Master Chef S15E18

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Transcript

00:01Previously on MasterChef.

00:02Welcome, everybody.

00:03This is the MasterChef dynamic duo's grand finale.

00:07The top three duos began their epic battle

00:09for the title of MasterChef.

00:11Tonight, you need to make us an outstanding three-course meal.

00:15First up, appetizers.

00:17Come on, baby.

00:18Don't overcook them, okay?

00:19Julia, Rachel, hurry up, get those in.

00:21Come on, let's go.

00:22Let's go.

00:23Go, go, go, go, go.

00:25Russell, get them on.

00:26We've made saffron empanada.

00:28It's a street food phenomenon, and you've elevated it

00:30into the Premier League tonight.

00:31Thank you, Chef.

00:32Officially, it looks beautiful.

00:34The shrimp were delicious.

00:35The whole thing really kind of presented

00:36like a real restaurant dish.

00:38Thank you, Chef.

00:39Jesse, Jessica, it's delicious.

00:40The combinations are exquisite.

00:42You've come out the gate strong.

00:43Well done, both of you.

00:44Thank you, Chef.

00:45Next up, the entree.

00:47You need some salt in the water?

00:48Mm-hmm.

00:49They're taking a big risk in the finale cooking lobster.

00:5130 seconds over, there's no going back.

00:53How come our bitch has scales on it?

00:55Did you see that?

00:56At this point, they need to start cooking the salmon.

00:58Jesse and Jessica are making braised beef short ribs.

01:01The big jeopardy there, when they turn that pressure cooker off,

01:03they need to be melting in your mouth.

01:05It's not going to cook.

01:07Tonight, the grand finale continues

01:09as the three finalists conclude the entree and dessert rounds.

01:13Come on, they want to get that fish in.

01:14Make sure that's really nice and close.

01:15Let me concentrate here, yeah?

01:17I really hope when they hit the water,

01:18those totally need don't explode.

01:20Jess and Jessica are about to open that pressure cooker.

01:22Nothing else matters if the short ribs are not tender.

01:25Knife, please.

01:26How's that knife going through?

01:27Smooth?

01:28Mmm.

01:29It's time for your final course.

01:31Go, go, go, go.

01:32There's no precedent to a dessert like this that I've ever seen.

01:35That usually takes me two to three days at home.

01:37This is a lot of risk here.

01:38It is a lot of risk, Chef.

01:39Yvonne's got liquid nitrogen.

01:40This is a very unconventional technique.

01:42We like to push our limits, and this is the finale.

01:45It looks stunning.

01:46You're cooking like pros.

01:47Kind of nervous for everybody else right now.

01:50This is delicious.

01:53Only one duo will win the title of America's first Master Chefs.

01:58Congratulations goes to...

02:09Come on, new one.

02:10Get that fish in.

02:11I know.

02:12She's got a lot of fish to cook.

02:13Okay.

02:14I got the scales off.

02:15Come on, come on, come on, come on, come on.

02:17Keep moving.

02:20Okay.

02:21Get that skin crispy, baby.

02:23Someone's got it in the pan for Tina Yvonne.

02:24Yep.

02:25Just over 12 minutes to wait.

02:30Start closing your mind.

02:31Make sure they're really nice and closed.

02:33Let me concentrate here, yeah?

02:34Sure.

02:35Yeah, go ahead.

02:36My big worry right now is Julia and Rachel.

02:38The tortellinis aren't done.

02:39They need to sort of rest a little bit before they go into that water.

02:42I really hope those tortellinis, when they hit the water, don't explode.

02:45Yeah.

02:46I cut some extra just in case of something happened.

02:48Yes.

02:49Let's go with the bigger ones first.

02:51Oh, the lobster looks beautiful.

02:53Hey, I'm going into the oven.

02:55Okay.

02:56Where's my timer?

02:57The timer?

02:58Right here, baby.

02:59Right here.

03:00Okay.

03:04Snokies look beautiful, Jess.

03:07Get them off.

03:08Get them off.

03:09Get them off.

03:10Get them off.

03:11Yeah, right?

03:12They're finishing.

03:13Just let them finish off the heat.

03:14Okay.

03:15Yeah, you're good.

03:16You're good.

03:17Hold on.

03:18Let me check the bottom.

03:19Okay.

03:20We've got five minutes remaining.

03:21Come on.

03:22They're about to open that pressure cooker.

03:24This is it.

