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ANNOUNCER: Previously on Dessert
Masters.
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MEL: Come on. Hustle, hustle,
hustle.
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00:00:05,280 --> 00:00:06,840
ANNA: Andy. All right.
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00:00:06,880 --> 00:00:11,080
The relay challenge had our three
teams scrambling
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for clear communication.
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00:00:13,080 --> 00:00:14,840
I've got a passion fruit curd.
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Maple syrup is a key ingredient.
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Some got lost in translation.
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JESS: What's the hero item? Is it
honey? Maple? I'm confused.
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GARETH: There's already maple in
the cake.
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Don't put it inside.
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In the end, the Green and Blue
team's dishes...
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AMAURY: It's very cohesive. It's
very autumn. It's very maple.
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..fought it out for the win.
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I cannot believe it's three
different person
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that work on this dish.
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MEL: It's really unified.
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It's really cohesive.
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But Anna, Andy and Reynold's dish
sang most of maple syrup.
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It's unbelievable.
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Earning them immunity.
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Tonight...
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..it's a stone-cold elimination.
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MORGAN: It's an actual ice block.
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KAY: What is that?
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Welcome, welcome.
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You know, honestly, I'm thinking
in my head,
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"Are they going to give us
a chisel"
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"so that we can get to those
ingredients in there?"
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MEL: Well, how cool is this?
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Literally cool.
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Jess, what do you think of all this?
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I mean, it's definitely the best
mystery box
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that we've ever had in this
competition.
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Yeah you've never seen a mystery box
quite like this before, have you?
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No, not at all.
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It's totally a mystery. You can see
everything.
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This is your one and only mystery
box of the competition.
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Usually you cannot see what's
inside.
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Obviously, things are a little bit
different tonight.
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Kay-Lene, what do you see in there?
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I see some rosella in there.
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That's right.
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Chilli, beetroot and a bottle
of berry liqueur.
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That's perfect, Kay-Lene.
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Now, here's the catch.
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You can choose any of these
ingredients,
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but you're going to have to use
them in a frozen element
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as part of your final dish.
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WOMAN: Oh my gosh.
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You're going to have 30 minutes to
break the box
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and retrieve the ingredients.
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Right. You will have two and a half
hours.
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Remember, whatever ingredient you
choose
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must be used in a frozen element in
your finished dish.
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The least impressive dessert
will send its maker home.
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Things are heating up, so don't
lose your cool.
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Your time starts now.
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Go, go, go.
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Where are they? Where are they?
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GARETH: Where's the basket?
Oh, down there.
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KAY: Oh my God.
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Go, Jess, go.
Come on, Jess.
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A lot of ingredients.
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That's a lot of equipment, man.
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GARETH: What do the scouts say?
Always be...
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Always be prepared.
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Oh, wow.
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Oh, man. Gareth.
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That won't cut the mustard.
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KAY: Man, I love rosella. So
fragrant. My God.
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This dish is inspired by my mentor
Andres Lara,
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who I worked with in Singapore.
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Rosella was one of the flavours
that he once introduced to me.
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I look up to Andres because
he is not only my mentor
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but he's also my friend.
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A lot of the way that I cook,
and I am as a chef today
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is because of him.
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I wouldn't be on this show if it
wasn't for him,
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to say the least.
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So I'm definitely going to
incorporate that r
osella.
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I picked two of the mystery
box items
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that are both going to be frozen,
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so I've chosen the rosella and the
berry liqueur.
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I'm going to make a sorbet out of
the berry liqueur.
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And I am going to do a granita with
the rosella.
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And I'm going to throw in a Sable
Breton biscuit
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just for a little bit of crunch.
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The first thing I know I want to do
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is I want to get onto those two
frozen elements.
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I want to make sure that I have
time to freeze it
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because it's an elimination
challenge.
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The challenge is frozen.
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You want to make sure that you get
frozen elements in there
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that highlight those mystery box
ingredients.
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Honestly this like I said this dish
is really an ode to Andres.
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Hope I don't let him down today.
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Feeling a little bit daunted
by the challenge tonight,
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because I don't do a lot
of frozen work.
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Ffeeling pretty nervous tonight,
but I'm hoping for the best.
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I'm pretty confident in my idea,
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and as long as I can execute it
correctly,
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I hope the judges will love it
too.
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Beetroot, red chilli and rosella
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lends itself to more of a savoury
aspect,
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so I'm going to choose the berry
liqueur
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because it's a sweet flavour that
I think I can work into a dish.
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I'm making a Peach Melba with a
bit of a twist.
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A Peach Melba is a combination
of three main flavours.
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It's peach, raspberry and vanilla,
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and I'm going to change it up a
little bit
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by doing a raspberry sorbet with
the berry liqueur.
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And then a peach panna cotta and a
vanilla whipped ganache.
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I am just making my frozen element,
which is my berry liqueur sorbet.
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It's going to be important to nail
that berry sorbet,
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because the whole challenge
tonight is about frozen.
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This is the only frozen element,
so it really needs to be perfect.
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Definitely came into this
competition
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to prove that I'm more than just
doing doughnuts.
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And I feel like I have been proving
that so far,
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but I think I've got a lot more to
give
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and really don't want tonight to
be my last night.
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That'd get you drunk. That sorbet.
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Well, this is the only mystery
box of the competition,
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which is really special.
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Yeah, I mean, it's a beautiful
challenge.
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It's a classic.
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For me, the win would be one
that can pair all of them.
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And I hope that we'll see not only
a singular interpretation.
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But multiple in one dessert.
That's really my hope.
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That would be very, very cool.
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You know, I think today they really
do need to focus on making sure
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whatever they pick in the mystery
box,
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that that frozen element really
is as great as it can be.
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Because of course, the least
impressive dish
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will be sending its maker home.
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So I hope they keep their cool.
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Should we go see what they're doing?
Let's go see.
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REYNOLD: How are we going, Kirsten?
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KIRSTEN: No idea what I'm doing.
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Will be a little bit of
experimentation.
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I'm a little bit nervous today.
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I have to use one of these
ingredients in a frozen element,
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which is really not my jam.
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Hi, Kirsten.
Hi.
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What's going on?
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What's your dessert today?
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When you said berry liqueur,
it really resonated with me
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because one of my favourite
drinks is Kir Royale.
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So champagne and berry liqueur.
Oh, amazing.
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So I thought, you know, what better
way to enjoy those flavours?
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And inspired by the French Alps.
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Is the region I actually grew up
in.
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Is it really? I didn't know that.
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Yeah. You just want to go straight
to my heart? Is this the goal?
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That's a good way of winning
the jury.
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That's not bad.
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So what I'm actually doing
is a crumble base.
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On top of that, I've got a
Kir Royale sorbet.
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And then I'm doing a coconut and
Kir Royale snow with nitrogen.
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So all, a whole new world to me.
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I don't use a siphon gun.
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I don't use nitrogen.
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So I think the flavours are on
point.
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But you know, let's see how that
all comes together.
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I really love seeing you outside of
your comfort zone.
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I know you can do this.
All right. Thank you.
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Amaury and Mel are really positive
about the dish,
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which makes me happy, but still a
little bit nervous.
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How amazing would it be
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if that mystery box was made
out of chocolate?
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Let's just say I'm sympathetic to
those people that may have done
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one of my mystery box challenges.
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GARETH: The pressure's back on with
elimination on the line.
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But after two really strong
cooks back to back,
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I'm feeling my confidence.
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So I'm excited.
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Being the tart guy has its
advantages, 100%.
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But ice cream is also something
that I've cut my teeth on.
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I've made hundreds of ice creams,
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so this is just as much a strength
of mine as tart making is.
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And I'm pretty confident that this
is going to be a good challenge.
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Today I'm working on beetroot
as my feature ingredient.
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It's a little bit more up my
street.
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It's definitely something I've
worked a lot with before.
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So my dish tonight is going to be
a beetroot ice cream,
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and I'll be serving that with a
chocolate and raspberry cake
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and a creme fraiche mousse.
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I love those amazing earthy
flavours.
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I feel they marry together.
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So I'm pretty confident that when
this comes together,
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it's going to be a pretty tasty
plate of food.
