1 00:00:12,720 --> 00:00:14,040 ANDRE: Ooh, fast. LAURA: I know. 2 00:00:14,040 --> 00:00:16,600 You guys have got your full strut on today. 3 00:00:16,600 --> 00:00:20,440 Yesterday, impressed the nonnas, that are Sooshi Mango. 4 00:00:20,440 --> 00:00:23,280 I made a beautiful pasta dish, and here I am today, 5 00:00:23,280 --> 00:00:25,360 cooking my heart out for immunity. 6 00:00:25,360 --> 00:00:26,680 So exciting. 7 00:00:26,680 --> 00:00:28,720 Guys, I've not done a pressure test yet. 8 00:00:28,720 --> 00:00:29,920 This is my first. Really? 9 00:00:29,920 --> 00:00:32,120 No. BEN: Love a pressure test, I do. 10 00:00:32,120 --> 00:00:35,240 But it doesn't matter if immunity is up for grabs, 11 00:00:35,240 --> 00:00:37,880 the pressure of a pressure test is always there. 12 00:00:42,720 --> 00:00:45,720 (CHEERING AND APPLAUSE) 13 00:00:45,720 --> 00:00:47,840 Oh, dear. Oh, whoa, man. 14 00:00:47,840 --> 00:00:49,160 Far out. 15 00:00:56,720 --> 00:00:58,600 Normally, right before a pressure test, 16 00:00:58,600 --> 00:01:01,400 you'd be standing here, absolutely bricking it, right? 17 00:01:01,400 --> 00:01:02,960 Yep. (LAUGHS) 18 00:01:02,960 --> 00:01:06,200 But you've got every reason to smile today 19 00:01:06,200 --> 00:01:11,600 because one of you is walking out of here with immunity. 20 00:01:11,600 --> 00:01:14,160 Andre, second pressure test. 21 00:01:14,160 --> 00:01:18,520 Yeah, I didn't have a strategy last time, but I do this time. 22 00:01:18,520 --> 00:01:20,480 What is it? To make sure Ben doesn't win again. 23 00:01:20,480 --> 00:01:22,560 (LAUGHTER) 24 00:01:23,720 --> 00:01:26,040 Oh, we'll see how that all plays out. 25 00:01:28,040 --> 00:01:30,840 Well, let's get to today's guest, shall we? 26 00:01:32,320 --> 00:01:35,480 It'll be the first pressure test that he's set in this kitchen. 27 00:01:35,480 --> 00:01:36,560 BOTH: Ooh. 28 00:01:36,560 --> 00:01:39,680 And rest assured, it'll be one to remember. 29 00:01:42,000 --> 00:01:45,720 At 19, his training took him from Melbourne to London 30 00:01:45,720 --> 00:01:50,440 to Norway, Denmark, Sweden, Amsterdam. 31 00:01:50,440 --> 00:01:52,000 The list goes on. 32 00:01:52,000 --> 00:01:56,840 He's been the executive pastry chef of Michelin-starred restaurants 33 00:01:56,840 --> 00:01:59,560 all over the world. 34 00:01:59,560 --> 00:02:02,600 Ooh. Wow. We are doomed. 35 00:02:02,600 --> 00:02:05,880 He set the benchmark of the country's patisserie 36 00:02:05,880 --> 00:02:08,920 when he became Australia's 37 00:02:08,920 --> 00:02:10,280 Dessert Master. 38 00:02:10,280 --> 00:02:12,320 Oh. Oh! 39 00:02:12,320 --> 00:02:15,080 Give it up for John Demetrios! 40 00:02:15,080 --> 00:02:17,840 (CHEERING AND APPLAUSE) 41 00:02:21,200 --> 00:02:23,600 I was voting for him in Dessert Master. 42 00:02:26,480 --> 00:02:30,800 BEN: John Demetrios is a top-drawer pastry chef. 43 00:02:30,800 --> 00:02:32,360 He's very well known 44 00:02:32,360 --> 00:02:35,320 as a very technical, creative dessert guy. 45 00:02:35,320 --> 00:02:37,680 He's worked in Michelin-starred kitchens. 46 00:02:37,680 --> 00:02:38,880 He's done it all, really. 47 00:02:38,880 --> 00:02:40,520 So if he's setting the challenge, 48 00:02:40,520 --> 00:02:42,160 it's going to be rock hard. 49 00:02:44,560 --> 00:02:46,200 John, welcome. How have you been? 50 00:02:46,200 --> 00:02:48,480 Yeah, I've been great. Keeping busy. 51 00:02:48,480 --> 00:02:51,440 Meticulously planning and launching our first bakery, 52 00:02:51,440 --> 00:02:53,920 Butter Days Bakery in Melbourne. Wow. 53 00:02:53,920 --> 00:02:55,680 That's so exciting. Yep. 54 00:02:55,680 --> 00:02:59,240 Tell us what's so special about the dish under this cloche? 55 00:02:59,240 --> 00:03:03,480 Well, we know this is Back To Win, so we've not held back. 56 00:03:03,480 --> 00:03:06,040 I've created this just for you, 57 00:03:06,040 --> 00:03:07,840 something that's never been seen before. 58 00:03:07,840 --> 00:03:09,080 Wow. 59 00:03:09,080 --> 00:03:12,080 JOHN: I think it's got all the bells and whistles we need 60 00:03:12,080 --> 00:03:13,320 to make it pop. 61 00:03:13,320 --> 00:03:15,000 Bells and whistles! 62 00:03:15,000 --> 00:03:16,360 I would be wigging out. 63 00:03:16,360 --> 00:03:19,720 John's like... The smile, nice guy, like... 64 00:03:19,720 --> 00:03:22,920 But he is a bad, bad man when it comes to pastry. 65 00:03:22,920 --> 00:03:25,000 (LAUGHTER) Silent assassin. 66 00:03:25,000 --> 00:03:27,160 Yeah. He looks way too friendly, right? 67 00:03:27,160 --> 00:03:29,560 Yeah, way too happy. It's terrifying. 68 00:03:31,240 --> 00:03:34,160 Today, you'll be making my... 69 00:03:39,640 --> 00:03:41,440 Oh! Ooh! Oh, my God. 70 00:03:43,280 --> 00:03:44,280 What?! 71 00:03:44,280 --> 00:03:46,080 ..Chocolate Meteor. 72 00:04:01,000 --> 00:04:02,240 That is so cool. 73 00:04:03,320 --> 00:04:04,880 Oh, my God. 74 00:04:04,880 --> 00:04:10,440 It looks like a space rock from some crazy madman's mind. 75 00:04:10,440 --> 00:04:12,120 Oh, my God. Oh! 76 00:04:12,120 --> 00:04:13,680 Oh! 77 00:04:13,680 --> 00:04:16,000 Tell us what you think of the dish. 78 00:04:17,160 --> 00:04:19,160 BEN: Sceptical about the inside? JOHN: Yes. (CHUCKLES) 79 00:04:19,160 --> 00:04:20,320 Why? 80 00:04:20,320 --> 00:04:21,960 Because of you. You're the main reason. 81 00:04:21,960 --> 00:04:24,720 I'm actually worried because when I think of John's desserts, 82 00:04:24,720 --> 00:04:27,400 I think of something elegant, fragile, light. 83 00:04:27,400 --> 00:04:30,120 Something inside might be a little surprise for us. 84 00:04:30,120 --> 00:04:31,360 Maybe. 85 00:04:31,360 --> 00:04:32,720 Yeah. (LAUGHS) 86 00:04:32,720 --> 00:04:35,000 You're about to see why I call this my Chocolate Meteor. 87 00:04:35,000 --> 00:04:36,200 Alright. This is... 88 00:04:44,880 --> 00:04:46,080 Wow. There we go. 89 00:04:46,080 --> 00:04:48,080 (LAUGHTER) There you go. 90 00:04:48,080 --> 00:04:50,320 Oh, wow. Oh, my gosh. 91 00:04:50,320 --> 00:04:51,840 Oh! Oh! Oh, my gosh! 92 00:04:53,600 --> 00:04:55,920 As John is flambeing this meteor, 93 00:04:55,920 --> 00:04:58,960 it is just melting. 94 00:04:58,960 --> 00:05:02,720 The smell of that whisky just smells divine. 95 00:05:02,720 --> 00:05:04,800 JOHN: The concept of the dish is a meteor, 96 00:05:04,800 --> 00:05:06,080 flaming as it comes down 97 00:05:06,080 --> 00:05:08,520 and then evaporates and leaves a meteorite. 98 00:05:08,520 --> 00:05:10,400 That's wild. 99 00:05:10,400 --> 00:05:13,880 Being able to flambe the meteor with whisky 100 00:05:13,880 --> 00:05:15,200 not only brings it theatre, 101 00:05:15,200 --> 00:05:18,480 but completely affects the flavour of the dish. 102 00:05:23,160 --> 00:05:24,640 Oh, wow. SNEZ: Oh. 103 00:05:24,640 --> 00:05:25,960 JEAN-CHRISTOPHE: Wow, look at that! 104 00:05:25,960 --> 00:05:28,000 LAURA: Cherry coming out. 105 00:05:28,000 --> 00:05:29,320 So luscious. 106 00:05:29,320 --> 00:05:31,880 JOHN: And the base is a chocolate biscuit, 107 00:05:31,880 --> 00:05:34,640 a caramel and milk chocolate mousse, 108 00:05:34,640 --> 00:05:36,120 cherry compote, 109 00:05:36,120 --> 00:05:37,400 dark chocolate 110 00:05:37,400 --> 00:05:39,000 and almond praline parfait 111 00:05:39,000 --> 00:05:41,280 in a white chocolate shell. 112 00:05:41,280 --> 00:05:45,600 For sure, the hardest element is the outer chocolate meteor shell. 113 00:05:45,600 --> 00:05:47,920 It needs to be as thin as possible 114 00:05:47,920 --> 00:05:50,840 to get that effect when you set it alight. 115 00:05:50,840 --> 00:05:53,760 There is a lot of chocolate work in this dish. 116 00:05:53,760 --> 00:05:58,120 We're actually making the chocolate shell with a balloon. 117 00:05:58,120 --> 00:06:00,080 This balloon technique is not common, 118 00:06:00,080 --> 00:06:02,600 so you're going to be pushed to the limit today. 119 00:06:02,600 --> 00:06:04,680 Wow. OK. 120 00:06:04,680 --> 00:06:06,160 You want to taste it? 121 00:06:08,080 --> 00:06:10,080 Wow. Mm, that's nice chocolate. 122 00:06:10,080 --> 00:06:11,480 That mousse is beautiful. 123 00:06:12,720 --> 00:06:15,320 LAURA: Tasting this dish, I love these flavours. 124 00:06:15,320 --> 00:06:18,080 All about chocolate and caramel and cherries. 125 00:06:18,080 --> 00:06:20,440 There's that crunchy biscuit on the base 126 00:06:20,440 --> 00:06:22,240 that just screams chocolate. 127 00:06:22,240 --> 00:06:25,960 That beautiful texture of the caramel mousse. 128 00:06:25,960 --> 00:06:29,320 And then, you crack into that shimmering silver rock, 129 00:06:29,320 --> 00:06:33,080 and it's just got this beautiful almond praline through there. 130 00:06:33,080 --> 00:06:35,440 Honestly, it is absolutely to die for. 131 00:06:37,000 --> 00:06:40,440 POH: Now, to recreate John's Chocolate Meteor. 132 00:06:40,440 --> 00:06:42,160 We're giving you three hours. 