03:25They all come down to this.

03:26That protein inside could be worth a quarter million dollars.

03:30So you have a lot of great things all over their bench, right?

03:33The carrots, the gnocchi, the mushrooms, the sauce.

03:36Nothing else matters if the short ribs are not tender.

03:39They look good.

03:40Knife, please.

03:41I got it.

03:42I got it.

03:43Under five.

03:44Yep.

03:45Yep.

03:46How's that knife going through?

03:47They're all right.

03:48They're all right.

03:49Smooth.

03:50Soft.

03:51Start to plate.

03:52When I put the rice on, I need you to pour the yellow sauce on.

03:56Okay.

03:57Just start planning.

03:58Go.

03:59Yes.

04:00What do you mean?

04:01Man, Jesse, Jesse, I've left you for the right last minute.

04:02They've got to move.

04:03There's so much going on.

04:04You worry about the gnocchi, I'll do the veg.

04:06Get it on the plate.

04:07Make sure that sauce goes all the way around.

04:09Yeah, yeah, yeah, yeah.

04:10Okay.

04:11Well, behind me.

04:12Mm-hmm.

04:13Going around you.

04:14Final minute, guys.

04:15One minute to go.

04:16Come on.

04:17We've got one minute.

04:18Oh, my God.

04:19Help me with the flowers.

04:21You wipe, I get the freak out.

04:22Ten.

04:23Nine.

04:24It looks beautiful.

04:25Let's go.

04:26Come on.

04:27Clean it.

04:28I'm cleaning it.

04:29I'm cleaning it.

04:30One.

04:31Three.

04:32Two.

04:33One.

04:34Let's go.

04:35Come on.

04:36Come on.

04:44Again, to the last minute.

04:46That's the only way we can do it.

04:48And we have a pretty good-looking plate in front of us.

04:50Our biggest concern is how tender is the short rib.

04:53This is a three- to four-hour braise on a Sunday in New England.

04:57And we didn't have that time today.

04:58Yeah.

04:59So we'll see how tender they are.

05:00We're happy, but we're nervous.

05:01You know, it's the finale.

05:02I am nervous, but I'm super happy that I represented my culture, my family that is here.

05:07It's me in this plate, and I'm so happy about it.

05:09Let's go, guys.

05:10Whoo!

05:11All right.

05:12Tina and Yvonne, please come forward.

05:14I feel like our dish is packed full of flavor, but salmon is the hero of our dish.

05:27So if the cook is not right, that's just going to put us in trouble.

05:31So we made .

05:33Which is a crispy-skinned salmon with lemongrass chili sauce, the garlic rice, and bok choy.

05:40Visually, ladies, it looks beautiful.

05:42The contrast is exceptional.

05:43And you guys plate beautifully, and yet again tonight, it looks stunning.

05:48Great job.

05:51All right, what can I expect when I cut open this salmon?

05:58We're going for a medium-rare.

06:00Okay.

06:01A little medium here.

06:06Mine's perfectly medium-rare.

06:11Mine's nice-looking mid-rare.

06:13Yeah, it is.

06:14Great thing.

06:16This is a beautiful medley of flavors.

06:29The sauce that you made that you dipped from your grandmother and your mother has this incredible flavor.

06:37It is smooth, it is luscious, and you definitely taste Vietnam in this dish.

06:42Thank you, Chef.

06:43Thank you, Chef.

06:44Thank you, thank you.

06:45Ladies, the salmon is cooked to absolute utter perfection.

06:48It's crispy on top, it's pink in the middle, and it's beautiful.

06:50But be very careful about pressing that rice down.

06:53When you can press it, it overcooks, it steams, and then it loses its fluffiness, which is such a shame.

06:58But God, on a night like tonight, I think the only one thing that's missing for me is that grandma can't taste how good you've become.

07:05It's exceptional, and I think it's your strongest dish so far

07:14Look we took a big risk

07:17Taking a Vietnamese tradition and your story and evolving it so fearlessly

07:22But you've succeeded in evolving your tradition into a world-class dish good job

07:27Thank you

07:34The cook on the salmon here, it's just no it just was perfect. What a shame yours was not

07:40Right next up Jesse and Jessica

07:45Cooking short ribs in 60 minutes is a ballsy move

07:48But that's why we're in the finale because we're not afraid to push the limits

07:53We prepared for you a braised beef short rib with acaccio pepe gnocchi baby carrots and baby fennel

08:01Sauteed mushrooms a Parmesan frico and veal demi-glace

08:05Well visually it looks beautiful. It looks unctuous. It looks autumnal

08:10For me, it's all about that short rib. We'll know when we cut into that thing because it's got to be soft more ish

08:15shall we

08:17So this should be sliced like butter, right?

