Original subtitles

Gordon: Previously on "MasterChef: Global Gauntlet"...

Welcome to the grand finale.

Let's start with the appetizer round.

Three cooks shoulder to shoulder. Three very different dishes.

The pressure couldn't be higher.

Whoo! She's pretty!

Oh, yeah, Heidi. That looks good.

- Thank you. - It's a little spicy. Watch it.

- Ooh. - Today I have made for you a steamed red snapper.

Young man, I just love the effort you put in. The fish is cooked beautifully.

This is a great story about beauty and the bounty of Mexican cuisine.

(broad Scottish accent) Ya done good, matey. Ya done good.

It feels like a salad with fish.

Now it is time for the entrée round.

After that appetizer, I'm feeling that I've really got to step up my game.

You feel me? You feel me? Let's go!

Jake is really working on that mole.

There are so many components to the dish. He is falling behind.

- Oh, no! - So that filet, nowhere near cooked.

(bleep)

Tonight, the entrée round continues.

- They still need a second. - Those filets are still in the oven.

It's gonna come down to the wire.

Come on, Jake! Keep it moving!

- (cheering, shouting) - It is tender.

It is seasoned beautifully. It's your best course of the competition so far.

Followed by the dessert.

Who's ready for dessert and a show?

- $250,000. Right now! - Oh, yeah.

- All you gotta do is reach for it! - Go over there and grab it.

- There she goes with the glaze. - (bleep)

- Oh, no. (bleep) - Is Peter gonna make it?

- Jake's now starting to pipe. - It's gonna come out like a milkshake.

I am a mess.

You took a big risk.

Did some professional pastry techniques.

You did a great job.

And finally, a winner is crowned.

America's next MasterChef is...

- (music playing) - (beeping)

Let's go, Peter! Yes!

Gordon: Wow. Bloody hell.

Those filets are still in the oven.

Oh, my gosh.

Mmm. Banging.

12 minutes to go, guys! Come on.

- Nice! Nailed it. - Whoo!

Jake, how's the duck looking?

All right. We got that right here.

- Take a look. - Oh!

Look at how pretty they are.

There you go. You've gotta speed it up.

- Ooh, boy. - Okay.

- Check your protein, Peter. - Check, check, check!

- Whoo! It looks good? - Yeah, now we're good.

This one's good.

- Woohoo! - Let's go!

Chocolate in!

- You've got this, Jake. - Let's go!

Three minutes to go!

Jake, Heidi, Peter, three minutes.

Start plating. Let's go!

- Aah! - Okay.

All right, we've got three proteins.

- All need to be medium-rare. - (overlapping shouts)

- It's good? - (shouting continues)

- Let's see it. - (cheering)

Hello!

Oh, that looks amazing, Heidi.

- That's perfect, Heidi! - Look!

- Come on, Jake! Keep it moving! - Yeah, pick up the pace.

Down to the wire.

Looking good, looking good. Whoo!

60 seconds to go! Come on!

- (cheering continues) - Okay.

- Oh, my God, dude. - That's good.

That's right. Steady hand, steady hand, steady hand.

- Here we go. - Come on.

All: Ten, nine, eight,

seven, six, five,

four, three, two, one!

- Stop! Well done! - Whoa!

- Let's go! Yes! - Whoo!

- Yo, great job, everyone. - Oh, my God, dude.

- Good job, guys. - Oh, that was epic.

Wow, wow, wow.

- Peter: - What a cook. - What a time.

I knew coming into this,

the cook on the filet was gonna be big.

It's the hero protein, and I think I nailed it.

You know, there's a little bit of nerves and butterflies,

'cause you never know what the judges are gonna say.

So we'll see.

I am so happy with so much that's on my plate right now.

The cook on the duck might be more towards the medium side of the spectrum,

but I cooked my heart out, and all of those flavors are right there.

What an extraordinary, exciting round.

Please, make your way round to the front. Well done.

- Whoo! - Yeah!

- All right. - First up, Heidi.

- Whoo! - Whoo!

- Whoo! Come on, Heidi! - Let's go, Heidi.

I'm definitely nervous going into this tasting.

My last dish wasn't great, and now I feel like I'm behind.

- So the stakes are high. - Gordon: Thank you.

I made for you a venison tenderloin

with a Madagascar green peppercorn sauce,

a goat cheese stuffed zucchini blossom, and a parsnip purée.

