All language subtitles for MasterChef Dessert Masters (2024) - S02E02.eng

VOICEOVER: Previously
on Dessert Masters...

MELISSA: The impossible
made possible

is what makes this place magic.

..10 of Australia's best
pastry chefs...

Darren Purchese and Emelia Jackson!

Katherine Sabbath and Reece Hignell!

..put their reputations
on the line...

Looking around at all these guys,
it's gonna be such a challenge.

..to show us what sweet dreams
can be made of.

The gloves are on.

Godspeed, my beautiful angels.

Their first cook
in the Dessert Masters kitchen...

MELISSA: Ooh-hoo-hoo!

..was a smashing success.

Now, THAT looks like a masterpiece.

AMAURY: Wow, wow, wow. It's so good.

That was flawless.

That's sexy for sure, yeah.

VOICEOVER: ..and John claimed the
first win and the secret SOS box.

It'll stay locked and loaded until
you choose to unleash its power.

Tonight they cook for immunity.

Whose dessert

has all the right moves?

(DRAMATIC MUSIC)

Oh!
Yeah!

Day two!

Here.
Back. I can never wait.

Hello!

DARREN: This competition
is tougher than I thought.

I knew it would be hard but...wow.

The last challenge was
a real baptism of fire.

Good evening!

And my competitors
are absolutely amazing.

They've blown me away

and I'm definitely
looking over my shoulder.

We want to kill it today.

Hello.

Good evening!

CONTESTANTS: Good evening.
AMAURY: Good evening.

Let's start the night off
with some good news.

Mm-hm.

You will be happy to know that
no-one is going home tonight.

Instead, you will all be competing

for immunity from
your very first elimination.

Oh, my god.
Oh!

Oh, my god.

Well - to the task at hand.

Immunity challenges are key to
your survival in this competition.

To get your hands on it tonight,

you're going to need to make
some big moves.

Oh, no.

Literally.

Tonight's challenge

is to bring us a dessert
that incorporates movement.

(CONTESTANTS CHUCKLE NERVOUSLY)

OK!

This is no easy challenge.

Desserts aren't meant to move.

In my first cook,
my dish accidentally moved.

But intentional movement
isn't normally what I go for.

We're looking for a kinetic twist,

whether it drips, turns,
floats, dissolves.

Your dish needs to
dance off the plate

and most importantly,

be delicious.

JANA: Well, I don't know how
I'm gonna make my dessert move!

I have no idea.

Plenty of my creations
are interactive.

My chocolate pinata...

..my treasure chest...

..my chess board...

..are just a few examples
of how movement can become magic.

Yep.

Get ready to have some fun!

You will have 2.5 hours

and whoever brings us the best dish

will win immunity and be safe
from the first elimination.

Wow.

Everybody...

your time starts...

..now!

You move so much faster than I do!

What do I need?

Yeah, I know. I can't think
what I need today.

I can't bring
two Thermomixes at once!

So one by one.

Um...nuts?

I know. I'm like, "Where's the..."

Make it move, guys.

Come on, Jana! Make it move!

MELISSA: What did you forget,
Donato?

Uh...eggs, sugar and flour.

Just a few foundational elements.

I was under no illusions

that Dessert Masters
was going to be easy...

..but this challenge is very hard.

I need something freeze-dried.

Like, this is completely
outside my wheelhouse.

I don't know how to make food move.

Alright. What am I doing?

I don't know what I'm doing.
I've got no idea.

Asking for a dish that has movement

is a really hard challenge,

especially when you're
thinking on the fly,

even for the most experienced
pastry chefs.

Like myself.

(LAUGHS)

God!

But that's what we're here for -
we're here to push ourselves

and we're here to create stuff
that we haven't done before.

Are you just making it up as you go?
Yeah. Yeah.

(BOTH LAUGH)
You know me, John.

MELISSA: It feels like
a really fun night

in the Dessert Masters kitchen.

It's the first immunity
of the competition

and the first immunity means
you're not the first one out

and that's a good thing.

It's a big game-changer.

Meeting the brief
is super important.

You don't meet the brief, you don't
have a winning immunity dish.

So what do we mean
when we say 'movement'?

We want to see something in motion
but that could be many things?

Something oozing out of a product,

something crumbling.

We want it to taste amazing

but tonight, I'm really
looking for fun in the plate.

I want to see their own
interpretation

of what playfulness is,

using kinetic elements.

