All language subtitles for Dessert.Masters.S02E08.720p.WEB-DL.AAC2.0.H.264-WH

NARRATOR:
Previously on Dessert Masters...

It's very delicate.

So you're gonna have to adjust
the amount of pressure.

A masterclass from the Commander
in Chocolate.

My carnation flower
made with chocolate shavings.

Wow.

Inspired, amazing creativity.

Managed to use Henri's drill
technique on one of the trees.

It was a massive mission
to mimic the master.

It is so much harder than it looks.

Have you ever tried this before?

No, I've never tried this before.

So John unlocked his SOS box...

You have 20 extra minutes cook time.

Yay!

..and made a stunner.

Wow. Sexy.

This is close to perfection.

It's just masterful work.

This is why I came to Australia for,
to see this type of thing.

And we had to say farewell to Dan.

I had way too much fun
in this kitchen

and I will cherish it
forever in my heart.

Tonight,

who will blow the judges away
to survive another elimination?

ALL: Oh!

(EXCITED CHATTER)

Awesome.

Pretty.

Something bubbling.

Yay!

Some of the most accomplished
pastry chefs in the country turned

back into children.

I love bubbles, it's so cute.

The kitchen tonight

Looks like one of those, like early
2000 foam parties, like the bubbles

coming out and the techno lights
and everyone's dancing

around the mystery box.

I love it so much.

Darren, any clue about what all
this is about?

It looks like a mystery box,
but I'm not sure.

But it looks fun, so bring it on.

Amelia, I noticed you can't keep
your hands off the bubbles.

I tried, I gave myself, like,
30 seconds where I didn't touch it.

Don't touch it. Don't touch it.
Argh!

(LAUGHTER)

Well, if you're wondering
why these boxes are overflowing,

it's because this elimination
is all about bubbles!

(LAUGHTER)

From honeycomb to sponge,
the list goes on.

We want you to make us a dish
that celebrates the joy that aeration

can bring to any dessert.

The sky is the limit.

So let your imagination run wild.

Air in pastry is very important
and it's underrated.

This is how we play with textures.

Think of a mousse,
an ice cream, a croissant.

They are all nothing
without the aeration.

Whether you take this challenge
literally or figuratively,

have fun with it.

And that's not all.

Oh, oh!

What?

It's fizzy drinks!

Oh.

That's cool.

We have agrum blood orange,
cream soda, lemonade,

lemon, lime and bitters,
ginger ale and raspberry.

Or lemon, lime and bitters.

Tonight,

you'll need to hone in on one
of these and use it as inspiration

for your dish.

This brief might sound really
simple, but incorporating aeration

and bubbles and also making sure
that you're making it obvious

about which flavour you're choosing
of those delicious fizzy drinks

is kind of hard.

I hate to burst your bubble,
but the end of the competition

is right around the corner.

Things are getting serious.

And it's because of that

that we've decided
to raise the stakes.

Tonight,
two of you will be going home.

Bam, bam, pow!

By the end of the night,
we'll have our five semi-finalists.

It's huge to have two people
going home tonight.

And knowing how far we are
in the competition, all of us

want to get to the semi-final.

This is your most important cook
so far.

Let's see who will rise to the top.

(LAUGHS)

Bubble pun.

Nice, nice.

You will have 2.5 hours.

We want a dish inspired by bubbles.

The two least impressive dishes
will send their makers home.

The semi-final is on the line.

Blow us away!

Your time starts now!

After you. After you.

Thank you.

Such a gentleman.

Now everybody goes crazy.

I think it's really
all or nothing tonight.

Because it's the first double
elimination.

Oh, and when I look around
the calibre of chefs here,

I could be in real trouble.

I really need to make sure
I nail the brief.

So I'm going for a meringue
for the light, bubbly texture.

And that makes me think
about vacherin.

It's an ice cream
meringue-style cake.

I hope it's going to be enough
to get me through to the semi-final.

I'm up. I'm ready. Let's go.

It gets tougher and tougher
in here every day.

