Original subtitles

Gordon:Previously on "MasterChef"...

- Welcome, everyone. -...we embraced

FIFA World Cup fever in the kitchen

and kicked off a global competition of our very own.

This is "MasterChef: Global Gauntlet."

- Let's go! -America's top 20 home cooks

representing four territories around the world...

- Asia-Pacific! - Europe!

- Americas, baby! - Viva, Africa!

-were put through the wringer... - Lift!

- Eggs Benedict mystery box challenge.

- Oh, my God! - It's definitely a workout.

in challenge after challenge...

So we're cooking for 100 young soccer players.

- Turn it off. - The grill is on fire.

Watch out, guys. Stand out the way.

- You have to cook elevated stadium food. - Oh, my God.

- This is a disaster. - You will be cooking dishes

- for a FIFA World Cup watch party. - Oh, no.

to see who had the skills...

- I like that sound. -and the stamina...

- ( bleep ) - Let's go! Come on!

Pull it out, bro! Finish strong!

- Stop! Hands in the air! - All right.

- Let's go! -...to make it all the way.

- Beautiful cooking. - Thank you so much.

Delicious. You've got it absolutely nailed.

You cook with poise, there's no two ways about that.

We can taste how much it means to you because it is delicious.

- Thank you, Chefs. -And while some didn't survive the gauntlet...

- Nico, say goodbye. -...one team was pulling ahead of the pack.

The best dish of the night was cooked by Jaime.

- Whoa! - Wow. Asia-Pacific again saved all five.

That is the second win of the season. Good job.

Tonight, the Global Gauntlet returns

with a bittersweet baking challenge for the top 16.

- Lift! - Oh, my God!

Chocolate?

- I love chocolate. - Jaime, you get to take

- five minutes away from another territory. - Oh, my gosh.

- Whoo! - In previous seasons, the baking challenge

has always been an Achilles' heel.

But some cooks will melt under the pressure.

- Is something burning? - Ay-yi-yi-ya.

- Don't send me home. - I'm having a hard time

getting my head around this.

That's the texture you wanted?

It comes across feeling a little elementary.

I'm disappointed because it looks like a brownie from a bake sale.

( music playing )

It's great to be back.

- Yes. - So nice.

These talented chefs,

I'm hoping they are well rested.

- Mm-hmm. They should be. - Yeah. Absolutely.

( music continues )

- Oh. - Oh, my God!

- It's the mystery box! - Welcome back, guys.

- Let's go! - Joe: Come on, let's go.

- A mystery box? - Oh, my gosh.

- Should've knew it was coming. - Are you serious?

Top 16. I feel fantastic.

Our team, Asia-Pacific, is the only team

that has all five members.

We are a force to be reckoned with.

- I'm nervous! - I wonder what it could be.

I'm hoping that there's a full Asian buffet underneath this mystery box,

- and all I need to do is eat. - Now that we're back in this

incredible MasterChef kitchen, trust me,

this competition is about to reach a whole new level.

- Oh, no. - As you can see, you're all facing down

another mystery box challenge here tonight.

And let me tell you something,

the ingredient under your mystery box,

it's something that has stopped many MasterChef hopefuls dead in their tracks.

- ( bleep ) - Now, on the count of three,

very carefully lift your boxes.

One, two, three, lift!

- ( all gasping ) - Oh, my God.

- Oh, yeah. - That's right. Chocolate!

- I love chocolate. - Smells so good.

Gordon: A beloved ingredient no matter where you hail from.

- Wow. - It's got a range of styles and incredible flavor profiles,

like Caribbean drinking chocolate,

Japanese-inspired yuzu white chocolate,

- and Belgium milk chocolate. - Very cool.

So tonight, you're facing your first baking challenge.

- Oh, my gosh. - With baking, you have to be

to the T precise with your measurements.

And me, I'm not like that.

Like, wrestling? I'm all over the place.

And that's kind of how I am in the kitchen.

I don't measure anything.

Now, you'll have 75 minutes to create a beautiful, stunning,

chocolate dessert that could only come from you and your culinary homeland.

- Awesome. - Okay.

Now, here's the good news.

Tonight's winning chocolate dessert

will earn this--

the incredible MasterChef immunity pin.

- Whoo! - Let's go!

- Coming back to Africa! - No!

- That's ours today, come on. - Absolutely.

First of all, you get to take your entire territory

to the safety of the balcony.

But they'll also earn a full set

of baking tools and utensils from our friends at OXO,

- to the tune of $3,000 worth. - Damn.

- How cool is that? - I need that.

- Wow. - Gordon: Right.

That's the exciting news.