I agree - we want to see
not just the brief being met

but knocked out of the park.

Absolutely.

Why am I running all the time?

I just need to walk.
I need to breathe.

I need to separate eggs!

Yeah. Are you feeling
stressed about that?

Well, Melsie, I have staff.

(BOTH LAUGH)

Gotta move my arse.

Trying to figure out how to make
the plate move really threw me.

I have never done interactive
desserts that move.

I live in the world
of French pastry,

where I'm so used to doing
classic things

that have been done for...
many, many years,

so kinetic movement and something
which is a little bit more modern

is like... (IMITATES EXPLOSION)

But I'm used to pressure.

I've competed in the Coupe du Monde.

The Coupe du Monde is the highest
level of pastry competition

in the world

and the last competition I did
was the World Pastry Cup,

competing for the French team
as the first female.

What I love about competition
is the adrenaline.

It makes me thrive
and it gives me fire.

Eggs, eggs, eggs - 60 yolks.
20, 40, 60.

So the gap's filled.

There are many things
going through my head -

noughts and crosses,
or a pool table...

I know that I want to do
something interactive

and I love making chocolate,

I love making cake

and it's like - pouff!

A Newton's cradle - that be doable!

Newton's cradle is basically
this contraption

where you have a few balls

and they are suspended
between two frames

and these balls, you pull one
and you let it go.

It will set off a movement...

..and the whole thing is going to be
made out of chocolate.

Go, Jana! Go, go, go!

2.5 hours doesn't feel long enough
to make food move, in my opinion.

For me, this brief
is quite the struggle.

Ooh!

I want my dish to be delicious

and impressive in the movement,

so I'm thinking things that run,
things that ooze -

that type of movement
is what's coming to my mind.

I'm doing a floating island.

A floating island is a really
classic French dessert.

The original dessert
is poached meringue...

Beautiful.

..sitting on top of creamy
vanilla Anglaise

but my dish
is going to be different -

there will be a kinetic twist.

You know the drill.
I know it.

MELISSA: Tell us. What's the dish?

I'm doing a floating island

but I'm sort of reversing it

and I am going to do a cylinder
of the steamed meringue

and the inside will be the Anglaise

and as you eat through it,
it should flood the bowl.

Um, or you're getting
a bowl of Anglaise.

Perfect.
MELISSA: Sounds good.

You know, the floating island,

it used to be so popular
back in the day.

It's gonna be very fun for me
to see it in this interpretation.

As the structure of the eggwhite
is so light,

having something heavy inside,

it may collapse before
you can even present it to us.

Yeah. Absolutely.

Have you done that before?

Mm-hm.

Great!
Yeah!

I'm really looking forward
to seeing how you do this.

Well, thank you.
Good luck.

Trying to re-invent
the classic French dessert

for a French dessert king...

And on top of that, this meringue
is so important to this dish -

it is, like, the structural
integrity of the movement.

If this is going to work,

it needs to be perfect.

I'm running to the pantry.

MELLISSA: I'm feeling
the big kinetic energy!

90 minutes to go!

(CONTESTANTS CHEER, CLAP)

(DRAMATIC MUSIC)

Oh!

That was awesome.

No rehearsal. Oh, my god.
Think, like... Come on.

Just a little sprinkle.

I bring a little bit of Italian zest
into the kitchen.

A few years ago, I was the runner-up
on a popular baking TV show

and now I have a massive
Instagram following.

I'm known to be a sparkly baker,
using a lot of glitter

and let's face it - I'm an Italian,
so I love to be over-the-top,

so the wow-factor is always present
in my bakes

and I'm going to bring this
into this kitchen.

Ooh!
How are you going, Dan?

Yeah, so far, I'm going good.

Just about...

..to make some dough.

I can't wait to know
what you're doing.

I'm doing an oozy, boozy
bombe Alaska.

What? Wait - you make
a bombe Alaska?

Yeah, I'm making a bombe Alaska.

Oh, my gosh - me too.

Can't believe she's doing
the same dessert as me!

If I have a chance
to win immunity tonight,

my bombe Alaska needs to be
better than Katherine's!

So I'm going to make
a bombe Alaska with candle.

My bombe Alaska with candle

is going to be covered with
some delicious candy floss

and to put movement into the dish,

the dish is going to be set on fire.

Ooh-la-la! Look at this!