133 00:06:42,160 --> 00:06:44,120 Ooh! Oh, yes! 134 00:06:44,120 --> 00:06:47,080 Whoever makes the dish that gets closest to John 135 00:06:47,080 --> 00:06:49,000 in look and in taste 136 00:06:49,000 --> 00:06:51,200 will be safe come Sunday's elimination. 137 00:06:53,080 --> 00:06:54,840 John, any last words for these guys? 138 00:06:55,840 --> 00:06:58,640 Three hours sounds like a lot of time, 139 00:06:58,640 --> 00:06:59,720 but trust me, it's not. 140 00:06:59,720 --> 00:07:02,000 You're going to need to move very quickly for this one. 141 00:07:03,120 --> 00:07:04,440 At the speed of light. 142 00:07:04,440 --> 00:07:06,600 Hey-hey! Oh! 143 00:07:06,600 --> 00:07:08,440 Look at him go! Nice. 144 00:07:08,440 --> 00:07:10,720 (LAUGHTER) 145 00:07:10,720 --> 00:07:13,040 Your time starts now. 146 00:07:13,040 --> 00:07:15,600 (CHEERING AND APPLAUSE) 147 00:07:19,960 --> 00:07:22,160 DECLAN: Good stuff, guys. 148 00:07:22,160 --> 00:07:23,400 ALANA: Yes, Snez. 149 00:07:24,760 --> 00:07:26,360 I'm absolutely rapt to have John here. 150 00:07:26,360 --> 00:07:28,760 I was his biggest fan, watching Dessert Masters last year. 151 00:07:28,760 --> 00:07:30,560 I just loved his elegant creation. 152 00:07:30,560 --> 00:07:33,120 And so, I'm really happy rapt to have him in the kitchen today. 153 00:07:33,120 --> 00:07:34,840 Oh, good hustle, Ben. Good hustle. 154 00:07:39,160 --> 00:07:41,080 Nice work, Loz. 155 00:07:41,080 --> 00:07:42,840 Today's a very exciting day for a pressure test. 156 00:07:42,840 --> 00:07:45,040 Never wanted to be in a pressure test unless it's a day like today. 157 00:07:45,040 --> 00:07:47,240 Immunity is up for grabs, and it's a great day 158 00:07:47,240 --> 00:07:49,040 to get the experience of doing a pressure test again. 159 00:07:49,040 --> 00:07:51,280 I haven't done one since my original Back To Win. 160 00:07:51,280 --> 00:07:53,200 The last time I was in a pressure test 161 00:07:53,200 --> 00:07:55,120 was five years ago, 162 00:07:55,120 --> 00:07:58,040 in the semifinals of my last Back To Win, 163 00:07:58,040 --> 00:08:00,880 where I beat Reynold and went through to the finale. 164 00:08:00,880 --> 00:08:04,440 So I know that I can do this, and I really want to win immunity. 165 00:08:04,440 --> 00:08:08,160 To be safe from the whole week's elimination is huge. 166 00:08:08,160 --> 00:08:10,480 I'm, like, literally blocking everyone else out around me, 167 00:08:10,480 --> 00:08:11,760 and I'm just focusing on me 168 00:08:11,760 --> 00:08:14,600 because I want this immunity so badly. 169 00:08:14,600 --> 00:08:16,800 But this dish is so technical. 170 00:08:16,800 --> 00:08:19,960 "Stir in cream over melted chocolate and whisk..." 171 00:08:19,960 --> 00:08:22,080 The elements, there's not many of them, 172 00:08:22,080 --> 00:08:24,960 but they all need to be executed so perfectly. 173 00:08:24,960 --> 00:08:27,280 I'm just kind of breaking it down into elements that needs to be done, 174 00:08:27,280 --> 00:08:29,680 and then spend as much time on the chocolate work as possible. 175 00:08:29,680 --> 00:08:31,000 That's my strategy. 176 00:08:31,000 --> 00:08:34,680 So the first thing I need to do is make my almond praline parfait. 177 00:08:34,680 --> 00:08:37,960 "Add to praline and stir through to combine." 178 00:08:37,960 --> 00:08:39,840 The almond praline parfait 179 00:08:39,840 --> 00:08:43,240 is this beautifully crafted silver, shimmering rock 180 00:08:43,240 --> 00:08:46,320 that sits proud on top of the dessert base. 181 00:08:46,320 --> 00:08:48,520 John's was really silky smooth. 182 00:08:48,520 --> 00:08:50,400 Just screams chocolate, 183 00:08:50,400 --> 00:08:53,240 with lots of that almond flavour through it. 184 00:08:53,240 --> 00:08:56,600 So, the first thing I crack onto is getting my cream whipping. 185 00:08:56,600 --> 00:08:59,840 Because the texture of this needs to be just like John's, 186 00:08:59,840 --> 00:09:01,960 I need to make sure that cream is perfectly whipped. 187 00:09:01,960 --> 00:09:04,520 "Stiff peaks, soft peaks." 188 00:09:04,520 --> 00:09:07,080 Stiff peaks, soft peaks. 189 00:09:07,080 --> 00:09:10,440 ALANA: Benny's getting ready. Looks like he's done this before. 190 00:09:10,440 --> 00:09:11,680 BEN: Yeah, yeah, this old chestnut. 191 00:09:11,680 --> 00:09:14,400 Another pressure test - my fourth one of the season. 192 00:09:14,400 --> 00:09:16,440 So I've got a big advantage today, I think. 193 00:09:16,440 --> 00:09:18,120 And I'm going to try to make the most of it. 194 00:09:18,120 --> 00:09:19,600 Come on. 195 00:09:19,600 --> 00:09:20,920 I've obviously spent a lot of time, 196 00:09:20,920 --> 00:09:23,960 like, more than six hours already, messing around with chocolate 197 00:09:23,960 --> 00:09:26,000 and desserts and pressure tests. 198 00:09:26,000 --> 00:09:28,840 So feeling quietly confident. 199 00:09:28,840 --> 00:09:30,640 Oh, yeah. It's tasty. 200 00:09:30,640 --> 00:09:33,480 Nice work, Snez. 201 00:09:33,480 --> 00:09:36,560 OK, that's for my parfait. 202 00:09:36,560 --> 00:09:38,640 I have never won immunity before, 203 00:09:38,640 --> 00:09:41,680 and I really need to win this today for my own confidence. 204 00:09:41,680 --> 00:09:42,800 Look, who I'm cooking with. 205 00:09:42,800 --> 00:09:45,680 You know, if I can beat Laura, Ben, Andre, 206 00:09:45,680 --> 00:09:47,800 then I can do anything in this kitchen. 207 00:09:47,800 --> 00:09:50,560 Laura, Andre and Ben - it's, like, literally 208 00:09:50,560 --> 00:09:53,720 the most professional guns in this competition. 209 00:09:53,720 --> 00:09:55,880 And I feel like a little bit underdog. 210 00:09:55,880 --> 00:09:59,080 But this is it - today is my day, and I need to prove myself. 211 00:09:59,080 --> 00:10:03,840 So my strategy today is do one step at a time and to do it perfectly. 212 00:10:03,840 --> 00:10:05,720 "Crush roasted almonds." OK. 213 00:10:05,720 --> 00:10:09,520 So I really hope I can nail these textures and flavours, 214 00:10:09,520 --> 00:10:10,880 like John's dish. 215 00:10:10,880 --> 00:10:13,120 SAMIRA: Go, Snezzy! 216 00:10:13,120 --> 00:10:15,120 Come on, buddy, melt. 217 00:10:15,120 --> 00:10:18,240 My chocolate is melted beautifully, and my cream is whipped. 218 00:10:20,200 --> 00:10:21,680 OK, that looks good. 219 00:10:21,680 --> 00:10:24,680 And now I'm gently folding my meringue and cream 220 00:10:24,680 --> 00:10:27,400 into my chocolate mixture to make the parfait. 221 00:10:27,400 --> 00:10:28,680 DARRSH: Good work, Snez, keep it up. 222 00:10:28,680 --> 00:10:30,320 Thank you, Darrshy. 223 00:10:30,320 --> 00:10:32,040 Finally, parfait is done. 224 00:10:32,040 --> 00:10:35,760 I'm piping it into the mould, and it's going in a blast chiller. 225 00:10:35,760 --> 00:10:38,120 40 minutes, blast freezer. 226 00:10:38,120 --> 00:10:41,840 And now, I can move on to my chocolate biscuit. 227 00:10:41,840 --> 00:10:43,160 Oh, it tastes good. 228 00:10:44,320 --> 00:10:45,760 LAURA: Done. 229 00:10:51,880 --> 00:10:54,680 Just remember - measure twice, cut once, mate. 230 00:10:54,680 --> 00:10:56,320 Thank you, Declan. Yes, indeed. 231 00:10:57,640 --> 00:10:59,360 So far in this competition, 232 00:10:59,360 --> 00:11:03,000 there's some things I absolutely love. 233 00:11:03,000 --> 00:11:06,320 And there's some things that scare me. 234 00:11:06,320 --> 00:11:08,800 And the pressure tests scare me. 235 00:11:08,800 --> 00:11:10,560 Don't like following recipes, 236 00:11:10,560 --> 00:11:13,040 not a dessert...sort of techy dessert guy. 237 00:11:13,040 --> 00:11:15,440 Love eating desserts, 238 00:11:15,440 --> 00:11:17,200 but I don't cook this sort of, 239 00:11:17,200 --> 00:11:20,280 uh, creation in my restaurants, 240 00:11:20,280 --> 00:11:21,600 and in pressure tests, 241 00:11:21,600 --> 00:11:23,320 it's good to use your intuition, 242 00:11:23,320 --> 00:11:27,040 but I have no intuition on any of this dessert, 243 00:11:27,040 --> 00:11:29,520 and I'm feeling outside of my comfort zone 244 00:11:29,520 --> 00:11:31,160 and outside my repertoire. 245 00:11:31,160 --> 00:11:33,080 BEAU: What are you making there, Andre? 246 00:11:33,080 --> 00:11:34,840 I'm making parfait. 247 00:11:34,840 --> 00:11:36,280 So because of that, 248 00:11:36,280 --> 00:11:38,080 I'm trying to read the recipe 249 00:11:38,080 --> 00:11:40,920 and do multiple elements at the same time. 250 00:11:40,920 --> 00:11:42,560 Goddammit! 251 00:11:42,560 --> 00:11:44,080 (LAUGHS) 252 00:11:44,080 --> 00:11:49,200 AUDRA: Oh, no, he overwhipped his cream. 253 00:11:50,640 --> 00:11:52,400 And because this is not my world, 254 00:11:52,400 --> 00:11:54,640 I'm already starting to make mistakes. 255 00:11:54,640 --> 00:11:55,920 Can you smell that? 256 00:11:58,480 --> 00:11:59,800 Oh, damn. 257 00:11:59,800 --> 00:12:00,960 ANDY: What happened? 