But sadly, the worst two cooks...

- Ooh. - ...from tonight's challenge

- will be leaving "MasterChef." - Damn.

That's right. Tonight is a double elimination.

- Ay-yi-yi-ya. - Make sure it's not you.

- Nope. - But here's the kicker.

Not all of you tonight will have 75 minutes.

Wow.

Jaime, Jaime, Jaime.

Since you won the last challenge,

- you have a big advantage tonight. - I'm ready.

You get to give one territory an extra five minutes.

- Mm. - Oh, my goodness.

- Gordon: But not just that. - Wow.

You also get to take five minutes away from another territory.

- Oh, my gosh. - Oh, my gosh.

- That is such a long time. - Please don't.

Cool.

There is a territory that I am the most threatened by.

And taking five minutes away, that's extremely detrimental

when it comes to a baking challenge.

Let's start with the sweet.

The additional five minutes is going to which territory?

My territory, Asia-Pacific.

- Let's go, Jaime! - Whoo!

- Shocker. - Thank you, Jaime.

- Shout-out, Jaime. - Do good today, guys.

- Right. Onto the bitter. - Oh-ho.

Which territory are you denying that five minutes?

I'm choosing this region

because I think they are

Asia-Pacific's strongest competitors.

- I'm choosing Team Africa. - Gordon: Wow.

So, Team Asia-Pacific, you'll have 80 minutes tonight in total.

Team Europe and Americas, you'll have the full 75 minutes.

And Team Africa, you'll have to wait until

there's just 70 minutes on the clock.

- It's a long time. - Yes.

Hey, this is international warfare.

- Literally. - Gordon: Everybody ready?

- Yes, Chef! - Yes, Chef!

Okay, Asia-Pacific, your 80 minutes start now!

- Let's go! Wow. - Go, Asia-Pacific!

Everybody else, just stand and stare.

Get everything you need now! Go, go, go!

Patience is a virtue.

I need to be in the top tonight because I love to bake.

And anything chocolate? I'm a chocoholic.

So I just want to prove to myself the one thing

that I know I'm good at in this outside world,

that I can kill it in the MasterChef kitchen.

- You got it, Shompa. - Whew.

- Come on. - That looks good.

Americas, Europe, one minute until you go.

Get warmed up, guys. Don't want to pull a hammy.

- It's thickening. - I think Foo is working on his pastry cream.

Tonight I'm making chocolate dipped madeleine

with a white yuzu chocolate pastry cream.

So this dessert here is a play off of Vietnamese iced coffee,

- so I hope I can knock it out of the park. - Nice, Foo.

- Right, Team Europe, Team America, stand by. - All right, ready?

- Three, two, one. Go! - Tiffany: Go!

Let's go! Europe girls, let's go!

- Oh, my gosh. - Oh, my God.

Whoa, whoa, whoa. Not me, not me.

Pantry's about to be really sparse.

So time matters much more in a baking challenge

than in a savory challenge, where you can compensate, right?

- Absolutely. - You choose shrimp instead of chicken

- and the five minutes doesn't matter anymore. - Sure, sure.

- Here-- nope. - You can't hurry the oven.

You're right. For Team Africa,

it's quite debilitating the way that you're standing there

watching for nearly 10 minutes.

Tiffany: That's a way to work your nerves.

- Joe: Totally. - You're sitting there,

you know you need to get things done,

and now you just have to wait.

Africa, one minute!

- Pete, are you ready? - Oh, save it, save it, save it.

- Like, come on. - Time doesn't move when you're waiting at your station

watching other people bake.

You kind of just sit there, feel helpless,

and the panic starts to set in a little bit.

Stressing me out to see

how far along people already are.

- Yeah. No, really. - Perfect.

Whoo-whoo! Let's go!

Desserts aren't really my forte.

So to lose five minutes

off of an already difficult challenge,

it's just not where I want to be.

Oh, my gosh.

Wow. We're still not going yet?

- Nope. - The competition is halfway done!

- I'm getting, like, the jitters. - I know!

Like, everybody's going so fast.

- Africa, stand by. - Let's go, Afro!

- Three, two, one! - Go!

- Let's go, Africa! - Let's go.

Let's go, you guys.

( laughing ) I think they're mad at me.

Jaime gives Africa the five-minute time delay,

and I'm definitely feeling nervous because Asia-Pacific

has had a full 10 minutes before we even get to move.

A lot of the stuff that I do bake at home

takes a long time to bake, or rise, or proof.

So my mind is immediately thinking, like,

where can I shave a few minutes off in the process?

Because I feel like I need every minute to get my bake done.