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I was made for this.
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MORGAN: The oven's beeping.
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30 minutes down, two hours to
go, chefs. Keep pushing.
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ZUMBO: Leche... Where is the leche?
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00:11:06,240 --> 00:11:07,640
I'm a big fan of mystery boxes.
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I think what a mystery box does
is kind of gives you a freedom
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on the spot, you know, to really
be creative.
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ANNA: Is that your popcorn?
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I can smell popcorn.
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It's in the oven.
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00:11:19,320 --> 00:11:21,600
Today I'm making tickets to my box
office.
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So a little spin on a popcorn
bucket.
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So, salted caramel popcorn.
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Beetroot, raspberry.
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I think it's a great combo.
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So I'm super excited.
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It's a big challenge but a lot
of fun.
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Hey, Adriano.
Hey, Chef. How are you?
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00:11:36,960 --> 00:11:38,040
Good. How are you?
Hi.
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00:11:38,080 --> 00:11:40,200
I'm all right. Sweating again,
you know?
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00:11:40,240 --> 00:11:43,280
Less than the last challenge.
Less than last challenge.
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00:11:43,320 --> 00:11:44,880
What did you plan for us?
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Today I'm using beetroot.
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I've got a salted popcorn mousse.
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I've got a beetroot and raspberry
sorbet.
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I've got, like, a raspberry
beetroot crunch.
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Then I've got, like, a creamy
raspberry gel
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with some fresh raspberries in it.
Salted caramel.
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So the frozen element using the
mystery box item is?
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Sorbet.
The sorbet.
223
00:12:01,480 --> 00:12:03,760
I think there's a lot of elements.
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00:12:03,800 --> 00:12:06,640
I mean, you've shown this before,
that you like challenging yourself,
225
00:12:06,680 --> 00:12:09,840
but really today is about those
frozen ingredients,
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00:12:09,880 --> 00:12:12,960
making it the star of the show.
Yeah, yeah.
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If the only part that makes the
brief is the sorbet, right?
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Yep.
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00:12:17,840 --> 00:12:21,520
Then that sorbet needs to be
perfect.
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00:12:29,280 --> 00:12:32,360
So the frozen element using the
mystery box item is?
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00:12:32,400 --> 00:12:34,280
Sorbet.
The sorbet.
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00:12:34,320 --> 00:12:38,040
If the only part that makes the
brief is the sorbet, right?
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00:12:38,080 --> 00:12:39,160
Yep.
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00:12:39,200 --> 00:12:43,000
Then that sorbet needs to be
perfect.
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00:12:46,080 --> 00:12:47,760
Good luck.
Thank you. Thanks.
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Going through my head is,
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"Well, maybe I should make
more frozen elements."
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00:12:54,360 --> 00:12:56,800
You know, could make a tasty
ice cream.
239
00:12:56,840 --> 00:12:58,840
Could be a parfait.
240
00:12:58,880 --> 00:13:00,840
But I've got so many elements
to make
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00:13:00,880 --> 00:13:02,440
so I can't afford to get
distracted.
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00:13:02,480 --> 00:13:05,920
I need to stay focussed and tuned
in to the idea that I've selected
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00:13:05,960 --> 00:13:07,000
and get it done.
244
00:13:08,360 --> 00:13:12,400
Sorbet is super important, so I
want to put it in the blast freezer
245
00:13:12,440 --> 00:13:14,920
to get it nice and chilled early.
246
00:13:14,960 --> 00:13:16,760
As long as the sorbet is perfect,
247
00:13:16,800 --> 00:13:18,320
I'm hoping I can stay in the
competition.
248
00:13:28,240 --> 00:13:30,560
It's happening, Jess.
249
00:13:30,600 --> 00:13:32,120
Sauce is get, getting it on your
shirt.
250
00:13:32,160 --> 00:13:34,800
Yeah, yeah, I'm going to, I'm going
to...
251
00:13:34,840 --> 00:13:36,440
In my last elimination cook,
252
00:13:36,480 --> 00:13:38,240
I felt like I was just being really
frantic,
253
00:13:38,280 --> 00:13:39,520
overthinking a lot of things.
254
00:13:39,560 --> 00:13:41,320
But I do feel a little bit more
relieved today.
255
00:13:41,360 --> 00:13:44,680
So I feel like I just want to take
a little bit of a breather
256
00:13:44,720 --> 00:13:48,120
and just do every single element
perfect. So yeah.
257
00:13:49,720 --> 00:13:52,040
I'm going to be using the beetroot
in the mystery box.
258
00:13:52,080 --> 00:13:53,920
Out of the four, it was the only
one that I was most
259
00:13:53,960 --> 00:13:55,480
comfortable working with.
260
00:13:55,520 --> 00:13:57,880
So there's going to be a beetroot
crisp.
261
00:13:57,920 --> 00:13:59,760
There's going to be a beetroot
parfait.
262
00:13:59,800 --> 00:14:02,080
I've also got a blackberry sorbet.
263
00:14:02,120 --> 00:14:04,880
I've got yoghurt snow to go with
it. Yoghurt mousse.
264
00:14:04,920 --> 00:14:07,320
And also some beetroot balsamic
gel.
265
00:14:07,360 --> 00:14:10,560
At the moment I'm just getting
onto a beetroot tuile
266
00:14:10,600 --> 00:14:13,080
because there's a lot of creamy and
frozen elements.
267
00:14:13,120 --> 00:14:15,280
It'll be nice to have a little bit
of a crunch at the end of the dish,
268
00:14:15,320 --> 00:14:18,240
so that you've got a little bit
of a texture difference.
269
00:14:18,280 --> 00:14:20,440
I really want the beetroot tuile
to be a cylinder shape
270
00:14:20,480 --> 00:14:22,480
because it's going to encase
the beetroot parfait,
271
00:14:22,520 --> 00:14:24,840
so when you crack open to it,
you instantly get the crack.
272
00:14:24,880 --> 00:14:26,520
And also the parfait.
273
00:14:26,560 --> 00:14:27,680
MAN: Nice.
274
00:14:27,720 --> 00:14:29,080
Only having two and a half hours
275
00:14:29,120 --> 00:14:31,600
means that I don't have time to do
any seconds.
276
00:14:31,640 --> 00:14:35,040
I really just have to duck down,
get every single element perfect
277
00:14:35,080 --> 00:14:36,520
and then just hope for the best.
278
00:14:37,840 --> 00:14:40,680
I still feel a little bit calm but
again, like there's always
279
00:14:40,720 --> 00:14:42,280
anything can go wrong.
280
00:14:46,080 --> 00:14:47,600
Okay, Chef. Halfway there.
281
00:14:47,640 --> 00:14:49,440
Only an hour and fifteen left.
282
00:14:50,760 --> 00:14:52,760
CONTESTANTS: Yes, Chef. Yes, Chef.
283
00:15:06,720 --> 00:15:08,520
MAN: How you going, Gareth?
GARETH: Good.
284
00:15:09,800 --> 00:15:12,440
ANNA: Whoa, shit. You're so clean.
285
00:15:12,480 --> 00:15:14,200
You used to be messy. You're not
messy anymore.
286
00:15:14,240 --> 00:15:16,560
I'm not messy.
No, not at all.
287
00:15:16,600 --> 00:15:20,240
Yeah, yesterday you...
Shut up, mate.
288
00:15:24,640 --> 00:15:26,440
GARETH: Look, I'm kind of at the
point where now,
289
00:15:26,480 --> 00:15:27,960
where I thought I was going to be.
290
00:15:28,000 --> 00:15:30,680
So just getting the cake out of
the fridge,
291
00:15:30,720 --> 00:15:34,840
getting the jam blitzed and
getting the ice cream ready.
292
00:15:37,280 --> 00:15:40,440
So I feel like the most important
thing about this challenge
293
00:15:40,480 --> 00:15:43,520
is to get that beetroot into a
frozen element.
294
00:15:43,560 --> 00:15:47,000
So I'm cooking a beetroot ice
cream and bon appetit.
295
00:15:48,960 --> 00:15:51,200
In this dish, what I'm really
trying to highlight
296
00:15:51,240 --> 00:15:53,720
is two different flavour profiles
of beetroot.
