with

a very hard dessert.

Got the chocolate workout already.

Got the chocolate workout. Is that your
most stressful element first?

Yeah, I don't have this.

Yeah, I have no movement.

Excellent.

Tonight I'm making a dessert that looks
like Rubik's Cube.

I feel like an architect.

This dish comprises of 25, 34 cubes.

So it's a little bit like a puzzle.
They're contrasting flavors.

I'm going to create two different
flavored cubes.

The first one is coconut mousse, and at
the center is roasted banana, mango,

and passion fruit. The second one will
be dark chocolate mousse and a salted

caramel and roasted hazelnut.

Ooh,

I made a mess.

My plan is to have the petit four
sitting on a chocolate structure that

The thing about Rubik's Cube is that it
has to be perfect square.

So if it's not square, it doesn't turn.
If it doesn't turn, there's no movement.

There's no movement, I'm in trouble.

Tonight, feeling really, really nervous.

Just trying to keep my head in the game.
To fit the brief, it needs to taste

great and it has to move.

Movement to me is going to be bubbles.

My dish is a riff on strawberries and
cream. I'm making a wild strawberry and

olive oil sorbet.

I'll pour some dry ice over it in front
of the judges, and it should bubble.

We're going to be making cocktails.

So we're going to make a gin and tonic,
lime curd, lemon curd, a juniper mousse,

and for the movement today, we're going
to have dragon's breath from a nitro

-poached gin and tonic marshmallow.

And it gives the effect when the judges
put it in their mouth of smoke coming

out of their nose.

It's party time.

Because why not?

How are you today?

Great. How are you? Yeah, I'm good.

Can you juggle?

Of course I can. There's nothing he
can't do. What's the motion?

He's bringing the cocktails and I'm
bringing the tea and Vicky. It's high

You know it.

Hello, John.

Look at this beautiful, shiny prize, the
SOS box.

Guessing you're not going to be using
it, though, this evening.

I hope not.

What's the dish?

The dish is tea and bickies, but not as
you know it.

It's going to be a take on bubble tea.

Flavours in the dish are going to be
earl grey tea, bergamot curd and some

in there as well.

What's the kinetic element?

A chocolate disc on top that I'm going
to melt.

at the last minute. I like it, okay.

Ah!

Rhys? Hey, guys.

What do you have planned for us?

I'm doing the flavors of Black Forest.

The dessert is assembled inside of a
chocolate sphere.

Also, it has liquid nitrogen in it, and
you pick it up and drop it, and the

liquid nitrogen spills over the bench.

Have you started your chocolate work
yet? Have you made your sphere?

Yes. All right, come on.

Papa's beard?

Thank you.

Everyone is making moves. One hour to
go!

Apparently an hour to go.

Give me that kinetic. Kinetic? Kinetic.
Yeah, you are kinetic. Kinetic.

How much time has passed?

It's so fast. Slow down.

I am a baker and cake maker. I've been
running my business, Sweet Bake, for the

last 11 years. But my first cook was not
great.

Oh, that's a messy bench.

But there is no better motivation than
redemption.

So tonight, I want to prove cake makers
should never be underestimated.

I think this dish is going to be the
perfect example of that.

Quite therapeutic, actually, I've got to
say.

Alisa, what is your dish this evening?

My dish is called Flower Fertilizer.

And I'm going to build a box out of a
wattle seed Starblade. And the moving

compartment will be a drawer and has the
flower fertilizer that you will spoon

over the dish. And the dessert sits on
top of the Starblade box.

What's the leading flavor?

Pistachio and wattle seed. A lot of rose
parfait, some rose jelly to bring in

the flower element.

Fantastic. Feeling the pressure a little
bit more, I won't lie.

Why?

I choose to present myself very
intentionally in this silly, bubbly,

way. And I do that because I like to
prove people wrong. That's my

Yeah. Unfortunately, yesterday I didn't
get the chance to do that. Yeah. But

today I'm absolutely going to.

Well, use that positivity. I think it's
a wonderful energy that you have.

Thank you. Well, good luck to you. Thank
you.

At first, the challenge freaked me out,
but I am happy with what I have come up

with. Diana?

Yes? What is the dish?

The dish I'm making is called the
Newton's Cradle. Yeah? This little piece

Isaac Newton made where he pulls a ball,
it hits another one, and it creates a

momentum which continues.

That. That's super cool.

The balls are going to be made of
chocolate, so I need a bit of weight on

so I have decided to fill them up
completely.