This looks stunning.

To the naked eye, even without tasting it, it's exceptional.

- Great job. Really good. - Thank you, Chef.

- Shall we? - Yeah.

It's a perfect mid-rare.

Heidi, when I have a dish that I like,

I get a little country. Baby!

Let me tell you about this!

- This feels like you again. I was looking for you! - Thank you.

- This is you! - Oh, my God.

Heidi, this thing tastes as good as it looks, let me tell you.

- Delicious. - Whoo, whoo, whoo!

It is tender, it is seasoned beautifully,

and it's just a perfect cook on the venison.

That's very hard to do.

And even down to the zucchini blossoms,

I thought the goat cheese inside would be a little bit step too far,

but it's actually quite nice.

It's your best course of the competition so far.

Thank you, Chef. Thank you.

- Yeah! - All right!

- Woohoo! - This dish reminds me of what you might have

in a one-star Michelin or in a high-end bistro in Paris.

The cream sauce is technically perfect. Very, very difficult to do.

Good job.

- Wow, what a comeback. - Good job, Heidi!

Okay, Jake, please come forward.

- Whoo! - Let's go, Jake!

- Jake, bring it home! - This dish, it's a big risk.

I think this might be my most ambitious dish of this entire competition.

But I think what it all comes down to for me,

- it's that duck breast. - Thank you very much.

The entrée I prepared for you today, I call Holy Mole.

It is a pan-roasted duck breast

with a mole poblano, Mexican red rice,

- truffles, and a cilantro lime sauce. - Young man, it looks great.

You've got to have balls of steel to do a mole in 60 minutes.

I'm hoping it works.

Great caramelization on the duck.

I'm concerned at how it is cooked in there,

but let's see what it's like inside.

- Temp on the duck? - Aiming for medium-rare.

Medium-rare?

- Jake, temp on the duck? - Aiming for medium-rare.

Gordon: It's a beautiful medium-rare.

Jake, the mole is good.

- Yes! - Let's get that absolutely clear.

I love what you finished with that little bit of the Mexican chocolate.

And then you grab a truffle, right,

which makes no sense here whatsoever.

Stop thinking that 200 kilo truffles will lift the dish.

- The sauce lifts the dish. - Yes, Chef.

Emily, did he ever take you truffle hunting?

We have gone foraging several times.

But I'll tell you what, I told him not to put the truffle on that dish.

- Ah. - Crowd: Oh!

- The call-out happened. - Ah!

- The girlfriend's always right. - Jake, you should listen.

- Always! - Young man, honestly, really well done.

- Thank you, Chef. - Great job.

Your mole is very good.

The duck itself, very delicious, very nicely seasoned.

But the rice here needed about ten more minutes of cooking.

It feels very chewy.

- But good job. - Thank you, Chef.

So, listen, I disagree with Tiffany.

I think the rice is delicious. I think that it's rich.

I like the concentration of tomato in it.

And the whole thing really, really works.

It's a piece of art. Good job, Jake.

- Thank you, Joe. - Tiffany: Thank you, Jake.

Gordon: Thank you.

Good job, Jake.

- Joe: Okay, finally, Peter. - Let's do it.

- Let's go! Go! - Let's go, bro!

I know I had some issues with the steak.

But I feel good at what I did,

and so I'm happy to see what the judges think.

For my entrée today, I've made a suya-spiced beef filet,

tamarind reduction sauce, plantain purée,

plantain chips, and a scotch bonnet relish.

Peter, I think this dish is stunning.

I mean, it's simple, but yet still elegant.

- Great job. Let's taste. - Thank you, Chef.

- Shall we? - (sighs)

Peter, my beef is delicious.

It is melt in the mouth moment, let me tell you.

- Whoo! - Let's go, Pete!

I love the tartness of the sauce.

I think this is your best course of the night

- so far as well, young man. - Yes.

The protein here is perfectly cooked.

Beautifully glistening with that medium-rare.

I love the relish. Love the scotch bonnet that we're getting.

It's like this fruity note that you get from the heat,

which really balances the dish.

- This is very good. - Thank you, Chef.

You cooked the best we've seen you cook.

It tastes like a well-executed filet dish

and everything's spot-on. Thank you.

Great job.

Good job, Pete!