297
00:15:53,760 --> 00:15:57,680
One being the deep, earthy one by
using some sour cream
298
00:15:57,720 --> 00:15:59,240
in that ice cream.
299
00:15:59,280 --> 00:16:02,080
But also I'm making a second frozen
element.
300
00:16:02,120 --> 00:16:05,080
Beetroot glaze, which is going to
have some citric acid in there,
301
00:16:05,120 --> 00:16:06,920
which almost gives it a
blackcurrant like note.
302
00:16:08,000 --> 00:16:11,160
And the glaze is going to allow
the entremet to hold together
303
00:16:11,200 --> 00:16:12,320
once it's frozen.
304
00:16:12,360 --> 00:16:13,400
It's good.
305
00:16:13,440 --> 00:16:18,200
If the science that I trust so
deeply in doesn't fail me,
306
00:16:18,240 --> 00:16:19,960
then I should have a really good
plate of food
307
00:16:20,000 --> 00:16:21,040
at the end of this cook.
308
00:16:21,080 --> 00:16:22,480
Gareth, I love it.
309
00:16:22,520 --> 00:16:24,520
It's all for you, Anna.
310
00:16:24,560 --> 00:16:26,920
KAY: Shake it like a Polaroid
picture.
311
00:16:29,280 --> 00:16:32,040
I am feeling, feeling good, I
think.
312
00:16:32,080 --> 00:16:36,320
I think it's coming together
so I'm really happy.
313
00:16:36,360 --> 00:16:38,200
My granita is not too sweet.
314
00:16:38,240 --> 00:16:40,960
And that flavour of rosella is
prominent.
315
00:16:43,000 --> 00:16:44,200
Ooh la la.
316
00:16:44,240 --> 00:16:47,280
And as I taste my berry liqueur
sorbet,
317
00:16:47,320 --> 00:16:50,840
I can feel a little bit of warmth
coming through with the alcohol.
318
00:16:50,880 --> 00:16:54,120
I'm just thinking about that chilli
in the mystery box.
319
00:16:54,160 --> 00:16:55,960
And I'm thinking, "Is there a smart
way"
320
00:16:56,000 --> 00:16:58,320
"that I can incorporate this into
my dish?"
321
00:17:01,720 --> 00:17:03,840
Thinking maybe I should put a bit
of like chilli
322
00:17:03,880 --> 00:17:05,880
inside the Sable biscuit.
323
00:17:05,920 --> 00:17:08,240
Andres, you know he's all about
flavour.
324
00:17:08,280 --> 00:17:12,320
And he's the one who taught me to
try unique flavour profiles,
325
00:17:12,360 --> 00:17:14,720
which makes me think, maybe I
could just try it.
326
00:17:17,400 --> 00:17:20,160
At the end of the day, the
challenge is frozen.
327
00:17:20,200 --> 00:17:22,040
I've already got two frozen
elements
328
00:17:22,080 --> 00:17:24,640
that include two ingredients
from the mystery box.
329
00:17:24,680 --> 00:17:27,200
What do I have to lose?
330
00:17:27,240 --> 00:17:28,560
ANDY: Has she got the chills out?
331
00:17:28,600 --> 00:17:32,280
Gonna like dice it really small
and fold it through the Sable.
332
00:17:32,320 --> 00:17:33,480
Go wild.
333
00:17:38,360 --> 00:17:39,680
Yummy.
334
00:17:39,720 --> 00:17:42,320
I am having so much fun.
335
00:17:43,600 --> 00:17:46,280
Only 45 minutes left, Chef.
336
00:17:46,320 --> 00:17:47,720
Only 45.
337
00:17:51,320 --> 00:17:52,360
Oh my God.
338
00:17:57,720 --> 00:17:59,760
Breathe, Kirsten. Breathe.
339
00:18:06,200 --> 00:18:08,520
I've done the crumble.
340
00:18:08,560 --> 00:18:10,480
I've done the anglaise.
341
00:18:10,520 --> 00:18:12,480
I've done the sorbet.
342
00:18:12,520 --> 00:18:15,520
Meaning started, so they all have
to be finished.
343
00:18:15,560 --> 00:18:17,360
And this is the snow.
344
00:18:20,560 --> 00:18:22,480
I want the dish to look like the
Alps
345
00:18:22,520 --> 00:18:24,240
with the flavours of Kir Royale.
346
00:18:24,280 --> 00:18:28,080
So I need to start getting the
frozen elements ready.
347
00:18:28,120 --> 00:18:30,040
The snow is really important.
348
00:18:30,080 --> 00:18:32,160
It's one of the key elements
in the dish.
349
00:18:32,200 --> 00:18:35,880
It's going to add a beautiful
texture of the frozen light powder.
350
00:18:35,920 --> 00:18:38,560
Also a delicious berry liqueur
flavour.
351
00:18:39,840 --> 00:18:44,360
So I start with the liquid nitrogen
which is a little bit stressful.
352
00:18:44,400 --> 00:18:47,240
I'm doing the raspberry
pieces and snow.
353
00:18:47,280 --> 00:18:49,200
No, no idea what I'm doing.
354
00:18:49,240 --> 00:18:50,440
Can you tell?
355
00:18:52,000 --> 00:18:55,080
Oh, she's risking it, isn't she?
356
00:18:56,360 --> 00:18:57,480
It's nerve-wracking
357
00:18:57,520 --> 00:19:01,360
because liquid nitrogen is not
something I work with often,
358
00:19:01,400 --> 00:19:05,120
and it's more nerve-wracking
because it's an elimination.
359
00:19:05,160 --> 00:19:07,360
I've never done anything like this.
360
00:19:07,400 --> 00:19:14,200
I've played with it a little bit
and seen it but not really, no.
361
00:19:15,640 --> 00:19:18,400
All right, fingers crossed. Let's
see how this goes.
362
00:19:22,840 --> 00:19:25,920
All right, fingers crossed. Let's
see how this goes.
363
00:19:25,960 --> 00:19:30,320
I'm really nervous because frozen
elements are really not my jam.
364
00:19:30,360 --> 00:19:34,000
Liquid nitrogen is not something
I work with often.
365
00:19:34,040 --> 00:19:37,440
And it's more nerve-wracking
because it's an elimination.
366
00:19:37,480 --> 00:19:38,960
Okay.
367
00:19:44,040 --> 00:19:45,360
REYNOLD: What is that?
368
00:20:03,840 --> 00:20:05,280
Look at that, Mel.
369
00:20:05,320 --> 00:20:06,760
Look at you.
370
00:20:06,800 --> 00:20:08,720
Oh my God.
371
00:20:08,760 --> 00:20:10,120
Respect.
372
00:20:10,160 --> 00:20:12,200
My snow has worked out.
373
00:20:12,240 --> 00:20:14,040
I couldn't have asked for a better
snow.
374
00:20:14,080 --> 00:20:17,320
I'm really, really happy with the
result.
375
00:20:17,360 --> 00:20:18,960
It worked. Yay!
376
00:20:20,720 --> 00:20:22,200
Are you thrilled?
377
00:20:22,240 --> 00:20:24,040
I'm so excited.
378
00:20:24,080 --> 00:20:25,760
It looks so good.
379
00:20:25,800 --> 00:20:27,040
So happy.
380
00:20:27,080 --> 00:20:30,360
In Desert Masters, I'm learning so
much.
381
00:20:30,400 --> 00:20:33,160
And I'm really proud of what I've
achieved.
382
00:20:33,200 --> 00:20:34,680
MORGAN: Your snow, was it good?
Yeah.
383
00:20:34,720 --> 00:20:36,480
Yeah. Sounded good.
384
00:20:36,520 --> 00:20:38,040
You could hear it?
385
00:20:38,080 --> 00:20:41,320
You guys squealing over there,
I could hear.
386
00:20:41,360 --> 00:20:43,520
Sounded like a teenager again.,
Kirsten.
387
00:20:44,520 --> 00:20:46,280
What are you saying? I'm not.
388
00:20:48,080 --> 00:20:49,800
Don't be left out in the cold.
