All language subtitles for Dessert.Masters.AU.S02E06.1080p.HDTV.x264-W45Ps

af Afrikaans
ak Akan
sq Albanian
am Amharic
ar Arabic
hy Armenian
az Azerbaijani
eu Basque
be Belarusian
bem Bemba
bn Bengali
bh Bihari
bs Bosnian
br Breton
bg Bulgarian
km Cambodian
ca Catalan
ceb Cebuano
chr Cherokee
ny Chichewa
zh-CN Chinese (Simplified)
zh-TW Chinese (Traditional)
co Corsican
hr Croatian
cs Czech
da Danish
eo Esperanto
et Estonian
ee Ewe
fo Faroese
tl Filipino
fi Finnish
fr French
fy Frisian
gaa Ga
gl Galician
ka Georgian
de German
el Greek
gn Guarani
gu Gujarati
ht Haitian Creole
ha Hausa
haw Hawaiian
iw Hebrew
hi Hindi
hmn Hmong
hu Hungarian
is Icelandic
ig Igbo
id Indonesian
ia Interlingua
ga Irish
it Italian
ja Japanese
jw Javanese
kn Kannada
kk Kazakh
rw Kinyarwanda
rn Kirundi
kg Kongo
ko Korean
kri Krio (Sierra Leone)
ku Kurdish
ckb Kurdish (Soranรฎ)
ky Kyrgyz
lo Laothian
la Latin
lv Latvian
ln Lingala
lt Lithuanian
loz Lozi
lg Luganda
ach Luo
lb Luxembourgish
mk Macedonian
mg Malagasy
ms Malay
ml Malayalam
mt Maltese
mi Maori
mr Marathi
mfe Mauritian Creole
mo Moldavian
mn Mongolian
my Myanmar (Burmese)
sr-ME Montenegrin
ne Nepali
pcm Nigerian Pidgin
nso Northern Sotho
no Norwegian
nn Norwegian (Nynorsk)
oc Occitan
or Oriya
om Oromo
ps Pashto
fa Persian
pl Polish
pt-BR Portuguese (Brazil)
pt Portuguese (Portugal) Download
pa Punjabi
qu Quechua
ro Romanian
rm Romansh
nyn Runyakitara
ru Russian
sm Samoan
gd Scots Gaelic
sr Serbian
sh Serbo-Croatian
st Sesotho
tn Setswana
crs Seychellois Creole
sn Shona
sd Sindhi
si Sinhalese
sk Slovak
sl Slovenian
so Somali
es Spanish
es-419 Spanish (Latin American) Download
su Sundanese
sw Swahili
sv Swedish
tg Tajik
ta Tamil
tt Tatar
te Telugu
th Thai
ti Tigrinya
to Tonga
lua Tshiluba
tum Tumbuka
tr Turkish
tk Turkmen
tw Twi
ug Uighur
uk Ukrainian
ur Urdu
uz Uzbek
vi Vietnamese
cy Welsh
wo Wolof
xh Xhosa
yi Yiddish
yo Yoruba
zu Zulu
Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:00,960 --> 00:00:05,920 VOICEOVER: Previously on Dessert Masters, 2 00:00:05,920 --> 00:00:07,880 I'm going to go all out. It is a brave move, Darren, 3 00:00:07,880 --> 00:00:09,240 and I like it. 4 00:00:09,240 --> 00:00:11,040 ..took Australian classics... 5 00:00:11,040 --> 00:00:13,840 They don't always look the most glamorous, but to perfect them 6 00:00:13,840 --> 00:00:15,360 is incredibly difficult. 7 00:00:15,360 --> 00:00:18,360 ..and made them modern marvels. 8 00:00:18,360 --> 00:00:19,920 MELISSA LEONG: It's fantastic! 9 00:00:19,920 --> 00:00:22,240 It is so sexy. 10 00:00:22,240 --> 00:00:23,800 I freaking love it. 11 00:00:23,800 --> 00:00:25,400 I would finish the whole plate, 12 00:00:25,400 --> 00:00:27,040 which is very rare for me. 13 00:00:27,040 --> 00:00:30,920 But we had to say goodbye to Donato. 14 00:00:30,920 --> 00:00:33,680 You guys are a different level. I just make ice-cream. 15 00:00:33,680 --> 00:00:35,160 You make more than ice-cream - 16 00:00:35,160 --> 00:00:37,520 you make magic. (CHEERING AND APPLAUSE) 17 00:00:38,960 --> 00:00:40,200 Tonight, 18 00:00:40,200 --> 00:00:43,240 prepare to be amazed 19 00:00:43,240 --> 00:00:45,480 with the most stupendous, 20 00:00:45,480 --> 00:00:46,960 showstopping, 21 00:00:46,960 --> 00:00:49,000 gravity-defying desserts 22 00:00:49,000 --> 00:00:50,920 you've ever seen. 23 00:01:07,280 --> 00:01:08,840 Oh, how cool is this? 24 00:01:08,840 --> 00:01:10,280 Very. 25 00:01:14,200 --> 00:01:15,960 Are you ready to blow some minds? 26 00:01:15,960 --> 00:01:17,360 They're gonna love this. 27 00:01:19,800 --> 00:01:21,120 It's showtime. 28 00:01:21,120 --> 00:01:22,960 (CONTESTANTS EXCLAIM) 29 00:01:24,800 --> 00:01:26,640 Oh, my God! 30 00:01:26,640 --> 00:01:27,880 Amazing! 31 00:01:30,360 --> 00:01:31,920 I've got goose bumps. 32 00:01:31,920 --> 00:01:33,840 REECE: What?! 33 00:01:35,240 --> 00:01:36,640 Wow! 34 00:01:39,480 --> 00:01:41,400 Walking into the kitchen, 35 00:01:41,400 --> 00:01:43,280 it's not even a kitchen anymore - 36 00:01:43,280 --> 00:01:45,200 it's a circus. 37 00:01:45,200 --> 00:01:46,600 It's awesome. 38 00:01:46,600 --> 00:01:49,960 EMELIA: Oh! OK, OK. 39 00:01:49,960 --> 00:01:51,840 Oh, my God. What is going on? 40 00:01:51,840 --> 00:01:54,520 CHRISTY: Oh, God. No, no, no. Don't break your neck. 41 00:01:54,520 --> 00:01:55,960 Oh, that's cool! 42 00:01:57,520 --> 00:01:59,800 DARREN: Hey! Amazing. 43 00:01:59,800 --> 00:02:01,320 I don't know where to look. 44 00:02:01,320 --> 00:02:03,360 There's stuff going on all over the place. 45 00:02:03,360 --> 00:02:05,760 Whoa! Whoa, look at that! 46 00:02:05,760 --> 00:02:07,800 Oh, look at that guy in the middle. 47 00:02:07,800 --> 00:02:09,280 Wow! 48 00:02:11,600 --> 00:02:13,240 Wow, this is insane. 49 00:02:13,240 --> 00:02:15,160 That is talent. I'm telling you that. 50 00:02:15,160 --> 00:02:17,240 Oh, no. I don't think my knees will hold out. 51 00:02:17,240 --> 00:02:19,720 Darren, your turn. (LAUGHS) Yeah, yeah. 52 00:02:19,720 --> 00:02:21,040 No worries. 53 00:02:22,760 --> 00:02:25,440 People are, like, snapping, bending. 54 00:02:25,440 --> 00:02:27,000 There's some guy, like... 55 00:02:28,440 --> 00:02:31,520 Wow! I want to be as flexible as him. 56 00:02:31,520 --> 00:02:35,000 Are you serious? I can't even, like, touch my toes. 57 00:02:35,000 --> 00:02:37,920 Oh! Whoa! Look at his body. 58 00:02:37,920 --> 00:02:39,400 Oh! 59 00:02:39,400 --> 00:02:40,760 So cool. 60 00:02:40,760 --> 00:02:42,600 DARREN: I don't know where to look. Me neither. 61 00:02:42,600 --> 00:02:44,000 REECE: There's a lot going on right now. 62 00:02:44,000 --> 00:02:45,360 There's a lot. 63 00:02:45,360 --> 00:02:47,480 I'm not ready for this. Look at this. 64 00:02:49,240 --> 00:02:52,320 DARREN: That's amazing. DAN: That's amazing. 65 00:02:52,320 --> 00:02:54,400 Wow! REECE: So cool. 66 00:02:54,400 --> 00:02:56,400 Oh! We're so lucky. 67 00:02:56,400 --> 00:02:58,240 (CHEERING AND APPLAUSE) 68 00:03:01,320 --> 00:03:02,920 ALISHA: Wow! 69 00:03:06,120 --> 00:03:08,760 What a spectacle! 70 00:03:08,760 --> 00:03:10,920 Wow! 71 00:03:10,920 --> 00:03:14,000 These amazing artists are from Cirque du Soleil, 72 00:03:14,000 --> 00:03:19,040 who are celebrating 25 years of performing around Australia. 73 00:03:19,040 --> 00:03:23,080 Let's thank them by putting our hands together one last time. 74 00:03:23,080 --> 00:03:24,480 (CHEERING AND APPLAUSE) 75 00:03:27,920 --> 00:03:30,840 What a wonderful inspiration. 76 00:03:30,840 --> 00:03:33,720 Reece, did that make you feel all the feels? 77 00:03:33,720 --> 00:03:35,480 Yeah, I'm shook. 78 00:03:35,480 --> 00:03:37,720 (LAUGHTER) I'm very overwhelmed. 79 00:03:37,720 --> 00:03:41,920 I had people jumping, bending, snapping - all the things, like... 80 00:03:41,920 --> 00:03:45,120 I have a feeling that you know how to do a bend and snap, though. 81 00:03:45,120 --> 00:03:47,120 Oh, please. Oh, don't...don't you... 82 00:03:47,120 --> 00:03:48,960 Do you want to show us? No. 83 00:03:48,960 --> 00:03:51,000 Please show us. Show us! Show us! 84 00:03:51,000 --> 00:03:52,560 AMAURY: Reece! Reece! (LAUGHTER) 85 00:03:52,560 --> 00:03:53,640 Let's all do it. OK, yeah. 86 00:03:53,640 --> 00:03:55,320 OK, everyone. DAN: Yeah. OK, we'll do it. 87 00:03:55,320 --> 00:03:57,640 EMELIA: Even I'll buy in. 88 00:03:57,640 --> 00:03:59,560 And then snap! Snap. 89 00:03:59,560 --> 00:04:01,400 (LAUGHTER) 90 00:04:01,400 --> 00:04:03,040 That was amazing. 91 00:04:07,600 --> 00:04:12,800 Tonight, we want you to use that performance as your inspiration. 92 00:04:14,600 --> 00:04:18,800 Cook us a dish that celebrates the fun and theatre 93 00:04:18,800 --> 00:04:20,360 that a circus can bring. 94 00:04:23,120 --> 00:04:26,800 OK, guys. You will have 2.5 hours. 95 00:04:26,800 --> 00:04:29,920 Whoever brings us the best dish will be immune 96 00:04:29,920 --> 00:04:32,000 from the next elimination. 97 00:04:34,760 --> 00:04:36,120 Your time... 98 00:04:36,120 --> 00:04:37,520 ..starts... 99 00:04:37,520 --> 00:04:38,880 ..now. 100 00:04:38,880 --> 00:04:40,760 (LAUGHTER) 101 00:04:43,480 --> 00:04:45,960 EMELIA: My goodness, this is hectic. 102 00:04:45,960 --> 00:04:48,000 DAN: Where is the cocoa powder? 103 00:04:49,720 --> 00:04:51,920 Mel, I need an orange, please. 