Okay. Breathe, breathe, breathe.

With a double elimination, tonight is not the night

that I want to end up in the bottom three.

And this mystery box, it's a big ask

because we haven't used an ingredient yet.

Chocolate seems standard, but there's so many different

- variants of chocolate. - And to pick something

that shows your culture is a tall feat.

- Joe: Not easy. - Check on it at 30.

Oh. Yeah, yeah, yeah.

In previous seasons, the baking challenge

has always been an Achilles' heel.

But if you are going to be America's next MasterChef,

then you need to have baking skills.

( bleep ) Okay, okay.

- Come on, Asia! Whoo! - Whoo! Let's go!

- Yeah! - That's a lot of pressure,

- young lady. - I'm making a white cardamom

chocolate tart with a mango passion fruit curd.

India is known for its mangoes, but I'm worried about whether

the crust is going to work out well.

So I'm trying to get this dough ready

and in the oven as soon as possible.

Mm, that's good.

I am paying tribute

to my grandmother today.

She was a pastry chef in Jamaica,

and she actually baked this cake all the time.

It's a Jamaican black cake.

It's very flavorful, lots of spices, lots of fruits,

boozy with Jamaican rum.

Double elimination today.

I think it's very crazy,

but it's time for people to go home.

Okay, next I need to do my rum syrup.

So it's dark rum, port rum, 1/4 cup.

- Jake. - Hello, there!

- What are you making? - I'm going to be making a cake

based on champurrado, or Mexican hot chocolate.

And inside it, you've got some chocolate spiced with cinnamon,

cayenne, a little bit of chili powder, salt.

A lot of components. A lot of--

Yeah, and I haven't even gotten

to the passion fruit white cocoa sabayon.

Are you being too ambitious? You always shoot so high.

And sometimes with your dishes, they live in your head...

- Yes. - ...but they have to live in the plate as well,

- because I can't taste what's in your head. - That's true.

- Good luck, Jake. - Thank you very much, Joe.

Here we go. Going in the oven.

- Uh, Julia, tell me about the dish. - Hello, Chef Gordon.

- What are you doing? - I am making a Sicilian chocolate ricotta cake

with orange pastry cream and chocolate almond bark.

And it actually goes back to this town called Modica in Sicily.

- Yes. - And the chocolate itself is rich, it's dense.

But the secret here is not overcooking it and making sure it's not dry.

- Exactly, exactly. - Because, you know, it's quite heavy.

- Yes. 100%, Chef. - Listen, if you make it through tonight,

- you would have beaten grandma. - Oh, my God, yeah.

But grannies want you to do well, yes?

- So nail this one tonight, yes? - Thank you, Chef.

- Good luck. - My Mimi was the fifth cook

-to go home in her season. - Veronica, your time is now up.

Mimi gave me one goal, that I need to get further than her,

so I need to get it tonight.

Oh, yeah, you're getting thick.

You're getting thick. Don't worry.

Oh, my God. My arms are already hurting.

- Oh, my goodness. - Shompa, how are you feeling?

- Hi, Chef. I'm feeling good. - Tell me about the dish. What are you doing?

So I'm doing a play on Bangladeshi tea time.

- Love that. - I'm doing a chocolate cardamom sponge cake,

a spiced Chantilly cream, a saffron pistachio cookie crumble,

- and a jaggery caramel. - Love that.

It's a very difficult dish to pull off.

Get it right, though, it could be immunity pin worthy.

- Yeah, big risk, high reward. - Exactly that, girl. Well done.

- Well done, well done. - How you doing, Heidi?

I'm good, I'm good. I am making a white passion fruit mirror glaze cake,

because my mama's kids used to make us a lot of passion fruit tarts.

And we have a lot of passion fruit in South Africa,

so I thought I would pay homage to her and to my country.

- Hey, Rita. I'm good! - Hi, how you doing today?

All right, tell me what we're making.

So today I'm making chocolate puff puff.

Puff puff, yeah. Sure.

So I'm putting chocolate in the dough,

and then I'm making a plantain pastry cream filling.

- A plantain filling? - Yeah.

I love plantain, and I love sweet plantain,

so I'm going to make it into a jam.

Then I'm going to make a pastry cream, and then fold it inside.

- Oh! Okay. - Yeah.

Taking some big risks today, Rita.

Sure. Okay.

- Good luck, Rita. - Thank you.

- Hello, Britny. - Hello, Joe.

All right, what an advantage you have.

Barbados, I think dessert

- could be a shoo-in for you. - Absolutely.

- Are you excited? - I'm very excited.

I'm making a Bajan black cake with a rum caramel

and a vanilla whipped cream.