389
00:20:49,840 --> 00:20:51,040
30 minutes to go.
390
00:21:01,640 --> 00:21:02,720
Oh yeah.
391
00:21:08,840 --> 00:21:11,280
JESS: My dessert is based around
the flavours of beetroot.
392
00:21:11,320 --> 00:21:14,080
I really want to celebrate that
savoury flavour.
393
00:21:15,600 --> 00:21:18,760
I'm trying to multitask because
the time is just going so fast.
394
00:21:18,800 --> 00:21:20,920
And I definitely don't want to go
home tonight.
395
00:21:20,960 --> 00:21:24,080
ANNA: She's working like a machine.
REYNOLD: Yeah.
396
00:21:24,120 --> 00:21:25,240
The tuile is in the oven.
397
00:21:25,280 --> 00:21:27,240
And now I'm getting onto my
beetroot parfait.
398
00:21:27,280 --> 00:21:28,480
It'll add a pop of freshness.
399
00:21:28,520 --> 00:21:30,520
And also because the challenge
is all about frozen,
400
00:21:30,560 --> 00:21:32,680
I think it fits the brief really
well.
401
00:21:35,280 --> 00:21:38,040
You smell that? What is that?
Something's burning.
402
00:21:38,080 --> 00:21:39,600
Yeah. Guys, check your oven.
403
00:21:39,640 --> 00:21:41,040
Something's burning.
404
00:21:49,880 --> 00:21:51,320
Oh, Jess.
405
00:21:54,120 --> 00:21:56,520
I'm looking at the beetroot tuile
in the oven.
406
00:21:56,560 --> 00:21:58,400
And the tuiles are now burnt.
407
00:21:58,440 --> 00:22:01,040
Do you think you can rescue it?
No.
408
00:22:02,400 --> 00:22:04,000
I'm feeling really devastated
409
00:22:04,040 --> 00:22:06,040
because this was the star of the
dish.
410
00:22:06,080 --> 00:22:07,760
And now it's, like, burnt to a
crisp.
411
00:22:08,920 --> 00:22:10,520
The dish has a lot of creamy
elements,
412
00:22:10,560 --> 00:22:11,960
so I really need this tool to work,
413
00:22:12,000 --> 00:22:13,920
to be able to balance out all of
the cream.
414
00:22:13,960 --> 00:22:15,320
Does anyone have plain flour?
415
00:22:15,360 --> 00:22:17,640
ZUMBO: Plain flour?
Can I borrow plain flour?
416
00:22:17,680 --> 00:22:21,440
The only option I have is to scrap
it and start again.
417
00:22:21,480 --> 00:22:23,880
It's okay. It's alive.
418
00:22:23,920 --> 00:22:25,240
You all right, Morgan?
MORGAN: Yeah.
419
00:22:25,280 --> 00:22:27,400
Getting there, getting there,
getting there.
420
00:22:27,440 --> 00:22:30,200
Tonight I'm making a Peach Melba
with a raspberry sorbet
421
00:22:30,240 --> 00:22:32,240
using the berry liqueur.
422
00:22:32,280 --> 00:22:34,160
Okay. That's done.
423
00:22:34,200 --> 00:22:35,680
I was stressed coming into
this cook,
424
00:22:35,720 --> 00:22:38,120
but now I feel like I've got my
thoughts together.
425
00:22:38,160 --> 00:22:40,880
I'm feeling a little bit more calm
and a little bit more confident.
426
00:22:42,840 --> 00:22:43,920
The panna cotta is set.
427
00:22:43,960 --> 00:22:45,200
I'm about to cut those out.
428
00:22:46,240 --> 00:22:48,760
I need to cut my cakes out and then
do the streusel.
429
00:22:48,800 --> 00:22:50,480
And we're getting there.
430
00:22:50,520 --> 00:22:52,760
I go and check on my sorbet.
431
00:22:52,800 --> 00:22:53,840
Come on.
432
00:22:53,880 --> 00:22:55,640
It's still not quite set.
433
00:22:57,000 --> 00:22:58,840
It's just a little bit soft.
434
00:22:58,880 --> 00:23:00,200
How long has it been in there?
435
00:23:00,240 --> 00:23:03,280
It's been in there for about 30
minutes.
436
00:23:03,320 --> 00:23:05,000
Okay. Is it in a flat tray?
437
00:23:05,040 --> 00:23:08,080
I've got it in a Paco canister.
No, put it in a flat tray. Quick.
438
00:23:10,280 --> 00:23:11,680
Shit.
439
00:23:11,720 --> 00:23:13,160
REYNOLD: Hey, Morgan. How are we
going?
440
00:23:14,760 --> 00:23:18,000
Definitely a little bit worried
about the amount of alcohol
441
00:23:18,040 --> 00:23:22,320
in the sorbet, which will affect
whether the sorbet sets in time.
442
00:23:22,360 --> 00:23:24,240
Super important given it's a frozen
challenge
443
00:23:24,280 --> 00:23:25,720
that we get a frozen element.
444
00:23:29,240 --> 00:23:30,800
ANDY: Olympic athlete over here.
445
00:23:30,840 --> 00:23:31,880
ANNA: If cooking doesn't work,
446
00:23:31,920 --> 00:23:33,600
you should be a sprinter
for Australia.
447
00:23:33,640 --> 00:23:35,440
I used to be at school, yeah.
448
00:23:37,840 --> 00:23:40,560
What's Zumba doing? It smells
beautiful.
449
00:23:41,640 --> 00:23:43,880
What I've got done already is the
mousse, sorbet.
450
00:23:43,920 --> 00:23:45,600
Bake the crumble, bake the sponge.
451
00:23:45,640 --> 00:23:47,160
Just making the caramel now.
452
00:23:47,200 --> 00:23:50,520
Yeah and then left to do is make
the berry gel.
453
00:23:50,560 --> 00:23:53,680
Do some decoration work and some
nitro work.
454
00:23:56,960 --> 00:23:59,000
REYNOLD: Adriano's dish is looking
quite interesting.
455
00:23:59,040 --> 00:24:01,120
There's a lot going on.
456
00:24:01,160 --> 00:24:03,240
ANNA: That looks sick.
457
00:24:03,280 --> 00:24:04,840
I can pretty much see where he's
going.
458
00:24:04,880 --> 00:24:06,960
I can see the the red and white
stripes
459
00:24:07,000 --> 00:24:09,760
with the popcorn caramel
mousse with it as well.
460
00:24:09,800 --> 00:24:13,640
But the only question is the
beetroot sorbet.
461
00:24:13,680 --> 00:24:15,000
Hitting the brief is really
important.
462
00:24:15,040 --> 00:24:17,000
And only to use one of the
ingredients
463
00:24:17,040 --> 00:24:19,200
to create one frozen component.
464
00:24:19,240 --> 00:24:22,040
That kind of doesn't give you much
room for insurance,
465
00:24:22,080 --> 00:24:23,920
so it is quite a risky move.
466
00:24:23,960 --> 00:24:25,280
So Kirsten's got two.
467
00:24:25,320 --> 00:24:30,360
Kay-Lene's got two and then Zumbo's
got one component...
468
00:24:30,400 --> 00:24:31,480
..that's frozen.
469
00:24:34,080 --> 00:24:37,080
By all means, don't move at a
glacial pace.
470
00:24:37,120 --> 00:24:38,440
Ten minutes to go.
471
00:24:41,000 --> 00:24:42,960
Faster. Faster. Come on.
472
00:24:48,880 --> 00:24:50,600
I'm feeling a little bit...
473
00:24:50,640 --> 00:24:53,240
..frazzled because time went
by faster than I expected.
474
00:24:54,600 --> 00:24:56,880
But I'm going to keep pushing
'til the end.
475
00:24:56,920 --> 00:24:59,400
I'm doing all that I can in the
time that I have.
476
00:24:59,440 --> 00:25:01,400
I'm working really, really fast.
477
00:25:01,440 --> 00:25:02,720
But with the time ticking
478
00:25:02,760 --> 00:25:04,960
I just have no time to bake
the tuile any longer.
479
00:25:07,680 --> 00:25:09,080
ANNA: Oh, wow.