Everyone keeps rising like a bubble
to the occasion, so I need to make

sure I stand out if I want
to get through to the semi-final.

I don't want to just make
a literal bubble on a plate.

What I go to is picturing a crumpet
bubbling away on a saucepan,

and those little air pockets
that pop up as bubbles.

Ah. There you go.

It would mean absolutely a lot
for me to be in the semi-final.

It's like I came here not even
thinking I'm going to go this far,

because I haven't done
this for the longest time.

So I'm gonna try to give these guys
a bit of a run for their money,

you know, like, um...

Yeah, I'm here to fight.

So if they want bubble,
I give them balloons.

So I'm going to make the perfect
little fluffy cloud

and tethered to it is an edible
helium sugared balloon.

It is both very tricky,
very scary, and very risky.

But if this pays off,
it's going to pay off very big.

Well, it may be an elimination,
but I have a feeling

that this challenge is going
to be a lot of fun.

Oh, tonight is so much fun.

Bubbles. Fizzy drink.

I mean, this is an amazing
challenge because it's all

about how you interpret the theme.

What are you hoping to see?

The challenge is so open
to interpretation, but I hope

that some of them will really
rise up to the occasion and create

something not only tasteful,
but also visually inspired

by the bubble and fizziness.

Yeah, I don't want to see safe
this evening.

I want to see excitement.

I want to feel that kind of palpable
energy that you get from a bubbly

kind of dessert, and I want
some risks to be taken.

Yeah, they are all cooking
at such a high level,

it's going to be very hard for us
to eliminate two of them.

Yeah, I think it's going to be
a tough decision for us

and a lot of pressure for them.

Oh, man.

Can't take him anywhere.

This is intense.

Double trouble bubble elimination,

and you have two hours to go.

Whoa!

I need so many extra hands
in this kitchen.

Hello.
Hi.

Alicia.

I'm sensing a nice tropical vibe
going on here.

Yeah.
What are you making?

I was inspired by the ginger ale.

It's not like the red hair thing.

I just love ginger.

When I was thinking about bubbles,

this thought popped into my head
about a crumpet bubbling away

in a pan.

The components are going
to be a spiced crumpet

that I'm going to soak
in some brown butter and fry.

There's going to be some beautiful
ginger gels, some roasted pineapple,

a goat's milk ice cream.

OK, so I'm sensing it's not
going to be your average crumpet

that we're popping into the toaster
on a Saturday morning.

No.

How are you going to put the air
into your crumpet.

With yeast. So it's in the oven
right now doing its thing.

Yeah, she's bubbling away and then
we're ready. So it's a good sign.

I would say that out of everyone
left in this competition,

you have the bubbliest personality.
Thank you.

Tough competition there.

But if you don't want to go home,
you need to really show us why. OK?

Thank you.
Thank you.

Oh. Look at those little bubbles.

Shabu bubbles.

I, um, love the idea of bubbles.

I think it's really fun.

Tonight, I want to kind of bring
back that childish vibe

of eating a dessert.

So I'm going to take inspiration
from a true Aussie classic

and hopefully impress the judges.

Hey, Reece.
Hey, guys.

What are you making us tonight?

So creaming soda like,
is my full inspiration today.

And my dish is inspired
by the drink a spider.

I'm not sure if you know
what they are.

Spiders? No.

You get a soft drink, and then
you drop a ball of vanilla ice cream

in the top of it, and it foams up.

As a kid, it's just so much fun.

So I want to try and create
a bowl of bubbles.

In the centre,

I'm hoping to create
like a bubble ball.

Inside the ball will be blood
orange sorbet and a vanilla gelato.

Surrounding that will be like
all creaming soda bubbles.

OK.

Two persons are going home tonight.

You have to make sure it's not you.

I'm gonna try my best.
I'm pushing.

Yeah, here's for the semis, finally!

Oh, please, Mel.
Yes?

It's my dream.
Yes!

I think for me, like the pressure
points in this dish

is the presentation.

Obviously, I can't
make it look like a spider.

I have to make it a little bit
more elegant because I know to get

into the semi-finals, you need
to show them something impressive.