This candy floss is going to...
(IMITATES EXPLOSION)..disappear.

Katherine.

How do you feel about another bombe
Alaska set on fire at the bench?

I'm terrified.

Dan is a really talented cook.

But I'm happy with my idea
and I don't want to change it.

Good luck.

It's game on!

Nothing like a bit of drama,
hey, Dan?

I mean, we love drama. You know it!

(TENSE MUSIC)

Little balls.
Oh, yum!

Do you have salt over here, my love?
No, I don't have.

You need this, Alisha?

Salt?
Thank you!

And there's flakes there.
Bless ya. Thank you.

We have a communal pantry up here.
Nice.

CHRISTY: I've never been
so stressed in my life.

Tonight, we have 2.5 hours to create
a dish that has movement in it.

What has moved so far was my heart,
from here, lower down.

I just had 12 months off
from the kitchen and my business.

I trained classically in pastry...

..and I worked at the Ritz in Paris.

I had a brief stint at Vue de Monde,
Jacques Reymond.

But I decided to take a step back

and raise my son.

So I feel like I have been away
from this game for such a long time.

I would like to prove to myself that
I deserve to be in this competition.

That looks better!

So I'm going to push myself...

There's only half a side
of my scissor.

..with a very hard dessert.

You've got the chocolate work out
already.

Got the chocolate work out.
Your most stressful element first.

Yeah. I don't have this,
I have no movement.

Excellent.

Tonight I'm making a dessert
that looks like Rubik's cube.

I feel like an architect.

This dish comprises of
25 petits-fours cubes.

It's a little bit like a puzzle.
They're contrasting flavours.

I'm going to create
two different flavour cubes.

The first one is coconut mousse

and at the centre is roasted banana,
mango and passionfruit.

The second one will be
dark chocolate mousse

and a salted caramel
and roasted hazelnut.

I made a mess.

My plan is to have
the petits fours sitting

on a chocolate structure that moves.

The thing about Rubik's cubes is
that it has to be perfect square,

so if it's not square,
it doesn't turn.

If it doesn't turn,
there's no movement.

There's no movement...
I'm in trouble.

Tonight I'm feeling really,
really nervous.

I'm just trying to
keep my head in the game.

To fit the brief, it needs to
taste great and it has to move.

Movement, for me,
is gonna be bubbles.

My dish is a riff
on strawberries and cream.

I'm making a wild strawberry
and olive oil sorbet,

parfait sucre.

I'll pour some dry ice over it
in front of the judges

and it should bubble.

We're gonna be making cocktails.

So, we're gonna make
a gin and tonic -

lime curd, lemon curd,

a juniper mousse

and for the movement today,

we're gonna have dragon's breath

from a nitro-poached
gin-and-tonic marshmallow

and it gives the effect, when
the judges put it in their mouth,

of smoke coming out of their nose.

It's party time.

Because why not?

How are you today?
Great. How are you?

Yeah, I'm good.

MELISSA: Can you juggle?
Of course I can.

There's nothing he can't do.

Motor motion.

He's bringing the cocktails and
I'm bringing the tea and bickies.

It's the party bench.
You know it.

Hello, John. Look at this beautiful,
shining prize, the SOS box.

Guessing you're not going to be
using it, though, this evening.

I hope not!

Mmm. What's the dish?

The dish is tea and bickies.

But not as you know it.

Gonna be a take on a bubble tea.
Yeah.

Flavours in the dish
are gonna be Eary Grey tea,

bergamot curd and
some pears in there as well.

OK.
What's the kinetic element?

The chocolate disc on top that
I'm gonna melt at the last minute.

I like it. OK.

Aaah!

Reece.
Hey, guys.

What do you have planned for us?

I'm doing the flavours
of Black Forest.

The dessert is assembled
inside a chocolate sphere.

Also you have liquid nitrogen in it

and you pick it up and drop it

and the liquid nitrogen
spills over the bench.

Have you started
your chocolate work yet?

Have you made your sphere?
Yes.

Alright. Come on.

Look at this!

Hey, isn't is called papa's beard?

Mm-hm. Thank you.

Everyone is making moves.

1 hour to go!

Only an hour to go.

Give me that kinetic...kinetic.
Kinetic.

Yeah, you are kinetic.

How much time has passed?

(GASPS) It's so fast! Slow down.

I am a baker and cake-maker.

Been running my business,
Sweet Bakes, for the last 11 years.