104 00:04:51,920 --> 00:04:54,120 Is this one cute enough? That's perfect. Thank you. 105 00:04:54,120 --> 00:04:56,520 OK. Shop until you drop, Mel. 106 00:05:01,560 --> 00:05:02,920 Hoopla! Alright. 107 00:05:02,920 --> 00:05:05,120 We're gonna quit while we're ahead. 108 00:05:05,120 --> 00:05:09,200 EMELIA: I think this challenge is so difficult because this brief 109 00:05:09,200 --> 00:05:11,080 is so open to interpretation. 110 00:05:11,080 --> 00:05:12,560 (HUMS QUIETLY) 111 00:05:12,560 --> 00:05:15,120 But having seen the performance in the kitchen this evening, 112 00:05:15,120 --> 00:05:20,080 I am just so drawn to the movement I saw, the bright, warm colours. 113 00:05:20,080 --> 00:05:24,760 My mind instantly goes to circus with my grandma. 114 00:05:24,760 --> 00:05:27,840 She bought us toffee apples. 115 00:05:27,840 --> 00:05:30,280 I want to do a toffee-apple dessert. 116 00:05:31,440 --> 00:05:33,960 We've asked the contestants to be inspired by the fun 117 00:05:33,960 --> 00:05:38,000 and the theatre of Cirque du Soleil, but it's a pretty open brief. 118 00:05:38,000 --> 00:05:39,560 What are you expecting to see? 119 00:05:39,560 --> 00:05:40,680 Living in Vegas, 120 00:05:40,680 --> 00:05:43,000 I've seen many, many Cirque du Soleil show! 121 00:05:43,000 --> 00:05:45,480 Oh, you would have. And they are all stunning, 122 00:05:45,480 --> 00:05:47,600 about elegance, colour and movement. Yes! 123 00:05:47,600 --> 00:05:52,000 So, if I don't see juggling balls, beautiful balloons or something 124 00:05:52,000 --> 00:05:55,280 that reminds me of circus, I don't see it. 125 00:05:55,280 --> 00:05:56,800 Yeah. 126 00:05:56,800 --> 00:05:59,520 But will the visual take over the taste experience? 127 00:05:59,520 --> 00:06:02,080 I think it's also one of my worries. Yes. 128 00:06:08,000 --> 00:06:09,480 Hey, Jana. Hey! 129 00:06:09,480 --> 00:06:11,080 JANA: Hello. What are you making? 130 00:06:11,080 --> 00:06:12,880 My dish is called Circus. 131 00:06:12,880 --> 00:06:17,280 So, firstly, what do we eat when we go to the circus? 132 00:06:17,280 --> 00:06:18,440 Popcorn. 133 00:06:18,440 --> 00:06:21,800 I love eating popcorn and toffee apples, 134 00:06:21,800 --> 00:06:25,000 so I'm going to try and incorporate those into my dish today. 135 00:06:25,000 --> 00:06:27,280 I want to make a red and white ball 136 00:06:27,280 --> 00:06:29,400 because that often signifies a circus for me. 137 00:06:29,400 --> 00:06:32,320 And then, I saw that the guy was on a unicycle. 138 00:06:32,320 --> 00:06:34,720 Well, I don't know, I didn't count the wheels. 139 00:06:34,720 --> 00:06:36,560 No, it was a bicycle, but that's OK. Two, OK? 140 00:06:36,560 --> 00:06:40,280 So, I'm going to make a unicycle out of sugar. 141 00:06:42,280 --> 00:06:44,560 I mean, you're a champion at this. 142 00:06:44,560 --> 00:06:47,200 Sugar work is something that you know extremely well. 143 00:06:47,200 --> 00:06:49,800 This is the first time I get to really see you display 144 00:06:49,800 --> 00:06:51,640 the heights of your skills. 145 00:06:51,640 --> 00:06:52,920 So, we want to see it. 146 00:06:52,920 --> 00:06:55,720 I hope I can bring it. (LAUGHS) 147 00:06:55,720 --> 00:06:58,560 As you know, sugar work, very difficult to get 148 00:06:58,560 --> 00:07:00,240 a perfect optical illusion. 149 00:07:00,240 --> 00:07:02,760 So, if the monocycle works, great. 150 00:07:02,760 --> 00:07:05,560 If it doesn't work, you might end up just with a sphere. 151 00:07:05,560 --> 00:07:06,840 Exactly. 152 00:07:06,840 --> 00:07:09,760 It's sort of make-or-break for your dish, right? 153 00:07:09,760 --> 00:07:12,200 It's literally... Yeah, it could literally break. 154 00:07:14,320 --> 00:07:15,640 Good luck, Jana. Thank you. 155 00:07:19,960 --> 00:07:21,800 It smells good over here. 156 00:07:21,800 --> 00:07:24,560 All those gorgeous, warm, toasty spices. 157 00:07:24,560 --> 00:07:26,560 JOHN: Yes, yes. I can see them infusing in milk. 158 00:07:26,560 --> 00:07:29,560 Yeah. Nice infusion here, then I'm going to make a ganache. 159 00:07:29,560 --> 00:07:34,840 I'm inspired by Luzia, which is the most recent Cirque du Soleil set 160 00:07:34,840 --> 00:07:36,760 in Mexico, so I'm going to use that 161 00:07:36,760 --> 00:07:38,480 for my flavour combinations. Oh, wow! 162 00:07:38,480 --> 00:07:40,680 So that chocolate and spice kind of...? 163 00:07:40,680 --> 00:07:43,720 Yeah, exactly. And maybe even a little bit of tequila. 164 00:07:43,720 --> 00:07:45,800 Oh, well, we would definitely welcome that. 165 00:07:45,800 --> 00:07:47,360 What's the dish, though? 166 00:07:47,360 --> 00:07:50,000 The dish is, like, completely out of my...my skill set. 167 00:07:50,000 --> 00:07:51,720 But I'm going to...I'm going to try. 168 00:07:51,720 --> 00:07:54,800 I'll try and re-enact the scene of when we first walked 169 00:07:54,800 --> 00:07:56,400 into the kitchen. 170 00:07:56,400 --> 00:07:58,400 And I'm going to try and make a chocolate stage to look at. 171 00:07:58,400 --> 00:07:59,760 It's a piece. 172 00:07:59,760 --> 00:08:02,520 And then, the idea is that there's chocolate bonbons to eat. 173 00:08:02,520 --> 00:08:05,720 Oh, that's very, very cool. Yes. 174 00:08:05,720 --> 00:08:07,320 So, it's not a plated dessert. It's not a gateau. 175 00:08:07,320 --> 00:08:08,960 It's chocolate bonbons? Bonbons, yes. 176 00:08:08,960 --> 00:08:10,360 Ooh! Yes. 177 00:08:10,360 --> 00:08:11,920 Wow! First time in this competition. 178 00:08:11,920 --> 00:08:13,480 Yeah. That's a lot of work, 179 00:08:13,480 --> 00:08:15,600 and it's a lot of chocolate. Yeah, that's why it looks like this. 180 00:08:15,600 --> 00:08:17,480 So... (LAUGHS) Yes. I love chocolate work. 181 00:08:17,480 --> 00:08:19,800 Everything has to be perfect, thin, snappy. 182 00:08:19,800 --> 00:08:21,520 The textures must be on point. No pressure. 183 00:08:21,520 --> 00:08:24,080 You OK with that? Yeah. 184 00:08:24,080 --> 00:08:26,080 We've seen you produce some beautiful food in here. 185 00:08:26,080 --> 00:08:29,360 We've also seen different facets to who you are. 186 00:08:29,360 --> 00:08:32,520 I'm looking forward to seeing yet another one this evening. 187 00:08:32,520 --> 00:08:33,840 Chocolate John. Chocolate John. 188 00:08:33,840 --> 00:08:35,200 Chocolate John. Do it. 189 00:08:35,200 --> 00:08:37,000 Good luck, John. Thank you. 190 00:08:38,760 --> 00:08:41,320 Making a dish like this is super risky. 191 00:08:43,160 --> 00:08:45,400 Not only am I trying to create a stage, 192 00:08:45,400 --> 00:08:47,640 which I haven't really done before, 193 00:08:47,640 --> 00:08:49,400 I'm also trying to create bonbons 194 00:08:49,400 --> 00:08:52,320 for Amaury, the chocolate master. 195 00:08:52,320 --> 00:08:54,760 I would do these over two or three days, 196 00:08:54,760 --> 00:08:57,440 but instead I'm doing it in 2.5 hours, 197 00:08:57,440 --> 00:09:00,240 so I really, really hope I can get it done. 198 00:09:07,440 --> 00:09:10,960 REECE: Today, I want to step out of my comfort zone, 199 00:09:10,960 --> 00:09:13,800 and I want to show the judges I'm not one-dimensional. 200 00:09:13,800 --> 00:09:17,200 Like, I have tricks up my sleeve and skills that I don't always use, 201 00:09:17,200 --> 00:09:19,280 but they're there. 202 00:09:19,280 --> 00:09:20,960 Reece. Hello. 203 00:09:20,960 --> 00:09:23,560 Do you plan to 'Cirque du Slay'? 204 00:09:23,560 --> 00:09:26,280 'Circus du Slay'! That's sick, yeah. 205 00:09:26,280 --> 00:09:28,320 I want to. 206 00:09:28,320 --> 00:09:30,240 So, today, I'm doing my, um... 207 00:09:30,240 --> 00:09:31,760 # Duh-duh-duh! # 208 00:09:31,760 --> 00:09:33,600 ..um... 209 00:09:33,600 --> 00:09:35,240 # Duh-duh-duh! # 210 00:09:35,240 --> 00:09:37,000 ..my first plated dessert. 211 00:09:37,000 --> 00:09:38,400 Hey! 212 00:09:38,400 --> 00:09:40,520 Um, I'm excited about it. 213 00:09:40,520 --> 00:09:43,640 I love decorating cakes, but I also used to be a pastry chef, 214 00:09:43,640 --> 00:09:45,080 so I love doing plated desserts. 215 00:09:45,080 --> 00:09:49,000 So, hopefully, today you see a bit more refined finesse from me. 216 00:09:49,000 --> 00:09:52,040 So, my dish is going to be a circus of ribbons. 217 00:09:54,280 --> 00:09:58,600 Um, it's got a, um, ruby chocolate and rhubarb mousse. 218 00:09:58,600 --> 00:10:00,800 It's got a raspberry sorbet. 219 00:10:00,800 --> 00:10:03,680 And the dish is brought together with beautiful ribbons 220 00:10:03,680 --> 00:10:05,480 out of rhubarb. 