I would love to get into the finals,
and I think if I'm to get there,

it's because, like I've shown
a little bit more diversity

than just making cakes.

I want it, I want it so bad!

You right, Jana? (LAUGHS)

Hey, Jana.
Hello.

Hi.
What are you making us tonight?

Tonight I'm inspired by raspberry
fizzy drink.

And it's called Snap, Crackle, Pop.

That bubbles.
(LAUGHTER)

I'm adding a few aeration techniques
into my plating.

I'm going to make a yoghurt espuma.

I'm going to make a meringue.

I love sugar, so I'm going to blow
some bubble sugars.

Oh, nice.

Bubbles, for me,
are round and spherical.

So I'm going to work off
that aesthetic and have multiple

different components
which are sphere shaped.

Very cool.

We were hoping we might see
some sugar work this evening.

Yes.

Are you going to pull this off?

I will pull it off.

Thank you.

Sugar work is quite complex

in terms of blowing bubbles
to create a perfect sphere.

You want it to be almost paper thin,
because if it's too thick,

you're just going to get a big lump
of sugar in your mouth.

But if it's too thin, they break.

I need to get my sugar bubbles
perfect.

Otherwise, it's all
going to blow up in my face.

You're done, Mel.

Ah, you've got all the cool toys.

(LAUGHTER)

Play, chef.

(LAUGHTER)

This is hectic, eh?

A lot at stake tonight.
Double elimination.

And right now, this dish is standing
between me and semi-finals.

So I'm gonna go big or go home.

Hi, Christy.

Hello, guys.

What's going on?

Uh, a lot of things.

So, um, taking the flavour of blood
orange, calamansi, and coconut.

And I'm making
a little white fluffy cloud.

What is it, like a plated dessert?

An entree?

It's like the whole thing
in one dessert, basically.

So ladyfinger biscuit,
blood orange and apple compote

and a really light coconut mousse
around it.

It's very refreshing.

And how are you going to present
this to us?

Well, it's going to...

..hopefully going to have
like a sugar balloon batter into it.

It's sort of saying
like it's so light

that it's being carried
by a balloon.

I like it.

It looks very fun,
although it's quite tricky.

I know.

I did this sugar balloon
for a pressure test

in MasterChef 2017.

I guess this creation is something
that even we still struggle

to hone, to master.

I know how difficult it is
to make in this kitchen.

And tonight I'm going to blow
this sugar balloon

in front of the judges.

My God!

Burning all the calories.

It's a lot to do, so I am running
at the speed of light.

It's a big risk, but semi-final
is just on the horizon,

and you don't win playing safe.

Chefs, you have an hour and a half
left to go.

Whoo!

Feeling excited about tonight's
challenge.

I'm the only adult I know that
still drinks Raspberry Schweppes,

so I definitely want to use that.

I'm going to make a vacherin
with a few raspberry elements.

A vacherin is traditionally
an ice cream cake,

essentially with meringue.

I'm going to do two types
of meringue.

I'm going to make a hard meringue
as the base for my cake,

and I'm also going to have
an espuma mousse

in a delicate bubble made of sugar
on top.

Something a little bit more rustic,
but also the type

of dessert that I like to eat.

I'm feeling really good tonight.

It was a really exciting way
to come into the kitchen,

just like filled with bubbles.

I'm calling this dish
a mimosa sunrise.

So it is based off the classic sort
of champagne blood orange mimosa.

I'm doing a champagne
chiboust cream.

I've got a blood orange sorbet
and then a few different

flavours of meringue.

It's going to be really light,
really fresh.

I want to kind of emulate
that feeling when you crack open

a bottle of agrum and the fizz
and the aroma hits you.

You alright?
Yeah. All good.

I'm gonna wear nice and neat
and tidy today.

It's going to be a breeze.

Inspiring.

My dish is called Careless Whisper,

because there was a chocolate bar
back in the UK called a Whisper bar,

with chocolate bubbles.

So a little bit of a nod to that.