But my first cook
was, uh, not great.

Ooh, that's a messy bench.

But there is no better motivation
than redemption,

so tonight, I want to prove

cake-makers should never be
underestimated.

I think this dish is going to be
the perfect example of that.

Quite therapeutic, actually,
I've gotta say.

Alisha, what is your dish
this evening?

My dish is called Flower Fertiliser.

And I'm going to build a box
out of a wattleseed sable

and the moving compartment
will be a drawer

that has the flower fertiliser
that you will spoon over the dish

and the dessert sits on top
of the sable box.

What's the leading flavour?

Uh, pistachio and wattleseeds.

A lot of rose parfait,
some rose jelly,

to bring in the flower element.

Fantastic.

Uh, feeling the pressure
a little bit more - I won't lie.

Why?

I choose to present myself, very
intentionally,

in this, like, silly,
bubbly, un-serious way

and I do that because
I like to prove people wrong.

That's my motivation.
Yeah.

Unfortunately, yesterday,
I didn't get the chance to do that.

Yeah.
But today, I am absolutely going to.

Well, use that positivity. I think
it's a wonderful energy you have.

Thank you.
Well, good luck to you.

Thank you.

JANA: At first,
this challenge freaked me out

but I'm happy with
what I have come up with.

Jana, what is the dish?

Uh, the dish I'm making
is called a Newton's cradle.

Yeah.

This little piece that Isaac Newton
made, where he pulls a ball,

it hits another one and it creates
a momentum, which continues.

That - that's super cool.

The balls are going to be
made of chocolate,

so I need a bit of weight on them,

so I have decided
to fill them up completely.

Where is the dessert?
The dessert is hidden in the base.

Inside, I'm making
a banana-ginger compote

and then I'm making
a pecan mousseline.

What do you think?

I think it's a great idea -
but will it work?

I can do it. I can do it.

Good luck to you, Jana.

Cripes!

Time is ticking away
and I'm beginning to rush.

Done in that department.

My petits fours components
are in the blast freezer

but I still have a lot to do.

I'm very sorry.
I'm not usually this messy.

I've gotta run.

My Rubik's cube structure, it's,
like...it's coming flat-packed

without instructions,

so I need to assemble.

Alright, people.

The Rubik's cube required three
squares made out of chocolate.

Each layer of the square
would make the cube

but I have only made
four different squares.

You've got this. You've got this.

So I need to basically
break them apart carefully.

Oh, my goodness.

Holding my breath right now.

Please don't crack.

Oh!

I'm trying to assemble
the Rubik's cube.

I tried to do it in a rush

and I broke one.

So now...

it's make or break.

My hope of winning the first
immunity challenge

and proving to myself that
I'm still a good pastry chef

and that I belong in this kitchen

literally rely on this third
and final chocolate square

breaking perfectly.

(GASPS)

Wish me all the best.

I am praying that this works.

Alright.

My god.

That was, like, a bit confronting.

I almost messed up my chance to win
the first immunity challenge.

Breathe.

But the question is still, is this
Rubik's cube going to move?

My life... Oh!
..flashed right before my eyes.

Guys, get a move on!
Only 45 minutes to go!

Whoo!

ALISHA: Feeling pretty good
about time.

I have made my wattleseed sable

and I'm about to construct the
individual pieces of my drawer box.

Tonight, it's all about movement,

so this box has to be perfect.

To construct the drawer,
I am taking tempered chocolate...

Come on, chocky!

..and I am piping little lines
on the edges of my element

and sticking it all together.

It's just like a gingerbread house.

Just hopefully a more refined
version of a gingerbread house.

Whew!

It seems to be standing.

Now I just need to very gently
apply my praline paste,

before I add the rosewater parfait,
the spiced chocolate mousse

and test if the drawer
actually moves.

Alisha, does it move?

Don't break it.

It moves!
It's moving!

Great motion.

I'm feeling far more confident in
my dish than I did in my last cook.

Thank god the drawer moves.

I look forward to launching my
architect career after this.

Yeah.
Yeah.

KATHERINE: So nervous. I'm
burning up just thinking about it.

I just want to see if this works.

I'm just gonna practise. I just
want to see if it sets alight.

Dan? Dan, it works. It works!

Oh, so it's, like,
melting completely?

Yeah.

So, what I'm doing here is my test.