I legit can remember making this as a kid

but not being able to eat it because there's so much alcohol in it.

- Oh, a lot of "Barbadan" rum. - There's so much rum.

Yeah, but I'm cutting that down a little bit,

- trying to make it not so boozy for you guys. - Interesting.

But it has to be moist enough and not too dry.

- Are you a baker? - I am not a baker.

It's very technical, right? It's like chemistry.

- Very. - All the percentages have to be right.

The timing, there's not a lot of room for interpretation.

Um, that's too hot.

- You burnt the brown sugar. - That's definitely too hot.

You might want to do that again. Ay-yi-yi-ya.

- That's no good. That's burnt. - Oh, my goodness.

Joe, don't send me home, please.

All right, you got a lot to do. Good luck, Britny.

Burning my brown sugar in front of Joe is so embarrassing.

This caramel is the main rum component in my rum cake.

If I don't get this caramel on the plate,

this could put me in the bottom.

Don't send me home.

( bleep )

Is something burning, you guys?

Oh, that's definitely too hot.

We're going to 100% redo that. Oh, my goodness.

Don't send me home.

- ( bleep ) - My caramel burnt,

so I need to start over immediately.

We should measure this. What am I doing?

Guys, 30 minutes remaining. Let's go!

- I suck at baking. - Hmm.

( mockingly ) Hmm-hmm-hmm-hmm.

Is it not done? You're good.

- Aghata. - Hi.

- How you feeling? - I am feeling overwhelmed.

- You don't bake at home? - I make bread.

Sourdough bread, that's my thing.

- Right. No? - But I'm not a dessert person.

- Um-- thank you. - That's delicious. What is that?

This is orange curd that I'm making for my chocolate, olive oil, and orange cake.

- Valencia, Spain, is the land of oranges. - Of course.

- So I am putting those flavors in my cake. - Love that.

Love that. So you girls are down to the final three in Europe.

- We are only three, yeah. - If any territory needs a win tonight,

- it's got to be you girls, no? - Yes. Gotta make it work.

Traditionally, olive oil cake, it's very moist.

- So make sure you do not overcook that sponge, please. - Yes. Thank you.

- Jaime: Heidi, that's beautiful! - Thank you!

- Complimenting the enemy. - Hey, Peter.

- Chef Tiffany, how are you? - I'm fantastic.

How you looking? What you making?

Today I'm making a chocolate cake,

a coconut shuk-shuk,

and I'm also making a raspberry coulis.

- What's a shuk-shuk? - So in Nigeria

when I was growing up, in our compound we had two coconut trees.

So I'd be on my mom's shoulders. She let me grab the coconuts.

So the shuk-shuk is the shaved coconut in a candy form.

It's like in a ball, and it's just going to be on the plate,

- almost like a garnish as well. - Okay, all right.

So definitely I'm going to feel Nigeria on a plate.

You're going to feel Nigeria, and you're going to taste some coconut, for sure.

- Okay. And chocolate. - Absolutely-- and chocolate.

- Most importantly chocolate. - So you looked a little upset

when you found out that you was gonna have five minutes less.

Oh, well, no big deal, you know what I'm saying?

- Yeah! - Getting five minutes less is not the greatest,

but they gave it to Team Africa for a reason, because we can handle it.

- Good luck, Peter. - Thank you, Chef.

My curd isn't getting thick.

Should I keep putting on the heat?

You can thicken it directly on the heat,

- but just keep it on low. - You got this, Aishu.

- Thank you. - Just take your time.

Right, Daniel, first of all, how was that extra five minutes?

In baking, timing is everything, so I'm so grateful to Jaime

for giving us those five minutes.

Tell me about the dessert. What are you doing?

I'm going to be doing a five-spice brownie

with black vinegar cherries and a black sesame cream.

So you're going down the simple, easy route, right?

I mean, I think it's simpler, but the flavors are there.

Come on. Brownies have been around longer than I have.

How does it connect to the Asia-Pacific?

But also, every time I went back to China

during the summer, my grandfather and I

we would eat cherries together and see who could spit

- the cherry pit the furthest. - So we take a bite

of this brownie, and we spit it out to see who can get the furthest.

I don't know about that.

Young man, it's a double elimination tonight, okay?

And so you've got an extra five minutes and you're presenting a brownie,

it needs to be exceptional, yes?

- Yes, Chef. - Good luck.

Thank you so much.

Mm, so now this is cooking.

Wow. There is some intricacy beyond belief.

Joe: Yeah, it's very complicated desserts out there.

- Incredible. - I think you're a baker, Daniel.