Where is the dessert?

The dessert is hidden in the base.

So inside, I'm making a banana ginger
compote.

And then I'm making a pecan praline,
musseline.

What do you think?

I think it's a great idea, but will it
work?

I can do it. I can do it. Good luck to
you, Yana.

All right.

Time is ticking away, and I'm beginning
to rush. Done in that department.

My particular components are in a blast,
but I still have a lot to do.

I'm very sorry. I'm not usually this
messy.

I've got to run. My Rubik's Cube
structure, it's like it's coming flat

without instructions.

So I need to assemble.

All right, people.

The Rubik's Cube requires three squares
made out of chocolate. Each layer of the

square would make the cube, but I have
only made four.

different square you've got this you got
this so i need to basically break them

apart carefully oh my goodness

holding my breath right now

please don't crack

I'm trying to assemble the Rubik's Cube.

I tried to do it in a rush, and I broke
one.

So now it's make or break.

My hope of winning the first immunity
challenge and proving to myself that I'm

still a good pastry chef.

And that I belong in this kitchen.

Literally rely on this third and final
chocolate square.

Breaking perfectly.

Wish me all the best.

I am praying that this works.

My God.

That was, like, a bit confronting.

I almost messed up my chance to win the
first immunity challenge.

Ah, breathe.

But the question is still, is this
Rubik's Cube going to move?

My life, ah, flashed right before my
eyes.

Guys, get a move on. Only 45 minutes to
go.

I have made my wattle seed sublet and
I'm about to construct the individual

pieces of my drawer box.

Tonight it's all about movement.

So this box has to be perfect.

To construct the drawer, I am taking
tempered chocolate. Come on, Chucky.

And I am piping little lines on the
edges of my elements and sticking it all

together. It's just like a gingerbread
house.

Just hopefully a more refined version of
a gingerbread house.

It seems to be standing. Now I just need
to very gently apply my praline paste

at the rose water parfait, the spice
chocolate mousse, and test if the drawer

actually moves.

Look there.

Alicia, does it move?

Don't break it.

We're moving.

Great motion.

I'm feeling...

Far more confident in my dish than I did
in my last cook.

Thank God the drawer moves.

I look forward to launching my architect
career after this. Yeah? Yeah. So

nervous. I'm burning up just thinking
about it. I just want to see if this

works. I'm just going to practice. I
just want to see if it sets the light.

Dan, Dan, it works.

It worked.

Oh, so it's like melting completely.

Yeah.

So what I'm doing here is my test. So
this is what's going to hold the dry ice

and then hopefully it'll bubble.

Hey, getting there.

We got a bubble though.

Success.

It works.

Let's see if it works in front of the
judges.

We hope your creations are coming
together. You have 30 minutes.

For my floating island, I'm going to put
the anglaise inside the meringue so

when you crack it open, it floods the
plate.

But the biggest challenge is nailing the
meringue.

If it's not perfect, then the anglaise
is just going to leak out of it and

is not going to be a kinetic twist.

Bonsoir, madame.

Hello.

Give it to me in French.

We'll do it again.

Bonsoir, madame.

Bonjour. I don't know what that was.

How is the eau flottante?

The floating island?

It's stressing me out.

Do you have all your elements?

I do have all my elements. I'm just
still worried about the meringue.

Okay. The main element.

The main element.

What worries you?

I had to rush getting it into the tin.
Now I'm worried when I cut it out,

there's going to be some big air
bubbles.

There's big air bubbles.

There's leaks. There's no movement.

Right. Yeah.

Do you have a plan B?

I never have a plan B.

Great.

Well, will you still attempt to redo it?

No.

Yeah, I need a plan B.

I do not have the option just to go with
this because it's not even going to

slightly get me the opportunity at
immunity.

Now I'm going to have to try and quickly
think on my feet to see what I'm going

to do.

I suppose I could do a chocolate collar
around it, around the meringue. Yeah, do

that. Yeah, that'd be nice.

My mind is going towards a white
chocolate collar to encase the meringue,

that ongoing feeling of stress, but,
like, I'm holding it together.

I mean, chocolate work isn't my
strength.

I don't know how to do this.

But I think if I can spread this
chocolate as thin as I possibly can and

directly onto the meringue, I think it
might be fine.

We'll see.

Chocolate!

Yana, wild strawberry and olive oil. Oh,
my God.

Wrong bench.

I've done a steamed milk sponge.

I got an Earl Grey panna cotta.