221 00:10:05,480 --> 00:10:09,120 And they'll give some really cool, like, architecture to the plate. 222 00:10:09,120 --> 00:10:12,560 Well, it's the last immunity of the competition, so let's hope 223 00:10:12,560 --> 00:10:14,920 you can tie it all up in a bow. Oh. (LAUGHS) 224 00:10:14,920 --> 00:10:16,480 "Tie it up!" Thanks, Mel. 225 00:10:16,480 --> 00:10:18,280 Thank you. 226 00:10:18,280 --> 00:10:20,480 The plated-dessert game in this competition 227 00:10:20,480 --> 00:10:21,920 is, like, next-level. 228 00:10:21,920 --> 00:10:25,640 We have, like, John, Mr Fine Dining Champion, 229 00:10:25,640 --> 00:10:28,240 Darren Purchese. 230 00:10:28,240 --> 00:10:30,360 Everyone is just killing it, to be honest. 231 00:10:30,360 --> 00:10:33,560 So, I'm excited to try and throw my hat in the ring 232 00:10:33,560 --> 00:10:37,000 and, yeah, compete with the big boys, you know? 233 00:10:37,000 --> 00:10:38,600 Two bowls, Reece-y? 234 00:10:38,600 --> 00:10:41,120 Mate, I'm smashing through the bowls. 235 00:10:43,120 --> 00:10:44,920 Roll up, roll up! 236 00:10:44,920 --> 00:10:47,480 You have two hours to go! 237 00:10:47,480 --> 00:10:48,920 (CHEERING AND APPLAUSE) 238 00:10:48,920 --> 00:10:50,280 Woo-woo-woo! 239 00:10:55,520 --> 00:10:56,800 Hi. (LAUGHS) 240 00:10:58,360 --> 00:11:00,320 Melsy, you can't put sharps in the sink. 241 00:11:00,320 --> 00:11:02,040 EMELIA: What did I put in there? 242 00:11:02,040 --> 00:11:04,960 Is this something you've done again? 243 00:11:04,960 --> 00:11:06,040 What? 244 00:11:06,040 --> 00:11:08,280 ALISHA: You two are like an old married couple back here, honestly. 245 00:11:08,280 --> 00:11:10,840 Yeah, because he's sitting here, bitching me out for stealing his peeler. 246 00:11:10,840 --> 00:11:13,360 It was a mandolin. I haven't used the mandolin. Neither. 247 00:11:13,360 --> 00:11:15,360 Yeah, you are. (LAUGHS) (LAUGHS) 248 00:11:18,280 --> 00:11:22,960 CHRISTY: For today's challenge, I'm thinking to create a dish 249 00:11:22,960 --> 00:11:25,920 that defies the law of gravity. 250 00:11:27,400 --> 00:11:31,280 It's basically comprised of a Black Forest cake... 251 00:11:31,280 --> 00:11:33,560 Sorry guys, sorry guys, sorry guys, sorry guys. 252 00:11:33,560 --> 00:11:35,880 ..which I know is Amaury's favourite cake. 253 00:11:35,880 --> 00:11:38,000 So that's a big risk. 254 00:11:38,000 --> 00:11:42,360 Plus, what I got from this circus is this sense of terrifying, 255 00:11:42,360 --> 00:11:44,480 exhilarating and fun at the same time. 256 00:11:44,480 --> 00:11:47,920 And that's what I'm trying to create in my dish. 257 00:11:54,120 --> 00:11:55,520 Hey, Christy. 258 00:11:55,520 --> 00:11:57,680 How are you guys? What's the dish? What are you making? 259 00:11:57,680 --> 00:12:01,000 My dessert today is called All Eyes On Me. 260 00:12:01,000 --> 00:12:03,600 On the middle of the ring, just like a circus. 261 00:12:03,600 --> 00:12:06,760 I'm making Black Forest... 262 00:12:06,760 --> 00:12:08,960 Traditional Black Forest. Yes! 263 00:12:08,960 --> 00:12:10,440 I like it. I like that. 264 00:12:10,440 --> 00:12:12,280 I mean, this guy has huge expectations. 265 00:12:14,240 --> 00:12:16,800 It's a traditional look, but this Black Forest 266 00:12:16,800 --> 00:12:19,240 will be balancing on two balls. 267 00:12:19,240 --> 00:12:20,640 Two chocolate balls. 268 00:12:22,760 --> 00:12:24,800 On a chocolate stage as well. 269 00:12:24,800 --> 00:12:26,080 And a little bit of... 270 00:12:26,080 --> 00:12:28,240 If I have time, I'll put, er... 271 00:12:28,240 --> 00:12:30,080 ..fairy lights around it. 272 00:12:34,480 --> 00:12:35,920 Wow. 273 00:12:35,920 --> 00:12:40,640 OK, so you're going to see a Black Forest cake, balancing... 274 00:12:40,640 --> 00:12:43,440 Balancing on two... ..precariously on some chocolate work. 275 00:12:43,440 --> 00:12:44,800 Two balls. Like, two balls, yeah. 276 00:12:44,800 --> 00:12:48,200 If there is a flaw, the entire cake collapses, 277 00:12:48,200 --> 00:12:51,280 you have nothing to present us, so it is a big risk. 278 00:12:51,280 --> 00:12:52,600 Yeah. 279 00:12:52,600 --> 00:12:55,520 We want to see the boat really being pushed out, 280 00:12:55,520 --> 00:12:58,160 but that's a huge risk to take. 281 00:13:15,200 --> 00:13:16,680 DAN: All done. 282 00:13:21,600 --> 00:13:23,320 Oh! Hang on. (LAUGHS) 283 00:13:23,320 --> 00:13:24,800 No... 284 00:13:24,800 --> 00:13:27,600 No! Don't bend! OK. OK. 285 00:13:27,600 --> 00:13:29,240 Yay! 286 00:13:36,720 --> 00:13:38,320 Emelia. Hello. 287 00:13:38,320 --> 00:13:39,800 What are you doing today? 288 00:13:39,800 --> 00:13:41,640 I'm doing a tarte Tatin. 289 00:13:41,640 --> 00:13:43,440 So, very classic flavours. 290 00:13:43,440 --> 00:13:46,400 I've got the apple layered and caramelising in the oven. 291 00:13:46,400 --> 00:13:48,720 I have a short crust on the base. OK. 292 00:13:48,720 --> 00:13:51,040 And then, a sour-cream ice-cream 293 00:13:51,040 --> 00:13:53,040 to bring some lightness. 294 00:13:53,040 --> 00:13:54,560 Ah-ha. OK. 295 00:13:54,560 --> 00:13:58,200 So, French technique, that's where you are being you in this dish. 296 00:13:58,200 --> 00:13:59,360 Absolutely, yeah. 297 00:13:59,360 --> 00:14:00,920 What was your inspiration for tonight? 298 00:14:00,920 --> 00:14:02,120 Um... 299 00:14:02,120 --> 00:14:05,240 ..I actually used to go to the circus every year with my grandma. 300 00:14:05,240 --> 00:14:08,800 My bubbe used to actually buy us a toffee apple at the circus 301 00:14:08,800 --> 00:14:11,520 because it was the one thing that Mum never let us have. 302 00:14:11,520 --> 00:14:14,000 And, like, my grandma knew that. 303 00:14:14,000 --> 00:14:16,840 Um, so it really, um... 304 00:14:18,440 --> 00:14:19,880 ..gets me. 305 00:14:22,320 --> 00:14:24,360 I can see that that means a lot to you. 306 00:14:24,360 --> 00:14:26,120 And I know... I mean, we love that. 307 00:14:26,120 --> 00:14:29,720 We love dishes that make the maker feel something 308 00:14:29,720 --> 00:14:31,600 because then we feel something. Yeah. 309 00:14:31,600 --> 00:14:33,920 And I would like to feel pushing these emotions 310 00:14:33,920 --> 00:14:35,520 far, deep into my body. 311 00:14:35,520 --> 00:14:37,480 I'm inviting you to do the opposite today. 312 00:14:37,480 --> 00:14:39,480 Put all of that love into this dessert 313 00:14:39,480 --> 00:14:43,000 in the Cirque du Soleil context, and you're flying. 314 00:14:43,000 --> 00:14:44,240 Yeah. Yeah? 315 00:14:44,240 --> 00:14:46,160 Thanks, Mel. Good luck, Emelia. 316 00:14:48,120 --> 00:14:50,480 She was the best grandma. 317 00:14:50,480 --> 00:14:54,320 She was a real, real firecracker. 318 00:14:54,320 --> 00:14:56,200 Like, she had to do everything herself. 319 00:14:56,200 --> 00:14:58,040 She was wildly stubborn. 320 00:14:58,040 --> 00:15:00,640 Like, she and I are very alike. 321 00:15:00,640 --> 00:15:04,800 Bubbe would be blown away to see what I was doing now. 322 00:15:04,800 --> 00:15:07,200 She really would be. 323 00:15:07,200 --> 00:15:10,040 I always get emotional when I think of my grandma. 324 00:15:10,040 --> 00:15:13,200 She was like my second mother. She... 325 00:15:13,200 --> 00:15:14,960 (SNIFFS) 326 00:15:14,960 --> 00:15:17,480 ..was the first person who I lost 327 00:15:17,480 --> 00:15:18,920 that really meant something to me. 328 00:15:18,920 --> 00:15:21,480 So, I always find it really hard to talk about her. 329 00:15:22,680 --> 00:15:24,320 REECE: This place is a bloody tear-jerker, mate. 330 00:15:24,320 --> 00:15:26,080 It is a tear-jerker. It's not for me. 331 00:15:27,880 --> 00:15:30,040 You only have 1.5 hours to go. 332 00:15:30,040 --> 00:15:32,360 Come on! Come on! 333 00:15:38,640 --> 00:15:40,480 Today, I'm going to be making carnival, 334 00:15:40,480 --> 00:15:44,200 and I'll have the flavours of raspberry cheesecake, 335 00:15:44,200 --> 00:15:47,840 and there's also going to be a hot doughnut with jam. 336 00:15:50,000 --> 00:15:51,320 What's the dish? 337 00:15:51,320 --> 00:15:54,080 DAN: So, I'm going to make a dark-chocolate cake 338 00:15:54,080 --> 00:15:56,760 with some raspberry and passionfruit. 339 00:15:56,760 --> 00:15:58,560 And then, on top of it, 340 00:15:58,560 --> 00:16:02,760 you will see some juggling balls made of chocolate. 