I don't think I'm a baker, but I'm trying right now.

But Daniel, it sounds like a bit of a letdown.

He's doing a take on a chocolate brownie and he's infusing it with spice.

But a chocolate brownie on a night like tonight?

Hmm. I don't know if that's enough.

Not when you're going up against so many

- who are really going out there... - Exactly.

- and truly embracing their heritage. - Yeah.

Five minutes to go. All of you should be thinking about your plating now.

- I need to freaking focus. - You doing good, Dave?

Yeah, I'm down to the wire, but I'm good.

Okay, pop out, pop out, pop out.

Okay, let's see how this is going to go.

- Ooh. - ( bleep )

- No! - This is every baker's worst nightmare.

Half of my cake is under-baked,

and it's not coming out of the tin.

I am just devastated.

- Tiffany: Julia's not looking good. - Joe: Oh, jeez.

The entire essence of Sicilian ingredients is in this cake,

and I genuinely don't even know what to do at this point.

Think.

Please, God. Think.

- Tiffany: Julia's not looking good. - Joe: Oh, jeez.

My cake is broken. But I'm looking at the clock,

and I have no time to freak out. I need to pivot.

Just think. You just have to get it out. You just have to get it out.

And so instead of one elegant cake,

I'm going to make three tiny little intricate cakes.

I just need to punch these things out and get them on the plate as fast as I can.

Come on, guys, let's go! You need to start plating!

Finish strong, team. Finish strong. Finish strong.

Final two minutes, yes?

Guys, if I burn one more thing...

- Girl, you gotta go. - Yeah, I know.

- You have got to go. Now. - I've got to go.

- Ow. Bollocks. - Oh.

( bleep ) everywhere. 90 seconds, guys.

- ( bleep ) - ( Tiffany laughs )

Come on. You got it. Come on.

- You, too, Foo. Let's go. - Come on, Asia!

Last minute, guys! Come on, let's go!

Final touches and plating on pastry, very important.

Tiffany: That's why you got to give yourself a little more time here.

20 seconds. Don't forget anything.

Tiffany: There are lots of shaky hands out there, y'all.

- Come on, guys. - You good, Rita?

- Yes, yes. - Five, four, three, two, one!

Gordon: And stop. Hands in the air. Well done.

- Okay. - Oh, my God.

- ( exhales ) - Guys, the literally last second.

Yay.

Holy cow! That was pure chaos.

- Well, yours is pretty. - I hope it's cooked.

The good news is the cake is cooked and it is moist.

Doesn't look how I would want it to look,

but everything's on the plate, so hopefully that's enough.

- Beautiful, beautiful. - Peter: No.

My cream's melted. Oh, I put it on a hot thing!

- Oh, no. - No.

I left my plate on a hot stove, which melted some of my cream.

Welp...

Right. First of all, well done, all of you.

We are dying to take a much closer look. Shall we?

- Joe: Yes. - Tiffany: Let's do it.

- Hello, Maria. - Hello.

Why is it so yellow? What gives it the yellow color?

Oh, because of the carrots.

This is a Brazilian chocolate carrot cake.

- Thank you. - Thank you.

- Hello, Britny. - Hello.

The rum component, where's the rum?

The rum is in the caramel sauce.

Baking challenges are notoriously hard.

And looking around this wide range

of really talented chefs,

it seems that there is very clearly

a lot of people who struggled with this challenge.

So this is jawhara.

I did it with pastry cream, which I've added

white chocolate and orange blossom to.

You just can't taste much chocolate in the creme pat.

I 100% believe that Jaime made the right decision

giving Africa the disadvantage.

So this is like a real deconstruction

- of something, correct? - Yes, Joe.

Interesting.

None of them really seemed confident,

so her strategy worked to a T.

Joe: Are they supposed to be so dense?

Yeah, they typically are dense. Yeah.

- Interesting. - Okay.

But what I'm most worried about is my territory.

- Aghata, tell me, is that what you wanted? - Um, yes, Chef.

Do you play ice hockey in Valencia?

- No. - Thank you.

Europe has been the worst performing territory.

- Should it be that dry? - Sorry.

We're left with three team members.

So there's nowhere to hide, no room for error.

Is that what you wanted?

I wanted to make a very dense cake.

Aishu, you happy with the consistency inside the tart?

I needed to let it set a little longer.

- Yeah. What a shame. - I made a bad choice.

This was an extremely stressful challenge for everybody.

Baking is stressful. And then also knowing it's a double elimination,

I know people are worried.

So, Daniel, the cherries are where?

- I did a black vinegar cherry. - Strange.