Jake, Heidi, Peter, well done. We need a moment.

All three of you, head back into that kitchen,

clear down your stations, and get ready for the final round.

Yes, Chef.

(cheering, shouting)

(indistinct chatter)

That's it.

Oh, I know, I know. I know, I know.

Let's go! Final round.

Gordon: So, two courses in.

Let's start off with Heidi first.

South African inspired.

That black cod, honestly,

it was one of the most lacklust appetizers.

- It was an incomplete dish. - Yeah, but, man,

she pulled it back in the entrée round with that venison.

- Absolutely exceptional. - Holy Mole is a fun name, bro.

It is, and it really describes how I felt after, too.

So, Jake's menu so far tonight is Mexican inspired.

- Started off with that prawn and octopus taco. - Joe: Showstopper.

And for his entrée round, Jake went with the duck.

- Joe: That was good. - But there was just too much going on there.

I didn't feel like the truffles were needed.

- And the rice was definitely undercooked. - That's your opinion.

It was not Mexican. It's a fact.

- Cook on your steak was beyond perfect, though. - Lovely, lovely, lovely.

Peter's menu tonight was a Nigerian inspired menu.

That snapper, it was good,

but when it came to the entrée round,

that suya-spiced filet mignon? Exceptional.

It was his best plate I've seen him cook so far in this competition.

Pete, how you feeling about the next round?

I'm excited. How are you feeling?

Not as excited as you. A little nervous.

Tiffany: At this point, it's still anyone's game.

I mean, they still have to execute on the dessert.

- Yeah. - It's a complete toss-up. It's gonna come down--

- it's gonna come down to the final play of the game. - Yes.

Guys, please, make your way round to the front. Well done.

- Jake: - I think Pete and Iwere neck and neckafter the appetizer,

but Heidi's entrée was darn near flawless.

So going into the dessert round,

I want to show how ambitious I am.

This is my opportunity to win it all,

and I can't afford to play it safe.

Here we go. Time for the final round.

The desserts!

- Whoo! Yeah! - Whoo!

We don't have to tell y'all that this is the most difficult round.

Baking requires precision every step of the way.

One mistake and there's no going back.

- Chef. - Okay, you will have one hour

to make us your delicious desserts.

Please, tell us what you're making. Let's start with Jake.

I am going to prepare for you a sweet corn profiterole

with a roasted corn white chocolate ganache, corn soil,

a chanterelle ice cream, and a blueberry coulis.

Ooh-la-la. Heidi, what are you making?

I am making a mirror glazed marula chocolate mousse

with a raspberry coulis, pistachio dust, and a brownie crumble.

Joe: Wow. And, Peter, what are you making?

I'm making a spiced coconut mousse,

a hibiscus gel, and a chocolate coconut husk.

- Wow. - Ooh-la-la.

Gordon: They sound amazing.

- Right, are you three ready? - Yes, Chef.

Your 60 minutes start now!

Let's go, guys. Come on!

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

- Here. Basket, basket. - Thank you, thank you.

- Eggs. - Blueberries!

- Perfect. Okay. - Coconut cream.

I've been in the bottom a couple times for desserts in this competition.

That's not my forte, but tonight I'm ready to show that I can do it.

- All right. - Heidi, what you got going on down there?

We got a mousse. We got brownies. We got all sorts of things.

Oh, yeah!

- Jake, what do you got in the stand mixer? - I got cream whipping.

I want to get it out of the way right now so I don't have to

- mess around with it later. - Good call.

Dessert round, here we go. Final round.

For me, this is the most exciting course

because we are just one course away

from crowning America's next MasterChef.

You can even see it right now, the intensity on their face.

- Gordon: Sure. - They are so focused.

Yeah!

- Jake, how's the pastry? - The pastry is fantastic.

I'm getting a really good stretch on it.

So Jake's dessert, corn profiteroles

with a chanterelle dried mushroom ice cream.

When was the last time you had a mushroom ice cream, Joe?

- Never. - Never. Right.

The question is, as always with Jake,

is he doing too much in 60 minutes?

Are there too many components of this dessert?

Honestly, he'll cram 120 minutes into this 60 minutes.

Just look at the speed, the way this guy's working.

- Oven down! Perfect. - Let's go! Come on!

Look at Heidi. She's doubling.