This is what's gonna hold the dry ice
and then hopefully, it'll bubble.

Hey. Getting there.

We got a bubble going.

Success.

It works. Let's see if it works
in front of the judges.

MELISSA: We hope your creations
are coming together.

You have 30 minutes to go!

Let's go!

(DYNAMIC MUSIC)

How does this work?!

EMILIA: For my floating island,

I'm gonna put the Anglaise
inside the meringue,

so when you crack it open,
it floods the plate.

But this challenge
is nailing the meringue.

If it's not perfect,

then the Anglaise is just
gonna leak out of it

and there is not gonna be
a kinetic twist.

Bonsoir, madame.
Hello.

Give it to me in French.

We'll do it again.

Well, bonsoir, madame.

Bonjour, n'est pas.

I don't know what that was.
(LAUGHS)

How is the ile flottante?
The floating island?

Uh, it's stressing me out.

Do you have all your elements?
I do have all of my elements.

I'm just still worried
about the meringue.

OK.
The main element.

The main element. What worries you?

Um, I had to rush getting it
into the tins.

Now I'm worried when I cut it out,

there's gonna be some
big air bubbles.

There's big air bubbles...
There is leaks.

There's no movement.
Right.

Yeah.
Do you have a plan B?

I never have a plan B.
Great!

Well, will you still have time
to re-do it?

No.

Yeah. I need a plan B.

I do not have to option just to
go with this, 'cause it's...it's...

not even gonna slightly get me
the opportunity at immunity.

Now I'm gonna have to try
and quickly think on my feet

to see what I'm gonna do.

I suppose I could do
a chocolate collar around it.

Around the meringue.
Yeah, that'd be nice.

My mind is going towards
a white chocolate collar

to encase the meringue
and the Anglaise.

Feeling stressed but, like,
I'm holding it together.

I mean, chocolate work
isn't my strength.

I don't know how to do this.

But I think, if I can spread this
chocolate as thin as I possibly can

and wrap it directly
onto the meringue,

I think it might be fine.

We'll see.

Chocolate!

Ooh!

Jana, wild strawberry sorbet.

Ooh!

Oh, my god.

Wrong bench.
Scooby-dooby-doop-deep-deep!

Alright. I've done
a steamed milk sponge.

I've a panna cotta...

..and this is gonna be a caramel
that I'm gonna...

make the dish move with.

Feeling T-riffic.

At the moment, we're making
the juniper sponge.

Next, we're gonna make some
fizzy grapes.

We're gonna carbonate them
with a gin and tonic syrup

and some soda.

So that's gonna give a fizzy pop
in our judges' mouths later.

Fingers crossed Mel and Amaury
absolutely love it.

I'm really having fun.
You don't get to do this every day.

Like, bench with a vibe today.

It's practically banded.

So, I'm just, like,
motoring ahead now.

I've got my chocolate sphere done.

I spent a lot of time doing it.

So, I've just started
to assemble the sphere.

We just have some little
chocky cakes.

Um, they are so yummy.

The way the vanilla...

It's like a toasty vanilla mousse.

So, I want to get all the elements
in there as well,

which will be picked up and dropped

to release gushes of fragrance
over the table.

Everything's on track.

I really want to try to work on
my last garnishes

and I really want to
get them all up.

Wow. I just measured out
10 grams of glucose perfectly.

Is that why you won
this competition already?

I could be.

Move it or lose it!
10 minutes to go!

Wow.

JANA: Right now,
I'm secretly feeling confident.

My pecan praline and mousse
is pretty unbeatable.

My banana-ginger confit is perfect.

I'm really happy with how
everything is coming together.

Now I just need to assemble
my Newton's cradle.

This is gonna be a structure which
is going to hold my dangling balls.

My frame needs to be well assembled,

otherwise it could tumble
in front of Amaury and Mel

as I'm pulling the balls.

I'm starting to assemble the arches

for my cradle.

I'm confident that my
structure's going to work.

If my structure does not work...

..I'm gonna be serving a big flop
to Amaury and Mel.

So I do feel the pressure.

It must work!

Oh. Oh, yeah.
Ooh!

Balls!
Shitness.

And my structure has just
completely collapsed.

That...that's heart-breaking.

Ooh!

Broke and fell off.

I am feeling really frazzled.

If you need me to hold anything,
let me know, 'cause I'm good.

Sure?
Positive. Whatever you need.