So I'm going to be doing chocolate
and blood orange. Classic flavours.

It's pretty good.
I'm making a chocolate mousse.

It's going to be chocolate bubbles.

Also going to be a blood orange
jelly and a blood orange ice cream.

The main component of the dish
will be a really silky smooth,

delicious dark chocolate mousse
in the shape of bubbles.

For the base, I'm going to make
kind of a posh rice crackle

mixed with chocolate,

and that's going to go underneath
the chocolate mousse.

This is going to bring a fantastic
crunchy element to my dish,

and it's another component
with aeration in them.

Go, Dazza.

Chocolate mousse is made.

I'm going to pour
that into my bubble mould.

Then I'll push in the rice
component,

we'll freeze it
and then turn it out, de-mould it.

And that's how I'll present it.

It's going to look
absolutely spectacular.

Definitely a Darren Purchese dish.

It's kind of geometric in design.

Alright, let's do this.

I'm not paring anything back.

I'm going all out.

I'm going to be using all the time
available to make as many different

things as possible,
and try and create a dish

that is out of this world.

I need everything to happen
correctly today

because two going home -

not good odds.

Alright, we've done the rounds,

and there are a lot
of really big ideas out there.

It's a double elimination, of course,
so nobody's taking chances.

They're interpreting the theme
of bubbles and fizziness

in every single element.

What are your thoughts?

As usual, Christy, she's challenging
herself on so much work.

We have a cloud, and we have also
a sugar balloon inflated with helium

that is supposed to encapsulate
a bubble.

Yeah.

I'm also really worried about Alisha

fermenting in the time that we have
to make these beautiful crumpets

that have the aerated layers
within it.

But those bubbles that we want
to see, are we going to see them?

Because if we don't,
then we have a pancake.

Yeah.

It's such an interesting way
of translating this challenge.

There are so many things
that can be light, airy

or just visually pleasing.
Yeah.

Going crumpet on a night
like tonight, I don't know.

Guys, the semi-finals
are on the line.

One hour to go.
Come on!

Yes, chef!

One hour, one hour, one hour.

John, I couldn't hear it.

Chef, yes!
Yeah!

Yeah!
Whoo-hoo!

# La la la la la. #

I have chosen to try something
very outside of my crumpet zone

with my spiced,
crumpet plated dessert.

Yum!

I'm really happy with the amount
of elements I've done so far.

I've made a ginger gel.

I've got my ice cream
sitting in the freezer

and I just need
to pan fry off my crumpet.

Hopefully it's really bubbly,
really aerated.

This crumpet is the bubbly part
of my dish,

so it needs to be perfect.

What is going on here?

But as this crumpet is cooking,
I'm not seeing many bubbles.

OK...

Most people have taken
the literal approach to bubbles.

I have not done that.

I just went with aeration

and bubbles happening
while you're cooking,

so this is pretty problematic.

Oh, I don't know what to do now.

Argh!

Oh, my goodness.

What is going on here?

My crumpets are not as bubbly
as I would have liked.

Alright, I'm going to flip them.

And the nerves
start to really kick in.

I'm hot in here today. My gosh.

I'm just not confident
that I'm hitting the bubbles brief.

So I need to come up
with something else.

Something that's really light
and airy and fluffy

to go with the crumpets.

OK, so I need to really think
about this.

Or I am at risk of going home.

Time flies in this kitchen.

Only 30 minutes to go.

(WHOOPING)

We do some crazy things
in this kitchen, no?

Yes, we do, chef.
That's crazy.

I'm really happy
with the chocolate mousse.

I think it looks awesome.

I've still got to spray
them in chocolate.

I've got blood orange ice cream
on the go.

And I'm going to start
to make my blood orange jelly,

so it'll be a nice, fresh burst
of flavour

when our judges
bite into the dessert.

So yeah, should be lots of aeration
and lots of textures,

which will hopefully elevate
this dish into something special.

Big bubbles, no troubles.

Hey, Melsie.
Yo!

# Just two best friends
cooking in the kitchen. #

Keep rocking, Reece.

Leave me alone.