- Yeah, Heidi! Yeah, Heidi! - Two hands, two hands.

- Come on, Heidi! - So, Heidi hasn't baked that much.

- No. - We know her as being a very strong savory cook.

She's always kind of avoided baking unless she's had to do it,

so it'll be interesting to see what she brings in the finale.

I'm adding the cream to this mousse.

And we're gonna put in these silicone hemisphere molds.

That's how we're going to shape the coconut.

Let's go, Peter! Yes!

- Let's go! Let's go! - Go, Pete!

Let's go.

- Whew! - We've got 45 minutes left, ladies and gentlemen.

Come on. This is it! Oh, my goodness me.

Heidi, what is this dessert saying about this menu?

It's saying that this is my love for South Africa on a plate.

I'm using all the colors of the flag.

- Sure. - I've got the beautiful marula fruit in there.

Love that. Now this fruit, it's rich, it's spicy, it's delicious.

- Exactly. - And how would you use that back home?

- You would just get drunk on it. - Right. Oh, I see.

You're using marula liqueur. Amazing.

Talking about drunk, have you seen these ankles? What have you got on there?

- All right! - Look at those!

- I got you, boss man. Look at that, boss man. - You are kidding me.

- I got you right here. - Oh, my goodness me.

- I am on your socks. - (laughter)

I am not going to ask what's on your underpants, okay?

- Over there. - Bloody hell. Oh, my Lord.

- He's pointing to Joe. - I can dress him up, but I can't take him anywhere.

Love that. So, the jeopardy, once that mousse is set,

- you've got the mirror glaze, right? - Yes.

How are you gonna keep it liquid enough

- so it sets and glazes? - I'm gonna make sure

my measurements are perfect.

Girl, you're in the zone. Let's go! Come on!

Organize. What do I not need?

Got you, got you, got you.

- That looks good. - That looks delicious!

Looks delicious!

- Okay, Peter. - Chef Tiffany.

All right, what you got going on?

So I've got a coconut mousse going on.

It's gonna be flavored with some nutmeg.

This is going to be a hibiscus gel

that I'm gonna add inside the coconut.

Going to Nigeria when I was younger,

my mom had a lot of coconut trees in the yard,

and so I wanted to kind of bring that forward.

And it's going to be in this mold,

so I'm going to combine different halves together.

Basically, I'm hearing

something that looks like a coconut, right?

It looks like a coconut, tastes like a coconut, feels like a coconut.

- It's a coconut. - So it's gonna be a coconut! It's gonna be a coconut!

- Yeah, it's gonna be a coconut! - Let's go!

- Okay, $250,000. It's right there. - Oh, yeah.

- Right there! Right there! - Oh, yeah!

All you got to do is reach for it!

Go over there and grab it.

- Good luck. - Thank you, Chef.

(cheering, shouting)

(muttering)

Let's go!

How'd those turn out, Pete, in the chiller?

Oh, beautiful. But I'm gonna take a little bit out.

Look, Peter's scooping out the center of that coconut mousse

and pouring the hibiscus gel inside.

Back into the freezer to set.

We've seen Peter perform desserts twice in this competition,

- and he's ended up in the bottom. - Exactly.

Oh, no. My cream's melted.

Oh, I put it on a hot thing!

- Oh, no. - No!

Looks unfinished, and it needs more cake.

Just doesn't feel as elegant as I think it was supposed to come across.

- Understood. - The bottom dish from Team Africa, Peter.

It's a little bit greasy, and not in a good way.

It just doesn't pop.

I'm hoping this dessert tonight is a redemption.

Come on, now. Let's get these beans out.

- Jake, Jake, Jake. - Hello, Joe.

A savory dessert is always high risk.

- You're making us ice cream with mushrooms. - Yeah, of course.

I feel like chanterelles are an amazing choice for it.

Because they have such a fruity apricot-like aroma,

I think they were a natural choice.

And what else? You have the corn component, right?

Yes, I'm doing a corn pastry cream to make into a crème diplomat.

You're hitting this theme of, like, modern Mexican.

Bringing Mexican flavors, contemporary world flavors.

That's been consistent. But you're also a scientist by trade, right?

- Yes. - So that should be an advantage in doing dessert, right?

Oh, yeah. You're going to see me in full lab PPE in here.

Oh, nice! And do you feel like you have enough time to do all this?

