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VOICEOVER: Previously
on Dessert Masters,
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I'm going to go all out.
It is a brave move, Darren,
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and I like it.
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..took Australian classics...
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They don't always look the most
glamorous, but to perfect them
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is incredibly difficult.
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..and made them modern marvels.
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MELISSA LEONG: It's fantastic!
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It is so sexy.
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I freaking love it.
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I would finish the whole plate,
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which is very rare for me.
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But we had to say goodbye to Donato.
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You guys are a different level.
I just make ice-cream.
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You make more than ice-cream -
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you make magic.
(CHEERING AND APPLAUSE)
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Tonight,
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prepare to be amazed
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with the most stupendous,
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showstopping,
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gravity-defying desserts
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you've ever seen.
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Oh, how cool is this?
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Very.
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Are you ready to blow some minds?
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They're gonna love this.
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It's showtime.
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(CONTESTANTS EXCLAIM)
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Oh, my God!
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Amazing!
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I've got goose bumps.
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REECE: What?!
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Wow!
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Walking into the kitchen,
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it's not even a kitchen anymore -
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it's a circus.
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It's awesome.
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EMELIA: Oh! OK, OK.
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Oh, my God. What is going on?
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CHRISTY: Oh, God. No, no, no.
Don't break your neck.
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Oh, that's cool!
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DARREN: Hey! Amazing.
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I don't know where to look.
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There's stuff going on
all over the place.
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Whoa! Whoa, look at that!
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Oh, look at that guy in the middle.
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Wow!
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Wow, this is insane.
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That is talent.
I'm telling you that.
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Oh, no. I don't think
my knees will hold out.
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Darren, your turn.
(LAUGHS) Yeah, yeah.
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No worries.
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People are, like, snapping, bending.
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There's some guy, like...
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Wow!
I want to be as flexible as him.
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Are you serious?
I can't even, like, touch my toes.
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Oh! Whoa! Look at his body.
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Oh!
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So cool.
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DARREN: I don't know where to look.
Me neither.
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REECE: There's a lot going on
right now.
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There's a lot.
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I'm not ready for this.
Look at this.
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DARREN: That's amazing.
DAN: That's amazing.
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Wow!
REECE: So cool.
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Oh!
We're so lucky.
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(CHEERING AND APPLAUSE)
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ALISHA: Wow!
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What a spectacle!
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Wow!
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These amazing artists
are from Cirque du Soleil,
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who are celebrating 25 years
of performing around Australia.
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Let's thank them by putting
our hands together one last time.
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(CHEERING AND APPLAUSE)
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What a wonderful inspiration.
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Reece, did that make you feel
all the feels?
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Yeah, I'm shook.
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(LAUGHTER)
I'm very overwhelmed.
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I had people jumping, bending,
snapping - all the things, like...
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I have a feeling that you know
how to do a bend and snap, though.
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Oh, please.
Oh, don't...don't you...
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Do you want to show us?
No.
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Please show us.
Show us! Show us!
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AMAURY: Reece! Reece!
(LAUGHTER)
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Let's all do it.
OK, yeah.
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OK, everyone.
DAN: Yeah. OK, we'll do it.
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EMELIA: Even I'll buy in.
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And then snap!
Snap.
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(LAUGHTER)
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That was amazing.
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Tonight, we want you to use
that performance as your inspiration.
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Cook us a dish that celebrates
the fun and theatre
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that a circus can bring.
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OK, guys. You will have 2.5 hours.
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Whoever brings us the best dish
will be immune
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from the next elimination.
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Your time...
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..starts...
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..now.
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(LAUGHTER)
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EMELIA: My goodness, this is hectic.
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DAN: Where is the cocoa powder?
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Mel, I need an orange, please.
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Is this one cute enough?
That's perfect. Thank you.
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OK.
Shop until you drop, Mel.
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Hoopla! Alright.
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We're gonna quit while we're ahead.
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EMELIA: I think this challenge
is so difficult because this brief
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is so open to interpretation.
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(HUMS QUIETLY)
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But having seen the performance
in the kitchen this evening,
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I am just so drawn to the movement
I saw, the bright, warm colours.
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My mind instantly goes
to circus with my grandma.
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She bought us toffee apples.
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I want to do a toffee-apple dessert.
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We've asked the contestants
to be inspired by the fun
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and the theatre of Cirque du Soleil,
but it's a pretty open brief.
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What are you expecting to see?
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Living in Vegas,
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I've seen many,
many Cirque du Soleil show!
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Oh, you would have.
And they are all stunning,
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about elegance, colour and movement.
Yes!
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So, if I don't see juggling balls,
beautiful balloons or something
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that reminds me of circus,
I don't see it.
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Yeah.
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But will the visual
take over the taste experience?
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I think it's also one of my worries.
Yes.
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Hey, Jana.
Hey!
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JANA: Hello.
What are you making?
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My dish is called Circus.
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So, firstly, what do we eat
when we go to the circus?
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Popcorn.
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I love eating popcorn
and toffee apples,
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so I'm going to try and incorporate
those into my dish today.
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I want to make a red and white ball
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because that often signifies
a circus for me.