And this is going to be a caramel that
I'm going to make the dish move with.

Feeling tea -riffing.

At the moment, we're making the juniper
sponge.

Next, we're going to make some fizzy
grapes.

We're going to carbonate them with a gin
and tonic syrup and some soda.

So that's going to give a fizzy pop in
our judge's mouth layer.

Fingers crossed. Mel and Omari
absolutely love it.

I'm really having fun. You don't get to
do this every day.

Backbench of the vibe today.

Backseat banded.

So I'm just like motoring ahead now. I
got my chocolate speed done. I spent a

lot of time doing it.

So I've just started to assemble the
spheres.

We just had some little flower choccy
cakes.

They are so yummy. The layers of
vanilla, it's like a toasty vanilla

So I want to get all the elements in
there as well, which will be picked up

dropped to release gases of fragrance
over the table.

Everything's on track. I really want to
try work on my last garnishes and I

really want to get them all up.

Wow, I just measured out 10 grams of
glucose perfectly.

Is that why you won this competition
already?

I could be.

Move it or lose it. 10 minutes to go.

Right

now,

I'm secretly feeling confident.

My pecan praline mousse is pretty
unbeatable.

My banana ginger confit is perfect.

I'm really happy with how everything is
coming together.

Now I just need to assemble my nuisance
cradle.

This is going to be a structure which is
going to hold my dangling ball.

My frame needs to be well assembled,
otherwise it could tumble in front of

Amore. and Mel as I'm pulling the ball.

I'm starting to assemble the arches for
my cradle.

I'm confident that my structure is going
to work.

If my structure does not work, I'm going
to be serving a big

flop to Amore and Mel.

So I do feel the pressure.

It must work.

Oh, yeah.

Oh, shit. And my structure has just
completely collapsed.

That's heartbreaking.

I'm feeling really frazzled.

You need me to hold anything? Let me
know.

I'm good. Positive.

Whatever you need.

Okay. Do you want me to call for it?

But having done a lot of competitions, I
know that I do not crack under

pressure.

Come on, sweetheart.

Done? Yeah. Yep.

I'm going to get some chocolate to stick
that together.

Yep.

I'm going to take this from the top. No
worries.

Yeah, we're good. It looks like my
structure is holding. I'm just going to

it another.

I feel relief, but I'm not going to test
it.

Thanks so much.

Because I am nervous that if I pull it,
it could fall down again.

So I have no idea if this is going to
work.

Tonight, I'm going to serve a volcano
bomba lasca with semifreddo and

Oh, my God, that's so delicious.

Dan, do you know what kind of meringue
you'd done?

Italian.

Same here.

My bomba lasca needs to stand out
compared to Catherine, so I'm going to

some lava.

The dish is going to look like a volcano
in a wrap.

So I'm going to put some dry ice at the
centre of the meringue.

And then pour the hot coulis, and then
you can see the lava going to...

Honestly,

I just can't wait to see the final
result because it's going to be amazing.

I have pushed myself to the absolute
limit tonight.

Panic, panic, panic, panic, panic,
panic, panic. I managed to make my

at 25 .44.

Now is the moment of truth.

I'm such a mess. I'm such a mess.

Is it level or not?

If it's not level, it will tip over when
you move it.

Oh, God. Oh, God. Oh, God. Oh, God. Oh,
God. Oh, God.

My Rubik's Cube structure is just level,
but

I'm still not sure if it's going to move
or not.

Looks incredible.

Seeing everything come together, I'm
really thrilled.

I think it is bang on the mark with this
kinetic twist.

And I do think that I've got a shot at
that immunity.

Only 30 seconds to go. Come on, guys.

Okay.

Okay.

It doesn't work.

All right, still be beautiful.

Final moves in 10, 9, 8, 7,

6, 5, 4, 3, 2,

1.

Hands up.

Bravo. Well done, mate. Do my bench
partner every time.

Trust it.

Well done, mate.

The onglaze is inside the meringue and
by some miracle it is holding.

But will the onglaze be inside the
meringue by the time I walk it up to the

judges?

I don't know.

With humidity on the line, we asked you
to move.

And boy, did you ever.

The first dish we would like to taste is
Christie's.

There she is.

Look at that.

This is my barbecue.

It looks stunning.

Thank you.

This is such a massive amount of work.

Well, I don't know about you, but I was
never able to solve one.

All right. I take the top. You take the
middle layer.

How about that?

It's awesome.