258 00:12:00,960 --> 00:12:02,880 I didn't know that you could burn chocolate like that. 259 00:12:02,880 --> 00:12:05,440 What did you...what did you do then? No, it was in the microwave for too long. 260 00:12:05,440 --> 00:12:08,200 Well, how long? Like, five minutes? No. No, no, no! 30 seconds, uh... 261 00:12:08,200 --> 00:12:10,720 If you're not paying attention, you're just nuking it too hard... 262 00:12:10,720 --> 00:12:12,000 Yeah. It bit me. 263 00:12:12,000 --> 00:12:13,920 ..it's gone. Me and pressure tests. I don't know. 264 00:12:13,920 --> 00:12:15,640 Yeah. It's a hard one in this kitchen. 265 00:12:15,640 --> 00:12:17,280 It is. Just get it going again. 266 00:12:17,280 --> 00:12:18,640 It's going to be quick. Yep. 267 00:12:18,640 --> 00:12:21,120 It's early days to be making these mistakes, though, right? 268 00:12:22,560 --> 00:12:23,880 I'm behind at this point, 269 00:12:23,880 --> 00:12:26,080 and I'm starting to choke a little bit. 270 00:12:27,720 --> 00:12:29,600 Oh, this is hard to watch. 271 00:12:29,600 --> 00:12:31,800 You got to make a move on, yeah? Me? 272 00:12:31,800 --> 00:12:33,760 Yeah. Oh, yeah. Goddamn, yeah! 273 00:12:40,000 --> 00:12:41,560 ANDRE: I'm gonna have to start that again. 274 00:12:41,560 --> 00:12:45,520 Early in the game, first quarter, I've fallen over on my face. 275 00:12:45,520 --> 00:12:47,640 Yeah, it's definitely overwhipped. 276 00:12:47,640 --> 00:12:49,440 Not a good start. 277 00:12:49,440 --> 00:12:51,520 Alright, let's keep going. 278 00:12:51,520 --> 00:12:54,800 I need to start a new batch of chocolate. 279 00:12:54,800 --> 00:12:58,040 New batch of cream for my parfait mixture. 280 00:12:58,040 --> 00:12:59,600 This is going to cost time. 281 00:12:59,600 --> 00:13:01,560 It's quite deflating. 282 00:13:01,560 --> 00:13:03,200 Oh, man. (SIGHS) I've got to hustle. 283 00:13:03,200 --> 00:13:06,040 It's not rocket science, but it's pretty close. 284 00:13:06,040 --> 00:13:07,360 Two hours to go. 285 00:13:07,360 --> 00:13:09,400 (CHEERING AND APPLAUSE) 286 00:13:22,320 --> 00:13:25,760 I'm really looking forward to seeing everyone's mindset 287 00:13:25,760 --> 00:13:26,960 in this pressure test 288 00:13:26,960 --> 00:13:28,360 because this dish, 289 00:13:28,360 --> 00:13:32,080 it is at the absolute top of the tree in terms of technique. 290 00:13:32,080 --> 00:13:34,320 And that's a...that's a big mountain to climb, right? 291 00:13:34,320 --> 00:13:37,800 Definitely the biggest challenge is the outside chocolate shell. 292 00:13:37,800 --> 00:13:40,600 You need to make sure it's thin enough on top, 293 00:13:40,600 --> 00:13:43,200 but not too thin so they can take out the balloon. 294 00:13:43,200 --> 00:13:44,760 And of course, texture-wise, 295 00:13:44,760 --> 00:13:47,800 if they're not executing the techniques perfectly, 296 00:13:47,800 --> 00:13:49,520 it's not going to eat well at all. Yeah. 297 00:13:49,520 --> 00:13:50,800 SOFIA: How are they doing so far? 298 00:13:50,800 --> 00:13:52,640 Andre's overwhipped his cream for the parfait, 299 00:13:52,640 --> 00:13:56,200 which was one of the first and most simple tasks of the day. 300 00:13:56,200 --> 00:13:57,480 So, problem there. 301 00:13:57,480 --> 00:13:59,440 Showing his... Little bit, um, 302 00:13:59,440 --> 00:14:00,920 dusting off the cobwebs still. 303 00:14:00,920 --> 00:14:03,640 He burnt his chocolate in the microwave. 304 00:14:03,640 --> 00:14:05,680 That's what I could smell! Yeah. 305 00:14:05,680 --> 00:14:08,680 Like, mistakes right off the bat can really affect your morale. 306 00:14:08,680 --> 00:14:10,600 Laura is completely locked in. 307 00:14:10,600 --> 00:14:12,560 Tidy bench - just, little robot. 308 00:14:12,560 --> 00:14:16,360 Snez knows that only perfection will get her immunity today. 309 00:14:16,360 --> 00:14:18,920 So she's really got to get her head down 310 00:14:18,920 --> 00:14:20,360 and work really hard. 311 00:14:20,360 --> 00:14:22,720 Ben, he's just like a veteran now, so he's doing great. 312 00:14:22,720 --> 00:14:23,880 Mm. 313 00:14:23,880 --> 00:14:25,840 BEN: Feeling pretty good at the moment. I'm going OK. 314 00:14:25,840 --> 00:14:27,440 No big mistakes. 315 00:14:27,440 --> 00:14:29,520 Next part. Right. 316 00:14:29,520 --> 00:14:32,000 The almond praline parfait is in the freezer, 317 00:14:32,000 --> 00:14:33,640 but I'm pretty happy with the flavour. 318 00:14:33,640 --> 00:14:35,800 I think it's just like John's. 319 00:14:35,800 --> 00:14:37,040 (BEEPING) 320 00:14:37,040 --> 00:14:38,720 Good timing. Thank you, timer. 321 00:14:38,720 --> 00:14:40,640 My biscuit base is done. 322 00:14:40,640 --> 00:14:44,200 JAMIE: Good, Benny? Mm. Really good. 323 00:14:44,200 --> 00:14:46,360 And it tastes sensational. 324 00:14:46,360 --> 00:14:49,120 Broadly, we're going... Everything's going according to plan. 325 00:14:49,120 --> 00:14:51,080 Right now, I am working on the caramel 326 00:14:51,080 --> 00:14:53,920 for the milk chocolate caramel mousse. 327 00:14:53,920 --> 00:14:56,520 So the dessert is made of this beautiful chocolate shell. 328 00:14:56,520 --> 00:14:59,640 It looks just like sort of a space rock. 329 00:14:59,640 --> 00:15:00,800 And then, when that melts away, 330 00:15:00,800 --> 00:15:04,360 the base of the whole dessert is a lovely little biscuit, 331 00:15:04,360 --> 00:15:07,880 a cherry compote, and a chocolate mousse. 332 00:15:07,880 --> 00:15:09,840 The mousse is made with a caramel, so it has this lovely, 333 00:15:09,840 --> 00:15:12,960 rich flavour, and we have to take that caramel as far as possible 334 00:15:12,960 --> 00:15:14,240 without burning it. 335 00:15:14,240 --> 00:15:15,720 DEPINDER: Oh, I can smell that caramel. 336 00:15:17,680 --> 00:15:19,520 Wow, that looks glossy. 337 00:15:19,520 --> 00:15:23,600 Put a little bit of cream with it, mix it and get it in a piping bag, 338 00:15:23,600 --> 00:15:24,680 ready to mould. 339 00:15:27,280 --> 00:15:29,960 AUDRA: Looking good, Laura. LAURA: I'm feeling good. 340 00:15:29,960 --> 00:15:32,040 I've done my almond praline parfait. 341 00:15:32,040 --> 00:15:33,920 I've done my chocolate biscuit. 342 00:15:33,920 --> 00:15:35,400 It's freaking delicious. 343 00:15:35,400 --> 00:15:37,320 I'm so happy with that caramel mousse. 344 00:15:37,320 --> 00:15:39,640 The caramel, I took it really, really far. 345 00:15:39,640 --> 00:15:42,720 Um, so I'm super happy with, um, the flavour 346 00:15:42,720 --> 00:15:45,560 of that deep, dark roasted caramel flavour. 347 00:15:45,560 --> 00:15:47,600 It's light, airy, moussey. 348 00:15:47,600 --> 00:15:49,360 And I'm really happy with the texture. 349 00:15:49,360 --> 00:15:51,040 That's going straight into a blast freezer now 350 00:15:51,040 --> 00:15:52,840 to set and forget. 351 00:15:52,840 --> 00:15:55,320 I think it's going to be really, really good. 352 00:15:55,320 --> 00:15:57,560 The next thing I need to do is take my parfait 353 00:15:57,560 --> 00:15:58,920 out of the blast freezer. 354 00:15:58,920 --> 00:16:02,000 I need to mould them in a really misformed shape, 355 00:16:02,000 --> 00:16:05,080 ready to be dipped in silver white chocolate. 356 00:16:05,080 --> 00:16:07,000 BEAU: Oh, nice, Loz! DECLAN: Oh, yeah, well done. 357 00:16:07,000 --> 00:16:08,400 Nice. 358 00:16:09,440 --> 00:16:11,480 Keep going, keep going. ANDRE: Thank you, Depinder. 359 00:16:11,480 --> 00:16:13,160 I need it. (LAUGHS) Push, push. 360 00:16:13,160 --> 00:16:15,160 JEAN-CHRISTOPHE: You can see Andre is quite far behind. 361 00:16:15,160 --> 00:16:17,280 Do you think he's got a chance to catch up? 362 00:16:17,280 --> 00:16:19,200 I think he's got to put his head down. 363 00:16:19,200 --> 00:16:21,760 Can't be making any more mistakes. 364 00:16:21,760 --> 00:16:23,040 It's relentless. 365 00:16:23,040 --> 00:16:27,240 I've finally finished the parfait. That's in the blast chiller. 366 00:16:27,240 --> 00:16:28,720 40 minutes. 367 00:16:28,720 --> 00:16:30,280 My biscuit's in the oven, baking. 368 00:16:30,280 --> 00:16:31,640 He's way behind. 369 00:16:31,640 --> 00:16:34,640 I'm starting my chocolate caramel mousse. 370 00:16:34,640 --> 00:16:35,880 Yeah, make a move on. 371 00:16:35,880 --> 00:16:39,320 By the sounds of things, I'm not doing too good at the moment. 372 00:16:39,320 --> 00:16:42,160 Today is my second pressure test for immunity, 373 00:16:42,160 --> 00:16:44,840 and I can't get my head in the game. 374 00:16:44,840 --> 00:16:46,720 (SIGHS) Keep pushing, Andre. 375 00:16:46,720 --> 00:16:49,520 I've got so much work to do. 376 00:16:49,520 --> 00:16:52,240 JEAN-CHRISTOPHE: Are you OK, Andre? No. (LAUGHS) 377 00:16:52,240 --> 00:16:55,240 I don't really play this game. 378 00:16:55,240 --> 00:16:57,280 Just do savouries. 