341 00:16:02,760 --> 00:16:04,040 Good luck, Dan. 342 00:16:07,360 --> 00:16:10,600 ALISHA: I'm making a Cirque du Soleil-inspired cake. 343 00:16:10,600 --> 00:16:14,600 I've got mango salsas, two variants of mango mousse. 344 00:16:14,600 --> 00:16:17,400 They're all going to get whipped up into these gorgeous sponges 345 00:16:17,400 --> 00:16:18,560 in the shape of a dome. 346 00:16:18,560 --> 00:16:20,680 I'm using the colours of the ribbons here, 347 00:16:20,680 --> 00:16:22,520 those oranges and yellows. 348 00:16:29,360 --> 00:16:30,680 REECE: Are you making bonbons? 349 00:16:30,680 --> 00:16:32,360 JOHN: I'm trying! 350 00:16:32,360 --> 00:16:33,640 I'm sweating, Reece. 351 00:16:33,640 --> 00:16:35,120 You're sweating? Whew! 352 00:16:35,120 --> 00:16:36,480 Go, Jean! Hey! 353 00:16:36,480 --> 00:16:38,880 Go, Jean! 354 00:16:38,880 --> 00:16:41,960 Bonbons look like just such a little item, 355 00:16:41,960 --> 00:16:44,240 but it's really terrifying, 356 00:16:44,240 --> 00:16:46,200 trying to make bonbons in 2.5 hours. 357 00:16:46,200 --> 00:16:48,680 You need to polish your moulds. 358 00:16:48,680 --> 00:16:51,760 You need to temper your cocoa butter, paint the shells, 359 00:16:51,760 --> 00:16:54,800 line them with chocolate, make your fillings, cool them down, 360 00:16:54,800 --> 00:16:57,440 fill the bonbons, let them rest, 361 00:16:57,440 --> 00:16:58,760 cap them off. 362 00:16:58,760 --> 00:17:01,160 And on top of that, 363 00:17:01,160 --> 00:17:03,120 I'm going to do three bonbons 364 00:17:03,120 --> 00:17:04,880 to be eaten in progression. 365 00:17:04,880 --> 00:17:07,520 The first one is going to be lime coconut, 366 00:17:07,520 --> 00:17:09,040 with a splash of tequila. 367 00:17:09,040 --> 00:17:13,320 Second one is a pumpkin, sunflower, sesame seed and nougat. 368 00:17:13,320 --> 00:17:15,360 And the third one is like a mole - 369 00:17:15,360 --> 00:17:18,120 burnt spices and a hazelnut in the middle. 370 00:17:18,120 --> 00:17:21,320 It's really important to get all of my fillings made. 371 00:17:21,320 --> 00:17:24,360 I need to temper my chocolate and line my shells. 372 00:17:24,360 --> 00:17:26,720 I'm really hoping that this risk pays off. 373 00:17:26,720 --> 00:17:30,000 I still think it's a crazy idea, but I'm committed now. 374 00:17:34,560 --> 00:17:37,160 JANA: I'm really happy with how the cake elements 375 00:17:37,160 --> 00:17:38,560 are coming together. 376 00:17:38,560 --> 00:17:42,400 I have a popcorn miso praline 377 00:17:42,400 --> 00:17:46,080 and a caramelised white-chocolate corn mousse, 378 00:17:46,080 --> 00:17:49,320 as well as a popcorn crumble. 379 00:17:53,560 --> 00:17:55,040 I've put that into the freezer, 380 00:17:55,040 --> 00:17:57,560 and now I can focus on my sugar work. 381 00:17:59,480 --> 00:18:03,000 So, the unicycle is going to be made out of poured sugar. 382 00:18:03,000 --> 00:18:05,000 I hope I don't disappoint. 383 00:18:10,320 --> 00:18:13,640 To make the sugar work for my unicycle, 384 00:18:13,640 --> 00:18:15,560 I pour my sugar slowly 385 00:18:15,560 --> 00:18:18,720 so that I don't go over the edges and I don't have to do them again. 386 00:18:22,920 --> 00:18:25,840 There are so many things that could go wrong with sugar work. 387 00:18:25,840 --> 00:18:28,720 If you take it off too early, it's going to be too soft 388 00:18:28,720 --> 00:18:30,160 and lose its shape. 389 00:18:30,160 --> 00:18:32,800 Or too long, it's going to shatter. 390 00:18:34,400 --> 00:18:36,040 This is the worst part. 391 00:18:37,560 --> 00:18:40,880 So, you need to master quite a few things 392 00:18:40,880 --> 00:18:45,480 in order to really manipulate your sugar and create 393 00:18:45,480 --> 00:18:47,240 what you have in your imagination. 394 00:18:49,760 --> 00:18:51,120 I really want it to work. 395 00:18:52,720 --> 00:18:55,320 OK, I'm gonna watch you the entire time. 396 00:19:12,240 --> 00:19:14,160 30 minutes to go! 397 00:19:14,160 --> 00:19:15,880 (APPLAUSE) 398 00:19:22,080 --> 00:19:23,560 (CLATTERING) ALISHA: Great. 399 00:19:24,720 --> 00:19:26,720 Love that. 400 00:19:26,720 --> 00:19:29,160 No snacks for us now, Dan. 401 00:19:29,160 --> 00:19:31,640 Oh, dammit! No leftover for me? 402 00:19:36,000 --> 00:19:37,320 (CLATTERING) 403 00:19:37,320 --> 00:19:38,840 Did you just drop something, too? 404 00:19:38,840 --> 00:19:41,040 What is happening on this bench today? 405 00:19:41,040 --> 00:19:43,000 I know right? Chaos. 406 00:19:44,240 --> 00:19:47,080 There is still a lot of things to get covered. 407 00:19:47,080 --> 00:19:48,800 There's a lot of pressure going on out there. 408 00:19:48,800 --> 00:19:51,000 What do you think about Jana's sugar work? 409 00:19:51,000 --> 00:19:54,000 There is not much time left, but she is a pro at this. 410 00:19:54,000 --> 00:19:55,520 I want to see some ribbon. 411 00:19:55,520 --> 00:19:58,560 I want to see more than just a wheel. 412 00:19:58,560 --> 00:19:59,920 I haven't seen much about Reece. 413 00:19:59,920 --> 00:20:02,280 I've seen bits of Reece's work. 414 00:20:02,280 --> 00:20:04,320 I haven't seen how it's coming together yet. 415 00:20:04,320 --> 00:20:06,200 The first time he's doing a plated dessert. 416 00:20:06,200 --> 00:20:07,880 Yes. So, it's definitely a bit 417 00:20:07,880 --> 00:20:09,960 outside of his comfort zone, which is what we wanted. 418 00:20:09,960 --> 00:20:12,000 But can he pull it off? Mmm. 419 00:20:13,920 --> 00:20:15,320 Can we talk about Christy? 420 00:20:15,320 --> 00:20:19,960 And she's building the structural parts of her cake that will allow it 421 00:20:19,960 --> 00:20:23,080 to float and be balanced on the spheres. 422 00:20:23,080 --> 00:20:25,080 How is she going, in your opinion? 423 00:20:25,080 --> 00:20:27,000 She puts everything in the blast freezer 424 00:20:27,000 --> 00:20:29,360 in order to accelerate the setting process. 425 00:20:29,360 --> 00:20:31,240 You need the cold for the chocolate to set. 426 00:20:31,240 --> 00:20:33,760 Sure. But her pillar, so thin, 427 00:20:33,760 --> 00:20:34,960 in the blast freezer - 428 00:20:34,960 --> 00:20:36,760 that creates microfractures. 429 00:20:36,760 --> 00:20:38,840 And if this is the only structural element, 430 00:20:38,840 --> 00:20:41,160 I am really scared when she puts the cake on 431 00:20:41,160 --> 00:20:43,240 if the thing is not going to collapse. 432 00:20:43,240 --> 00:20:46,800 Ooh, I mean, that's a huge risk to take. 433 00:20:50,320 --> 00:20:52,280 EMELIA: OK, so... 434 00:20:55,720 --> 00:20:59,120 I've just pulled my apple tureens out of the oven. 435 00:20:59,120 --> 00:21:01,760 I've got the base for that, which is a pastry, chilling. 436 00:21:01,760 --> 00:21:03,800 And now, I'm making the ice-cream. 437 00:21:06,600 --> 00:21:10,200 I'm using sour cream in my ice-cream to temper out the sweetness 438 00:21:10,200 --> 00:21:12,120 from that toffee apple. 439 00:21:12,120 --> 00:21:15,440 I need to make sure I'm hitting all of those sour, fresh notes. 440 00:21:18,720 --> 00:21:20,560 But I also need to elevate this dish 441 00:21:20,560 --> 00:21:23,400 because this is the last immunity of the competition. 442 00:21:23,400 --> 00:21:27,080 I'm thinking about the plating, and I am really drawn 443 00:21:27,080 --> 00:21:30,080 to the warm tones that I'm seeing all around me. 444 00:21:30,080 --> 00:21:34,160 So, I want my apple tarte Tatin to be totally covered 445 00:21:34,160 --> 00:21:36,000 in these gorgeous red twills. 446 00:21:39,040 --> 00:21:41,640 I'm folding them. I'm bending them. 447 00:21:41,640 --> 00:21:43,440 I'm crushing them up. 448 00:21:43,440 --> 00:21:46,160 They are going to add the colour and movement that I saw 449 00:21:46,160 --> 00:21:48,080 in this evening's performance. 450 00:21:48,080 --> 00:21:51,000 I know I've got, you know, my inspiration for circus, 451 00:21:51,000 --> 00:21:53,040 but I want to really hit that brief visually, as well. 452 00:21:56,520 --> 00:21:58,160 OK, so rhubarb. 453 00:22:00,240 --> 00:22:02,440 For my first plated dessert, 454 00:22:02,440 --> 00:22:03,920 I want it to look really beautiful, 455 00:22:03,920 --> 00:22:06,040 but also taste amazing. 456 00:22:08,080 --> 00:22:10,360 I'm pretty happy with the elements I've done. 457 00:22:10,360 --> 00:22:14,280 I'm happy with my raspberry mousse that's setting in the blast chiller. 