480
00:25:09,120 --> 00:25:11,040
Jess, they look beautiful.
481
00:25:11,080 --> 00:25:12,120
Thanks, Anna.
482
00:25:12,160 --> 00:25:13,680
I take the tuile out of the oven
483
00:25:13,720 --> 00:25:16,680
and I'm really happy it's dried in
time.
484
00:25:16,720 --> 00:25:19,480
Now, the hard part is peeling it
off the silicone.
485
00:25:21,360 --> 00:25:22,560
AMAURY: The crucial moment.
486
00:25:25,040 --> 00:25:27,760
You want me to leave right now?
Yes, please.
487
00:25:27,800 --> 00:25:29,440
Thank you.
488
00:25:29,480 --> 00:25:31,480
Too bad I'm not going anywhere.
489
00:25:34,480 --> 00:25:37,320
I'm trying to peel this, peel off
the silicone,
490
00:25:37,360 --> 00:25:39,200
but it's just not working for me.
491
00:25:39,240 --> 00:25:41,360
It's just so delicate to get off
the...
492
00:25:42,760 --> 00:25:43,800
Jess.
493
00:25:45,040 --> 00:25:46,640
Every time I move it, it cracks.
494
00:25:49,360 --> 00:25:52,560
I'm really worried because I don't
have time to make a new one.
495
00:25:52,600 --> 00:25:55,240
I'm feeling really, really stressed
at this point.
496
00:26:04,360 --> 00:26:07,000
I'm trying to peel this tuile off
the silicone,
497
00:26:07,040 --> 00:26:08,600
but it's just not working for me.
498
00:26:08,640 --> 00:26:10,560
Every time I move it, it cracks.
499
00:26:10,600 --> 00:26:13,200
I'm feeling really, really stressed
at this point.
500
00:26:20,080 --> 00:26:21,440
Go, Jess.
501
00:26:28,880 --> 00:26:31,680
I'm really happy. It was such a
hard task to do,
502
00:26:31,720 --> 00:26:32,960
but I finally got it out.
503
00:26:33,000 --> 00:26:36,040
That was the most difficult
element to make.
504
00:26:36,080 --> 00:26:38,920
So now I need to finish off all
the other elements.
505
00:26:38,960 --> 00:26:41,080
It's definitely going to be a big
rush,
506
00:26:41,120 --> 00:26:44,160
so I just have to work really,
really, really fast.
507
00:26:49,160 --> 00:26:51,520
Come on, guys, five minutes.
508
00:26:51,560 --> 00:26:52,920
Five minutes to go.
509
00:26:53,960 --> 00:26:55,760
MORGAN: (MUMBLES TO SELF)
510
00:26:59,800 --> 00:27:03,720
ZUMBO: Sweating again. Sweating.
I'm sweating.
511
00:27:03,760 --> 00:27:06,600
I've got a lot of elements to
finish.
512
00:27:06,640 --> 00:27:10,200
So getting a bit stressed to put
everything together on time.
513
00:27:10,240 --> 00:27:11,440
I'm pushing hard.
514
00:27:14,920 --> 00:27:17,080
But I still have in my head Mel's
comments
515
00:27:17,120 --> 00:27:19,960
about multiple frozen elements.
516
00:27:20,000 --> 00:27:21,960
So I'm thinking, well, maybe I
should have done more
517
00:27:22,000 --> 00:27:25,200
frozen elements just in case but
there's not much time.
518
00:27:25,240 --> 00:27:28,360
You know, you just got to believe
in that beetroot sorbet.
519
00:27:28,400 --> 00:27:32,320
Like I ate it and I think it's
super delicious.
520
00:27:32,360 --> 00:27:34,200
On point, man, on point.
521
00:27:34,240 --> 00:27:36,920
I really like the combination
of beetroot and berries.
522
00:27:36,960 --> 00:27:39,120
The berries kind of give it a
little bit of acidity
523
00:27:39,160 --> 00:27:42,000
and freshness that cuts through
that sort of earthy notes
524
00:27:42,040 --> 00:27:43,120
the beetroot carries.
525
00:27:44,200 --> 00:27:45,640
Hopefully, it's enough to keep me
in.
526
00:27:49,400 --> 00:27:50,680
GARETH: I feel pretty good.
527
00:27:50,720 --> 00:27:53,000
Every single thing is going to
plan.
528
00:27:53,040 --> 00:27:55,520
And everything is tasting pretty
good.
529
00:27:55,560 --> 00:27:58,360
It's looking exactly as I had
envisioned it.
530
00:27:58,400 --> 00:28:00,760
Super stoked with the outcome.
531
00:28:00,800 --> 00:28:02,800
REYNOLD: Whoa. Damn, boy.
532
00:28:03,840 --> 00:28:07,160
I've really tried to highlight the
two different sides to beetroot
533
00:28:07,200 --> 00:28:08,720
that I love so much.
534
00:28:08,760 --> 00:28:12,320
It's a mixture of sweet and sour,
535
00:28:12,360 --> 00:28:15,480
so those all come out and marry
together in a mouthful.
536
00:28:17,600 --> 00:28:20,120
Chefs, two minutes to finish your
dish.
537
00:28:20,160 --> 00:28:21,800
Only two minutes to go.
538
00:28:29,560 --> 00:28:30,640
MORGAN: Oh, God.
539
00:28:31,800 --> 00:28:32,880
We are getting there.
540
00:28:32,920 --> 00:28:35,240
I'm starting to plate up.
541
00:28:35,280 --> 00:28:38,840
I'm trying to get that sorbet to
freeze just the last little bit.
542
00:28:38,880 --> 00:28:40,680
I want to try and leave it in
there as long as possible,
543
00:28:40,720 --> 00:28:42,160
before I have to plate up.
544
00:28:42,160 --> 00:28:44,320
Obviously very important given
the whole frozen element today,
545
00:28:44,360 --> 00:28:47,440
and it is my only frozen element,
that it gets on the plate.
546
00:28:47,480 --> 00:28:51,680
I don't have much time to go so
it's time to check on my sorbet.
547
00:28:51,720 --> 00:28:54,080
The outside has set but the inside
middle part
548
00:28:54,120 --> 00:28:55,960
is still a little bit runny.
549
00:28:56,000 --> 00:28:58,240
I'm a little bit worried how
quickly that sorbet
550
00:28:58,280 --> 00:29:01,120
is going to melt but it is what it
is.
551
00:29:03,520 --> 00:29:06,240
30 seconds.
552
00:29:15,080 --> 00:29:23,080
HOSTS: 10... 9... 8...7... 6... 5...
4...
553
00:29:23,120 --> 00:29:26,520
..3... 2... 1.
554
00:29:26,560 --> 00:29:27,600
Hands up, Chefs.
555
00:29:32,280 --> 00:29:33,520
KAY: We did it.
556
00:29:35,840 --> 00:29:39,080
JESS: Time's up and I'm really
proud of myself.
557
00:29:39,120 --> 00:29:41,920
A lot went wrong but I'm happy
that I was very resilient
558
00:29:41,960 --> 00:29:44,960
and able to put up a dish that I'd
be really proud of.
559
00:29:45,000 --> 00:29:46,680
ZUMBO: They look cool.
MORGAN: Thanks.
560
00:29:46,720 --> 00:29:49,200
Today's all about featuring that
frozen element.
561
00:29:49,240 --> 00:29:51,920
Obviously, somebody is going
to go home.
562
00:29:51,960 --> 00:29:53,760
I'm happy with the taste. I'm
happy with it.
563
00:29:53,800 --> 00:29:55,160
But you know I'm not the judge.
564
00:29:55,200 --> 00:29:56,840
I've set a few mystery boxes
in the past,
565
00:29:56,880 --> 00:29:58,640
so it was good fun to be on the
other side
566
00:29:58,680 --> 00:30:00,200
and do one myself for once.
567
00:30:00,240 --> 00:30:02,560
But from what I could see, there's
amazing desserts around me.
568
00:30:02,600 --> 00:30:06,600
So I don't have any tickets
on my box office today.