379 00:16:57,280 --> 00:16:59,400 Oh, my God, the biscuits. Oh, ho-ho-ho-ho! 380 00:17:00,640 --> 00:17:01,680 Ah! 381 00:17:02,680 --> 00:17:04,400 Oh, my God! 382 00:17:04,400 --> 00:17:07,560 The biscuit in the oven has been there too long. 383 00:17:12,600 --> 00:17:14,120 Oh, God. 384 00:17:14,120 --> 00:17:16,800 John's biscuit was really thin and lovely. 385 00:17:16,800 --> 00:17:18,160 You didn't smell it? 386 00:17:18,160 --> 00:17:20,280 Mine's a little bit bitter. 387 00:17:20,280 --> 00:17:22,040 I'm feeling completely overwhelmed. 388 00:17:22,040 --> 00:17:24,320 It's just one thing after the other, isn't it? 389 00:17:24,320 --> 00:17:26,240 (LAUGHS NERVOUSLY) 390 00:17:26,240 --> 00:17:28,360 Lozzie... Yeah? 391 00:17:28,360 --> 00:17:30,320 Your chocky biscuits alright? No, they're in the fridge. 392 00:17:30,320 --> 00:17:32,480 Oh, sweet, nice. Lozzie's doing really well. 393 00:17:32,480 --> 00:17:33,520 She's on track. 394 00:17:33,520 --> 00:17:35,760 The mousse is in the freezer. 395 00:17:35,760 --> 00:17:39,960 I have dipped my parfait meteor in white chocolate, 396 00:17:39,960 --> 00:17:42,040 and my cherry compote is done. 397 00:17:42,040 --> 00:17:43,560 I'm so happy with my cherry compote. 398 00:17:43,560 --> 00:17:47,280 It just really adds a nice sweetness to this dish. 399 00:17:47,280 --> 00:17:49,560 Alright, let's temper some chocolate. 400 00:17:49,560 --> 00:17:52,400 This pressure test is next level. 401 00:17:52,400 --> 00:17:55,680 Not only do you have to temper your chocolate perfectly, 402 00:17:55,680 --> 00:17:57,800 you then need to get the chocolate onto the balloon 403 00:17:57,800 --> 00:18:00,400 and then remove the balloon from the chocolate. 404 00:18:00,400 --> 00:18:02,640 Have you never tempered a balloon before? 405 00:18:02,640 --> 00:18:04,080 No, I've never tempered a balloon before. 406 00:18:04,080 --> 00:18:07,760 I've seen it done in my original Back To Win, 407 00:18:07,760 --> 00:18:11,080 but I've never ever done it. 408 00:18:11,080 --> 00:18:13,640 Tempering chocolate, especially in the MasterChef kitchen, 409 00:18:13,640 --> 00:18:15,360 is so difficult to do. 410 00:18:15,360 --> 00:18:18,720 I've tempered chocolate a lot in my time in this kitchen. 411 00:18:18,720 --> 00:18:20,600 God! 412 00:18:20,600 --> 00:18:23,400 Did temper it back in season six, in the finale 413 00:18:23,400 --> 00:18:25,920 for my chocolate ethereal pressure test, 414 00:18:25,920 --> 00:18:29,320 but everyone's got a different way of how they temper their chocolate. 415 00:18:29,320 --> 00:18:31,920 But, today, John wants us to table-method this. 416 00:18:31,920 --> 00:18:36,360 So that's on a beautiful, big, cold marble slab. 417 00:18:36,360 --> 00:18:39,040 "With a large offset spatula and chocolate scraper, 418 00:18:39,040 --> 00:18:40,880 "spread the chocolate across the marble 419 00:18:40,880 --> 00:18:42,280 "and scrape it back together." 420 00:18:42,280 --> 00:18:45,520 Basically, you heat a ton of chocolate in the microwave, 421 00:18:45,520 --> 00:18:47,600 bring it up to 45 degrees. 422 00:18:47,600 --> 00:18:50,240 Then you're going to cool down two-thirds of that 423 00:18:50,240 --> 00:18:53,480 to 26 degrees using that beautiful cold marble slab 424 00:18:53,480 --> 00:18:55,560 to cool that chocolate quickly 425 00:18:55,560 --> 00:18:59,160 before you bring the whole mix itself back to 31. 426 00:18:59,160 --> 00:19:02,640 Just kind of swooshing my chocolate from one side of the marble 427 00:19:02,640 --> 00:19:04,280 back to the other, in, out. 428 00:19:04,280 --> 00:19:07,720 So it's definitely taking its time to cool down. 429 00:19:07,720 --> 00:19:08,800 Tempering chocolate, 430 00:19:08,800 --> 00:19:11,920 the most important element on the dish. 431 00:19:11,920 --> 00:19:14,000 Um, there's nothing worse than trying to temper chocolate, 432 00:19:14,000 --> 00:19:16,240 stuffing it up, and then having to do it all over again. 433 00:19:17,880 --> 00:19:21,640 SNEZ: OK. Cherry compote. That's done. 434 00:19:21,640 --> 00:19:23,520 Good work, Snez. 435 00:19:23,520 --> 00:19:24,520 What's next? 436 00:19:24,520 --> 00:19:27,120 And now is the part I've been dreading. 437 00:19:27,120 --> 00:19:29,600 It's a chocolate tempering part. 438 00:19:29,600 --> 00:19:30,880 I've never done it. 439 00:19:30,880 --> 00:19:32,200 So, what can go wrong? 440 00:19:32,200 --> 00:19:35,080 I don't have much experience with tempering chocolate. 441 00:19:35,080 --> 00:19:36,200 And I've seen in this kitchen 442 00:19:36,200 --> 00:19:38,600 how many times tempering chocolate can get you into trouble. 443 00:19:38,600 --> 00:19:41,720 So I need to nail this in one go. 444 00:19:41,720 --> 00:19:43,640 Snez! Hello. 445 00:19:43,640 --> 00:19:46,120 This is the most crucial stage of the whole recipe. 446 00:19:46,120 --> 00:19:49,040 Most crucial stage. What do you reckon? 447 00:19:49,040 --> 00:19:53,360 Yeah, I think it's important to get it all cooled down nice and evenly. 448 00:19:53,360 --> 00:19:54,800 OK. 449 00:19:54,800 --> 00:19:57,360 Otherwise, we'll have to start from the beginning again. Again. Yes. 450 00:19:57,360 --> 00:20:00,600 So 25, 26. And it's ready. 451 00:20:00,600 --> 00:20:03,240 So I finally get my chocolate at 26 degrees. 452 00:20:03,240 --> 00:20:05,600 I put it back with the rest of the chocolate in my bowl. 453 00:20:05,600 --> 00:20:07,120 Mix it together. 454 00:20:07,120 --> 00:20:09,240 "To a temperature of 31." 455 00:20:09,240 --> 00:20:12,440 When I mix it together, it should be at 31 degrees. 456 00:20:14,480 --> 00:20:18,520 I'm going to try the test on a little paper. 457 00:20:18,520 --> 00:20:21,400 I put my little paper test in the fridge to cool it down, 458 00:20:21,400 --> 00:20:23,240 and hopefully when it comes out, 459 00:20:23,240 --> 00:20:26,120 it looks glossy and it's like - clack - snappy. 460 00:20:28,880 --> 00:20:30,000 I'm looking at it. 461 00:20:30,000 --> 00:20:32,760 It has set, but it doesn't look right. 462 00:20:34,800 --> 00:20:38,240 Do you know what tempering means? You need to snap. 463 00:20:38,240 --> 00:20:39,440 And, importantly... Shiny. 464 00:20:39,440 --> 00:20:41,840 Exactly. Are you pleased with that? 465 00:20:41,840 --> 00:20:42,920 No. 466 00:20:46,040 --> 00:20:47,520 Holy moly! 467 00:20:47,520 --> 00:20:50,800 If I have the chance of winning immunity today 468 00:20:50,800 --> 00:20:54,120 against amazing chefs like Ben, Laura, Andre, 469 00:20:54,120 --> 00:20:56,640 this tempering chocolate has to be perfect. 470 00:20:56,640 --> 00:20:58,760 So I decide to re-temper my chocolate again. 471 00:21:01,120 --> 00:21:03,160 Am I seeing what I think I'm seeing? Yes. Yes. 472 00:21:03,160 --> 00:21:05,240 You're starting tempering again? Yes. 473 00:21:05,240 --> 00:21:07,400 So I've done a little test batch on the paper 474 00:21:07,400 --> 00:21:08,680 and it just, it's set, 475 00:21:08,680 --> 00:21:10,080 but it's not shiny and it's not snappy. 476 00:21:10,080 --> 00:21:11,920 It kind of melts as soon as I touch it. 477 00:21:11,920 --> 00:21:13,760 So I'm just going to redo it again. 478 00:21:13,760 --> 00:21:15,800 It's a crucial part. I really have to. 479 00:21:15,800 --> 00:21:17,160 You know what this means now? 480 00:21:17,160 --> 00:21:19,280 You are fully up against it. 481 00:21:31,080 --> 00:21:33,160 My chocolate doesn't look tempered, 482 00:21:33,160 --> 00:21:35,080 so I'm just gonna reheat it again, cool it down again. 483 00:21:35,080 --> 00:21:37,080 This is a huge risk. 484 00:21:37,080 --> 00:21:38,680 Oh. Too late. 485 00:21:38,680 --> 00:21:41,000 I'm gonna lose so much time. 486 00:21:41,000 --> 00:21:42,880 But what I learned in past pressure tests 487 00:21:42,880 --> 00:21:44,880 is it's really important to follow your instincts. 488 00:21:44,880 --> 00:21:46,680 So I need to re-temper this chocolate, 489 00:21:46,680 --> 00:21:48,200 and I need to do it quickly. 490 00:21:48,200 --> 00:21:49,400 Come on. 491 00:21:49,400 --> 00:21:52,320 SOFIA: Believe it or not, you have one hour to go! 492 00:21:54,880 --> 00:21:55,880 Whoo! 493 00:22:00,760 --> 00:22:04,680 It's going really well. It's a tiny bit over. 494 00:22:04,680 --> 00:22:06,760 That's fine. Hey, Ben. Andy. 495 00:22:06,760 --> 00:22:08,760 Now, you're pretty cool, calm and collected. Yeah. 496 00:22:08,760 --> 00:22:10,320 Happy? I think so. 497 00:22:10,320 --> 00:22:11,960 What's gonna happen if it's not tempered? 498 00:22:11,960 --> 00:22:14,880 If it's not tempered, it's gonna stick to the balloon. 499 00:22:14,880 --> 00:22:16,440 You're not going to be able to get it out. 500 00:22:16,440 --> 00:22:17,960 This is crunch time now, isn't it? 501 00:22:17,960 --> 00:22:20,440 Completely. I mean, just like the chocolate dog the other week. 502 00:22:20,440 --> 00:22:22,440 I've just been knowing this is going to be at the end. 503 00:22:22,440 --> 00:22:24,760 And I need to nail this 'cause if I don't, this dish is a failure. 