458 00:22:14,280 --> 00:22:15,600 Happy with my sorbets. 459 00:22:17,000 --> 00:22:19,080 Yum! 460 00:22:19,080 --> 00:22:21,080 And I'm working on my candy rhubarb ribbons. 461 00:22:21,080 --> 00:22:24,200 And this is an integral part of my dish. 462 00:22:24,200 --> 00:22:26,000 Ribbon away! 463 00:22:26,000 --> 00:22:27,760 To make my ribbons, 464 00:22:27,760 --> 00:22:29,920 I poach them in a little bit of sugar syrup, 465 00:22:29,920 --> 00:22:31,840 and then dry them out in the oven. 466 00:22:31,840 --> 00:22:34,720 Then, really carefully, twirl them up so they set 467 00:22:34,720 --> 00:22:36,520 into beautiful ribbons. 468 00:22:37,960 --> 00:22:40,320 Mels, I've hijacked your top oven. 469 00:22:40,320 --> 00:22:43,480 This is my main component to hit the brief today, 470 00:22:43,480 --> 00:22:45,000 so I'm taking my time. 471 00:22:45,000 --> 00:22:46,400 I'm not getting distracted. 472 00:22:46,400 --> 00:22:49,080 I'm trying to make sure they look as perfect as possible. 473 00:22:53,160 --> 00:22:54,560 JOHN: Aargh! 474 00:22:55,720 --> 00:22:56,920 Oh, my goodness. 475 00:22:58,480 --> 00:23:00,640 The clock is definitely against me. 476 00:23:00,640 --> 00:23:02,000 My stage is setting. 477 00:23:02,000 --> 00:23:03,400 My water is setting. 478 00:23:03,400 --> 00:23:05,360 I've got all my bonbons filled, 479 00:23:05,360 --> 00:23:08,080 and now I need to cap them off. 480 00:23:08,080 --> 00:23:10,320 And hopefully, they set in time. 481 00:23:10,320 --> 00:23:11,680 Pressure's on with Amaury. 482 00:23:11,680 --> 00:23:14,680 He's definitely been involved, so he knows what I'm doing, 483 00:23:14,680 --> 00:23:16,240 so there's no hiding now. 484 00:23:16,240 --> 00:23:19,040 Chocolate John? Well, let's see if I live up to it. 485 00:23:22,480 --> 00:23:24,200 10 minutes to go! 486 00:23:24,200 --> 00:23:25,200 (APPLAUSE) 487 00:23:34,160 --> 00:23:36,760 Hey, Melsy, look - I'm a chocolatier. 488 00:23:36,760 --> 00:23:38,080 (BOTH LAUGH) 489 00:23:38,080 --> 00:23:40,160 I'm starting to impress myself. 490 00:23:43,000 --> 00:23:45,360 So, the chocolates spheres, they look good. 491 00:23:45,360 --> 00:23:46,640 I love the colour. 492 00:23:46,640 --> 00:23:48,680 I feel pretty nervous 493 00:23:48,680 --> 00:23:53,440 because I'm literally serving chocolate to the chocolate guy. 494 00:23:57,480 --> 00:23:58,720 Doughnuts are really good. 495 00:23:58,720 --> 00:24:00,160 Puffed up. Nice. 496 00:24:00,160 --> 00:24:02,600 Just made a raspberry tuile. Got it in the oven. 497 00:24:02,600 --> 00:24:07,360 And this is going to be my plate made out of, um, isomalt and sugar. 498 00:24:12,640 --> 00:24:14,200 ALISHA: The cake is looking really good. 499 00:24:14,200 --> 00:24:17,880 Flavours are really mango-y, so my elements are almost done. 500 00:24:17,880 --> 00:24:20,560 It's just a lot of those decorations and pulling it all together. 501 00:24:25,960 --> 00:24:28,240 CHRISTY: So, I have all the components ready. 502 00:24:28,240 --> 00:24:30,480 So, now, I need to build this dish. 503 00:24:30,480 --> 00:24:34,400 And I'm thinking of submitting my resume to Cirque du Soleil 504 00:24:34,400 --> 00:24:37,960 because it's like I'm being an engineer, an electrician. 505 00:24:37,960 --> 00:24:41,040 And if all goes well in this balancing act, 506 00:24:41,040 --> 00:24:42,560 I'm an acrobat, as well. 507 00:24:44,360 --> 00:24:46,640 Oh, my God, look at me! 508 00:24:46,640 --> 00:24:49,960 That's as stripy as you can get for 2.5 hours. 509 00:24:52,320 --> 00:24:56,000 So, I need to quickly construct the sphere together, 510 00:24:56,000 --> 00:24:58,400 and...yeah... 511 00:24:59,440 --> 00:25:02,400 ..hopefully, be on time. 512 00:25:06,480 --> 00:25:09,720 And now, I place the balls to create the illusion, 513 00:25:09,720 --> 00:25:12,960 as if they are balancing on top of each other. 514 00:25:23,320 --> 00:25:26,160 I have to get the chocolate stand on top. 515 00:25:31,520 --> 00:25:33,720 I am happy with how it looks, 516 00:25:33,720 --> 00:25:36,400 but if it's not strong enough, 517 00:25:36,400 --> 00:25:38,440 I will basically have no dish. 518 00:25:41,320 --> 00:25:45,800 So, just have to bring the cake on top of this. 519 00:25:50,200 --> 00:25:54,680 If this falls, literally, there's nothing I can do. 520 00:26:09,920 --> 00:26:12,840 So, this is the moment of truth. 521 00:26:14,240 --> 00:26:15,560 If this falls... 522 00:26:16,760 --> 00:26:19,600 I... Literally, there's nothing I can do. 523 00:26:23,360 --> 00:26:25,560 It stays. 524 00:26:25,560 --> 00:26:27,520 But that's only the first part... 525 00:26:29,440 --> 00:26:32,200 ..because I still need to do the decorations. 526 00:26:32,200 --> 00:26:37,920 And somehow, I have to bring this five-kilo monstrosity 527 00:26:37,920 --> 00:26:39,600 in front of Amaury and Mel. 528 00:26:41,200 --> 00:26:43,040 Let's get the show on the road, guys. 529 00:26:43,040 --> 00:26:44,560 Five minutes to go! 530 00:26:44,560 --> 00:26:45,760 (APPLAUSE) 531 00:26:49,200 --> 00:26:50,520 (SIGHS) 532 00:26:53,400 --> 00:26:56,120 EMELIA: I have to start plating up my apple tarte Tatin. 533 00:26:56,120 --> 00:26:58,640 I'm really happy with all of the components of my dessert. 534 00:26:58,640 --> 00:27:00,320 I have my apple caramel. 535 00:27:00,320 --> 00:27:02,920 I get the sable biscuit on the base of the plate, 536 00:27:02,920 --> 00:27:05,240 and I top it with that toffee apple. 537 00:27:07,400 --> 00:27:09,960 I start delicately placing all of the tuiles 538 00:27:09,960 --> 00:27:12,800 over the toffee apple to cover the entire thing. 539 00:27:12,800 --> 00:27:15,000 And there is a quenelle of the ice-cream on the side. 540 00:27:15,000 --> 00:27:18,120 I think I've got the flavour of the circus in there, 541 00:27:18,120 --> 00:27:20,720 and I've been able to balance the sweetness of that toffee apple 542 00:27:20,720 --> 00:27:22,720 with my sour-cream ice-cream. 543 00:27:22,720 --> 00:27:24,400 So good. 544 00:27:24,400 --> 00:27:27,400 I think my bubbe would absolutely love this. 545 00:27:27,400 --> 00:27:30,200 She was a sucker for sweets, 546 00:27:30,200 --> 00:27:32,160 so, yeah, I think she'd be very proud. 547 00:27:36,320 --> 00:27:38,840 It's time to try and do my ribbons. 548 00:27:40,040 --> 00:27:42,520 Yeah, I've pulled out a few of the ribbons, and they... 549 00:27:42,520 --> 00:27:44,960 Oh! They're just so cute! 550 00:27:44,960 --> 00:27:46,600 Like, I love them so much. 551 00:27:48,680 --> 00:27:50,920 As I'm plating up, I just want to make sure 552 00:27:50,920 --> 00:27:54,200 that my first plated dessert looks stunning. 553 00:27:54,200 --> 00:27:58,560 I put my beautiful mousse on the plate and I get my sorbet. 554 00:27:58,560 --> 00:28:00,400 It is silky smooth. 555 00:28:00,400 --> 00:28:03,240 I'm literally so stoked with it. 556 00:28:03,240 --> 00:28:04,720 And the last thing I want to put on my plate 557 00:28:04,720 --> 00:28:06,400 is my candied rhubarb ribbons. 558 00:28:07,640 --> 00:28:09,400 The ribbons. 559 00:28:09,400 --> 00:28:10,800 Oh, they look so good. 560 00:28:10,800 --> 00:28:14,400 They are the kind of architecture of this dish. 561 00:28:14,400 --> 00:28:16,680 It's honestly my favourite part. 562 00:28:16,680 --> 00:28:18,160 I'm actually really excited. 563 00:28:18,160 --> 00:28:20,560 I'm giving circus, and I'm giving ribbon. 564 00:28:20,560 --> 00:28:22,200 Like that. 565 00:28:27,240 --> 00:28:29,120 JANA: I need to assemble my unicycle. 566 00:28:31,800 --> 00:28:33,560 I am watching and testing it. 567 00:28:33,560 --> 00:28:36,360 And as soon as I see that the texture is right, 568 00:28:36,360 --> 00:28:39,400 I pull off my sugar wheel very carefully... 569 00:28:42,560 --> 00:28:45,440 ..and stick my wheel together. 570 00:28:46,800 --> 00:28:50,040 Get that on the base before any trouble happens. 571 00:28:52,280 --> 00:28:56,160 I've managed to finish those ribbons as well, 572 00:28:56,160 --> 00:28:58,600 and I think it looks pretty good. 573 00:29:01,480 --> 00:29:03,320 I want to do sugar so badly. 574 00:29:03,320 --> 00:29:06,440 I know, me, too. It's an addiction. Oh, yeah. 575 00:29:06,440 --> 00:29:11,520 Now I focus on finishing my popcorn and apple petit gateau. 576 00:29:13,120 --> 00:29:14,400 And I'm happy. 577 00:29:14,400 --> 00:29:17,200 It looks like it belongs in the circus. 