People at work
tell me the same thing.

Leave me alone.

I feel good.

All the elements for my spider
inspired dish are looking

like they're working out.

Meringue is done.
It's really light and aerated.

Piped it in like a little bit
of a bubble formation.

Gelato's freezing.

Sorbet's freezing.

And my lime ginger gel is done.

Now I'm working
on another little bubble texture.

A little, um, blood orange pearl.

Really light and refreshing.

And I've got bubbles
all over the place.

These pearls are really important
because they're the textures.

So when the judges eat this dish,
not only are they seeing bubbles,

but they're feeling bubbles
in their mouth as well,

which I'm hoping adds
to the elegance of this dish.

Showing another side of me today.

I want it to be, like,
really beautiful

and I just hope
it all comes together.

Okey-dokey.

Feeling good about the vacherin.

Pistachio ice cream is churning.

My pistachio cake is in the oven.

I've poached my meringue.

I've got another type of meringue
in the oven as well.

And I think really at this stage,
after I set my raspberry sorbet,

I'm just compiling all the dishes,

trimming them up
and getting ready to plate.

Feeling hectic.

I am on my way to cook my sugar.

The bubbles are a really important
element in my dish.

I mean, it's what
is going to give it that life

and really give my plate action.

So I really need this to work.

Show us what you got, sugar queen.
OK.

Yes, chef.

Alright. Stay focused, Jana, OK?

There it is.

One. (LAUGHS)
One.

OK.

Oh.

Alright, kill it, Jana.

That was intense.

Now I've just got to continue
and get as many sugar bubbles

as time permits.

Semi-final is on the line.

Only 15 minutes to go.

Come on!
Yes, chef!

Alright. OK.

Christy?
Yes.

Where are you at?

I have done the decorating
around the cake.

I'm just prepping
for the balloon mixture.

Are you worried
about anything specifically?

It's literally have to be put
on a dish

like 30 seconds
before I give it to you.

So if the mixture is not right,
I can't make it again.

I want a balloon.

No balloon,
do you still have a dish?

You know,
I'm expecting a balloon now?

And I'm stressing out.

The pressure
with this sugar mixture,

is that the only one that I have?

So it has to be done well.

Oh, my God, oh, my God.

There is no room for error.

I've never been so stressed
in my life.

10 minutes to go.

Uh-oh!

Oh, my goodness.

(LAUGHS)

(LAUGHTER)

Come on, buddy.

(IMITATES SIREN)

Sorry.

Chefs, this is
your five minute warning.

Whoo!

You got this, Alisha.

We got it.

My crumpet dish is not as aerated
as I would like.

And I have been trying to figure out
how to add in more bubbles.

Let's go, let's go, let's go.

How you going, girlie?

Good, I think.

I decide to make
a Greek yoghurt espuma.

An espuma is a light, delicate foam.

Yum.

The espuma is going to be placed
into a syphon gun.

And when it is shaken
and nice and cold,

once it comes out,
it'll be a gorgeous fluffy foam.

Love that.

I'm hoping that this additional
element will give my dish

more bubbles and aeration.

Paired with all of those really nice
tart and spicy ginger flavours.

A little bit of sweetness
from that pineapple.

Plus it should be all balanced out
from the ice cream and the buttery

bite of a fluffy crumpet.

Because two people are going home,

so there is a lot
banking on this dish.

Looking good.

With this dish,

I want it to look really elegant,

but like, I want them to eat it and
have fun while they're eating it.

So the last thing that I want
to work on is a creaming soda bubble

and give that, like, spidery
foaminess that kind of fits

around the ice cream in a spider.

So I blitzed up the creaming soda
into a foam.

The bubbly foam looks amazing.

And then now it's time
to bring everything together.

Oh, that's so tasty.

And I hope the judges are impressed
with my version

and elevating the childhood classic
into a refined, plated dessert.

Three minutes to go.

I've worked extremely hard tonight
to create a dish

that is out of this world,

and I think
it tastes really fantastic.

The chocolate mousse
is sprayed really well.