504 00:22:24,760 --> 00:22:26,960 Good luck. Thanks. Thanks, Chef. Thanks. 505 00:22:26,960 --> 00:22:30,040 The chocolate balloon is the critical part of this dessert. 506 00:22:30,040 --> 00:22:33,000 It's time to dip these balloons into my tempered chocolate. 507 00:22:36,720 --> 00:22:40,600 AUDRA: Oh, Benny, look at that. You're a natural. 508 00:22:42,080 --> 00:22:45,800 We want the chocolate to be thick enough so that it holds its shape, 509 00:22:45,800 --> 00:22:48,480 but thin enough so that it will melt when the whisky is poured over. 510 00:22:48,480 --> 00:22:50,080 ALANA: Great work, Ben. 511 00:22:50,080 --> 00:22:53,680 To make the chocolate shell look like something from outer space, 512 00:22:53,680 --> 00:22:56,280 we need to add some crumb to it to give it a rough edge, 513 00:22:56,280 --> 00:22:58,120 and then get them in the fridge to set. 514 00:22:59,280 --> 00:23:00,440 It's a long walk. 515 00:23:03,520 --> 00:23:05,040 Oh, my arms. 516 00:23:05,040 --> 00:23:07,360 With 45 minutes to go, 517 00:23:07,360 --> 00:23:09,560 I'm making my chocolate balloon domes. 518 00:23:10,640 --> 00:23:11,880 Far out! It's like a full arm workout. 519 00:23:11,880 --> 00:23:13,280 Yeah. That was wild. 520 00:23:13,280 --> 00:23:15,200 Are you there? Yeah, yeah, it's there. 521 00:23:15,200 --> 00:23:17,240 Yeah? I've just got my little crumb thing there. 522 00:23:17,240 --> 00:23:18,480 Nice. And now we dip. 523 00:23:18,480 --> 00:23:20,800 Does it look tempered? 524 00:23:20,800 --> 00:23:23,240 Only time will tell. Oh, my God. OK. 525 00:23:24,560 --> 00:23:26,680 Good luck. Thanks. 526 00:23:26,680 --> 00:23:28,320 (BANG!) (GASPS) 527 00:23:28,320 --> 00:23:30,880 This is the biggest pressure point of this dish. 528 00:23:30,880 --> 00:23:32,600 If these chocolate balloons don't work, 529 00:23:32,600 --> 00:23:35,920 I essentially don't have a dish to flambe for the judges. 530 00:23:35,920 --> 00:23:37,200 I think it's good. 531 00:23:37,200 --> 00:23:39,240 It looks lovely and luscious. 532 00:23:39,240 --> 00:23:40,720 Oh, God, I don't know. 533 00:23:40,720 --> 00:23:42,800 It's like all up to fate now, isn't it? 534 00:23:42,800 --> 00:23:45,360 This is actually so much harder than I thought. 535 00:23:45,360 --> 00:23:47,120 I can't see bloody half this balloon, 536 00:23:47,120 --> 00:23:50,840 so I'm hoping that I've covered everything properly. 537 00:23:50,840 --> 00:23:53,400 What could go wrong? What could go wrong? 538 00:23:53,400 --> 00:23:55,320 Right. 539 00:23:55,320 --> 00:23:57,480 Tempering chocolate. This is going to be fun. 540 00:23:57,480 --> 00:24:01,320 My chocolate mousse is finally done and is in the blast chiller. 541 00:24:01,320 --> 00:24:05,160 My biscuit is cooled and now I need to move on to tempering chocolate. 542 00:24:05,160 --> 00:24:08,400 Alright, let's do this. I've never tempered chocolate. 543 00:24:08,400 --> 00:24:11,320 Apparently, it goes around these little balloons here. 544 00:24:11,320 --> 00:24:13,680 Oh, one of my fricking balloon's popped! 545 00:24:15,400 --> 00:24:17,880 Ah! 546 00:24:17,880 --> 00:24:19,240 Andre, get on with it. 547 00:24:19,240 --> 00:24:21,760 Alright, Depinder! (LAUGHTER) 548 00:24:22,760 --> 00:24:26,000 SNEZ: So much to do. I feel like I'm way behind. 549 00:24:26,000 --> 00:24:27,480 AUDRA: You can do this. 550 00:24:28,840 --> 00:24:31,840 I'm happy. I'm happy. We have 26. 551 00:24:31,840 --> 00:24:35,040 Finally, after so much time tempering this chocolate, 552 00:24:35,040 --> 00:24:37,480 it's time to make those chocolate balloons 553 00:24:37,480 --> 00:24:38,520 and get this shell sorted. 554 00:24:38,520 --> 00:24:39,880 AUDRA: Whoo! 555 00:24:39,880 --> 00:24:42,120 If I get one balloon, I'll be happy. 556 00:24:42,120 --> 00:24:44,640 But I really need to move as fast as possible. 557 00:24:44,640 --> 00:24:46,600 Oh, that looks like a meteor. 558 00:24:48,640 --> 00:24:50,400 Four, five, six... 559 00:24:51,440 --> 00:24:53,640 Have you de-ballooned yet, Ben? No, I was about to. 560 00:24:53,640 --> 00:24:55,680 Just reading the instructions again. 561 00:24:55,680 --> 00:24:57,720 Everything's been going reasonably well so far. 562 00:24:57,720 --> 00:24:59,720 OK. 563 00:24:59,720 --> 00:25:01,640 But the moment of truth finally arrived. 564 00:25:01,640 --> 00:25:04,640 It's time to get my chocolate balloons out of the fridge 565 00:25:04,640 --> 00:25:06,280 and pop the balloon. 566 00:25:06,280 --> 00:25:07,760 I hope this choc tempered OK 567 00:25:07,760 --> 00:25:09,920 because I don't have time to do anything else. 568 00:25:09,920 --> 00:25:11,400 So, moment of truth. Here we go. 569 00:25:11,400 --> 00:25:13,960 It's pretty crunchy, so it's not bad. 570 00:25:13,960 --> 00:25:16,200 In order to get the chocolate shell off the balloon, 571 00:25:16,200 --> 00:25:18,040 I first need to heat a cutter 572 00:25:18,040 --> 00:25:20,520 so it's hot enough to melt the chocolate 573 00:25:20,520 --> 00:25:22,760 and then really carefully twist it 574 00:25:22,760 --> 00:25:25,320 so you're just cutting out a perfect circle on the bottom. 575 00:25:25,320 --> 00:25:27,120 Then it's important to get the balloon out. 576 00:25:27,120 --> 00:25:30,800 And it's also important so it fits over the rest of the dessert. 577 00:25:30,800 --> 00:25:32,600 Jeez, I wish he had it upside down. 578 00:25:32,600 --> 00:25:34,120 Come on. 579 00:25:35,160 --> 00:25:39,600 If it's upside down and you cut it, it's much easier. 580 00:25:39,600 --> 00:25:41,320 I'm sweating like crazy. 581 00:25:41,320 --> 00:25:43,440 I put so much work into this dessert, 582 00:25:43,440 --> 00:25:46,720 and I know that this chocolate shell is absolutely key. 583 00:25:47,880 --> 00:25:50,440 (SCRAPING NOISE) 584 00:25:50,440 --> 00:25:53,360 Holding the balloon in my hand, I can just feel how delicate it is. 585 00:25:54,680 --> 00:25:57,480 (LOUD SCRAPING) 586 00:25:57,480 --> 00:25:59,600 (ALL EXCLAIM) 587 00:25:59,600 --> 00:26:01,120 He's got two more. He's got two more. 588 00:26:03,880 --> 00:26:07,440 The whole thing just crumbles in my hands into pieces. 589 00:26:07,440 --> 00:26:08,880 It's alright. 590 00:26:08,880 --> 00:26:11,000 Balloon number one - gonesky! 591 00:26:11,000 --> 00:26:12,480 Just a pracky one, Ben! 592 00:26:12,480 --> 00:26:14,360 JOHN: Let's go. SOFIA: Let's go, Benny! 593 00:26:14,360 --> 00:26:15,440 ANDY: Come on, Ben. 594 00:26:15,440 --> 00:26:17,640 Right now, I'm thinking, 595 00:26:17,640 --> 00:26:19,160 "Is my chocolate just too thin? 596 00:26:19,160 --> 00:26:20,600 "Is this even possible? 597 00:26:20,600 --> 00:26:21,920 "Are any of these going to work?" 598 00:26:21,920 --> 00:26:22,960 Let's do this. 599 00:26:25,360 --> 00:26:27,520 It's way more delicate than I thought it would be. 600 00:26:27,520 --> 00:26:29,320 I'm gonna have to take a lot more care with the next one 601 00:26:29,320 --> 00:26:31,400 to make sure I don't destroy that as well. 602 00:26:36,640 --> 00:26:38,400 It's going to pop there. 603 00:26:41,880 --> 00:26:43,160 So thin. 604 00:26:44,840 --> 00:26:46,440 I can't even look up. 605 00:26:46,440 --> 00:26:49,320 I can feel the judges standing there watching. 606 00:26:49,320 --> 00:26:51,080 JEANÐCHRISTOPHE: Oh, la-la-la-la! 607 00:26:51,080 --> 00:26:53,280 There's so much pressure on this moment, 608 00:26:53,280 --> 00:26:55,600 and I'm just trying to ignore it all. 609 00:26:57,520 --> 00:26:59,920 SOFIA: No, no, no, no, no! 610 00:27:01,120 --> 00:27:04,520 JEANÐCHRISTOPHE: Oh, my God! ALANA: Oh, my God! 611 00:27:07,240 --> 00:27:09,160 Wow. It's really stuck. 612 00:27:09,160 --> 00:27:12,080 I cannot believe it. 613 00:27:12,080 --> 00:27:13,560 This is just so frustrating. 614 00:27:15,800 --> 00:27:18,000 I'm in an absolute pickle. 615 00:27:18,000 --> 00:27:20,280 This is Ben's last shot at this. 616 00:27:33,000 --> 00:27:34,520 AUDRA: Lucky last, Ben. Lucky last. 617 00:27:36,600 --> 00:27:38,400 I can't believe out of three balloons, 618 00:27:38,400 --> 00:27:39,880 I've destroyed two of them. 619 00:27:39,880 --> 00:27:42,800 I've got to have one of these formed to finish my dish. 620 00:27:42,800 --> 00:27:44,720 Alright, take three. 621 00:27:44,720 --> 00:27:49,000 The whole dessert really hinges on this chocolate shell. 622 00:27:49,000 --> 00:27:50,280 It looks like this meteor, 623 00:27:50,280 --> 00:27:53,200 but it also provides the theatre when the whisky's poured over 624 00:27:53,200 --> 00:27:55,800 and it melts away to reveal what's hidden beneath. 625 00:27:55,800 --> 00:27:56,960 Far out! 626 00:27:58,720 --> 00:28:00,800 This is my third balloon. 627 00:28:00,800 --> 00:28:01,960 My last shot. 628 00:28:01,960 --> 00:28:03,360 It's all or nothing. 629 00:28:05,760 --> 00:28:08,840 JEAN-CHRISTOPHE: Oh, la-la-la-la! SOFIA: Slowly, slowly, slowly. 