08:21It's a bold move tonight. It's gonna come down to this

08:41Jesse and Jessica for me. It's all about that short rib. I just hope it's cooked perfectly

08:51So it's slicing through like butter beautiful

09:10Flavor wise it's delicious and mine is soft unctuous and everything you want

09:15You were under pressure tonight's very few professional chefs and get short ribs cooked in six hours

09:21Let alone in tonight's finale in 60 minutes great job

09:29The gnocchi is

09:31Delicious, it's still light but yet there's still that caramelization on the outside

09:36It's my favorite thing on the plate, but my short rib is not as tender as Gordon's

09:42Unfortunately, there is a layer here from where the bone meets that needed about ten more minutes of cooking

09:52So it's just a little difficult to get through and it feels very chewy

09:59Look this dish has a lot of things going on so many variables so many techniques and it showed during the cook like you guys were really running frantically

10:09It's really all done very very well even the frico is perfectly done, which is not easy to do

10:15You know, this is a nice salty crisp surprise. The carrots are cooked perfectly

10:21Thank you, Jesse Jessica

10:27Mine's completely different to yours. I want to show yours itself in tender Joe. Absolutely

10:32It's all right

10:34It is what it is

10:36Okay, Rachel and Julia

10:42I'm really worried because there is a lot of things of jeopardy here in the dish the cook on the lobster the cook on those

10:49Tortellinis and the sauce and everything has to be spot-on

10:53We have cooked for you today

10:55Squid ink tortellini filled with lobster mascarpone lobster medallion moqueca sauce and cilantro oil

11:07So the plating is beautiful

11:09I'm looking at these tortellini and there's a lot of intricacy and the handwork and the detail lobster looks

11:16Succulent and delicate we're really kind of dealing in true fusion and putting it all in one plate all those different nationalities

11:23That's a very complex thing to do. So can't wait to try it

11:27Shall we?

11:31What do you have inside?

11:32Yes, mascarpone you got parsley dill salt pepper and lemon zest

11:43The cook on the lobster is really quite good it's soft it's delicate it's seasoned a very kind of spicy and persistent heat

11:51The pasta itself great. I love the use of squid ink the details of the tortellini are excellent. Good job good. That's a minute job

12:02I think the lobster cookery for me is is right spot-on

12:07The moqueca is it's very good the tortellini to me

12:11I want a little bit of creaminess right like it because of the chunkiness that you're getting

12:16I'm I want just like something a little more

12:19Creamy on the plate, but I mean this is a very good fusion plate very nice. Thank you chef

12:27This tortellini is put together with such precision the cook on the lobster incredible

12:31Get a sauce fast-track version is 60 minutes

12:34Unheard of but you've done it. There's so much love on this place. Well done both. Thank you

12:39Thank you

12:48Well, you three dynamic duos you certainly haven't made it easy for us tonight

12:51Let me tell you clear down your stations get ready for your final course tonight

12:56Well, what an entree let's recap after those first two courses

13:06Tina yvonne they started tonight with the prawn salad with crispy leaves and vegetables you could cook on the shrimp

13:11Good the shrimp were delicious the plating was beautiful, but it was very simple

13:17And their entree they had that crispy salmon with the chili and lemongrass sauce

13:21Delicious I think that was their best course tonight the sauce sauce and the salmon was just delicious

13:27Honestly, I think that that entree was a step up from that appetizer and I think it's keeping them in the race right now

13:34So ratio and julio their appetizer was that elevated empanada that we've never seen before with that suffer infused dough

13:39Very good for me the only downside was the lack of filling

13:44And then they had that lobster beefy cooked in butter and the tortellini

13:47Just wanted something creamy or something else, but I have to give them credit for the beautiful cook on that lobster

13:53As for jesse and jessica the appetizer was that delicious

13:58Oh, yeah, that pork belly so it was excellent perfectly cooked

14:01Yeah, and then on to the short rib for that entree everything was braised roasted big risk doing low and slow in a one-hour cook

14:10My god a huge risk, but when I could not chew my short rib because of the collagen