Yeah.

Wow. Some beautiful dishes out there.

- Joe: Yeah, very nice. - But a couple of dishes

that just missed the mark. All in agreeance?

- Joe: Yes. All right. - Shall we?

Right, let's start off with a highlight, shall we?

- Yes. - Top dish from Team Asia-Pacific,

please step forward, Shompa.

- ( cheers and applause ) - You got this, Shompa!

- You go, girl! -I'm just feeling so ecstatic

just being the first Bangladeshi woman in "MasterChef" USA

to execute this dessert.

And I'm just so damn proud of myself.

So today I made a chocolate chai and biscuit cake.

It has chocolate cardamom sponge cake

with a spiced Chantilly cream, topped with ganache,

jaggery caramel, and a pistachio cookie crumble.

I mean, it looks like you benefited

- from those extra five minutes right there. - I did.

They were very helpful.

- Joe: Yeah. Let's try it. - Shall we?

- Let's do it. - And why four layers?

I like a nice, fat, stacked cake.

( laughs )

Beautiful.

Shompa, you have a way of making spices sing.

And so I think it just makes the chocolate be better.

- It's spot-on. Very nice. - Thank you.

Shompa, the sponge is delicious.

I think the only thing I would change here is less of the cream.

It's sort of outweighing the magic of the chocolate.

But the ganache is just textbook. Really beautiful.

It's all technically done well. Very, very cool dessert.

- Good job. - Thank you.

Both: Thank you.

Thank you.

- Good job, Shompa. - Go, Shompa!

Good job.

- I know. - Okay, the next top dish

is going to be from Team Europe.

- Welcome back to the top four, Julia! - ( cheering )

Come on, Julia!

I am so shocked.

There was times during this bake that I'm thinking,

I have no idea how I can fix this, how I could pivot.

But then when it came together in the end,

I put up a dish that I'm very proud of,

that Mimi would be proud of, and that was truly Sicilian.

So I made a Sicilian chocolate ricotta cake

with chocolate almond bark and orange pastry cream.

Visually, it looks beautiful. It's elegant.

I think the surprising thing for me tonight

is just seeing how much work

you put in across those 75 minutes.

- Really well done. Shall we? - Thank you, Chef.

Joe: Let's try it.

The way that the custard kind of comes together,

you want a little bit of creaminess with this cake because it is dense.

I love everything that's on the plate.

Wow. Julia, delicious.

Here's the magic. Look how thin that is.

- And that's hard. Well done. - Thank you, Chef.

Joe: You used each iconic

Sicilian ingredient efficiently,

and this dessert is kind of transporting in its taste.

- Thank you, Joe. - And that's a very big compliment.

Great job. Really great job.

- Thank you, guys. - Thank you.

- Good job, Julia! - Good job!

Great job!

Whew.

Okay, the top dish of the night from Africa,

please come forward, Rita.

- What? - All right, Rita!

- Yeah! - Go, Rita!

- Rita! - Oh, my God.

- Good job, Rita. Good job. - You sure?

Good job, girl!

Today I made chocolate puff puff

with plantain pastry cream filling,

spicy peanut crumble, raspberry coulis,

and a chocolate ganache.

This doesn't look like any street food puff puff

that we've seen, right? This is definitely elevated.

I like that I'm seeing different layers of chocolate used in different ways.

- It makes me very interested to dig in. - Thank you, Chef.

Shall we?

- Tiffany: Oh. - Joe: Wow.

They're delicious. The chocolate inclusion is wonderful.

But I'll be honest with you, the actual plantain is delicious.

I thought that was going to be too starchy. That's the bit that lifts it for me.

They taste like one of the most glamorous doughnuts I've ever had in my mouth.

- A great job. Well done. - Thank you very much, Chef.

- Thank you. - The texture is nice on the outside.

And I think it absolutely needed the raspberry coulis

because there is such dark chocolate notes going on.

- Thank you very, much Chef. - Yeah, this dessert is just a really interesting

kind of eye-opening dessert for me. I've never had anything quite like it.

Thank you very much, Joe. Thank you. Thank you very much.

- Great job, Rita. Well done. - Thank you very much.

- ( cheering ) - ( overlapping shouting )

- Rita! - Good job.

- Good job. - That looks amazing.

Right, fourth and final dish comes from Team Americas.

For this individual, it was their first time in the top four.

- Come on, Jake. Let's go! - All right!

- Come on! - Yeah, Jake!

I am overjoyed.

- Yes! - Finally, I've proven to the judges

that not only can I have big ideas,

but I can execute on those big ideas.