The ice cream comes together pretty quickly once the base is complete.

The pastry cream needs about four to five minutes to rest in the blast chiller.

All right, Dr. Jake, good luck.

Thank you, Joe.

Gordon: We're down to the last 20 minutes.

This is it! 20 minutes to go!

It's still not there yet, but we're getting there.

Heidi, there's a lot going on. What I am concerned about is setting it in time

and then getting that mirror glaze right.

Not just the temperature of that glaze,

but also the temperature of the mousse.

It's a complicated, complex dessert.

- Jake, what's in the pot? - Which one? I got a bunch of them.

The one next to the pastry cream.

I've got some cream steeping with some chanterelles and chilies.

I'm going to be turning that into a ganache

with some nice roasted corn white chocolate.

I think that Jake has the most difficult dessert

because of all the components.

He's just got so many things on the plate.

I don't know if he can get them all done.

But, I mean, don't forget,

he won an apron on a delicious chocolate cake

and really balanced that sweetness and savory-ness.

- Yeah. - Two things at once, Jake.

- Heard, heard. - Heidi, how's the brownie?

It's coming out right now.

There you go. Looks good, Heidi.

Peter has got to sandwich those mousse together.

He hasn't even dipped them yet.

Come on.

I've got the spheres filled with mousse and the gel.

And I've got to get them out, but as I try to pop them out,

I can tell that they're breaking, so that means they're not set well enough.

It's going back into the freezer.

Tiffany: Yeah, yeah. He needs to set it.

Peter's got extra jeopardy because he's promised us

a construction that's very technical, right? Creating a coconut.

- Sure. - If he doesn't create the coconut,

- there's no stepping back for him. - No. No.

What's the time? What's time? What's time?

I can't see your timer, bro.

If I don't have coconut mousse,

I'm not gonna be able to form a coconut shell,

which means I go home with nothing.

(bleep) me.

Peter has to move. He's got to get those mousses together.

Joe: We've never seen this happen. It's in the finale,

and he's pacing around because it hasn't set.

- Is Peter gonna make it? - Peter's in trouble.

You got this, Peter! Don't worry!

Yeah, come on, guys!

What is Peter doing? He's pacing in front of the freezer.

- That mousse, it's not ready. - It's not ready.

- What is he gonna do? - We don't have a ton of time left,

and I've got to get these mousses formed together.

But my mousse is not set well enough right now.

I can't do anything else until it's ready to go,

so all I can do is stand there and wait.

You got this, Peter!

Don't worry! It's gonna freeze, okay?

Who's ready for dessert and a show?

(cheering)

Dave, you've got to check out how he's making the ice cream.

Oh, (bleep). Yeah, Jake!

Yeah. Oh, my God.

Whoo!

Jake is in his element because he's a chemist

- and baking is chemistry. - Gordon: True.

- Come on. - How do they look, Mommy?

- Good. - Perfect.

Heidi's about to start that glaze on top of that mousse.

- You got it. - Light work, Heidi. Light work.

Well done, Heids. Well done.

(bleep)

Tiffany: Right now I'm really concerned for Jake.

- Profiteroles not filled. - Filling!

Gordon: Look, Jake's now starting to pipe those profiteroles.

My big concern there is has it cooled down?

Because if it's too hot, it's gonna come out like a milkshake.

- That's right. Absolutely. - How's it going, Jake?

- I am a mess. - Jake's so stressed, he forgot to take his goggles off.

But they look good on him.

How's that brownie crumble for you, Heidi?

- Perfect! - (overlapping shouting)

Looks good.

Gordon: Last five minutes, guys!

- Both: Oh, my God. - Come on!

- Come on. - Joe: Come on, Peter.

You've gotta do something.

You're good, Pete! You're good, Pete!

Go, Chef Gordon! Help him out!

- You okay? - Yeah, yeah, yeah. For sure.

- It's not setting? - Not yet. It's almost there.

We're just under five minutes to go.

You could do half a dome as well.

- Half a coconut. - Good thought.

At least like that you're gonna get something on the plate.

I'm not telling you what to do, I just want you--

- No, for sure. - How far off are they?

I just gotta peel them out.

- Okay, well, you decide. Okay? - Yes, Chef.

(cheering)

- You decide, okay? - It's probably formed a little. Maybe not all the way.