630 00:28:10,880 --> 00:28:13,080 Balloon hasn't popped for the third time. 631 00:28:13,080 --> 00:28:15,240 This is not a good start. 632 00:28:15,240 --> 00:28:17,760 I get a knife to try to cut away a little bit. 633 00:28:17,760 --> 00:28:20,960 I can feel it coming away and I almost can't look at it. 634 00:28:30,560 --> 00:28:33,360 It mostly comes out and I think, "Is it all up?" 635 00:28:35,200 --> 00:28:36,640 But I look inside, 636 00:28:36,640 --> 00:28:38,760 I can see the tiniest piece still left in there. 637 00:28:38,760 --> 00:28:41,440 It's almost like it's fused to the chocolate. 638 00:28:41,440 --> 00:28:43,520 I can't see how even with tweezers or anything, 639 00:28:43,520 --> 00:28:45,120 I'd be able to get that piece out. 640 00:28:48,320 --> 00:28:50,840 It's the best I can do. Thanks, Chef. 641 00:28:50,840 --> 00:28:52,400 So I don't really have much option 642 00:28:52,400 --> 00:28:53,840 but to keep going at this stage 643 00:28:53,840 --> 00:28:55,880 and hope that that little piece of balloon 644 00:28:55,880 --> 00:28:58,320 isn't enough to ruin the whole dish. 645 00:28:58,320 --> 00:29:02,000 Just 15 minutes to go. ANDY: Let's go. Final push here. 646 00:29:13,840 --> 00:29:16,640 It's too thin! Breathe. Take a breath. 647 00:29:16,640 --> 00:29:18,520 Breathe, Laura. 648 00:29:18,520 --> 00:29:20,640 No. It's actually, it's just going to break. 649 00:29:20,640 --> 00:29:24,840 Demoulding these balloons from the tempered chocolate is actual hell. 650 00:29:25,960 --> 00:29:28,880 I've managed to pop the balloons in my chocolate shell, 651 00:29:28,880 --> 00:29:31,240 but my biggest struggle now is peeling that away 652 00:29:31,240 --> 00:29:33,800 from the tempered chocolate. 653 00:29:33,800 --> 00:29:35,600 I am definitely starting to stress. 654 00:29:37,480 --> 00:29:39,400 Oh, my God. 655 00:29:39,400 --> 00:29:41,400 (EXHALES IN QUICK SUCCESSION) 656 00:29:41,400 --> 00:29:44,520 My hands are shaking, and I'm using a pair of tweezers 657 00:29:44,520 --> 00:29:47,160 to try and extract every last piece of that balloon. 658 00:29:47,160 --> 00:29:49,200 There's a lot of ballon in there. Oh, I see what you mean. 659 00:29:49,200 --> 00:29:51,560 Yeah, it's so thin, Poh. 660 00:29:51,560 --> 00:29:54,600 I cannot serve this chocolate meteor to the judges 661 00:29:54,600 --> 00:29:55,960 if there's balloon stuck in it. 662 00:29:57,400 --> 00:29:58,400 LAURA: Ohhhhh! 663 00:29:59,960 --> 00:30:01,280 By some miracle, 664 00:30:01,280 --> 00:30:03,760 I've managed to pull all the pieces of the balloon 665 00:30:03,760 --> 00:30:06,120 away from my tempered chocolate shell, 666 00:30:06,120 --> 00:30:08,360 but I have noticed a few holes in it. 667 00:30:08,360 --> 00:30:09,880 She's a broken meteor. 668 00:30:11,360 --> 00:30:12,880 I have to find a way to fix it. 669 00:30:12,880 --> 00:30:14,960 At least I've got something. 670 00:30:17,240 --> 00:30:19,440 Let's fast-track this. Let's fast-track it. 671 00:30:19,440 --> 00:30:20,920 You can fast-track that. 672 00:30:20,920 --> 00:30:22,120 Time's running out. 673 00:30:22,120 --> 00:30:25,680 It feels like absolute madness and chaos in the MasterChef Kitchen. 674 00:30:27,920 --> 00:30:31,200 And everyone's ahead of me. I need to get a wriggle on. 675 00:30:31,200 --> 00:30:33,960 If there is a chance I'm going to get something on the plate... 676 00:30:33,960 --> 00:30:35,760 DEPINDER: Go, Andre! 677 00:30:35,760 --> 00:30:37,840 SNEZ: I can't believe I wasted all this time. 678 00:30:38,920 --> 00:30:41,640 So, after this second attempt of tempering chocolate, 679 00:30:41,640 --> 00:30:43,680 the balloons are set, and it's time to see 680 00:30:43,680 --> 00:30:45,400 if I have chocolate shell or not. 681 00:30:45,400 --> 00:30:47,520 Pop the balloon. What do I pop it with? 682 00:30:47,520 --> 00:30:49,800 So I have three attempts to get this right, 683 00:30:49,800 --> 00:30:51,640 but I only need one balloon. 684 00:30:51,640 --> 00:30:52,720 How do I do that? 685 00:30:54,240 --> 00:30:57,000 I'm so shaky because I've never won immunity before. 686 00:30:57,000 --> 00:30:58,200 This is my chance. 687 00:30:58,200 --> 00:31:00,400 I heat up the ring really well. 688 00:31:04,280 --> 00:31:06,400 And I twist it. 689 00:31:06,400 --> 00:31:07,760 Come on, baby. 690 00:31:09,880 --> 00:31:11,720 Yay! 691 00:31:11,720 --> 00:31:13,840 Yes! (CHEERING) 692 00:31:13,840 --> 00:31:15,680 Nice work, Snez! 693 00:31:15,680 --> 00:31:17,680 Well done, Snez! 694 00:31:17,680 --> 00:31:20,120 It comes off perfectly. 695 00:31:20,120 --> 00:31:22,120 Oh, my God, this is a miracle. 696 00:31:23,240 --> 00:31:26,480 Now I just need to make the chocolate shell look perfect 697 00:31:26,480 --> 00:31:28,960 and get this shell spray-painted. 698 00:31:28,960 --> 00:31:31,520 JEANÐCHRISTOPHE: Five minutes to go. Please keep going. Allez! Allez! 699 00:31:32,480 --> 00:31:34,240 SOFIA: Let's go, guys. 700 00:31:36,240 --> 00:31:38,720 MALE CONTESTANT: Awesome, Ben. Well done, mate. 701 00:31:38,720 --> 00:31:41,440 AUDRA: Beautiful. Perfect. 702 00:31:42,760 --> 00:31:46,560 LAURA: Oh, Andy. Don't look. Don't look. It's bad. 703 00:31:46,560 --> 00:31:49,280 There's definitely a few holes in this chocolate shell. 704 00:31:49,280 --> 00:31:50,960 I'll glue it back together. 705 00:31:50,960 --> 00:31:54,040 So I decide to patch up this chocolate hole. 706 00:31:54,040 --> 00:31:57,360 I've got a hot knife, I've got random bits of chocolate, 707 00:31:57,360 --> 00:32:00,880 and I'm trying to smooth it over as best as possible. 708 00:32:00,880 --> 00:32:03,160 Rustic. ALANA: Good work. 709 00:32:03,160 --> 00:32:05,480 And I'm trying to cover up any little bit 710 00:32:05,480 --> 00:32:08,320 so the judges don't see the imperfections. 711 00:32:08,320 --> 00:32:11,080 OK, I've got a spray. I've got a spray. 712 00:32:11,080 --> 00:32:14,000 I feel like I've been so cool, calm and collected this whole cook. 713 00:32:14,000 --> 00:32:16,200 But now I need to motor through. 714 00:32:16,200 --> 00:32:17,240 (GASPS) 715 00:32:17,240 --> 00:32:20,200 I'm stressing hard here. 716 00:32:20,200 --> 00:32:22,480 ANDRE: I've never been so challenged in my life, hey? 717 00:32:22,480 --> 00:32:25,000 I haven't hit the brief on my dish. 718 00:32:25,000 --> 00:32:26,840 It doesn't look anywhere near like John's. 719 00:32:26,840 --> 00:32:29,960 Good job, Andre. Yes! Nice, Andre. 720 00:32:29,960 --> 00:32:31,960 Yeah, boy. Yeah, Andre! 721 00:32:33,480 --> 00:32:36,520 I know that there's a little bit of balloon in the chocolate dome. 722 00:32:36,520 --> 00:32:38,240 I don't want to choke the judges. 723 00:32:38,240 --> 00:32:40,840 Hopefully, I have enough time to get it out. 724 00:32:42,480 --> 00:32:44,720 Don't forget, this is for immunity. 725 00:32:44,720 --> 00:32:46,480 Two minutes to go! 726 00:32:49,840 --> 00:32:52,800 Two minutes to go. It's time to assemble the dessert. 727 00:32:52,800 --> 00:32:55,680 I've sprayed my chocolate shell. It looks perfect. 728 00:32:55,680 --> 00:32:58,000 Happy as. 729 00:32:58,000 --> 00:33:00,640 Oh. Ben's spraying his little nugget. 730 00:33:00,640 --> 00:33:03,360 I get this parfait meteor out of the freezer 731 00:33:03,360 --> 00:33:05,040 that's ready for painting. 732 00:33:05,040 --> 00:33:06,720 Nice. 733 00:33:06,720 --> 00:33:09,000 This is going to sit on the base of my dessert. 734 00:33:09,000 --> 00:33:10,520 I've almost got a perfect dessert. 735 00:33:10,520 --> 00:33:12,960 Aside from this tiny bit of balloon that's in the shell, 736 00:33:12,960 --> 00:33:14,880 and there's no way I can get it out 737 00:33:14,880 --> 00:33:16,720 without destroying the whole dessert. 738 00:33:16,720 --> 00:33:18,720 I don't know what's going to happen. 739 00:33:20,000 --> 00:33:24,360 Hey, let's finish this off. Where's the alcohol? 740 00:33:24,360 --> 00:33:26,000 Maybe a little bit more of that. 741 00:33:27,200 --> 00:33:28,240 Everything tastes delicious. 742 00:33:31,560 --> 00:33:32,640 Nice one, Lozzie. 743 00:33:34,880 --> 00:33:37,280 Mm. 744 00:33:37,280 --> 00:33:39,000 Room temperature. 745 00:33:39,000 --> 00:33:41,360 Those guys over there still not sprayed. Cherry puree. 746 00:33:42,480 --> 00:33:44,080 Oh, God. 747 00:33:45,400 --> 00:33:47,320 This is a disaster. 748 00:33:48,560 --> 00:33:51,440 Ready to launch your dishes in 10... 749 00:33:51,440 --> 00:33:54,840 ALL: Nine, eight, seven, 750 00:33:54,840 --> 00:33:58,680 six, five, four, 751 00:33:58,680 --> 00:34:01,360 three, two, one! 752 00:34:01,360 --> 00:34:03,200 ANDY: Let's go! 753 00:34:05,520 --> 00:34:07,040 Well done. 754 00:34:07,040 --> 00:34:09,080 Oh, my God, what have I done? 755 00:34:10,440 --> 00:34:12,320 Ah! (LAUGHS) 756 00:34:16,760 --> 00:34:18,320 Good luck. Good luck. 757 00:34:18,320 --> 00:34:19,760 Thanks, guys. 758 00:34:22,880 --> 00:34:26,640 Walking the dish up to the judges, I'm feeling a bit nervous. 