OK.
Do you want me to cool-spray it?

But having done
a lot of competitions,

I know that I do not crack
under pressure.

Come on, chef.

There? Yeah?
Yeah. Yes, please.

I'm gonna get some chocolate
to stick that together.

Yep.

I'm gonna take this from the top.
No worries.

Yeah. We're good.

It looks like my structure
is holding.

All done. Just gonna
give it another...

I feel relieved.

But I'm not going to test it...

Thanks so much.

..'cause I am nervous that if I
pull it, it could fall down again.

So I have no idea
if this is going to work.

MELISSA: Everyone is making moves.

3 minutes to go!

Gosh. I'm not used to
being this messy!

Tonight I'm going to serve
a volcano bombe Alaska

with semifreddo and rum baba.

Oh, my. That's so delicious.

Dan, do you know what kind of
meringue you've done?

Italian.
Same here!

Oh!

My bombe Alaska needs to stand out
compared to Katherine,

so I'm going to add some lava.

The dish is going to look like
a volcano enwrapped.

So I'm going to pour some dry ice
at the centre of the meringue

and then pour this hot coulis

and then you can
see the lava going...

Honestly, I just can't wait
to see the final result,

because it's going to be amazing.

I have pushed myself
to the absolute limit tonight.

Panic, panic, panic, panic, panic!

I managed to make my structure
and 25 petits fours.

Now is the moment of truth.

I'm such a mess. I'm such a mess.

Is it level or not?

If it's not level, it will tip over
when you move it.

Oh, god, oh, god, oh, god.

My Rubik's cube structure
is just level

but I'm still not sure
if it's going to move or not.

Looks incredible!

Seeing everything come together,

I'm really thrilled.

I think it is bang on the mark
with this kinetic twist.

And I do think that I've got a shot
at that immunity.

Only 30 seconds to go! Come on, guys!

Whaaa!

OK.

OK. Into the work.

Alright. Sorbet.

Beautiful.

Final moves in 10...

JUDGES: 9, 8,

7, 6,

5, 4, 3,

2, 1...

Hands up!

Well done, guys.
Yeah!

Oh, well done. Bravo!

Well done, mate.
You're my bench partner every time.

Well done, mate.
(BOTH LAUGH)

The Anglaise is inside the meringue

and by some miracle, it is holding.

But will the Anglaise
be inside the meringue

by the time I walk it up
to the judges?

I don't know.

With immunity on the line,

we asked you to move.

And boy, did you ever.

The first dish we would
like to taste is...

Christy's!

There she is.

Look at that!

This is my Rubik's cube.
It looks stunning.

Thank you.

This is such a massive
amount of work.

Well, I don't know about you
but I was never able to solve one.

Alright. I'll take the top.
You take the middle layer.

How about that?

It's awesome!

Regardless
whether we can solve it or not,

it is so playful.

It is so fun and it works so well.

You really gave us an experience.

Thank you. Thank you.

Now let's see how it tastes.

Look at this. Look how soft.

The white, blue, red and green,
it's coconut mousse

and inside is a tropical compote.

The chocolate one is
a dark chocolate mousse

with roast hazelnut
and salted caramel.

Gooey.

Ooey-gooey.
Ooey-gooey.

This is so impressive and so good.

Thank you.

I think the flavours combine
very well together.

The mousse has the perfect texture.

The chocolate doesn't
overpower the taste.

You're starting off with a bang.

Thank you.
I love it.

Thank you so much.

I love that tropical concoction.

It just brings a real lovely, sharp
tartness to the experience.

And then you have this
slightly bitter chocolate,

that beautiful, salty caramel

and I think it just provides
a really lovely contrast.

Did you meet the brief? Absolutely.

Was it delicious? Absolutely!

Thank you.
Well done, Christy.

(APPLAUSE)
Thank you so much. Thank you.

Damn, Christy!
Damn, girl!

Oh, I'm so happy!

Phew!

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

Wow.

The dish is called
Flower Fertiliser.

Let's get into it.

Grab the teeny-tiny handle, Mel.

That will reveal the...
No!

Yeah! The fertiliser,
for you to tend to your garden.

Yay!

That is very cool.

Would you suggest
this amount of fertiliser?

Yeah. I think you could go back
for some spoonfuls.

I love this garden.

There is a spiced chocolate mousse,

raspberry and rose jelly,

rose parfait

and the biscuit
is a wattleseed sable.