There you go. I'd rather get finished than nothing at all.

- Yes, Chef. - He's really under the gun now.

Gordon: Three minutes, guys! Three minutes!

- Let's go! Let's go! - Now or never, Jake.

- All of it together. - Heard, heard!

- That looks good, Heids. - You got it. Come on.

60 seconds, guys. Let's go!

Final minute of season 16, the Global Gauntlet!

Let's go! Peter, get them on the plate!

- Come on, guys! - Oh, my gosh!

39, 38, 37...

- You got this, Pete! - (overlapping chatter)

You got it, Mommy!

- Heidi, Heidi! - Heidi!

- Come on, Jake! - Oh, my God, dude. Come on.

(crowd cheering, shouting)

All: Ten, nine, eight, seven,

six, five, four, three, two, one.

- Stop! - Whoa!

Whoo!

That was beautiful, Pete.

Whoo!

- Yeah! - You did it!

I hope I've made South Africa proud.

I hope I'm gonna win, obviously.

But at the end of the day, that's up to the judges.

Dang, bro!

I'm a little bit sad to do my last dish in this kitchen.

Because I have grown to love this kitchen so much,

and it's really become a part of me.

Right, you three, please make your way around to the front.

- Thank you. - Whoo!

All right, first up, Peter.

Come on, Pete!

- Peter: - At this moment, I feel a little deflated.

I strive for perfection. I want to be the best.

So when I don't reach that level,

it's really heartbreaking.

- Let's go, bro. - But I'm shoulders back,

I'm chin up, head held high.

I think I've changed my life by making it here.

"MasterChef" isn't even somewhere I thought I'd ever be,

and I am proud of myself, for sure.

Today, I made for you a spiced coconut mousse, a hibiscus gel,

a chocolate coconut husk with a passion fruit gel finish.

Obviously, we saw the panic at the end.

You wanted to form the full coconut. Looks like a half here.

But you have all the flavors that you wanted in here, correct?

- Correct. - For me, what I'm thinking about is your perseverance here,

and to know that you didn't give up.

Is it the most beautiful plate we've seen? No.

But it is really not over until we taste it.

- So don't count yourself out. - Good job.

(overlapping chatter)

- Here we go, bro. - Yes, yes, yes, yes!

Here we go, bro.

- Let's taste it. - All right, let's taste.

Gordon: Shall we?

Young man, whilst it may be half a dessert, it is delicious.

- Let's get that absolutely clear. - Yeah, Pete!

- I told you! - The texture of the mousse is incredible.

It's light. The passion fruit coulis gives it that sweet and sour.

The fact that you continued cooking

and getting this on the plate,

- well bloody done, okay? - Thank you.

Tiffany: I'm tasting the hibiscus.

That's really nice with the sweetness of the coconut.

Passion fruit's nice and tart. Chocolate is bitter.

- You definitely got your flavors down. - Thank you!

A pastry can be an idea, and you wanted to tell a story. And that's a beautiful thing.

And sometimes it can go wrong. And tonight it did.

But at the end of the day, I'm still tasting the dessert you had in mind,

- and it's delicious. - Thank you.

- Thank you, Peter. - Thank you.

- Good job, Peter. Good job. Good job, Peter. - (cheering)

The actual thinness of the chocolate overseeing the mousse is incredible.

That works beautifully like that.

Man, we've all had something that didn't go right,

- but he never gave up. - Exactly that. Right, Heidi.

- Heidi: - Every emotionyou can imagine is runningthrough my body,

but I'm confident in what I've put on that plate.

It really represents my country,

and I feel so proud of what I've done here.

I made for you this evening a mirror glazed

marula liqueur mousse with a brownie crumb

- and some raspberry coulis. - Heidi, it looks stunning.

It's just elegant, sophisticated.

That mirror glaze is hard, man.

It's just one of those indulgences that you just can't wait to dive in.

And playing with the heritage with that marula as well?

- Really good job. Well done. - Thank you, Chef.

- Yeah! - Gordon: Shall we?

Yeah, let's try it.

Heidi, congrats. The mousse is exceptional. I love it.

The mirror glaze gives that extra sweetness,

and I love the crumble underneath.

It's a really good dish. Well done.

Thank you, Chef.

You would think a portion this large would feel heavy.

This feels very light.