569
00:30:19,960 --> 00:30:23,800
KIRSTEN: Tonight, I push myself to
achieve new things.
570
00:30:23,840 --> 00:30:26,320
I've done everything that I
possibly could
571
00:30:26,360 --> 00:30:28,280
to ensure that I'm not going home.
572
00:30:33,680 --> 00:30:35,600
Wow.
Wow.
573
00:30:36,960 --> 00:30:38,360
What's the name of your dish?
574
00:30:39,560 --> 00:30:43,040
This is Kir Royale in Courchevel.
575
00:30:43,080 --> 00:30:46,120
I've done a champagne and berry
liqueur sorbet.
576
00:30:48,160 --> 00:30:53,280
And aerated anglaise and oak
crumble on the base.
577
00:30:53,320 --> 00:30:54,960
And Kir Royale coconut snow.
578
00:30:56,880 --> 00:31:02,480
So it's enjoying a Kir Royale
drink in the French Alps.
579
00:31:02,520 --> 00:31:04,640
I hope you will take me back home.
580
00:31:04,680 --> 00:31:06,120
Okay, I hope it does.
581
00:31:06,160 --> 00:31:08,240
Thank you, Kirsten.
Thank you so much, Kirsten.
582
00:31:11,400 --> 00:31:15,440
I think visually it looks like the
French Alps, you know,
583
00:31:15,480 --> 00:31:19,720
like mountain top, eternal snow on
the top.
584
00:31:19,760 --> 00:31:21,240
Well, let's try this.
585
00:31:21,280 --> 00:31:23,960
Should we use our snow shovels?
586
00:31:24,000 --> 00:31:25,520
Let's snow shovel it.
587
00:31:48,960 --> 00:31:51,080
It does taste very good.
588
00:31:51,120 --> 00:31:53,320
There is the essence of Kir Royale.
589
00:31:54,440 --> 00:31:57,960
You can feel the champagne, you
can feel the berry liqueur.
590
00:31:58,000 --> 00:32:01,600
And it's an easy dessert to eat.
591
00:32:01,640 --> 00:32:02,840
End of a heavy meal.
592
00:32:02,880 --> 00:32:04,520
You are in the mountain.
593
00:32:04,560 --> 00:32:07,440
You have the fondue. You have the
raclette. Very cheese oriented.
594
00:32:07,480 --> 00:32:09,640
You finish with this, you can
finish the whole thing.
595
00:32:09,680 --> 00:32:11,320
And you end on a very high note.
596
00:32:11,360 --> 00:32:12,560
Yeah.
597
00:32:12,600 --> 00:32:14,600
I did love the visual of that...
598
00:32:14,640 --> 00:32:16,000
Like you said...?
The eternal snow.
599
00:32:16,040 --> 00:32:17,800
The eternal snow over the top.
600
00:32:17,840 --> 00:32:20,360
This challenge was all about a
frozen element
601
00:32:20,400 --> 00:32:22,760
using something from within that
mystery box.
602
00:32:22,800 --> 00:32:25,440
The berry liqueur, I think, was
used to great effect.
603
00:32:25,480 --> 00:32:28,160
It's the main attraction.
Yeah.
604
00:32:28,200 --> 00:32:30,920
This is a frozen dessert.
605
00:32:30,960 --> 00:32:36,200
She drew on a memory of Kir Royale,
which she loves. In the mountains.
606
00:32:36,240 --> 00:32:40,160
It's a lovely story. I'm buying it.
Nicely done.
607
00:32:40,200 --> 00:32:43,000
And I went back for it.
And you went back for it.
608
00:32:47,560 --> 00:32:51,400
MORGAN: Tonight I have only made
one frozen element,
609
00:32:51,440 --> 00:32:54,680
so I'm really hoping that my
raspberry sorbet
610
00:32:54,720 --> 00:32:56,000
has set perfectly.
611
00:32:58,720 --> 00:32:59,840
Hello, hello.
Hi, Morgan.
612
00:32:59,880 --> 00:33:01,400
Good evening, Morgan.
613
00:33:07,240 --> 00:33:09,080
Please reveal your dish.
614
00:33:09,120 --> 00:33:10,280
Let's do it.
615
00:33:14,440 --> 00:33:17,400
This is my take on a Peach Melba.
616
00:33:17,440 --> 00:33:22,080
I've got a reconstructed streusel,
peach panna cotta.
617
00:33:22,120 --> 00:33:24,000
White chocolate whipped ganache.
618
00:33:24,040 --> 00:33:27,080
And a raspberry sorbet using the
berry liqueur.
619
00:33:28,480 --> 00:33:29,880
Thank you so much.
620
00:33:29,920 --> 00:33:31,120
Enjoy.
621
00:33:41,040 --> 00:33:42,840
I mean, it's just...
622
00:33:42,880 --> 00:33:43,960
It's already water.
623
00:33:44,000 --> 00:33:45,040
Yeah.
624
00:33:46,640 --> 00:33:48,400
I think we should eat before it
melts, huh?
625
00:33:48,440 --> 00:33:49,600
Yes.
626
00:33:50,800 --> 00:33:53,320
Try the ice cream just by itself.
627
00:33:55,160 --> 00:33:57,160
I mean, it's just.
628
00:33:57,200 --> 00:33:59,560
I can't even... I can't scoop it up.
629
00:34:09,200 --> 00:34:13,160
ANNOUNCER: Don't miss a delicious
moment of Dessert Masters.
630
00:34:13,200 --> 00:34:16,000
Watch full episodes on Ten Play now.
631
00:34:26,040 --> 00:34:27,960
MEL: I think we should eat before it
melts, huh?
632
00:34:28,000 --> 00:34:29,920
Yes.
633
00:34:29,960 --> 00:34:31,600
Try the ice cream just by itself.
634
00:34:34,360 --> 00:34:36,040
I mean, it's just...
635
00:34:36,080 --> 00:34:37,800
I can't even... I can't scoop it up.
636
00:34:52,160 --> 00:34:53,440
I love Morgan.
637
00:34:53,480 --> 00:34:58,480
I think he is part of the future
of pastry in this country,
638
00:34:58,520 --> 00:35:02,360
and I think some of the elements
here are really nicely made.
639
00:35:02,400 --> 00:35:05,520
The whipped ganache, it has a
lovely richness about it.
640
00:35:08,920 --> 00:35:12,880
The problems start and end with the
sorbet.
641
00:35:13,920 --> 00:35:15,000
Spot on.
642
00:35:15,040 --> 00:35:16,720
Alcohol doesn't freeze,
643
00:35:16,760 --> 00:35:19,600
so when you add a strong amount
of alcohol into an ice cream,
644
00:35:19,640 --> 00:35:22,240
it's going to thaw it out
extremely quickly.
645
00:35:23,760 --> 00:35:25,400
This is what's happening here.
646
00:35:25,440 --> 00:35:27,240
I hate it because I love his
spirit.
647
00:35:27,280 --> 00:35:28,720
I love his mentality.
648
00:35:28,760 --> 00:35:32,120
But yeah, for me, it's not a win.
No.
649
00:35:32,160 --> 00:35:36,440
I think Morgan is going to find
himself in trouble.
650
00:35:50,240 --> 00:35:51,680
JESS: I'm proud of my dish.
651
00:35:51,720 --> 00:35:55,240
So if I was to go home, I made a
dish that I was very happy with.
652
00:35:58,080 --> 00:35:59,360
Hey, Jess.
Hi
.
653
00:36:01,960 --> 00:36:03,120
Snow.
654
00:36:06,960 --> 00:36:08,280
What's the name of your dish?
655
00:36:08,320 --> 00:36:10,040
B2.
656
00:36:10,080 --> 00:36:11,320
Beetroot crisps.
657
00:36:11,360 --> 00:36:13,040
Beetroot parfait.
658
00:36:13,080 --> 00:36:14,200
Yoghurt mousse.
659
00:36:14,240 --> 00:36:16,240
And balsamic beetroot gel.
660
00:36:17,720 --> 00:36:19,080
B2?
B2?
661
00:36:19,120 --> 00:36:20,800
Because there's two beetroots on a
plate.
662
00:36:22,000 --> 00:36:23,200
I like it.