And then, the fertiliser inside
is crystallised cacao nib.

Alisha, 100 different pastry chefs

are going to take on this challenge
100 different ways

and you did this.

That is so damn cool.

I think the overall experience is
definitely Middle Eastern-leaning.

It's almost like a Turkish delight.

I think it's fun and it's
exactly what we asked for.

There is a lot of tricky flavour
to balance

and I think that you've
done a beautiful job.

It is a well-balanced dessert.

You wanted to make a statement.

Cake decorators sometimes
have been put in one category

and not been taken seriously
in the realm of pastry.

I think that, creativity-wise,
you've really proved everyone wrong.

Thank you.
Congratulations.

Thank you.
Thank you, guys.

Amaury said he had never seen
a dessert like this

and I'm just really feeling
extraordinarily proud,

so, yeah, I think I've got a shot
at that immunity.

Yay! Yay!

The next dish we would like to taste
is Jana's.

Presenting this to the judges,
it's really nerve-racking.

I have not tested the movement
in this dish,

so when the judges pull it,
it could collapse.

Oh, my god.

What is the name of your dish?
Newton's cradle.

Well, I think the big question,

before we even get into the tasting,

is - does it work?

AMAURY: Have you tried it?

Um...nope.

Shall we see if it moves?

Are you nervous?

Yeah!
Wow! It works.

(APPLAUSE)

Cool!

It's definitely motion.

That's pretty cool, right?
It is super cool.

Shall we taste?
Let's do it.

So, the elements are
pecan praline, mousseline...

..and a little bit of banana compote

with a touch of ginger...

..and a crunchy pecan base.

Jana, I'm really impressed.

I thought the praline was just a
really wonderful textural contrast

to everything else.

The flavours are really
beautifully balanced

with that little pinch of salt.

The way your brain works
is pretty cool.

Well done for really
pressuring yourself

to try something that
you weren't sure would work.

OK. Thank you so much.

It's good.

It's good.

Banana in a dessert
is not very common -

I think you use it very wisely.

It tastes beautifully
and the textures are very good.

You took on a massive challenge
to craft that in 2.5 hours.

I think a few more tries at this
and it could be a masterpiece.

Thanks very much.
Thank you, Jana.

Thank you, Jana.
(APPLAUSE)

Whoo!

Well done!

The next dish we would like to taste

belongs to Reece.

Me!

Bye, everyone.

Thank you.

Reece - feel like moving it?
Most certainly.

Whoa!
Oh, my goodness!

The flavour's inspired
by the Black Forest.

Flourless chocolate cake,
toasted-milk mousse

and then a little bit
of the beetroot sponge.

It's delicious, it's fun,
it's interactive.

Beetroot can belong
in the realms of pastry

and it does pair well with
some of your other elements.

There is a lot of fun in the plate

and it is an experience.

I liked it.
Thanks, guys. I appreciate that.

Next up, it's Darren Purchese!

What do you call this, love?

Let's Get Fizzy-cal.

So, I've got a nitro-poached
gin-and-tonic marshmallow.

Ginny!

The spiral on the plate
is a gin-and-tonic jelly.

Fizzy grapes.

Mmm!

I've never had
a fizzy dessert before.

The grape was so flavourful.

It was phenomenal.
Thank you.

John. Oh, so pretty.
Nice.

Tea and Bickies.

White chocolate disc on top

and then bergamot caramel
to melt the disc away.

There it is!
Oh, yeah!

(APPLAUSE)

What I've done is a cold Earl Grey
with milk,

poached pears and bergamot curd.

Every element is very good.

The poached pears are beautiful.

The sponge is light.

And I do appreciate
all the chocolate work.

Thank you so much, John.
Get your butt down here, Donato!

(APPLAUSE)
What is the name of your dessert?

Uh, Bubble-Butt.

OK.

(LAUGHS)

So, I need to take the lid off.
That will reveal the dessert.

Wild strawberry
and olive oil sorbet,

creme fraiche Chantilly
and then sucre.

I think you've taken the idea
of strawberries and cream

and turned it into
something refreshing.

The movement was fun but it was also
backed up with technique.

Thank you, Donato.
Thank you.

(APPLAUSE)

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

I know that I'm up against Dan
with this dish

but I just hope that
fairy floss melts

and that it looks fabulous.

What's the name of your dish,
Katherine?