And I think you played to your strength,

and I do feel South Africa here on the plate.

Thank you. Thank you, Chef. Thank you.

You know, this dessert is indicative of your journey,

I think, because you took a big risk,

did some real professional pastry techniques.

But altogether a dish where the sum is greater than the parts of the whole.

So you did a great job. Thank you.

Thank you, Joe. Thank you. Thank you.

- (cheering) - Yeah!

Yes!

Guys, 60 minutes to create these desserts.

- Come on. - She did a lot of work.

Incredible. Absolutely incredible.

Jake, please come forward with your dessert.

- Jake: - Heading intothe final tasting,

I can't help but feel a little bit anxious.

This dessert really does show range

in cooking beyond my comfort zone,

but that makes this one of the biggest risks

I've taken in my entire life.

I want to prove that I have what it takes

and that I have the desire to become America's next MasterChef.

For my dessert tonight, I prepared a sweet corn profiterole

with a blueberry coulis,

a roasted corn white chocolate ganache,

chanterelle ice cream, and freeze dried corn soil.

- It looks beautiful. It really does. - Thank you, Chef.

I'm always worried about the amount of CBD gummies you take

before you make chanterelle ice cream.

It's that level of intriguing with you and your cooking.

I'm like, "Oh, boy, here we go again."

You know when you hit turbulence, they tell you to tighten your seatbelt?

That's how I'm feeling right now before I dive into this dessert.

- Embrace the unknown. - Let's give it a try.

Gordon: Right.

Young man, there's a lot going on here.

Young man, there's a lot going on here.

And it is absolutely delicious.

(cheering)

- Whoo! - I've been here now for 16 seasons.

It's the best profiterole

I have tasted in this competition.

And never in my entire career

would I ever think I'd say that chanterelle ice cream

- is (bleep) delicious. - Yes!

- Congrats, my man. Well done. - Thank you, Chef.

- Jake. - Chef Tiffany.

These little baby conchas is all right!

Just putting that crackling on the top

really made the texture perfect, and so iconically Mexico.

I will say, I don't love the ice cream as much as Gordon.

I think a little bit of salt would have really turned it up a bit.

- But I love the idea. Good job. - Thank you, Chef.

Being here with you in this kitchen is not easy.

Yeah.

Nothing easy to watch. It's not easy to taste.

But the difference between a good chef and a great chef

is a chef who has the ability to make people think.

And when your technique or your idea causes me

to ask questions about where these ideas come from and where can they go to,

that's an amazing talent.

- Thank you very much. - Thank you, Jake.

Go, Jake! Whoo!

Aww. Aww.

- Wow. - (cheering)

What a tasting.

Jake, Heidi, and Peter,

we've tasted all three courses

from your culture inspired menus.

And now, Joe, Tiff, and myself must discuss

the meal as a whole to decide on America's next MasterChef.

Excuse us. Thank you.

Do it.

- That was extraordinary. - It was great.

- You did amazing. - Thank you.

Gordon: Let's start off with Heidi first.

So, Heidi came in with

a love letter to South Africa.

That appetizer was that chili glazed black cod

served with a fennel and mango salad.

The cod was cooked well.

- Beautiful. - But it wasn't enough.

Yeah, I mean, the slaw and the salad aspect

of that dish felt like it took over.

But then she goes up a level in the entrée

and crusted loin of venison with that incredible cream sauce.

- Mm-hmm. - Best entrée of the night.

- Honestly-- I agree. - Maybe the best dish of the night.

Heidi topped off her menu tonight with a mirror glaze marula chocolate mousse.

The texture of the mousse was exceptional.

That marula was so lovely and silky.

And I also enjoyed having a little bit of that crispy brownie.

She's an accomplished home cook,

and there were elements of home cooking

and then elements of professional pastry

both in the same dish, and that's really her story.

I agree.

I mean, Peter, his menu really celebrated all aspects of his Nigerian roots.

Peter's appetizer was that snapper.

Tiffany: I mean, I like the dumplings and I like the cookery on the fish.

- But the broth for me was too salty. - Sure.

So his entrée, that suya-spiced filet mignon? It was delicious.

I think that was his best course.

Yeah, his app and entrée were strong, but his dessert?

Visually was a flop, but the whole thing worked together.

Gordon: His dessert was that spiced coconut mousse with the chocolate husk.