663
00:36:23,240 --> 00:36:25,040
Thank you so much.
Thank you.
664
00:36:26,560 --> 00:36:27,960
Let's dig in.
665
00:36:39,960 --> 00:36:41,160
I really like it.
666
00:36:42,680 --> 00:36:46,120
It's everything I love about a
well-presented, plated dessert.
667
00:36:46,160 --> 00:36:48,600
We have many different textures.
668
00:36:48,640 --> 00:36:50,400
I love that she actually chose
a parfait
669
00:36:50,440 --> 00:36:53,320
because she's giving us two frozen
elements.
670
00:36:53,360 --> 00:36:55,800
Parfait meets the brief perfectly.
671
00:36:55,840 --> 00:36:58,280
The tuile was just such a
showstopping element.
672
00:36:58,320 --> 00:37:01,360
It had that little crunch.
673
00:37:01,400 --> 00:37:04,120
I think it's the star of the plate.
Yeah.
674
00:37:05,560 --> 00:37:07,920
Even though she struggled to make
it,
675
00:37:07,960 --> 00:37:12,000
she persevered and deliver exactly
what this plate needed.
676
00:37:12,040 --> 00:37:13,120
I think for me...
677
00:37:14,680 --> 00:37:17,760
..this is the best plate she has
presented so far.
678
00:37:17,800 --> 00:37:20,880
I agree. I think this is her best
work yet.
679
00:37:27,680 --> 00:37:28,800
Wow.
680
00:37:30,240 --> 00:37:32,600
GARETH: I'm feeling pretty good.
681
00:37:32,640 --> 00:37:34,440
Everything tastes fantastic.
682
00:37:34,480 --> 00:37:35,800
The dish looks good.
683
00:37:35,840 --> 00:37:37,040
I'm really happy.
684
00:37:39,640 --> 00:37:42,960
So my dish tonight is beetroot
ice cream
685
00:37:43,000 --> 00:37:45,720
with a chocolate and raspberry
cake.
686
00:37:50,040 --> 00:37:51,320
Thank you so much.
Thank you.
687
00:37:51,360 --> 00:37:53,040
We're going to try this.
688
00:38:19,800 --> 00:38:21,920
I think it's a good dessert.
689
00:38:21,960 --> 00:38:25,160
I like that he incorporated the
beetroot within the frozen glaze,
690
00:38:25,200 --> 00:38:31,560
using citric acid to give a more
sour tone than an earthy one.
691
00:38:31,600 --> 00:38:34,440
He counter balanced drastically,
692
00:38:34,480 --> 00:38:37,160
with the ice cream being very
earthy.
693
00:38:37,200 --> 00:38:39,640
He's giving us exactly what we ask.
694
00:38:39,680 --> 00:38:41,920
You certainly would not be going
to an ice cream shop
695
00:38:41,960 --> 00:38:44,480
and ordering that beetroot
ice cream on its own.
696
00:38:44,520 --> 00:38:48,320
However, when you pair that with
the creaminess of the mousse
697
00:38:48,360 --> 00:38:52,520
and that rich chocolate with the
crunch through it,
698
00:38:52,560 --> 00:38:56,800
I think all of those flavours come
together in a really elegant way.
699
00:38:56,840 --> 00:38:58,920
And I really love it.
Yeah, absolutely.
700
00:38:58,960 --> 00:39:02,760
It's so pleasant to see him being
able to express himself,
701
00:39:02,800 --> 00:39:06,200
and you can see how calm he is,
how confident he is.
702
00:39:25,000 --> 00:39:26,360
Kay-Lene.
703
00:39:26,400 --> 00:39:28,320
What is the name of your dish?
704
00:39:30,120 --> 00:39:33,560
The name of my dish is Lara.
705
00:39:33,600 --> 00:39:37,760
I've made tart rosella granita.
706
00:39:37,800 --> 00:39:40,240
A berry liqueur sorbet.
707
00:39:40,280 --> 00:39:42,440
The sable with chilli in it.
708
00:39:42,480 --> 00:39:44,320
Cream cheese espuma.
709
00:39:44,360 --> 00:39:46,200
And a berry liqueur gastrique.
710
00:39:47,720 --> 00:39:51,160
Lara actually is Latin for
cheerful.
711
00:39:51,200 --> 00:39:53,880
I thought of it because of my
mentor.
712
00:39:53,920 --> 00:39:57,640
And as you know, I have...
713
00:39:57,680 --> 00:40:02,240
I have one of the best mentors
in the business and...
714
00:40:02,280 --> 00:40:03,720
Yeah, he's a great guy.
715
00:40:03,760 --> 00:40:06,720
And I wouldn't I wouldn't be here
today without him.
716
00:40:06,760 --> 00:40:08,880
So this dish is... Yeah.
717
00:40:08,920 --> 00:40:11,320
It's an accumulation of everything
I love about him
718
00:40:11,360 --> 00:40:13,120
and our relationship and...
719
00:40:14,400 --> 00:40:17,400
Yeah, just really thankful and
blessed to have him in my life.
720
00:40:21,920 --> 00:40:24,240
I said I wouldn't cry.
721
00:40:24,280 --> 00:40:25,880
Thank you so much.
Thank you.
722
00:40:25,920 --> 00:40:27,480
We'll taste.
Thank you. Enjoy.
723
00:40:27,520 --> 00:40:28,640
Thank you.
724
00:40:30,600 --> 00:40:32,400
Well, I think we need to dig in.
725
00:40:32,440 --> 00:40:33,800
Yeah, let's dig in.
726
00:40:53,360 --> 00:40:55,000
I'm going to stop here.
727
00:40:58,200 --> 00:41:00,000
Otherwise I would finish
the whole thing.
728
00:41:00,040 --> 00:41:03,400
I freaking love it. I love it.
729
00:41:04,520 --> 00:41:09,240
I love that she really used both
texture of ice cream.
730
00:41:09,280 --> 00:41:12,760
It's perfect in the texture,
in the temperature.
731
00:41:12,800 --> 00:41:15,720
It's everything I like in this
dish.
732
00:41:15,760 --> 00:41:18,600
I loved it as well. I really loved
it.
733
00:41:18,640 --> 00:41:22,800
That sable spiked with a little bit
of chilli, which you do notice
734
00:41:22,840 --> 00:41:26,800
has that beautiful warming,
comforting kind of richness
735
00:41:26,840 --> 00:41:28,800
that you're still looking for in a
dessert.
736
00:41:28,840 --> 00:41:32,920
Knowing that she purposefully put
the chilli in the sable just to...
737
00:41:32,960 --> 00:41:36,840
Just as a, I'm pushing even more
the boundaries of what I can do.
738
00:41:36,880 --> 00:41:41,040
Using as much as she could the
element from the mystery box.
739
00:41:41,080 --> 00:41:43,760
I love everything about this.
740
00:41:43,800 --> 00:41:45,960
That's her best work.
741
00:41:46,000 --> 00:41:48,160
I'm literally stopping myself
from eating it.
742
00:41:48,200 --> 00:41:50,880
It's so good. It's so good.
743
00:41:58,960 --> 00:42:01,200
ZUMBO: There's a lot of elements
going on in my dish.
744
00:42:04,680 --> 00:42:07,000
Well, good evening.
Good evening.
745
00:42:07,040 --> 00:42:11,080
And the frozen element, is it
enough to keep me safe?
746
00:42:11,120 --> 00:42:14,520
I've been in this industry for
many, many years.
747
00:42:15,960 --> 00:42:17,560
But it's a tough competition.
748
00:42:17,600 --> 00:42:20,920
So it could be anyone going home.
749
00:42:32,120 --> 00:42:34,040
All right.
750
00:42:34,080 --> 00:42:35,680
What's the name of your creation?
751
00:42:35,720 --> 00:42:37,800
Tickets To My Box Office.
752
00:42:37,840 --> 00:42:40,440
I've made them beetroot and
raspberry sponge.
753
00:42:40,480 --> 00:42:44,360
Salted popcorn mousse with a white
chocolate collar around it.
754
00:42:44,400 --> 00:42:48,720
Beetroot and raspberry sorbet
and salted caramel popcorn.