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And then, I saw that the guy
was on a unicycle.
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Well, I don't know,
I didn't count the wheels.
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No, it was a bicycle, but that's OK.
Two, OK?
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So, I'm going to make
a unicycle out of sugar.
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I mean, you're a champion at this.
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Sugar work is something
that you know extremely well.
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This is the first time I get
to really see you display
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the heights of your skills.
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So, we want to see it.
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I hope I can bring it. (LAUGHS)
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As you know, sugar work,
very difficult to get
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a perfect optical illusion.
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So, if the monocycle works, great.
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If it doesn't work,
you might end up just with a sphere.
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Exactly.
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It's sort of make-or-break
for your dish, right?
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It's literally... Yeah,
it could literally break.
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Good luck, Jana.
Thank you.
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It smells good over here.
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All those gorgeous, warm,
toasty spices.
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JOHN: Yes, yes.
I can see them infusing in milk.
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Yeah. Nice infusion here,
then I'm going to make a ganache.
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I'm inspired by Luzia, which is
the most recent Cirque du Soleil set
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in Mexico, so I'm going to use that
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for my flavour combinations.
Oh, wow!
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So that chocolate and spice
kind of...?
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Yeah, exactly. And maybe even
a little bit of tequila.
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Oh, well, we would definitely
welcome that.
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What's the dish, though?
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The dish is, like, completely
out of my...my skill set.
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But I'm going to...I'm going to try.
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I'll try and re-enact the scene
of when we first walked
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into the kitchen.
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And I'm going to try and make
a chocolate stage to look at.
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It's a piece.
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And then, the idea is that
there's chocolate bonbons to eat.
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Oh, that's very, very cool.
Yes.
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So, it's not a plated dessert.
It's not a gateau.
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It's chocolate bonbons?
Bonbons, yes.
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Ooh!
Yes.
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Wow!
First time in this competition.
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Yeah.
That's a lot of work,
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and it's a lot of chocolate.
Yeah, that's why it looks like this.
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So... (LAUGHS) Yes.
I love chocolate work.
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Everything has to be perfect,
thin, snappy.
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The textures must be on point.
No pressure.
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You OK with that?
Yeah.
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We've seen you produce some
beautiful food in here.
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We've also seen different
facets to who you are.
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I'm looking forward to seeing
yet another one this evening.
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Chocolate John.
Chocolate John.
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Chocolate John.
Do it.
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Good luck, John.
Thank you.
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Making a dish like this
is super risky.
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Not only am I trying
to create a stage,
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which I haven't really done before,
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I'm also trying to create bonbons
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for Amaury, the chocolate master.
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I would do these over two
or three days,
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but instead I'm doing it
in 2.5 hours,
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so I really, really hope
I can get it done.
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REECE: Today, I want to step out
of my comfort zone,
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and I want to show the judges
I'm not one-dimensional.
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Like, I have tricks up my sleeve
and skills that I don't always use,
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but they're there.
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Reece.
Hello.
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Do you plan to 'Cirque du Slay'?
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'Circus du Slay'! That's sick, yeah.
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I want to.
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So, today, I'm doing my, um...
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# Duh-duh-duh! #
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..um...
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# Duh-duh-duh! #
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..my first plated dessert.
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Hey!
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Um, I'm excited about it.
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I love decorating cakes,
but I also used to be a pastry chef,
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so I love doing plated desserts.
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So, hopefully, today you see a bit
more refined finesse from me.
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So, my dish is going
to be a circus of ribbons.
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Um, it's got a, um, ruby chocolate
and rhubarb mousse.
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It's got a raspberry sorbet.
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And the dish is brought together
with beautiful ribbons
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out of rhubarb.
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And they'll give some really cool,
like, architecture to the plate.
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Well, it's the last immunity
of the competition, so let's hope
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you can tie it all up in a bow.
Oh. (LAUGHS)
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"Tie it up!" Thanks, Mel.
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Thank you.
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The plated-dessert game
in this competition
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is, like, next-level.
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We have, like, John,
Mr Fine Dining Champion,
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Darren Purchese.
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Everyone is just killing it,
to be honest.
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So, I'm excited to try and throw
my hat in the ring
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and, yeah, compete
with the big boys, you know?
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Two bowls, Reece-y?
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Mate, I'm smashing
through the bowls.
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Roll up, roll up!
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You have two hours to go!
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(CHEERING AND APPLAUSE)
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Woo-woo-woo!
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Hi. (LAUGHS)
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Melsy, you can't put sharps
in the sink.
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EMELIA: What did I put in there?
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Is this something you've done again?
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00:11:04,960 --> 00:11:06,040
What?
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00:11:06,040 --> 00:11:08,280
ALISHA: You two are like an old
married couple back here, honestly.
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00:11:08,280 --> 00:11:10,840
Yeah, because he's sitting here,
bitching me out
for stealing his peeler.
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00:11:10,840 --> 00:11:13,360
It was a mandolin.
I haven't used the mandolin.
Neither.
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Yeah, you are. (LAUGHS)
(LAUGHS)
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CHRISTY: For today's challenge,
I'm thinking to create a dish
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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
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