Today, I made for you a cake inspired by champurrado,

or Mexican hot chocolate, with a flourless brownie sponge,

a chili chocolate mousse, a masa harina cocoa crumble,

a passion fruit sabayon,

and a caramelized white chocolate miso ganache.

- Good grief. - Love that. Love that!

I'm still trying to listen to all the components to this.

I'm just imagining how all those flavors are going to fit in here.

- Shall we dig in? - Go for it.

Tiffany: Oh, my goodness. Oh, Jake.

( no audible dialogue )

Jake, you're like this season's Willy Wonka

because there are so many things happening here.

Start off with that beautiful chocolate mousse.

It's just melt in your mouth chocolate.

I don't know if it needs the sabayon, if I'm honest.

It's irrelevant. But it's delicious.

- Thank you very much, Chef. - Jake, I'm not sure anybody

else could have pulled this off quite like this other than you.

The level of spice is right there on the edge.

You're onto some delicious combinations. Good job.

- Thank you, Chef. - So you're, like, a man of science, right?

I really enjoy chemistry, yeah.

When you're thinking about all those spices,

is it like all molecular structures

that you're kind of seeing floating there in the ether?

-( twinkling ) - Exactly, yeah.

I'm trying to figure out how you get to it from--

I don't think you can go in between those ears, you know?

- I know, but I-- - I have a difficult time with it.

- Joe. - Bravo.

- Jake! - Good job, Jake.

- Good job. - ( overlapping chatter )

Great job, Jake!

- Four incredible desserts. - Yeah, for sure.

The skill level tonight was off the charts.

- Yeah, and just very different from every region. - Yeah.

- Happy? - Yep.

Right, the best dish of the night

was made by someone that is about to win

that incredible OXO prize, and this immunity pin.

Congratulations goes to...

Congratulations goes to...

- Julia! - Oh, my God! Julia!

- ( muttering, laughing ) - Well done.

Oh, my God!

- Yay! - There you go.

I won top dish! I won top dish!

I got it. I got the immunity pin. I got it.

I am on cloud nine. I feel amazing right now.

As for the rest of you, head back to your station, please.

Julia, head on up to the safety of the balcony

and take Team Europe with you.

- Oh, my God! - Jaime, head on down, please.

- Oh, my gosh. You go, girl. - Get your ass up there.

Let's go! Let's go!

- Oh, my God, we're safe. - All right, go. Go, everybody.

This win means everything to me,

especially being the first win for Europe.

- Great feeling. - Now, Aghata,

you have a big thank you to Julia.

Tiff, Joe, and myself were not impressed

with that hockey puck cake.

Now, unfortunately, we have to take a look at the bottom three dishes

and see which two home cooks will be eliminated.

Right, the bottom dish from Team Asia-Pacific,

please step forward...

- Daniel. - ( sighing )

I'm feeling very surprised

that my name is called up, because although my dish

is a little simple, I think the flavors work great together.

So I hope it's enough for the judges.

Tonight, I made for you guys a five-spice brownie

with a black sesame cream, a lemon caramel,

and black vinegar cherries.

Young man, I'm just disappointed with you,

because it's a brownie.

And sadly, it looks like a brownie from a bake sale.

- Shall we? - Yes.

Did you toast the spice prior to putting them in?

I actually browned it with butter

so that could bloom the spices and give it some more flavor.

So that's a no.

It is absolutely solid.

Okay, oof.

There is such a fragrance of raw Chinese five-spice.

And then everything else is just a noise on your palate. It's not working.

Yeah, I think you have a very intense chocolate brownie.

You have the black sesame.

Then you have caramel, which again, it's very rich.

I want more of a balanced dessert.

I understand, Chef. Thank you.

You don't really follow the rules.

But when you don't follow the rules, there's two outcomes.

You're brilliant, and then you prove everyone wrong,

or you bear the consequences of those actions.

- Thank you. - Thank you.

Okay, the bottom dish

from Team Africa tonight

definitely could have used those five minutes that Jaime took away.

Please come forward, Peter.

Peter:I'm feeling embarrassed and worried

because it's a double elimination.

The odds are not in my favor.

Judges, today have a deconstructed chocolate cake

with a coconut shuk-shuk, coconut chantilly cream,

and a raspberry coulis.

I'll be honest, it looks unfinished.

The essence of the dish, the heart, is the cake.

And it needs more cake, so you've been too sparse.

- Yes, Chef. - Shall we?

Peter, I think the problem I've got

is the way you deconstructed it.

It's gone too far.

The cake is actually good.

It's what's surrounding it is bringing it down.

You had an idea, and I don't think you executed this

the way that you should have.