It's got a really fun
kind of bubble effect.

And to bring even more of the
theatrics of bubbles to the dish,

I'm making another component.

Really quickly working
on some chocolate bubbles now.

Kind of like that,
but you can eat it,

so it should be really fun
and just disappear on your tongue.

It's kind of like chocolate milk,
really flavoursome,

and it's going to be put on
at the very end

in front of the judges.

So fingers crossed
I've done enough to show bubbles.

My little fluffy cloud
is looking good,

and I have to do this helium balloon
for the first time in seven years

in front of the judges.

The sugar mixture is looking right
and now I'm just in a waiting game.

My journey in Dessert Master is
literally tethering in this balloon.

It's a bubble wrap in 10...

(AMAURY JOINS IN) ..9, 8, 7, 6, 5,

4, 3, 2, 1.

Hands up!

Nice job, everybody.

The first dish we'd like to taste
belongs to...

..Reece.

Oh. Thanks, guys.
Thank you. Thank you.

Thanks, guys.

Hello.

BOTH: Aw.

That's cute.

It's a meringue in a bathtub.

(LAUGHS)
It's a meringue in a bathtub.

Classic.

Reece,
what's the name of your dish?

I'm calling this dish Soda'licious.

Soda'licious.
Yeah.

Oh, I see what you did there.

Should we dig in?

Yeah. Let's do it.

So you've got a blood orange sorbet,
a vanilla gelato.

And a crunchy meringue.

There's a lime and ginger gel.

I also have some zesty
fragrance oil.

There's also some bubbly fruit
in there as well.

Reece, as you know,
I've never had a spider before.

But that I love.

Oh, sick.
Oh, yeah.

Visually it's intriguing.

You don't really know
what to expect.

Then you burst through
the very crunchy meringue,

with the pairing of the sorbet
and the ice cream fits perfectly.

I love a good, crunchy meringue
with an ice cream dessert.

Then you get to discover all
the other bubbly shaped elements.

All bring some very refreshing notes
to the overall dessert.

I think you completely understand
the brief,

not only on a visual aspect,
but also on the taste.

It is simple and well executed.

Perfect. Thank you.

When you dig into it,
that's where all the fun begins.

The combination of the blood orange
sorbet and the vanilla ice cream,

it's that weird thing where
something fizzy and something creamy

shouldn't necessarily go.

But it's so wrong, it's right.

Yeah.

I feel like this is the next
evolution of who you are.

You're holding true to what you love
in sweets, which is something

nostalgic, something whimsical,

but you're taking it to new heights,

and that's wonderful to see.

Thanks, guys.

Thanks so much, Reece.
Thank you, Reece.

Yay!

Yes, that was me. Thanks, Melsie.

No, thank you, John.

The next dish we'd like to taste
belongs to Alisha.

(CHEERING)

Go, girl, go, girl.

I do wonder if the crumpets
and the espuma

will be enough to hit the brief
and to get me through.

NARRATOR: Don't miss a delicious
moment of Dessert Masters.

Watch full episodes on 10play now.

Alicia, what's the name
of your dish?

I'm going to call it
I Like Crumpets.

So there is a spiced crumpet
that I have soaked

in delicious brown butter.

A goat's milk ice cream
and a Greek yoghurt espuma.

I'm hoping that you experience

what I think is aeration
in this dessert.

In terms of meeting the brief,
just visually-wise,

I'm not getting light
and aerated yet,

so I'm excited to try it so I can
see the bubble on the inside.

Shall we?
Yeah.

I think you've done a beautiful job
in terms of plated dessert.

Yeah.
I like the ice cream.

The espuma, very light.

I think for me, where the choice
you made

was not the one I would have done,

is your crumpet.

The fact that you soaked it
in brown butter made it dense.

It's a little bit fatty.

I don't know if it translated
as airy on the flavour and texture

approach as I would have hoped so
for a challenge like tonight.

I have to agree with Amaury.

Yeah.

For me, the joy of a crumpet
is in that textural balance

between light and then chewy.