578 00:29:18,800 --> 00:29:20,440 No more time to clown around. 579 00:29:20,440 --> 00:29:22,200 One minute to go! 580 00:29:22,200 --> 00:29:23,400 (APPLAUSE) 581 00:29:27,080 --> 00:29:29,120 JOHN: I'm just finishing my chocolate stage, 582 00:29:29,120 --> 00:29:31,120 and then I'm going to start putting on the chocolate. 583 00:29:31,120 --> 00:29:33,280 Yeah, I'm happy with the way all the chocolate work's turned out. 584 00:29:33,280 --> 00:29:36,120 I've just got to build it together now. 585 00:29:36,120 --> 00:29:37,600 My stage is looking great. 586 00:29:37,600 --> 00:29:40,960 I've shaved it back to give that concrete effect, 587 00:29:40,960 --> 00:29:43,600 and I put water on top, 588 00:29:43,600 --> 00:29:47,080 and then just finish it off with the bonbons. 589 00:29:48,680 --> 00:29:52,800 Honestly, I'm feeling really proud that I managed to get bonbons up 590 00:29:52,800 --> 00:29:54,240 in 2.5 hours. 591 00:29:54,240 --> 00:29:56,760 If you asked me a week ago if I would do this, 592 00:29:56,760 --> 00:29:59,360 I would say no way, but here we are. 593 00:29:59,360 --> 00:30:01,520 Show is over in 10... 594 00:30:01,520 --> 00:30:03,400 BOTH: Nine, eight, 595 00:30:03,400 --> 00:30:05,320 seven, six, 596 00:30:05,320 --> 00:30:07,480 five, four, 597 00:30:07,480 --> 00:30:10,040 three, two, 598 00:30:10,040 --> 00:30:11,720 one! 599 00:30:11,720 --> 00:30:13,760 Done. (APPLAUSE) 600 00:30:16,200 --> 00:30:18,520 Ha-ha-ha-ha! (BOTH LAUGH) 601 00:30:20,520 --> 00:30:21,520 Oh. 602 00:30:22,880 --> 00:30:24,400 Wow. 603 00:30:30,320 --> 00:30:31,960 The first dish we'd like to try 604 00:30:31,960 --> 00:30:34,960 belongs to Emelia. 605 00:30:34,960 --> 00:30:36,840 (APPLAUSE) 606 00:30:43,280 --> 00:30:44,760 Hello. 607 00:30:44,760 --> 00:30:46,440 Hey! 608 00:30:46,440 --> 00:30:47,680 Wow! 609 00:30:47,680 --> 00:30:49,960 She's pretty. 610 00:30:49,960 --> 00:30:52,800 You're so French. (CHUCKLES) 611 00:30:52,800 --> 00:30:54,360 What have you called it? 612 00:30:54,360 --> 00:30:56,960 I've called this my Toffee Tarte Tatin. 613 00:30:59,240 --> 00:31:02,720 So, we have a tureen of apples, 614 00:31:02,720 --> 00:31:05,080 a sour rhubarb gel, 615 00:31:05,080 --> 00:31:09,240 and on the base is a sable served with a sour-cream vanilla ice-cream 616 00:31:09,240 --> 00:31:11,080 and rhubarb and honey tuiles. 617 00:31:12,600 --> 00:31:14,280 As soon as I heard circus, 618 00:31:14,280 --> 00:31:16,840 it just resonated so strongly with me. 619 00:31:16,840 --> 00:31:20,520 Bubbe would always buy us a toffee apple at the circus. 620 00:31:20,520 --> 00:31:24,520 Um, and so I wanted to recreate that feeling for myself. 621 00:31:26,280 --> 00:31:27,560 Super cool. 622 00:31:27,560 --> 00:31:28,920 Did you do it? 623 00:31:28,920 --> 00:31:30,840 It took me there, yeah. 624 00:31:33,680 --> 00:31:35,520 (TUILES CRACKLE) 625 00:31:35,520 --> 00:31:36,680 Hoopla! 626 00:31:38,720 --> 00:31:40,480 Ooh, that's pretty. 627 00:31:40,480 --> 00:31:42,680 That's a Tatin. 628 00:32:06,840 --> 00:32:08,360 Uh... 629 00:32:08,360 --> 00:32:10,440 ..I freaking love this. 630 00:32:10,440 --> 00:32:12,360 It's just spot-on. 631 00:32:12,360 --> 00:32:17,520 You have a way of mixing deliciousness and simplicity. 632 00:32:17,520 --> 00:32:19,080 Everything is delicious. 633 00:32:19,080 --> 00:32:20,320 All the flavours are there. 634 00:32:20,320 --> 00:32:22,480 The textures are perfect. 635 00:32:22,480 --> 00:32:24,520 You really taste, like, a tarte Tatin. 636 00:32:24,520 --> 00:32:28,320 The sour-cream ice-cream is so surprisingly good 637 00:32:28,320 --> 00:32:30,720 and so well paired with the tatin. 638 00:32:30,720 --> 00:32:32,440 This is just perfection. 639 00:32:32,440 --> 00:32:33,960 Mmm. 640 00:32:33,960 --> 00:32:35,440 Mmm! 641 00:32:35,440 --> 00:32:37,520 I've never heard that happen before either. 642 00:32:37,520 --> 00:32:39,120 Mmm! Mmm! 643 00:32:39,120 --> 00:32:41,600 You'll see it happen rarely, but sometimes I get goose bumps, 644 00:32:41,600 --> 00:32:43,560 and this is definitely goose-bump worthy. 645 00:32:43,560 --> 00:32:45,760 Can you tell that he likes it? 646 00:32:45,760 --> 00:32:47,840 Your grandma should be proud. 647 00:32:47,840 --> 00:32:49,360 It's phenomenal. 648 00:32:49,360 --> 00:32:51,800 Thank you so much. 649 00:32:51,800 --> 00:32:56,880 I know the amount of, you know, times you've questioned why you're here 650 00:32:56,880 --> 00:32:59,480 in this kitchen, 651 00:32:59,480 --> 00:33:02,160 but I don't taste any of that in here. 652 00:33:02,160 --> 00:33:04,640 What I taste is pure accomplishment. 653 00:33:04,640 --> 00:33:08,080 What I taste is someone at the height of their powers 654 00:33:08,080 --> 00:33:11,040 who knows exactly what they're doing. 655 00:33:11,040 --> 00:33:15,760 It's top-end-restaurant-ready now. 656 00:33:15,760 --> 00:33:18,000 The sable is so thin, 657 00:33:18,000 --> 00:33:19,760 yet it holds everything together. 658 00:33:19,760 --> 00:33:23,160 And then, the garnish is anything other than token. 659 00:33:23,160 --> 00:33:25,120 Feels like there's movement on the plate. 660 00:33:25,120 --> 00:33:27,280 And with a dish like this, there's no doubt 661 00:33:27,280 --> 00:33:29,240 you're in contention for immunity. 662 00:33:29,240 --> 00:33:31,720 Well done. Thank you so much. 663 00:33:31,720 --> 00:33:33,400 Thank you both. (APPLAUSE) 664 00:33:34,440 --> 00:33:35,480 Yay! 665 00:33:36,760 --> 00:33:39,120 Didn't you love it? Oh, I... 666 00:33:39,120 --> 00:33:40,600 Simplicity... 667 00:33:40,600 --> 00:33:42,920 I'm just in awe when someone 668 00:33:42,920 --> 00:33:47,280 is able to converge everything that they are like this. 669 00:33:47,280 --> 00:33:48,840 That's what I live for. 670 00:33:48,840 --> 00:33:51,960 Sometimes, in simplicity like that, when you have just the right amount 671 00:33:51,960 --> 00:33:53,800 of magic, it just pays off. Yeah. 672 00:33:53,800 --> 00:33:55,760 It's beautiful. Yeah. 673 00:33:58,920 --> 00:34:01,120 Next up, it's Darren! 674 00:34:04,160 --> 00:34:06,240 DARREN: It's carnival, 675 00:34:06,240 --> 00:34:10,800 so I've created a hot doughnut with raspberry jam. 676 00:34:10,800 --> 00:34:13,400 The balloon, as well, is a cheesecake. 677 00:34:15,280 --> 00:34:18,280 I wanted to make the plate because I saw Jana do it, 678 00:34:18,280 --> 00:34:19,840 and I was blown away by her. 679 00:34:19,840 --> 00:34:21,760 So, she's inspired me to do that. 680 00:34:24,920 --> 00:34:27,640 You know what I love about this dish? 681 00:34:27,640 --> 00:34:29,920 You are giving us a carnival experience. 682 00:34:29,920 --> 00:34:32,160 As I was eating each element, 683 00:34:32,160 --> 00:34:34,280 it was like walking through a fair. 684 00:34:34,280 --> 00:34:36,600 You have the hot-doughnut shop, you have the ice-cream shop, 685 00:34:36,600 --> 00:34:37,680 you have the fresh fruit. 686 00:34:37,680 --> 00:34:40,920 Everything is perfectly well crafted. 687 00:34:40,920 --> 00:34:42,560 Dan. 688 00:34:42,560 --> 00:34:44,400 (APPLAUSE) 689 00:34:44,400 --> 00:34:46,920 DAN: It's a dark-chocolate mud cake. 690 00:34:46,920 --> 00:34:48,120 Cheers. 691 00:34:49,320 --> 00:34:52,680 In the layers, you will find passionfruit curd 692 00:34:52,680 --> 00:34:54,760 and raspberry coulis. 693 00:34:55,840 --> 00:34:58,040 I really love the texture of your mud cake. 694 00:34:58,040 --> 00:35:00,040 If I could give you any critical feedback, 695 00:35:00,040 --> 00:35:02,760 I'd watch the seaming on the garnish in bringing them together, 696 00:35:02,760 --> 00:35:04,680 just to make them a bit more seamless. 697 00:35:04,680 --> 00:35:06,640 Thank you. (APPLAUSE) 698 00:35:06,640 --> 00:35:09,880 Next up, it's Alisha! (APPLAUSE) 699 00:35:09,880 --> 00:35:11,000 Hello. 700 00:35:11,000 --> 00:35:14,360 My dish is Cirque du Mango. 701 00:35:14,360 --> 00:35:15,840 It's a little sexy, huh? 702 00:35:15,840 --> 00:35:20,320 There is a coconut cake soaked in a rum syrup, 703 00:35:20,320 --> 00:35:23,280 an egg mango custard and mango mousse, 704 00:35:23,280 --> 00:35:26,080 encased in a Russian buttercream. 705 00:35:26,080 --> 00:35:28,680 Great flavour. Great combination of texture. 706 00:35:28,680 --> 00:35:30,400 The sponge is moist. 707 00:35:30,400 --> 00:35:33,360 However, the buttercream, unfortunately, it's thick. 