Instead of giving us a chocolate cake with a few

of these accoutrements, you almost garnish this plate.

And everything else is a bit too much.

- Understood. - Thank you.

Okay, the final dish in the bottom three is from Team Americas.

This cake seemed like it had some technical flaws.

Please come forward, Britny.

I'm worried about my cake.

I'm usually so heavy-handed with my rum pours,

but I tried to scale that back and I shouldn't have.

I have made a chocolate Bajan black cake

with a rum caramel sauce, a vanilla bean whipped cream,

and on top is a chocolate ganache.

This is tough, Britny.

I love this cake from those Caribbean islands,

and the first thing you get is that fragrance of the rum.

I'm not getting that here. I usually add the rum to the cake.

- I just didn't want it to be too rummy for you guys. - But that's how it is, right?

Yeah, what we love about the cake, it's almost like you took it out.

Shall we?

It's dry.

If I didn't put enough rum in rum cake.

Joe: Hmm.

Aah! I can't believe I did that.

( groans )

Gordon: Let's taste it, shall we?

It's just-- it's dry.

Britny, it's such a shame because it needs to have that punch of rum.

That helps to get rid of that really dense heaviness of the macerated fruit.

It's a cake you want to get drunk on,

and there's no way you're getting drunk on that.

I'd get high because the sugar is so heavy in there.

Yeah, when you do something that is known,

we know exactly what it should taste like.

So it's not enough moisture in the cake,

and the sauce isn't helping it to be better.

Yeah, it's really too bad because molasses is a very dominant flavor.

- That's all I taste. - I'd love to taste some rum for a bit of acidity.

And quite frankly, you played it all wrong.

- Thank you, Britny. - Thank you.

Now we need to decide on two home cooks

that will be leaving the competition.

Please excuse us.

Okay, Daniel, 80 minutes for a chocolate brownie.

- It's just not good enough. - Joe: Yeah.

In concept, he just started off making the wrong thing.

- Was it an elevated brownie? - No, it was a mess.

It wasn't elevated and it didn't work together.

Joe: You know, Peter's dessert deconstructed like that

was really physically unappealing.

- Mm. - It was badly deconstructed.

- Yeah. - And Britny.

- Oh, my gosh. - Could you taste any rum?

No, she could have taken that cake

and done something to elevate it a bit more.

Gordon: Yeah.

Good luck, everyone.

- You ready? - Yeah.

Oh, my gosh. This is going to be heartbreaking.

- I know. - What a night.

Daniel, Peter, Britny,

after discussing with Joe and Tiff,

we have come to our conclusion.

Peter, step forward.

Listen, young man,

you did just enough to stay in this competition.

Please say goodbye to Daniel and Britny

and head back to your station.

Wow.

I did not see this coming.

Gordon: Daniel, I'm going to come to you first.

Young man, if there's one thing we've come to love

in this competition, it's your energy.

It's vibrant, it's positive. Have you enjoyed yourself?

I've enjoyed it so much. And to be honest,

I'm extremely disappointed in myself

because there's so much more I wanted to show off,

so much Chinese culture I want to show.

But "MasterChef" is only the beginning,

- so thank you guys so much. - You are very welcome.

Britny, you know, there's one thing that was evident

across all your cooks, it's that steely focus.

- And we're sorry to see you go. - This was a great experience.

And I'll never, never take that for granted.

Thank you guys so much.

Both of you, please come and say goodbye.

- Whoo! - Let's go, bud. Take care, bud.

Look after yourself, yes? See you in that arena, girl.

- Thank you. - Come on. You've got this.

- Rock on, bro. Good luck to you. - Thank you, Joe.

It definitely hurts that I'm the first person from Asia-Pacific going home.

- Good job. Bravo. - And I'm disappointed because I feel

like I played it way too safe.

I learned that it's important to take risks,

not only in "MasterChef," but just in life.

Um...

( sighs )

Britny: I am disappointed.

This baking challenge really got me.

Love you guys.

But I hope the Americas take the whole thing.

- ( sobs ) - And I am glad that I got to represent Barbados.

Give it up, guys. Britny and Daniel, come on.

( cheers and applause )

Whoo!

Next time on "MasterChef: Global Gauntlet"...

- Let's go, Africa. -...the top 15 take on a brand new challenge.

- Wheel of Fusion! - Yo, this is crazy, bro.

You'll fuse whatever cuisine that lands on with your own culture.

- Oh, God. -But Julia's big advantage...

- I've never made frog legs before. - That's going to be good.

...leads to a shocking twist.

What the heck is happening right now?

I think we were targeted again.

Julia came to play!