14:15It took the dish down now that I'm looking at going into this dessert

14:20I don't know. It's looking like an even playing field. No, yeah

14:25Right are you three diamond duos? Uh, please make your way around the front. Thank you

14:36Coming out of the entree round it's a little disappointing. I wish that the short ribs were more tender

14:42We feel like we're down and now we have to claw our way back in

14:45So we're gonna go into this dessert round with the same attitude that we came in with

14:49It's definitely everything we used to be perfect. It's a lot of pressure true. We're ready to battle

14:55All right, it's time for your final course the dessert course

15:11We're ready, okay, you'll have one hour to make those delectable divine desserts

15:22Tell us what you're making yvonne and tina

15:24So we're making a mango mousse with almond crumble sesame twill and a yuzu sorbet sounds good

15:31All right julio rachel. It's gonna be a pina colada layer cake with vanilla chantilly

15:37We met at a restaurant. He hired me as a bartender. So we taking that iconic drink and just forming them into a beautiful dessert

15:44Wow, all right, uh, jesse and jessica

15:47This dessert is homage to our family sitting around the fireside in the summer

15:52So we were making a play on a s'more

15:53We're gonna do a dark chocolate ganache tart topped with a whipped marshmallow meringue and a creme fraiche ice cream

15:59Wow, three outstanding sounding desserts

16:02Are you ready?

16:05Your 60 minutes

16:07Starts

16:10Now let's go

16:14What do we need let's go let's wrap the rum

16:17After the entree round we've gained some momentum but going into the dessert round is a little bit nerve-wracking because

16:25Desserts aren't our strong suit, but we're fighters. So we're gonna have to fight if we want to win tonight

16:37All right guys, here we go sugar water yuzu

16:40I'm on press duty. Okay. Yep. Here we go desserts the make or break of a great dinner

16:45Everything they've done from the appetizers to the entree has come down to this last moment

16:50So this is the time to shine. Okay, what are working on? I'm working on the purees

16:55So rachel and julia they're taking a sort of modern interpretation of pina colada cocktail and evolving that into a dessert

17:03Transforming a concept into a dessert is a tall order. Yeah, there's no precedent to a dessert like this that i've ever seen it's a lot to risk for the end

17:11Evans at 350. I was at 350. Yes, perfect

17:14Jesse and jessica they're doing a take on us more

17:17There you go love that idea but that the ground cracker base it needs enough butter in there for it to set otherwise you slice into it

17:23It's gonna spread also have a crunchy and toasted it can't be raw right then

17:27There's the texture of the chocolate mousse and that needs to be nice and firm before you start piping the switch meringue on there

17:32All right tart shell going in heard clear up your spot almonds crumble next so tina and yvonne they're doing a mango mousse cake

17:40I have to be honest though mangoes are very tough mousse to get rightly sometimes it's sweet sour a little bit tart

17:45But I think the issue for them tonight is getting it set in time to finish it so that's gonna be the make or break

17:5215 minutes gone

17:5445 minutes remaining

17:56There you go julio ready for the sorbet machine yes be careful the mango mousse looks so good

18:09How'd your mousse come out almost there tina

18:12Jesus

18:16Delicious hold behind

18:18All right i want to see what you do with this if one's got liquid nitrogen she's got her mango mousse inside those molds and that will fast track the setting of that

18:27This is a very unconventional technique she's using here looking good looking good that my baby

18:34Now here's the double-edged sword on this one it can over set them so early on the other thing is that if it gets too cold that whole thing can crack

18:42Crystallized and you don't want that at all hey behind cold behind close behind

18:48All right 35 minutes left

18:52T-Megvonne how we doing

18:55All right so where are we in the process right now i'm working on a mango compote um

19:00I've got the mousse in the blast chiller to set so like pop it out and put a mirror glaze on top

19:05Has the glaze been made yeah uh i'm starting that now tina's working on our sesame twill

19:11This is the moment that y'all have been waiting for yes make sure every part of everything is perfect

19:17I've put it at you there'll be

19:19Ah tina stop it all right good luck y'all

19:22Thank you

19:28Okay put that in the blast chiller julia yeah

19:30Ladies and gentlemen we are halfway 13 minutes remaining before we crown our dynamic duo master chefs

19:41Okay, how are we doing doing good so this is a pina colada

19:46Inspired dessert yes yes talking about the layers where we going so it's going to be a vanilla rums punch