759 00:34:26,640 --> 00:34:27,720 I haven't been able to remove 760 00:34:27,720 --> 00:34:31,560 this little piece of balloon from the chocolate shell, 761 00:34:31,560 --> 00:34:33,720 but I'm really happy with every element on this dish. 762 00:34:33,720 --> 00:34:39,320 All I can do is cross my fingers and hope the judges don't mind 763 00:34:39,320 --> 00:34:41,480 and realise the rest of it is bang-on. 764 00:34:54,440 --> 00:34:56,600 ANDY: Ben, any hidden problems in there? 765 00:34:56,600 --> 00:35:00,360 Yeah, there's the tiniest speck of balloon stuck to there still. 766 00:35:03,600 --> 00:35:06,040 So, unfortunately, we can't flambe that. 767 00:35:06,040 --> 00:35:07,080 Right. 768 00:35:07,080 --> 00:35:09,280 But you can still crack it open, and we'll taste it. 769 00:35:09,280 --> 00:35:10,400 OK. 770 00:35:12,520 --> 00:35:14,160 Oh. SOFIA: Good crack. 771 00:35:17,400 --> 00:35:19,120 JEAN-CHRISTOPHE: Thank you. 772 00:35:22,320 --> 00:35:24,440 Um, everything looks alright 773 00:35:24,440 --> 00:35:26,520 bar that massive bit of pink balloon. 774 00:35:26,520 --> 00:35:28,040 Which is a shame. It is a shame. 775 00:35:28,040 --> 00:35:30,080 That's a good bit though, isn't it? That looks great. 776 00:35:30,080 --> 00:35:31,320 Yeah, yeah. 777 00:35:31,320 --> 00:35:32,840 Yeah, let's see the cross section. Yeah. 778 00:35:39,440 --> 00:35:41,360 What is the dish without the flambe? 779 00:35:41,360 --> 00:35:44,280 Being able to flambe not only brings the theatre, 780 00:35:44,280 --> 00:35:47,520 but completely affects the flavour of the dish. 781 00:35:47,520 --> 00:35:50,320 The biscuits soaking up the alcohol, the melted chocolate, 782 00:35:50,320 --> 00:35:52,160 it's going to change the mouthfeel. 783 00:35:52,160 --> 00:35:53,280 It is a real shame 784 00:35:53,280 --> 00:35:56,000 because you can see that this parfait is perfect. 785 00:35:56,000 --> 00:35:58,720 Mm. You know, the mousse looks good. 786 00:35:59,840 --> 00:36:02,680 It's good thickness. This is good as well. 787 00:36:02,680 --> 00:36:04,160 Get in there. 788 00:36:10,200 --> 00:36:11,240 Thank you. 789 00:36:34,880 --> 00:36:37,720 All the elements on the plate here are really bang-on. 790 00:36:37,720 --> 00:36:39,440 That biscuit is perfect. 791 00:36:39,440 --> 00:36:41,480 The mousse in the parfait. 792 00:36:41,480 --> 00:36:45,800 I'm sure if he took a step back, he could have nailed that meteor. 793 00:36:45,800 --> 00:36:48,200 I am just so blown away 794 00:36:48,200 --> 00:36:52,360 by how good every single part of that dessert tastes. 795 00:36:52,360 --> 00:36:55,120 It's toasty, it's nutty, it's salty. 796 00:36:55,120 --> 00:36:58,120 It's got that kind of toffee caramel kick. 797 00:36:58,120 --> 00:37:01,960 And each of those elements just stands completely on its own. 798 00:37:01,960 --> 00:37:03,280 Oh, yeah, 799 00:37:03,280 --> 00:37:05,960 I would...I would be kicking myself if I were Ben. 800 00:37:11,480 --> 00:37:13,360 Hello. Hello. 801 00:37:13,360 --> 00:37:15,160 Oh! 802 00:37:20,440 --> 00:37:22,400 Hopefully this lights up. 803 00:37:22,400 --> 00:37:23,640 It's a bit... Oi! Jeez. 804 00:37:23,640 --> 00:37:25,440 Watch the brows! 805 00:37:25,440 --> 00:37:27,040 That's what we want. 806 00:37:28,800 --> 00:37:30,240 There we go. 807 00:37:30,240 --> 00:37:31,600 Oh! 808 00:37:31,600 --> 00:37:35,480 (ALL CHEER AND LAUGH) 809 00:37:35,480 --> 00:37:37,080 It's pretty good. It's pretty good. 810 00:37:37,080 --> 00:37:38,600 Thanks, Laura. We can't wait to taste it. 811 00:37:38,600 --> 00:37:41,000 Thank you so much. Thanks, John. Thank you. 812 00:37:43,040 --> 00:37:44,600 Well, that had some wow factor. 813 00:37:44,600 --> 00:37:47,160 And before it did melt, I noticed 814 00:37:47,160 --> 00:37:49,000 that Laura had done a few patch up jobs, 815 00:37:49,000 --> 00:37:51,160 but I think it was really smart. 816 00:37:51,160 --> 00:37:53,160 The inside looks really special as well. 817 00:37:57,080 --> 00:37:58,760 Like that. 818 00:37:58,760 --> 00:38:00,760 You can see the outside of the meteorite 819 00:38:00,760 --> 00:38:02,760 is a good thickness. 820 00:38:02,760 --> 00:38:05,360 You can see the texture of the mousse is nice and soft. 821 00:38:05,360 --> 00:38:07,080 Compote is not too stiff. 822 00:38:07,080 --> 00:38:09,920 Overall, you know, it's pretty impressive. 823 00:38:15,440 --> 00:38:16,520 Thank you. 824 00:38:33,720 --> 00:38:35,760 I thought that was absolutely delicious. 825 00:38:35,760 --> 00:38:37,200 All the flavours were definitely there. 826 00:38:37,200 --> 00:38:38,360 Yeah. 827 00:38:38,360 --> 00:38:40,520 I think my favourite element here was the mousse at the bottom. 828 00:38:40,520 --> 00:38:42,680 Yeah. Super silky smooth. 829 00:38:42,680 --> 00:38:46,560 The saltiness on the biscuit is just perfect. Very pleased. 830 00:38:46,560 --> 00:38:49,600 Like, the texture of that mousse is spot-on. 831 00:38:49,600 --> 00:38:52,120 It was really luscious and decadent 832 00:38:52,120 --> 00:38:55,240 and she took that caramel right to the edge. 833 00:38:55,240 --> 00:38:59,000 She always just attacks these things with such gusto and confidence, 834 00:38:59,000 --> 00:39:01,000 and it's resulted in a dessert 835 00:39:01,000 --> 00:39:03,880 that I think tastes and looks very similar to yours, John. 836 00:39:03,880 --> 00:39:05,280 Would you have this in your bakery? 837 00:39:05,280 --> 00:39:07,640 I'd be proud to have something like that in the bakery. 838 00:39:07,640 --> 00:39:09,040 It's amazing. 839 00:39:09,040 --> 00:39:10,120 Let's go, Andre. Go on, mate. 840 00:39:10,120 --> 00:39:12,160 Good luck, Andre. 841 00:39:12,160 --> 00:39:14,600 ANDRE: Today absolutely didn't go to plan. 842 00:39:14,600 --> 00:39:17,200 Firstly, I burnt my chocolate 843 00:39:17,200 --> 00:39:20,600 and then I overwhipped the cream for the parfait. 844 00:39:20,600 --> 00:39:22,760 The dome doesn't look like a meteor. 845 00:39:22,760 --> 00:39:24,320 It looks like a soccer ball. 846 00:39:24,320 --> 00:39:26,320 The biscuit's a little bit overcooked. 847 00:39:26,320 --> 00:39:28,520 Yeah, lots of flaws on this one. 848 00:39:28,520 --> 00:39:29,840 Andre. 849 00:39:29,840 --> 00:39:31,280 Andre. 850 00:39:36,360 --> 00:39:39,520 POH: Andre, how do you feel after that challenge? 851 00:39:39,520 --> 00:39:42,240 Uh, yeah. Not great, not great. 852 00:39:45,680 --> 00:39:48,080 What are you most worried about? 853 00:39:48,080 --> 00:39:49,280 Uh, let's be honest. 854 00:39:49,280 --> 00:39:51,080 There's a balloon inside that little baby. 855 00:39:51,080 --> 00:39:52,400 (ALL GIGGLE) 856 00:39:52,400 --> 00:39:54,680 Thank you for your honesty. 857 00:39:54,680 --> 00:39:56,760 ANDY: Can I just say one thing? 858 00:39:56,760 --> 00:40:00,640 I know how much that you struggled with that today, 859 00:40:00,640 --> 00:40:02,680 but you are such a good cook. 860 00:40:02,680 --> 00:40:06,840 I love the way that you think about food in this kitchen. 861 00:40:06,840 --> 00:40:07,920 It's quite inspirational, 862 00:40:07,920 --> 00:40:12,720 and it'd be a shame if it ended too quick 863 00:40:12,720 --> 00:40:14,880 because of a re-enactment of today. 864 00:40:14,880 --> 00:40:17,560 Fair. Fair play. 865 00:40:17,560 --> 00:40:19,440 Obviously, we can't get you to do the flambe 866 00:40:19,440 --> 00:40:21,840 because there's a balloon in the meteor. 867 00:40:21,840 --> 00:40:23,840 Can I just smash it? 868 00:40:23,840 --> 00:40:25,480 Yeah. Go. 869 00:40:28,160 --> 00:40:30,880 Just a bit of a release for me. 870 00:40:30,880 --> 00:40:32,240 A little bit of balloon there. 871 00:40:32,240 --> 00:40:34,280 Thanks. Thank you. 872 00:40:36,160 --> 00:40:37,800 JOHN: Let's have a look inside. 873 00:40:39,160 --> 00:40:41,440 Oh. Oh-ho-ho! 874 00:40:41,440 --> 00:40:45,200 You can see here that the cream was overwhipped. 875 00:40:45,200 --> 00:40:47,960 The biscuit, we all know, was in the oven for way too long. 876 00:40:47,960 --> 00:40:50,120 But the mousse looks really good. 877 00:40:50,120 --> 00:40:51,600 Shall we give it a crack? 878 00:41:15,840 --> 00:41:17,760 I'm really shocked at how much he got up. 879 00:41:17,760 --> 00:41:19,960 I actually thought there was going to be a lot missing. 880 00:41:19,960 --> 00:41:25,240 The meteor chocolate shell was really quite well tempered. 881 00:41:25,240 --> 00:41:27,440 The biscuit is definitely overcooked, 882 00:41:27,440 --> 00:41:29,360 a little bit on the burnt side, 883 00:41:29,360 --> 00:41:31,920 so it's got that sort of burnt chocolate flavour. 884 00:41:31,920 --> 00:41:35,720 The chocolate dip around this, um, meteorite... 885 00:41:35,720 --> 00:41:37,520 Nailed it. That's right. 886 00:41:37,520 --> 00:41:40,240 We don't say it like this in French. What's meteorite in French? 