Regardless whether we can solve it or
not, it is... so playful, it is so fun,

and it worked so well.

You really gave us an experience.

Thank you. Thank you.

Now let's see how it tastes.

Look at this. Look how soft.

The white, blue, red, and green, it's
coconut mousse, and inside is a tropical

compote.

The chocolate one is dark chocolate
mousse with rose hazelnut and salted

caramel.

This is so impressive and so good. Thank
you.

I think the flavor combines very well
together.

The mousse has the perfect texture.

The chocolate doesn't overpower the
taste.

You're starting off with a bang. Thank
you. I love it. Thank you so much.

I love that tropical concoction.

It just brings a real lovely sharp
tartness to the experience.

And then you have this...

Slightly bitter chocolate, that
beautiful salty caramel, and I think it

provides a really lovely contrast.

Did you meet the brief? Absolutely.

Was it delicious?

Absolutely.

Well done, Christy. Thanks a lot.

Thank you.

Damn, Christy. Damn, girl.

Oh, I'm so happy.

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

Wow.

The dish is called flower fertilizer.

Let's get into it.

Grab the teeny tiny handle, Mel. And
that will reveal it. I couldn't do it.

Yeah, the fertilizer for you to tend to
your garden.

Yeah.

That is very cool.

Would you suggest this amount of
fertilizer?

Yeah, I think you could go back for some
spoonfuls.

I love this garden.

There is a spiced chocolate mousse.

Raspberry and rose jelly.

rose parfait and the biscuit is a wattle
seed sublay and then the fertilizer

inside is crystallized cacao nib

alicia

a hundred different pastry chefs are
going to take on this challenge a

different ways and you did this that is
so damn cool

I think the overall experience is
definitely Middle Eastern leaning. It's

like a Turkish delight.

I think it's fun, and it's exactly what
we asked for.

There is a lot of tricky flavor to
balance, and I think that you've done a

beautiful job.

It is a well -balanced dessert.

Do you want to make a statement?

Cake decorators sometimes are being put
in one category and not being taken

seriously in the realm of pastry.

I think that creativity -wise, you've
really proved everyone wrong.

Thank you. Great job, Alicia.

Thank you. Thank you, guys.

Amaury said he had never seen a dessert
like this, and I'm just really feeling

extraordinarily proud.

So, yeah, I think I've got a shot at
that immunity.

Yay, yay.

The next dish we would like to taste is
Yana's.

Presenting this to the judges, it's
really nerve -wracking. I have not

the movement in this dish, so when the
judges pull it, it could collapse.

My God.

What is the name of your dish?

Newton's Cradle.

Well, I think the big question, before
we even get into the tasting...

is does it work?

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have you tried it um nope shall we see
if it moves

are you nervous

yeah

it's

definitely in motion That's pretty cool,
right? It is super cool. Shall we

taste? Let's do it.

So the elements are pecan praline
mousseline and a

little bit of banana compote with a
touch of ginger and a crunchy pecan.

Yana, I'm really impressed.

I thought the praline was just a really
wonderful textural contrast to

everything else. The flavors are really
beautifully balanced with that little

pinch of salt. The way your brain works
is pretty cool.

Well done for really pressuring yourself
to try something that you weren't sure

would work. Okay. Thank you so much.

It's good.

It's good.

Banana in a dessert is not very common.

I think you use it very wisely.

It tastes beautifully and the textures
are very good. You took on a massive

challenge to craft that in two and a
half hours.

I think a few more try at this and it
could be a masterpiece.

Thanks very much. Thanks, Yana.

The

next

dish we would like to taste.

Belongs to Ree.

Bye, everyone.

Thank you.

Ree, feel like moving it?

Most certainly.

Whoa.

The flavor's inspired by the Black
Forest.

Wild chocolate cake, toasted milk
mousse, and then a little bit of the

sponge.

It's delicious, it's fun, it's
interactive.

Beetroot can belong in the realms of
pastry, and it does pair well with some

your other elements. There is a lot of
fun in the plate, and it is an

experience. I liked it.

Thanks, guys. I appreciate that. Next
up, it's Darren.

Magic!

What do you call this, love? Let's get
fizzy cow.

So I've got a nitro poached gin and
tonic marshmallow.

Zingy. The spiral on the plate is a gin
and tonic jelly, fizzy grapes.

I've never had a fizzy dessert before.
The grape was so flavourful. It was

phenomenal.

Thank you.

Chop. Oh, so pretty.

He and Vicky's.