755
00:42:48,760 --> 00:42:52,880
Oh, ticket to my box. I like it.
756
00:42:52,920 --> 00:42:56,600
Doing only one element using a
mystery box ingredient.
757
00:42:58,040 --> 00:43:00,760
Isn't it putting all your eggs
in one basket?
758
00:43:00,800 --> 00:43:05,520
You know I'm going to stay true
to what I come to my head first.
759
00:43:05,560 --> 00:43:06,920
Thank you, Adriano.
Thank you very much.
760
00:43:06,960 --> 00:43:08,280
We'll try now.
Thank you.
761
00:43:09,960 --> 00:43:11,120
Let's get into this.
762
00:43:28,640 --> 00:43:30,360
I love the original concept.
763
00:43:30,400 --> 00:43:32,440
I think it's yeah, it's very
clever, right?
764
00:43:32,480 --> 00:43:33,520
Yeah.
765
00:43:33,560 --> 00:43:36,560
I love the beat and raspberry
sorbet.
766
00:43:36,600 --> 00:43:38,840
It's light. It's generous.
767
00:43:38,880 --> 00:43:40,240
It's almost creamy.
768
00:43:41,800 --> 00:43:43,760
I think it's a well crafted sorbet.
769
00:43:43,800 --> 00:43:46,320
It's silky. It's not icy.
770
00:43:46,360 --> 00:43:49,240
It's really held its form quite
well.
771
00:43:49,280 --> 00:43:51,800
All of the elements are actually
well crafted.
772
00:43:51,840 --> 00:43:54,560
The bavarois with mousse around
is nice.
773
00:43:54,600 --> 00:43:57,080
It's light. It's not too thick.
774
00:43:57,120 --> 00:43:59,520
But I'm a bit worried that...
775
00:43:59,560 --> 00:44:02,840
..the only element from the mystery
box is one sorbet.
776
00:44:02,880 --> 00:44:04,080
Yeah.
777
00:44:16,960 --> 00:44:21,000
Guys, I have to say, you keep
impressing me with your desserts.
778
00:44:22,440 --> 00:44:25,960
My mind is blown by the level of
skills you're all showing.
779
00:44:26,000 --> 00:44:27,960
Both technically and creatively.
780
00:44:30,040 --> 00:44:33,920
Tonight, one dish in particular
was absolute perfection.
781
00:44:33,960 --> 00:44:35,600
And is well worth mentioning.
782
00:44:36,600 --> 00:44:37,640
It was made by...
783
00:44:41,040 --> 00:44:42,200
..Kay-Lene.
784
00:44:43,280 --> 00:44:44,800
ANNA: Woo hoo!
785
00:44:48,520 --> 00:44:49,680
ZUMBO: Well done.
786
00:44:51,440 --> 00:44:53,520
KAY: Thank you so much.
787
00:44:53,560 --> 00:44:56,720
I think tonight you have crafted
your best dessert
788
00:44:56,760 --> 00:44:59,720
in this competition so far.
789
00:44:59,760 --> 00:45:01,960
And when this is over, I will call
your mentor Andres
790
00:45:02,000 --> 00:45:03,920
and tell him how much honour you
brought him.
791
00:45:04,960 --> 00:45:06,280
Thank you.
792
00:45:06,320 --> 00:45:08,680
Give it up for Kay-Lene everybody.
793
00:45:12,880 --> 00:45:17,120
The truth is that the fact that I
even am in this competition,
794
00:45:17,160 --> 00:45:18,800
he's already proud.
795
00:45:18,840 --> 00:45:20,360
I could have been the first one
out.
796
00:45:20,400 --> 00:45:23,320
And he would still have said, I'm
so proud of you.
797
00:45:27,000 --> 00:45:31,440
Now, as for who's leaving the
dessert master's kitchen tonight.
798
00:45:34,640 --> 00:45:37,200
In the end, we settled on two chefs
799
00:45:37,240 --> 00:45:40,120
that shot for the moon but fell
short of the stars.
800
00:45:42,320 --> 00:45:45,040
If I call your name, please
step forward.
801
00:45:49,960 --> 00:45:51,240
Adriano.
802
00:46:01,160 --> 00:46:02,440
And Morgan.
803
00:46:09,800 --> 00:46:14,320
In a bold move, both of you hung
your hats on one frozen
804
00:46:14,360 --> 00:46:15,760
mystery box element.
805
00:46:16,760 --> 00:46:18,600
That's what it came down to.
806
00:46:18,640 --> 00:46:23,600
One was expertly made and sadly,
one wasn't.
807
00:46:23,640 --> 00:46:24,840
Which is why...
808
00:46:26,880 --> 00:46:28,280
Morgan, I'm sorry.
809
00:46:29,760 --> 00:46:31,600
You're going home this evening.
810
00:46:36,600 --> 00:46:39,800
Morgan, you came here with a point
to prove
811
00:46:39,840 --> 00:46:42,160
that you are so much more than the
doughnut kid.
812
00:46:43,440 --> 00:46:46,080
And you've done that in every
dessert you brought us.
813
00:46:46,120 --> 00:46:47,680
One thing's for sure.
814
00:46:47,720 --> 00:46:49,800
The future of pastry in this
country is bright,
815
00:46:49,840 --> 00:46:51,560
with you at the forefront.
816
00:46:51,600 --> 00:46:53,080
Thank you.
817
00:46:53,120 --> 00:46:55,280
It's been a very enjoyable.
Definitely learnt a lot.
818
00:46:55,320 --> 00:46:59,280
And it's been a very surreal,
yeah, few nights here.
819
00:46:59,320 --> 00:47:01,080
We loved having you here.
820
00:47:01,120 --> 00:47:02,480
Cheers.
821
00:47:05,200 --> 00:47:06,360
I'll see you soon.
822
00:47:06,400 --> 00:47:08,640
Really disappointed to be leaving
the competition tonight.
823
00:47:10,400 --> 00:47:12,280
But...
824
00:47:12,320 --> 00:47:14,200
Very grateful for the experience.
825
00:47:14,240 --> 00:47:16,360
And I've learnt a lot along the
way.
826
00:47:16,400 --> 00:47:17,880
ANNA: Proud of you, Morgan.
827
00:47:22,280 --> 00:47:24,080
So heading into my own restaurant
and cafe,
828
00:47:24,120 --> 00:47:25,840
I'm excited to use the skills and
things
829
00:47:25,880 --> 00:47:27,480
that I've learned on this
competition,
830
00:47:27,520 --> 00:47:30,880
apply it there and then build on
it even more.
831
00:47:41,440 --> 00:47:44,760
Well, tonight I'm working on
something very special
832
00:47:44,800 --> 00:47:46,160
just for you.
833
00:47:48,520 --> 00:47:51,680
And I can't wait to show it to you
next time you're here.
834
00:47:51,720 --> 00:47:53,160
JESS: Oh, no.
835
00:47:53,200 --> 00:47:56,480
Until then, sweet dream and have a
good night.
836
00:47:56,520 --> 00:47:59,240
CONTESTANTS: Thank you.
837
00:48:06,200 --> 00:48:09,520
ANNOUNCER: Next time on Dessert
Masters,
838
00:48:09,560 --> 00:48:14,200
Amaury inspires our contestants to
make their own masterpiece.
839
00:48:14,240 --> 00:48:18,160
From everyone's favourite
sweet treat.
840
00:48:18,200 --> 00:48:21,040
MEL: Bring us a dessert that
celebrates chocolate.
841
00:48:22,880 --> 00:48:24,880
Amazing.
842
00:48:24,920 --> 00:48:27,960
The dishes reach the next level.
843
00:48:35,640 --> 00:48:37,960
If I'm ever going to win any
challenge,
844
00:48:38,000 --> 00:48:40,200
this is the one for me to shine.
845
00:48:40,240 --> 00:48:44,640
Can the Queen of chocolate
keep her crown?
846
00:48:44,680 --> 00:48:46,280
I'm running out of time.
847
00:48:46,320 --> 00:48:48,400
Really starting to feel the
pressure.
848
00:48:50,800 --> 00:48:52,880
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