708 00:35:33,360 --> 00:35:35,040 It's a bit sweet. 709 00:35:35,040 --> 00:35:36,720 It's just not there, right now, for me. 710 00:35:36,720 --> 00:35:39,840 Thank you. Thanks, guys. (APPLAUSE) 711 00:35:39,840 --> 00:35:43,960 The next dish we would like to taste belongs to Chocolate John. 712 00:35:43,960 --> 00:35:46,520 (LAUGHTER AND APPLAUSE) 713 00:35:46,520 --> 00:35:48,280 JOHN: I'm feeling super nervous. 714 00:35:48,280 --> 00:35:50,640 You know, there's a lot of pressure. 715 00:35:50,640 --> 00:35:52,960 I'm the first person to make bonbons. 716 00:35:52,960 --> 00:35:55,680 That was super risky and ambitious. 717 00:35:55,680 --> 00:35:58,960 I'm hoping it's going to be enough for the chocolate master himself. 718 00:36:11,160 --> 00:36:12,920 It's Mexican Circus. 719 00:36:18,840 --> 00:36:21,360 I've got three types of bonbons. 720 00:36:21,360 --> 00:36:25,520 First flavour is a coconut milk ganache with lime and tequila. 721 00:36:25,520 --> 00:36:27,360 (CHOCOLATE CRUNCHES) 722 00:36:27,360 --> 00:36:32,080 Then, in the middle, we've got a praline of sunflower, pepitas 723 00:36:32,080 --> 00:36:34,680 and sesame, and then finishing 724 00:36:34,680 --> 00:36:37,640 with mole-inspired spice ganache 725 00:36:37,640 --> 00:36:39,240 with a caramelised hazelnut. 726 00:36:43,360 --> 00:36:46,560 This is amazing chocolate work, John. 727 00:36:46,560 --> 00:36:49,800 Every texture inside was perfection. 728 00:36:49,800 --> 00:36:53,520 The coconut ganache is perfectly soft, silky smooth. 729 00:36:53,520 --> 00:36:54,920 The praline I love. 730 00:36:54,920 --> 00:36:58,760 The last one, it's bold flavour, but it works perfectly. 731 00:36:58,760 --> 00:37:01,560 The hazelnut in the centre brings you an extra crunch 732 00:37:01,560 --> 00:37:03,040 and a different dimension. 733 00:37:03,040 --> 00:37:05,080 I think you're crazy to have attempted bonbons 734 00:37:05,080 --> 00:37:08,080 in 2.5 hours, but I'm so glad you did. 735 00:37:09,600 --> 00:37:11,640 I may not be a chocolatier, 736 00:37:11,640 --> 00:37:15,240 but I've eaten my fair share of bonbons in my life, 737 00:37:15,240 --> 00:37:19,960 and I have to say, these were just so expertly crafted, 738 00:37:19,960 --> 00:37:23,480 and the flavours and textures were sublime. 739 00:37:23,480 --> 00:37:26,920 I feel very lucky to be standing here eating your food this evening. 740 00:37:28,120 --> 00:37:29,800 Thank you so much, John. Thank you. 741 00:37:29,800 --> 00:37:31,280 (APPLAUSE) 742 00:37:33,280 --> 00:37:37,680 The next dish we'd like to taste belongs to Jana! 743 00:37:41,880 --> 00:37:46,400 JANA: I know that Mel and Amaury are excited to see my sugar work, 744 00:37:46,400 --> 00:37:50,200 so I'm walking so slowly up because there is always that chance 745 00:37:50,200 --> 00:37:52,840 that it could fall over. It could break. 746 00:37:52,840 --> 00:37:56,920 I'm trying not to shake my cake in case one of them decides 747 00:37:56,920 --> 00:37:58,720 to walk off my tray. 748 00:37:58,720 --> 00:38:00,440 It's a lot of pressure. 749 00:38:01,840 --> 00:38:04,120 Wow. 750 00:38:04,120 --> 00:38:06,680 Ah! Talk about a stunning dessert. 751 00:38:06,680 --> 00:38:08,280 Oh, my God. 752 00:38:20,720 --> 00:38:23,720 Yeah! (CHEERING AND APPLAUSE) 753 00:38:24,720 --> 00:38:28,080 This is what tonight's challenge was about. 754 00:38:28,080 --> 00:38:29,880 Oh, I'm so happy you did sugar work. 755 00:38:29,880 --> 00:38:33,480 This is my Circus, 756 00:38:33,480 --> 00:38:35,680 inspired by popcorn. 757 00:38:35,680 --> 00:38:38,160 Because we eat popcorn at the circus. 758 00:38:38,160 --> 00:38:40,720 Should we try? Let's do it. 759 00:38:42,280 --> 00:38:44,760 No, I don't want to touch it. I don't want to touch it. 760 00:38:46,160 --> 00:38:47,760 Oh. 761 00:38:47,760 --> 00:38:49,520 (CHUCKLES) 762 00:38:51,920 --> 00:38:54,520 I have a poured-sugar unicycle, 763 00:38:54,520 --> 00:38:56,280 pulled-sugar ribbon, 764 00:38:56,280 --> 00:39:01,440 I have a chocolate covered ball, which encases my cake. 765 00:39:01,440 --> 00:39:02,880 I want it to... 766 00:39:02,880 --> 00:39:06,600 When you close your eyes, you taste popcorn. 767 00:39:06,600 --> 00:39:11,520 Inside, I have a caramelised white-chocolate corn-infused mousse. 768 00:39:14,640 --> 00:39:20,560 A popcorn and crunchy salted-corn praline with a little touch of miso. 769 00:39:22,160 --> 00:39:24,760 I have a corn sable 770 00:39:24,760 --> 00:39:27,480 in a green-apple compote inside, as well. 771 00:39:29,400 --> 00:39:31,400 I don't know if a lot of people know 772 00:39:31,400 --> 00:39:33,640 that, even though this looks awesome, 773 00:39:33,640 --> 00:39:35,920 there is one way to know if it was well constructed. 774 00:39:35,920 --> 00:39:38,000 It's the sugar test. 775 00:39:39,080 --> 00:39:40,320 Do you know the sugar test? 776 00:39:40,320 --> 00:39:42,040 I know the sugar test. 777 00:39:42,040 --> 00:39:43,680 Can I sugar test it? 778 00:39:43,680 --> 00:39:45,000 Sugar test it away. 779 00:39:46,040 --> 00:39:47,200 Oh, my God. 780 00:39:49,280 --> 00:39:51,520 Oh! 781 00:39:51,520 --> 00:39:52,880 Oh, my God. 782 00:40:01,120 --> 00:40:04,080 (WHOOPING, APPLAUSE) Yes! 783 00:40:05,360 --> 00:40:06,680 It's scary, huh? 784 00:40:06,680 --> 00:40:09,400 That's really scary. My heart's beating. 785 00:40:09,400 --> 00:40:13,360 Mine is, too. Oh, my God. You passed the test. 786 00:40:13,360 --> 00:40:14,880 Well, beautifully crafted. 787 00:40:14,880 --> 00:40:18,560 We really get the feeling of popcorn being used in a different way. 788 00:40:18,560 --> 00:40:21,000 I love your praline - very flavourful. 789 00:40:21,000 --> 00:40:23,360 I love to have a little bit of that bite and crunch. 790 00:40:23,360 --> 00:40:25,160 The most flavourful - 791 00:40:25,160 --> 00:40:26,960 love the sable, very crunchy. 792 00:40:26,960 --> 00:40:28,560 Very good on its own. 793 00:40:28,560 --> 00:40:30,240 I really like it. 794 00:40:31,400 --> 00:40:33,840 This is spectacular work. 795 00:40:33,840 --> 00:40:37,480 If it wasn't enough that you were able to construct that 796 00:40:37,480 --> 00:40:41,120 and pass the sugar test, the fact that you've sort of woven 797 00:40:41,120 --> 00:40:44,720 the flavour of popcorn throughout several elements 798 00:40:44,720 --> 00:40:47,240 means that the subtlety is then reinforced, 799 00:40:47,240 --> 00:40:49,560 because corn is quite a sweet, subtle flavour. 800 00:40:49,560 --> 00:40:51,120 I'm just...I'm blown away. 801 00:40:51,120 --> 00:40:53,160 (CHUCKLES) Thank you so much. 802 00:40:53,160 --> 00:40:54,720 Thank you. (APPLAUSE) 803 00:40:54,720 --> 00:40:57,760 Yes! So good. So good. 804 00:40:57,760 --> 00:40:59,520 You're so good. 805 00:40:59,520 --> 00:41:02,000 The next dish we would like to taste 806 00:41:02,000 --> 00:41:04,520 is Reece's. (APPLAUSE) 807 00:41:05,800 --> 00:41:08,760 Thanks, everyone. Thank you, I appreciate that. 808 00:41:11,560 --> 00:41:15,120 Ah, pretty! 809 00:41:15,120 --> 00:41:16,440 Very pretty. 810 00:41:17,600 --> 00:41:19,680 Reece, what are you calling your dish? 811 00:41:19,680 --> 00:41:21,840 Ribbons. 812 00:41:21,840 --> 00:41:25,440 I've been longing to see what more did you have to offer, 813 00:41:25,440 --> 00:41:27,920 and this I was not expecting. 814 00:41:27,920 --> 00:41:32,080 This rhubarb bending reminds me a lot of the earlier performance. 815 00:41:33,160 --> 00:41:34,880 Let's dig in. 816 00:41:34,880 --> 00:41:39,600 So, we have a raspberry mousse, which has a stewed rhubarb centre. 817 00:41:39,600 --> 00:41:41,560 It's got a chocolate coating, as well. 818 00:41:43,280 --> 00:41:44,520 A raspberry sorbet. 819 00:41:48,080 --> 00:41:54,000 A gel, which has raspberry, bergamot and lime, roasted rhubarb. 820 00:41:56,800 --> 00:41:58,720 We have fresh raspberry. 821 00:41:58,720 --> 00:42:01,440 There's a chocolate soil, chocolate work, 822 00:42:01,440 --> 00:42:04,600 and a chocolate-coated meringue cluster 823 00:42:04,600 --> 00:42:07,360 and the pink-peppercorn meringue stick. 