All language subtitles for MasterChef.US.S16E09.1080p.HEVC.x265-MeGusta[EZTVx.to]

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!