887 00:41:40,240 --> 00:41:41,560 Meteor-ite. 888 00:41:41,560 --> 00:41:44,240 (ALL LAUGH) 889 00:41:45,320 --> 00:41:46,480 You got that, huh? 890 00:41:48,160 --> 00:41:50,640 The mousse was tasty. It was a great texture, 891 00:41:50,640 --> 00:41:52,880 but there's flaws all over the joint. 892 00:41:52,880 --> 00:41:55,120 From go to whoa, Andre struggled. 893 00:41:55,120 --> 00:41:57,480 He struggled with just getting his head around 894 00:41:57,480 --> 00:42:00,480 being able to be comfortable with this dish and it shows. 895 00:42:00,480 --> 00:42:04,400 I think it's easy to forget just how difficult this dish is. 896 00:42:04,400 --> 00:42:07,320 You know, there's a lot of elements and techniques here 897 00:42:07,320 --> 00:42:08,800 that he's never done before 898 00:42:08,800 --> 00:42:11,000 and trying to do them all at the same time. 899 00:42:11,000 --> 00:42:12,720 So I'm really impressed by the way 900 00:42:12,720 --> 00:42:14,400 he sort of came to grips with it all, 901 00:42:14,400 --> 00:42:17,480 which I think is more important than this cook in the end. 902 00:42:20,520 --> 00:42:22,320 Good luck, Snez. Thank you. 903 00:42:23,760 --> 00:42:25,080 Oh, so fragile. 904 00:42:26,280 --> 00:42:28,800 Today I was up against the best chefs - 905 00:42:28,800 --> 00:42:31,000 Laura, Ben and Andre. 906 00:42:31,000 --> 00:42:33,000 I tried to make this dessert perfect 907 00:42:33,000 --> 00:42:36,040 because I want immunity so much, 908 00:42:36,040 --> 00:42:38,960 so I really hope I've done enough to win. 909 00:42:40,280 --> 00:42:42,320 Hello. Here we go. 910 00:42:57,960 --> 00:42:59,800 Snez. 911 00:42:59,800 --> 00:43:01,600 There's one final step to do. 912 00:43:01,600 --> 00:43:03,160 It's to do the flambe. 913 00:43:03,160 --> 00:43:04,200 Yeah. 914 00:43:07,240 --> 00:43:09,000 Wow. Look at this. 915 00:43:09,000 --> 00:43:11,320 Wow. 916 00:43:11,320 --> 00:43:12,720 SOFIA: Here we go. 917 00:43:12,720 --> 00:43:15,160 Oh. (APPLAUSE) 918 00:43:15,160 --> 00:43:16,840 That's amazing. 919 00:43:18,480 --> 00:43:21,040 Thank you, Snez. We're going to taste your dish. 920 00:43:21,040 --> 00:43:22,920 Thank you. Thank you so much. Well done. 921 00:43:29,040 --> 00:43:30,680 SOFIA: I am impressed. 922 00:43:31,760 --> 00:43:32,840 ANDY: Yep. Same. 923 00:43:32,840 --> 00:43:34,880 I think she's done such a good job on the looks of it. 924 00:43:36,200 --> 00:43:39,560 I can't wait to have a look inside. Yeah, let's do it. 925 00:43:42,040 --> 00:43:43,400 Oh, straight through. 926 00:43:44,440 --> 00:43:45,760 Oh. 927 00:43:46,880 --> 00:43:49,040 Look at that. That's a beautiful texture there. 928 00:43:49,040 --> 00:43:51,800 That looks good! Look how thin that chocky is. 929 00:43:51,800 --> 00:43:54,080 JEAN-CHRISTOPHE: Let's have a taste. 930 00:43:54,080 --> 00:43:56,240 It smells unbelievable. 931 00:44:02,720 --> 00:44:03,760 Mm. 932 00:44:05,280 --> 00:44:06,800 Yum! 933 00:44:06,800 --> 00:44:09,080 Yum! Yum. 934 00:44:19,160 --> 00:44:22,200 That feeling when we cut it open, I think you all felt it with me. 935 00:44:22,200 --> 00:44:24,520 You could see the parfait was perfect texture. 936 00:44:24,520 --> 00:44:26,160 That was like velvet for me, 937 00:44:26,160 --> 00:44:28,840 you know, that's like restaurant-quality. 938 00:44:28,840 --> 00:44:32,480 The shell on the outside of the meteorite was so thin. 939 00:44:32,480 --> 00:44:33,840 It's perfect. 940 00:44:33,840 --> 00:44:36,120 I felt the mousse was the same flavour as mine. 941 00:44:36,120 --> 00:44:38,360 Yeah. You know? And that's just all about 942 00:44:38,360 --> 00:44:40,040 taking the caramel to the right point. 943 00:44:40,040 --> 00:44:41,280 That was a really great dish. 944 00:44:41,280 --> 00:44:44,480 And I think someone thinking they were an underdog, 945 00:44:44,480 --> 00:44:47,600 I think she's going to surprise herself. 946 00:44:47,600 --> 00:44:50,600 I think this dessert is flawless. 947 00:44:51,880 --> 00:44:56,040 It is so well-proportioned like yours, John, 948 00:44:56,040 --> 00:44:58,800 even down to the amount of cherry compote on there. 949 00:44:58,800 --> 00:45:02,560 I could see it in that little divot that was in the mousse. 950 00:45:02,560 --> 00:45:05,320 It was just perfect when you cut through the middle. 951 00:45:05,320 --> 00:45:08,040 Everything just ate so well together. 952 00:45:08,040 --> 00:45:10,440 JEAN-CHRISTOPHE: I think Snez has been tremendous. 953 00:45:10,440 --> 00:45:14,360 What I really enjoyed the most is that lovely mousse. 954 00:45:15,640 --> 00:45:18,280 You can get the caramel. Mm! 955 00:45:18,280 --> 00:45:19,760 The sweetness was just right. 956 00:45:19,760 --> 00:45:21,200 And the biscuit, 957 00:45:21,200 --> 00:45:23,600 the biscuit leave behind a bit of salt 958 00:45:23,600 --> 00:45:27,200 and absorbs what it's all about - the flambe, the whisky - 959 00:45:27,200 --> 00:45:29,040 which melts very well with the chocolate. 960 00:45:29,040 --> 00:45:32,040 Texturally, everything was completely spot-on 961 00:45:32,040 --> 00:45:36,040 and the parfait had that lovely richness to it. 962 00:45:36,040 --> 00:45:38,640 Yeah, I thought all the elements were just delicious. 963 00:45:45,640 --> 00:45:47,640 I know firsthand how difficult that was. 964 00:45:47,640 --> 00:45:49,440 Not only the recipe itself, 965 00:45:49,440 --> 00:45:50,800 but working in this kitchen. 966 00:45:50,800 --> 00:45:53,920 I'm really impressed by what you managed to get up today. 967 00:45:53,920 --> 00:45:55,080 Well done. Thank you. 968 00:45:55,080 --> 00:45:56,080 Appreciate it. Thank you. 969 00:45:56,080 --> 00:45:59,160 Everyone, keep your hands together for Chef Demetrios. 970 00:45:59,160 --> 00:46:01,640 (APPLAUSE) 971 00:46:05,520 --> 00:46:07,880 Obviously two of your dishes had balloon in them. 972 00:46:10,000 --> 00:46:13,360 It was an incredible effort, but, Ben, Andre, 973 00:46:13,360 --> 00:46:17,080 unfortunately, we had to take you off the table. 974 00:46:17,080 --> 00:46:18,640 Boo! (ALL LAUGH) 975 00:46:18,640 --> 00:46:20,040 Boo is right. 976 00:46:23,000 --> 00:46:25,840 And, Ben, not to rub salt in the wound, 977 00:46:25,840 --> 00:46:27,520 but it is such a shame 978 00:46:27,520 --> 00:46:29,200 because other than that chocolate shell, 979 00:46:29,200 --> 00:46:32,520 the rest of the dessert was perfect. 980 00:46:32,520 --> 00:46:33,960 Oh, well, it's something. 981 00:46:33,960 --> 00:46:37,480 That leaves Laura and Snez. 982 00:46:37,480 --> 00:46:40,240 Not only were both of your dishes divine, 983 00:46:40,240 --> 00:46:42,560 they tasted near-identical to John's. 984 00:46:42,560 --> 00:46:43,640 Wow. 985 00:46:44,760 --> 00:46:48,200 That said, out of the two, 986 00:46:48,200 --> 00:46:51,080 there was one that not only nailed the flavours, 987 00:46:51,080 --> 00:46:53,760 but the textures and aesthetic. 988 00:46:53,760 --> 00:46:55,360 So, congratulations... 989 00:46:58,480 --> 00:46:59,600 ..Snez. 990 00:46:59,600 --> 00:47:02,680 (CHEERING AND APPLAUSE) 991 00:47:06,320 --> 00:47:09,560 (MUFFLED SPEECH) 992 00:47:12,720 --> 00:47:13,880 Thank you! 993 00:47:18,880 --> 00:47:22,640 First immunity. See you tomorrow. (ALL LAUGH) 994 00:47:22,640 --> 00:47:23,720 I'll be waving. 995 00:47:25,920 --> 00:47:27,520 Especially to you. 996 00:47:27,520 --> 00:47:28,520 Oh, wow! 997 00:47:29,560 --> 00:47:32,320 I'm not lying, but you were my favourite in Dessert Masters. 998 00:47:32,320 --> 00:47:36,600 Thank you very much. And now you're even more favourite. 999 00:47:36,600 --> 00:47:39,520 Laura, you also got super close, so well done. 1000 00:47:39,520 --> 00:47:41,400 Thank you. Thanks very much. JEAN-CHRISTOPHE: Yeah. 1001 00:47:41,400 --> 00:47:45,120 Go home and get yourselves ready for a huge day tomorrow. 1002 00:47:45,120 --> 00:47:46,640 Good night. Thank you. 1003 00:47:46,640 --> 00:47:48,320 (APPLAUSE) 1004 00:47:48,320 --> 00:47:50,560 Well done. (INDISTINCT CHATTER) 1005 00:47:50,560 --> 00:47:52,760 Oh, my God! I can't believe it. Yes! 1006 00:47:52,760 --> 00:47:54,440 ANNOUNCER: Tomorrow night... 1007 00:47:54,440 --> 00:47:55,560 Strap in, guys. 1008 00:47:55,560 --> 00:47:57,880 ..Viral Week continues... 1009 00:47:57,880 --> 00:47:59,320 This is going to be epic. 1010 00:47:59,320 --> 00:48:03,000 ..with a quest for the most outstanding sandwiches... 1011 00:48:03,000 --> 00:48:05,360 ANDY: We want sangers worth scrolling for. 1012 00:48:05,360 --> 00:48:08,640 JAMIE: This is without doubt the most ridiculous thing 1013 00:48:08,640 --> 00:48:10,920 I think I've ever made in this kitchen. 1014 00:48:10,920 --> 00:48:13,200 ..and mind-blowing mashups. 1015 00:48:13,200 --> 00:48:14,200 (SHRIEKS) 1016 00:48:14,200 --> 00:48:15,800 DECLAN: If I pull this off, 1017 00:48:15,800 --> 00:48:17,400 this could be better than the original. 1018 00:48:22,280 --> 00:48:24,280 Captions by Red Bee Media