White chocolate disc on top and then
bergamot caramel to melt the disc away.

There it is.

Oh, yeah!

What I've done is a cold Earl Grey with
milk, poached pears.

And bergamot curd.

Every element are very good. The poached
pear are beautiful.

The sponge is light.

And I do appreciate all the chocolate
work.

Thank you so much, John.

Get your butt down here, Donato.

What is the name of your dessert?

Bubble butt.

Okay.

So I need to take the lid off. That will
reveal the dessert.

Wild strawberry and olive oil sorbet,
creme fraiche and chili, and then pâte

sucrée.

I think you've taken the idea of
strawberries and cream and turned it

something refreshing.

The movement was fun, but it was also
backed up with technique.

Thank you, Donato.

Thank you.

The next dish we would like to take
belongs to Catherine.

I know that I'm up again.

stand with this dish but i just hope
that fairy floss melts and that it looks

fabulous what is the name of your dish
catherine the

name of my dish is fairy floss bomb the
fairy floss will dissolve revealing the

dessert inside

Inside is a sour cream and chocolate
parfait and then an oozy, boozy cherry

centre.

I love Black Forest.

I think it's well built. I really like
the chocolate ice cream.

I really like the sorbet in the middle.
Your round insert is perfectly centred.

I like the theatrics of the lit fairy
floss. I thought that was really fun.

And the parfait was beautiful, the
silky, the texture was perfect.

Thank you so much. Thank you, Catherine.
Appreciate it.

Thank you.

The next dish belongs to Dan.

I really hope adding erupting lava will
make my boba laska stand out.

Ta -da!

We have a volcano, Bomba Lasca.

Underneath the fairy floss, there is a
volcano made with two types of

semifreddo. And then on the bottom, you
will see some rambaba rocks.

I'm really excited to see this.

And now I'm going to pour some raspberry
coulis.

This was a real show.

Oh, thank you.

The problem with the dry ice? Yes.

It's not everything is rock hard.

I really liked it.

I love baba.

Baba is one of my favorite desserts.

This was excellent.

That's such an amazing baba.

The ratio of rum is just good.

However, so much dry ice ended up
affecting the taste of it.

Thank you so much. Thank you.

The next dish we would like to taste is
a million.

The name of my dish is floating island.

Wow.

This is quite gorgeous. Oh my goodness.

It's very chic.

So this is based on a classic French
dish.

Correct. Il est flottant. Il est
flottant. Perfect.

What's your twist on it? My twist is the
anglaise is inside the meringue.

So when we cut into this, the dish
should float with an anglaise sauce.

Correct.

Otherwise, there is no movement.

So when we cut into this, the dish
should float with an English sauce.

Correct.

Yeah!

Yeah!

This turned out even better than I
thought it would.

Me too.

All right.

And just tell us about the accoutrement.

It is served with a blackberry and apple
sorbet.

And then we have a blackberry tuile,
some pulled meringue,

and then some compressed fresh apple and
blackberry.

I love this.

It is so cool.

Thank you.

Sometimes, you know, like simplicity.

pay off so well as chefs sometimes we
want to show all the skills we have and

over complicate it the egg whites are
perfectly poached they are not overly

sweet and then it's elevated with a
little bit of sourness and a change of

temperature and texture with the sorbet
is just perfectly crafted thank you so

much the poached meringue is light it's
airy it disappears

In a whisper, it's just gone.

And what's happening there when it's
combined with the anglaise is sort of

this creamy, dreamy kind of experience.

And the sorbet added that refreshment,
that sourness, but also a contrast in

temperature.

Well done. Thank you, Mel. Thank you,
guys.

Well done.

That was cool.

I am so impressed with the amount of
work you were able to accomplish in only

two and a half hours.

All of your dishes were so fun to eat.

But one of you brought us a marvel in
motion.

A prime example of thinking outside of
the cube.

Christy, well done!

Winning the first immunity challenge
really means a lot to me.

Thank you.

Because I now understand I have to
believe in me.

My family believe in me. I'm here
because my husband and my son believe in

Well, you might be safe from the first
elimination, but everyone else is in

danger of going home.

Go and get some rest. You're going to
need it.

See you soon and good night.

Next time on Dessert Masters.

Oh, my gosh.

There's extra magic in the kitchen.

What the?

Who's delicious trickery?

A trick of the eye is the tastiest
treats of all. We'll keep them in the

competition. If you don't want to go
home tonight, you better blow our mind.