824 00:42:10,040 --> 00:42:11,400 Reece, 825 00:42:11,400 --> 00:42:12,760 are you going to bend? 826 00:42:12,760 --> 00:42:14,600 No! (CHUCKLES) 827 00:42:14,600 --> 00:42:16,200 You started this. No. 828 00:42:16,200 --> 00:42:18,080 So, bend... Slow bend, slow bend. 829 00:42:18,080 --> 00:42:20,440 ..and... Slow bend. 830 00:42:20,440 --> 00:42:22,680 ..and snap! 831 00:42:22,680 --> 00:42:24,200 (LAUGHTER) 832 00:42:24,200 --> 00:42:25,720 Love you. 833 00:42:27,800 --> 00:42:32,040 Reece, I love seeing this dish coming from you. 834 00:42:32,040 --> 00:42:35,600 This is definitely restaurant-ready. 835 00:42:35,600 --> 00:42:37,560 Oh, thank you. It's so good. 836 00:42:37,560 --> 00:42:38,760 Oh, my God. 837 00:42:38,760 --> 00:42:42,720 The balance between the elements - the softness, the sourness 838 00:42:42,720 --> 00:42:44,760 of the rhubarb, which I'm a big fan of rhubarb, 839 00:42:44,760 --> 00:42:46,800 and I think it's very underrated. 840 00:42:46,800 --> 00:42:50,040 The mousse texture is phenomenal. 841 00:42:50,040 --> 00:42:52,360 The sorbet is done to perfection. 842 00:42:52,360 --> 00:42:56,040 There is the perfect balance of softness and crunchiness. 843 00:42:56,040 --> 00:42:58,800 It's...it's perfect to me. 844 00:42:58,800 --> 00:43:00,720 Reece... Yes? 845 00:43:00,720 --> 00:43:03,480 ..babe, doll... Yes, yes, Mel. 846 00:43:03,480 --> 00:43:05,040 ..I'm so pleased for you 847 00:43:05,040 --> 00:43:08,640 because this is yet another string to your bow. 848 00:43:08,640 --> 00:43:11,360 It shows accomplishment. Oh, that's cool. 849 00:43:11,360 --> 00:43:12,640 Did this hit the brief? 850 00:43:12,640 --> 00:43:14,040 Yes. 851 00:43:14,040 --> 00:43:16,840 Is this a contender for immunity? 852 00:43:16,840 --> 00:43:19,120 Also, yes. Well done. 853 00:43:19,120 --> 00:43:21,040 Absolutely. Thanks, guys. 854 00:43:21,040 --> 00:43:22,360 (APPLAUSE) 855 00:43:22,360 --> 00:43:24,120 (LAUGHS) 856 00:43:24,120 --> 00:43:26,720 Well done. This is my moment! 857 00:43:27,960 --> 00:43:29,440 EMELIA: Oh! 858 00:43:32,160 --> 00:43:36,280 And the last dish we'd like to taste belongs to Christy. 859 00:43:42,920 --> 00:43:45,080 With confidence. Yep, yep. 860 00:43:50,600 --> 00:43:52,080 JOHN: Oh. 861 00:44:04,200 --> 00:44:07,560 This is, like, the longest walk I've ever done in my life. 862 00:44:09,040 --> 00:44:10,560 I'm terrified. 863 00:44:10,560 --> 00:44:11,840 I'm absolutely terrified. 864 00:44:22,120 --> 00:44:24,120 Whew! 865 00:44:27,160 --> 00:44:28,600 Who's holding breath? 866 00:44:28,600 --> 00:44:30,320 (EXHALES HEAVILY) 867 00:44:32,080 --> 00:44:33,440 OK. OK. 868 00:44:35,840 --> 00:44:37,760 Place it. Place... Oops! 869 00:44:43,360 --> 00:44:44,960 Oh! (LAUGHS) 870 00:44:44,960 --> 00:44:46,280 It's here! 871 00:44:46,280 --> 00:44:48,880 Yeah! Oh! (APPLAUSE) 872 00:44:48,880 --> 00:44:50,560 (LAUGHTER) 873 00:44:50,560 --> 00:44:52,680 I don't want to clap too loud. 874 00:44:52,680 --> 00:44:56,040 Oh, my God. Longest walk ever, guys. 875 00:44:56,040 --> 00:45:00,520 I've never seen anything like that before in this kitchen. 876 00:45:01,640 --> 00:45:03,200 This is nuts. 877 00:45:07,360 --> 00:45:10,120 OK. What are we calling this? 878 00:45:10,120 --> 00:45:12,560 It's called All Eyes On Me. 879 00:45:23,280 --> 00:45:26,520 This is taking stress eating to a whole new level. 880 00:45:29,760 --> 00:45:31,920 I don't like this. Don't do this. 881 00:45:31,920 --> 00:45:33,200 Don't like it. 882 00:45:40,600 --> 00:45:42,400 Ho-yaaaa! (LAUGHS) 883 00:45:42,400 --> 00:45:44,240 Wow! 884 00:45:44,240 --> 00:45:46,440 (APPLAUDS) Yay! 885 00:45:46,440 --> 00:45:47,680 (APPLAUSE) 886 00:45:47,680 --> 00:45:49,240 Look how gorgeous. 887 00:45:53,640 --> 00:45:57,240 I have a chocolate sponge soaked in cherry liqueur. 888 00:45:57,240 --> 00:46:00,040 And in the centre, I have a chocolate cremeux 889 00:46:00,040 --> 00:46:02,200 and a really light vanilla cream, 890 00:46:02,200 --> 00:46:04,480 with cherries soaked in cognac. 891 00:46:23,960 --> 00:46:26,360 Uh, this is a masterpiece. 892 00:46:27,520 --> 00:46:30,280 Technically, perfectly executed. 893 00:46:30,280 --> 00:46:33,160 I think you really captured the essence of today's challenge. 894 00:46:34,880 --> 00:46:36,640 Black Forest is dear to my heart. 895 00:46:36,640 --> 00:46:38,760 Love the flavour of the vanilla cream. 896 00:46:38,760 --> 00:46:40,240 Love the chocolate cremeux. 897 00:46:40,240 --> 00:46:42,280 Love the little chocolate work on top. 898 00:46:42,280 --> 00:46:46,560 The level of work that goes into this, taking the risk. 899 00:46:46,560 --> 00:46:51,320 Crafting, architecture, beauty and cake all wrapped in one. 900 00:46:51,320 --> 00:46:52,720 That's fantastic. 901 00:46:56,120 --> 00:46:57,880 I just don't know what to say. 902 00:46:57,880 --> 00:46:59,840 I'm speechless, so that's rare for me. 903 00:47:01,680 --> 00:47:03,360 This is an impossible thing. 904 00:47:03,360 --> 00:47:07,280 But the impossible made possible is what makes this place magic. 905 00:47:07,280 --> 00:47:09,360 Thank you. 906 00:47:09,360 --> 00:47:10,640 Congratulations. Thank you. 907 00:47:10,640 --> 00:47:12,040 Nicely done. 908 00:47:12,040 --> 00:47:14,880 Thank you so much. (APPLAUSE) 909 00:47:16,480 --> 00:47:17,760 It stood up! 910 00:47:17,760 --> 00:47:20,000 (LAUGHS) Oh, my God. Oh, my God. 911 00:47:20,000 --> 00:47:21,760 It stood up. 912 00:47:21,760 --> 00:47:23,800 I was so scared. I was so scared. Well done. 913 00:47:30,440 --> 00:47:33,200 The circus wasn't the only entertainment tonight. 914 00:47:33,200 --> 00:47:36,360 You all put on quite the show. 915 00:47:38,760 --> 00:47:43,280 This was one of the toughest deliberations we've had to do so far. 916 00:47:44,440 --> 00:47:48,320 But we narrowed it down to two desserts that were more 917 00:47:48,320 --> 00:47:50,200 than deserving of an encore. 918 00:47:54,080 --> 00:47:55,800 They were made by... 919 00:47:59,360 --> 00:48:00,920 ..Emelia... 920 00:48:05,080 --> 00:48:06,680 ..and... 921 00:48:10,480 --> 00:48:12,240 ..Christy. 922 00:48:12,240 --> 00:48:13,880 (APPLAUSE) 923 00:48:17,880 --> 00:48:19,080 Emelia, 924 00:48:19,080 --> 00:48:21,920 that tarte Tatin was so incredibly good. 925 00:48:23,240 --> 00:48:26,640 As you know, I'm a tough critic, and I couldn't fault it. 926 00:48:26,640 --> 00:48:28,080 Thank you. 927 00:48:28,080 --> 00:48:29,320 Christy, 928 00:48:29,320 --> 00:48:34,440 that dish was as exciting to experience as it was to eat. 929 00:48:34,440 --> 00:48:36,800 Both of your dishes were top-tier. 930 00:48:36,800 --> 00:48:38,680 It was such a tough call. 931 00:48:40,240 --> 00:48:41,880 And when it came down to it... 932 00:48:43,960 --> 00:48:46,880 ..the dish that will win immunity is... 933 00:48:48,440 --> 00:48:50,600 ..both of them! 934 00:48:50,600 --> 00:48:54,080 (EXCLAIMING) Congratulations, Emelia and Christy! 935 00:49:05,920 --> 00:49:08,080 Christy, Emelia, 936 00:49:08,080 --> 00:49:11,960 at the next elimination, you'll be hanging out on the gantry, 937 00:49:11,960 --> 00:49:14,400 safe and sound. 938 00:49:14,400 --> 00:49:17,320 Everyone else, you'll be hanging out 939 00:49:17,320 --> 00:49:20,120 with this guy! (LAUGHTER) 940 00:49:20,120 --> 00:49:24,640 Get ready to see the King of Chocolate in action. 941 00:49:24,640 --> 00:49:26,440 We'll see you soon. Good night. 942 00:49:26,440 --> 00:49:28,240 Have a good night, guys. 943 00:49:28,240 --> 00:49:29,800 ALISHA: Bye! (APPLAUSE) 944 00:49:29,800 --> 00:49:32,800 All worked so hard. Oh, my God! 945 00:49:32,800 --> 00:49:34,480 Well done. 946 00:49:34,480 --> 00:49:35,760 I'm not alone upstairs. 947 00:49:37,000 --> 00:49:39,480 VOICEOVER: Next time, on Dessert Masters, 948 00:49:39,480 --> 00:49:43,360 when the King of Chocolate gives a master class... 949 00:49:43,360 --> 00:49:45,800 This is actually my very first video on Instagram 950 00:49:45,800 --> 00:49:47,520 that started the whole thing. 951 00:49:47,520 --> 00:49:49,360 ..you'll want to pay attention... 952 00:49:49,360 --> 00:49:52,160 Go! (SCREAMING, EXCLAIMING) 953 00:49:52,160 --> 00:49:54,360 ..because the least like his... 954 00:49:54,360 --> 00:49:55,480 ALISHA: Oh, damn. 955 00:49:55,480 --> 00:49:56,480 ..goes home. 956 00:49:56,480 --> 00:49:59,480 It is so much harder than it looks. 957 00:49:59,480 --> 00:50:01,160 Have you ever tried this before? 958 00:50:01,160 --> 00:50:04,000 No, I've never tried this before. 959 00:50:04,000 --> 00:50:05,120 This is crazy. 960 00:50:09,120 --> 00:50:11,120 Captions by Red Bee Media 70561

Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.