The name of my dish
is Fairy Floss Bomb.

The fairy floss will dissolve,
revealing the dessert inside.

Ooh!

Mm-hm!
(CHEERING AND APPLAUSE)

Inside is a sour cream
and chocolate parfait

and then an oozy, boozy
cherry centre.

I love Black Forest.

I think it's well built.

I really like the chocolate ice-cream

and I really like the sorbet
in the middle.

Your round insert
is perfectly centred.

I like the theatrics
of the lit fairy floss.

I thought that was really fun.

And the parfait was beautiful and
silky - the texture was perfect.

Thank you so much.
Thank you, Katherine.

Thank you very much. Appreciate it.

(APPLAUSE)

Thanks.

The next dish belongs to Dan.

I really hope adding erupting lava

will make my bombe Alaska stand out.

Ta-da!

We have a Volcano Bombe Alaska.

Underneath the fairy floss,

there is a volcano made with
two types of semifreddo

and then, on the bottom, you will
see some rum baba rocks.

I'm really excited to see this.

Yeah!
Yes!

My word!

And now I'm going to pour
some raspberry coulis.

(APPLAUSE)

This was a real show.

Oh, thank you.

Oh!

The problem with the dry ice...

Yes.

..it's now...everything is rock-hard.

Well...

I really liked it.

I love baba.
Yeah.

Baba is one of my favourite desserts.

This was excellent.
That's such an amazing baba.

The ratio of rum is just good.

However, so much dry ice

ended up affecting the taste of it.

Thank you so much.
Oh, thank you.

Thank you, Dan.

The next dish we would like to taste

is Emilia's.

The name of my dish
is Floating Island.

Wow.

This is quite gorgeous.
Oh, my goodness.

It's very chic.

So, this is based on
a classic French dish.

Correct.
Ile flottante!

Ile flottante.
Perfect.

What's your twist on it?

My twist is the Anglaise
is inside the meringue.

So when we cut into this,

the dish should float away
in Anglaise sauce.

Correct. Otherwise
there is no movement.

So when we cut into this,

the dish should float away
in Anglaise sauce.

Correct.

Yeah!
Ooh, yeah!

(APPLAUSE)

This turned out even better
than I thought it would.

Me too.

Alright.

And just tell us about
the accoutrements.

It is served with a blackberry
and apple sorbet

and then we have
a blackberry tuille...

..some pulled meringue

and then some compressed
fresh apple and blackberry.

I love this.
Oh!

Hey!
It is so cool.

Thank you.

(APPLAUSE)

Sometimes, you know, like,
simplicity pays off so well.

As chefs, sometimes we want to show
all the skills we have

and we over-complicated it.

The eggwhites are perfectly poached,

they are not overly sweet

and then it's elevated
with a little bit of sourness

and a change of temperature
and texture with the sorbet.

It's just perfectly crafted.

Thank you so much.

The poached meringue is light,
it's airy,

it disappears in a whisper -
it's just gone

and what's happening there, when
it's combined with the Anglaise,

is sort of just this...this creamy,
dreamy kind of experience

and the sorbet added that
refreshment, that sourness

but also a contrast in temperature.

Well done.
Thank you, Mel.

Yeah.
Thank you both.

Well done.

That was cool.

I am so impressed

with the amount of work you were able
to accomplish in only 2.5 hours.

All of your dishes
were so fun to eat.

But one of you brought us
a marvel in motion.

A prime example
of thinking outside of the cube.

Christy, well done!

(SQUEALS)
(CONTESTANTS APPLAUD)

Well done!
I'm shaking! Oh!

So good.

Winning the first immunity challenge

really means a lot to me...

Thank you!

..because I now understand
I have to believe in me.

My family believe in me.

I'm here because my husband
and my son believe in me.

Well, you may be safe
from the first elimination

but everyone else
is in danger of going home.

Go and get some rest -
you're going to need it.

See you soon and goodnight.

Goodnight!
Bye.

(CONTESTANTS CHATTER)
Love your desserts!

Bye!
Bye!

VOICEOVER: Next time
on Dessert Masters...

Oh, my gosh.
Ooh!

..there's extra magic in the kitchen.

What the...?

Whose delicious trickery...

AMAURY: A trick of the eye
is the tastiest treat of all.

..will keep them in the competition?

If you don't want to go home
tonight,

you'd better blow our minds.

Captions by Red Bee Media