But I've lost that experience

because of the way
that the crumpet felt heavy.

And so I don't know that it hit
the mark for me as much

as I wanted it to.

Sure.

Thank you so much, Alisha.
Thank you.

The next dish we'd like to taste
belongs to Emelia.

I'm calling this dish
a Mimosa Sunrise.

I've got a champagne chiboust cream,

a blood orange sorbet,

meringue sticks that have been
dusted with raspberry sherbet,

and then
just some champagne gel pearls.

For me,
your dish was very light, very fun.

I think the chiboust was the best
you could have used

to incorporate
as much air bubble as you could.

It was a very, very beautiful
dessert.

Thanks so much, Emelia.

Thank you.
Thank you, Emelia.

John.

Wow.

This is my take on a vacherin.

So I've got a crispy meringue
on the bottom.

I have a raspberry sorbet
and pistachio ice cream.

And then on top of that
is a sugar bubble

that's filled
with a raspberry espuma.

Ready?

(CRACK!)
Nice.

Ooh, look at that.

I loved the fun
of breaking through that bubble.

That crack is so satisfying.

That raspberry espuma is light.

It's fluffy, it's airy.

This is a really fantastic
plate of food.

Thank you very much, John.
Thank you, John. Thank you.

Jana.

I put so much of myself
in this dish.

I'm just hoping that it's enough
to win my place in the semi-final.

Wow.

Look at that!

Well, that's definitely bubbly,
yeah?

My dish is called
Snap, Crackle, Pop!

So in the sugar spheres,
I have yoghurt and raspberry espuma.

And there's a raspberry
coconut sorbet.

Crunchy soft meringue.

And I have some little pieces
of rice bubbles

coated with a little bit of white
chocolate and raspberry in there.

I wanted to bring about the spirit
of the challenge,

so I made
a little raspberry soda as well.

Alright. Should we go for it, Mel?

Oh.

(CRACK!)
Hey-ya!

This dish, Jana, is near perfection.

The sugar work,
it's just perfectly crafted.

For you to be able
to obtain this finesse,

you have completely understood
what today was about.

There is a bubble
in every single element.

Visually, texture wise, most wise,

there is a party in your mouth.

Even this is a nice, fizzy,
strong raspberry flavoured drink.

I think, for me,
this is one of your best
accomplishments in this kitchen.

Thank you.

Bubbles mean fun to you.

They mean pink.

They mean frothy,
they mean childhood delight.

And I can see that.
It's clearly there on the plate.

And that is really a dish
that embodies the spirit

of this challenge this evening.

And it's just fun to eat.

And that's what we wanted.

So in my opinion,
I think you smashed the challenge.

Thank you, Jana.
Thank you.

That was dope, huh?

So good.

Oh, my gosh.
Thank you.

You are amazing.

Good job.
Thank you.

The next dish we would like to taste
is Darren.

Go, Darren.

Whoo-hoo!

Hi, Mel.
How's it going?

Hi, chef. Yeah, good. Thank you.

Wow.

The name of my dish
is Careless Whisper.

On the plate
there is a dark chocolate mousse.

It sits on top
of a crunchy puffed rice base.

To the side is a blood orange
ice cream

filled with a blood orange fluid.

And this is
my chocolate milk bubbles.

It gives you the vibe of when
you're a kid and you blow into,

like, a chocolate milk
with your straw

and it just bubble in the plate.

I love it. I think
it's a really striking plate.

Thank you.
Yeah.

Let's dig in.

Darren, that timeless combination
of orange and chocolate

just works so well.

However, it didn't give me
the textural element

that I was sort of hoping for.

As you can see, cutting through it,
it was a bit tough to get through,

but I was kind of excited
because I figured that the base

would be crunchy.

Unfortunately, the rice crispy
has hydrated to a point

where it gives you more
of a softer texture.

If we would have had that
crunchiness, I think

it would have paired perfectly
with the chocolate mousse,

because the texture of the chocolate
mousse is impeccable.

The rice crispy is, for me,
the biggest flaw,

and it's really distracting.

Yeah. OK.