- The thickness of that chocolate? - Yeah, it's good.

I'm really happy with the flavors I presented today.

They're making him clean up his mess. That's good.

It is good, yeah.

Jake came in with his celebration

of his Mexican identity.

The appetizer, that incredible

ruby prawn and octopus taco.

It was street food and fine dining at its best.

Jake's entrée, he cooked that incredible duck breast

with that mole made in 60 minutes.

- Mm-hmm. - My duck skin was crispy.

It was cooked to a beautiful pink.

But the truffle, the undercooked rice, that was his weakest dish tonight.

You know, I disagree with you guys.

Respectfully, I thought the rice was interesting and good.

I think he did a real world-class world dish.

So Jake's dessert, corn profiteroles

- and a chanterelle ice cream. - I loved the dessert.

It's a dessert that makes you think

with a homage to Mexico.

The precision of those profiteroles,

the way they were piped, the cracking on top.

Honestly, had it been just the profiteroles

- and left that ice cream off... - Oh, no.

...I would be saying, "Wow! Amazing!"

- No. - No, I disagree.

- "It hit every mark!" - No, I disagree.

- Great job, guys. Great job. - Thank you!

Yeah, it's a tough one, this one, isn't it?

Because it's an exceptional three-horse race.

Which menu from those three amazing finalists

delivered the best overall menu?

- They're all right there. - Yeah.

I think it is going to be an incredibly tough decision

- for the judges tonight. - I agree with you.

So what do you think, Gordon? It's clear for me.

- It's clear for me, too. - It's definitely clear for me.

Shall we?

Let's make history.

(crowd cheering)

Oh, my God!

(cheering intensifies)

- Whoa! - Whoo-ooh!

I'm actually so nervous, bro. Oh, my God.

Jake, Heidi, Peter, please make your way round to the front.

Thank you.

Being on "MasterChef" has been the most incredible experience of my life,

and I'm really proud of how I've done.

- Yeah! - Whoo!

This opportunity means everything to me,

and to be able to potentially be cemented

in "MasterChef" history is amazing.

What a night. What a finale.

You've shined massively,

and that hard work has clearly paid off. Well done.

- Heidi: - Winning"MasterChef" wouldcompletely change my life.

It would just solidify for me

that it's never too late to believe in yourself again

and take a leap of faith.

Right, the time has come.

- Oh, my God. - I know.

Only one talented cook will win the title

and become America's next MasterChef.

Tiffany: Just one cook will win the life-changing

quarter of a million dollars.

And just one home cook will take home

the iconic "MasterChef" trophy.

Wow.

- Jake: - Winning "MasterChef"would be incredible.

It would change my life in ways that I don't think

I can even physically conceptualize.

But I want it so bad.

- This is it. Right. - Here we go.

America's next MasterChef.

The champion of the Global Gauntlet.

Congratulations goes to...

- Jake! - (crowd cheering)

Oh, my God! Oh, my God!

- Jake! Jake! - Yeah, Jake!

(laughing)

Oh, my God! Oh, my God! Oh, my God!

(squealing)

Come on! Amazing!

- Well done. - Oh, my God!

- The trophy. - Congratulations!

Whoo!

America's next MasterChef, ladies and gentlemen!

Jake! Let's go!

Jake: This is everything to me.

This is the biggest achievement of my life.

I feel so fortunate to have my parents,

the way that they raised me to always do my best

and to shoot for the stars,

and I owe just about everything to them.

- (screaming) - Let's go!

Whoo!

This is really that confirmation that I've been looking for

that I can turn my passion into my career.

(chanting) Jake, Jake, Jake, Jake!

You did it, man! You did it! Come on!

- I can't believe this. - Whoo!

Ladies and gentlemen, give it up for our two runners-up, please.

Peter and Heidi! Come on!

I feel very happy for Jake.

He deserves it, and I'm really proud of him.

- Jake! - I thought it was done and dusted for me.

Good job! I'm so proud of you! Good job!

- You did so well, okay? Proud of you. - Thank you so much, Chef.

I think Jake is definitely a deserving winner.

I think his creativity is out of this world,

and that comes with the complexity of dishes, too.

And once you can marry those two, there's no stopping you.

Look, look!

- Oh! - Look! There you are! Yes!

I am America's next MasterChef!

Let's go!