Thank you so much.
Thank you.

Pleasure. Thank you.
Thank you.

The next dish we would like to taste
belongs to Christy.

What's the name of your dish?

Little Fluffy Cloud.

OK.

Alright, well, you promised us
a floating balloon.

Let's cross our fingers
for a floating balloon.

Good luck.

Thank you.

I'm blowing up this balloon,
and I am feeling so much pressure.

Wow.

Oh!

All eyes are on me.

But it's not working.

I start to get really nervous.

I need to pull up a balloon,

because if I don't,

I'm going home tonight.

Whoop!

Whoop!

I have never felt
so much pressure in my life.

This is an elimination cook.

I don't want to go home.

Hey!

I feel so relieved.

But it all comes down to this.

Can I attach it onto the cake
without it popping?

Well done.

Yay!

Alright, let's cut through it.

Inside of my fluffy cloud,

there is a ladyfinger biscuit
soaked in blood orange

and elderflower syrup.

Oh, that looks pretty.

A blood orange
and calamansi compote.

Encasing it is coconut mousse,

a light vanilla chantilly,

and to top it off
is a coconut meringue.

Christy, I love that you're a woman
who likes to live on the edge.

It takes a very bold kind of person
to bring up an unfinished dish,

with an element that requires a
little bit of luck and a lot of focus

to bring to its completion.

It's brave, and I really love that.

The flavours of blood orange,

calamansi lime and coconut
are sublime together.

You've really considered
how flavours pair together

and you've brought us
something that feels tropical,

it feels refreshing.

I really enjoyed it.

Thank you.

Christy, I am charmed.

I love it.

It looks modern, it looks sleek,

and it looks as good as it tastes.

The soaked sponge brings some
freshness and moistness to the dish.

The whipped cream is well sweetened,
the meringue perfectly dry.

I love the blood orange compote.

It was so fresh, so well done.

Overall, it's a dessert
that I would eat every day.

Thank you.

Thanks very much, Christy.
Thank you so much.

(SPEAKS INDISTINCTLY)

Thank you. Thank you.

The kitchen was bursting
with creativity tonight.

You all went above and beyond.

But the front runners brought us
desserts that were not only fun

and full of fizz,

but the flavour
popped right off the plate.

Jana, Reece,

well done.

Hey!

I'm a semi-final...

..ist.

(LAUGHS)

Oh, my God. So good.

Yeah. Thank you, guys.

I am so proud of myself.

But I have these giants next to me
who are going

to be creating incredible things.

So I think my adrenaline level
for this challenge

is just going to be
through the roof.

All of you have what it takes
to cook in the semi-final.

The talent in this room is palpable.

That's exactly why
what we're about to do is so hard.

Two of you brought us desserts
that had finesse,

but also, sadly, some flaws.

One dish wasn't as bubble forward
as it needed to be to meet the brief.

The other had some textural issues
that we couldn't overlook.

It's for these reasons that,

I'm sorry,

Alisha, Darren,

you're both going home.

Bench one.

(LAUGHS) Bench one.

I'm sorry.

What an impact
you both had on this competition.

Darren, you're an icon, a legend.

And with or without this kitchen,
you are a dessert master.

Thank you.

Alisha, you came here to prove that
you are more than a cake decorator.

You've done that. And more.

But it's time to say goodbye.

(LAUGHS) See you later, guys.

I'll see you later.
I'll see you later.

No, it's all good.

See you later. Good luck.

Darren and Alisha, everybody!

(CHEERING)

See you later, guys.

Whoo-hoo!

(CHEERING)

See you later.
Bye!

NARRATOR: Next time
on Dessert Masters...

Bring us a story with a tasty
beginning, middle and end.

Our top five are fighting
for a place in the finale.

Whoa, whoa, whoa.

What is John doing?
Pumpkin John!

Is the writing on the wall?

I am shattered.

JOHN: It's not working.

It's starting to get the best of me.

Or...

This is the time.
This is the moment.

..will it be a fairytale ending?

Wow.

Captions by Red Bee Media