19:52You're gonna have a pineapple and cherry jelly coconut mousse mirror glaze and outside is going to be a vanilla chantilly caramelized pineapple and cherry

20:01I love that now this sounds like a dessert i've never seen before but it's a new invention right so we're breaking ground here

20:05This is a dessert that usually takes me two to three days at home because you know all of the layers they need to set on time

20:11Yes

20:11So the liquid nitrogen is gonna help us to speed out that process to make sure that all of that layers are nice and set

20:17So when you cut through them you're gonna see them all how are we gonna finish this judo after we demolded we're gonna put the mirror glaze on top

20:23It's gonna be ice cold otherwise that mirror glaze is not gonna work yes chef wow so there's a lot of risk here

20:27It is a lot of risk please be careful that liquid nitrogen yes thank you wow

20:35How you feeling jesse feeling solid this creme anglaise is getting there what do you think

20:41Yes gorgeous right yes yes does it burn hey more rum let the alcohol burn

20:48Okay once the crumble is mixed yeah put it in a bowl put it behind us i gonna tell my mama that you make me look so hard

20:58Hey guys how we doing all right what's happening jesse i see you in a much calmer state than usually when you're cooking savory

21:03I like desserts i like the precision of them i love the science behind them what's happening here is this your

21:07Meringue this is our meringue that's gonna be the toasted marshmallow to our s'more

21:12What's cooking here this is gonna be the creme anglaise for our creme fraiche ice cream so you're still boiling the creme fraiche you only have a

21:18Half hour left where are you gonna make the ice cream i'm gonna use the uh liquid nitrogen you've ever done that before i've never done it before so

21:24Are you sure this is a good first time to try liquid nitrogen we like to push our limits and this is the finale all right guys

21:30Good luck thank you joe

21:36I'm gonna get the cake

21:38You get the jello yep i have gelatin here just letting it bloom

21:43Tina and yvonne are working on their mango mousse cake pick one

21:46Okay, they've cooked everything and it needs to be glazed as well, but they need everything to be ice cold in order for that glaze to work

21:56Just be careful. Yeah, be careful you too

21:59Julio and rachel

22:00They actually use the liquid nitrogen to set each individual layer and then once that's set

22:05They're gonna finish it with the glaze that's incredibly complicated and difficult. I've never seen dessert like this

22:10So ready for you to go on the next layer

22:12The south the layer that's the cherry goes on top of the sponge man this dessert they're doing is very complicated isn't it yes

22:21I don't know if it's gonna come out

22:24Come on

22:26While you see my memory

22:29Breathe okay breathe exactly

22:32You're gonna transfer the whole thing over yeah okay this is easy oh it's gonna be easier to pull it out yeah

22:45Oh

22:48Oh geez oh gosh if it's not coming out pull it out with it with a spatula we can do that hammer the pineapple layer is over set yep

22:56Oh

23:00She's making a mess of her goodness way disaster for julio and rachel

23:16If it's not coming out pull it out with it with a spatula we can do that hammer it's over set yep

23:21Uh oh

23:23Uh oh uh oh oh oh gosh

23:27Come on

23:33Wow look at that rachel's finally got the pineapple layer out

23:41You need to go somewhere else because i'm doing liquid nitrogen

23:44Jesse's gonna add liquid nitrogen there and form that cranfresh ice cream too fast and you'll break that cranfresh

23:51It needs to be nice and slow on a low mixer

23:59Yeah baby

24:03We are down to our final 10 minutes to go

24:10Oh my gosh 10 minutes for 250 000. No pressure adam no pressure

24:15Try it come here and try it

24:17Yep

24:19Yep, yep, that's great

24:21I'm gonna smooth it out real quick good job rachel

24:25Rachel and julio are cooling every layer with the liquid nitrogen okay put the rest in there and put it in the question

24:33Oh looks beautiful avon thank you all right i need you over here

24:38Jesse's working on getting that tart out with the tart looks beautiful can you hold off for a second this is pivotal i can't i can't i can't

24:44Oh gosh

24:45Jesse put a tray over it oh my gosh oh my gosh it's gonna break don't don't don't don't don't don't

24:50It's perfect

24:51There you go looks good jesse

24:54There's a lot going on maritina and yvonne they're about to start pouring that mirror glaze over the mango mousse

24:59Which is going to give a sheen like no other it's like a coat of varnish

25:04It looks good

25:05It looks good

25:06It looks good

25:07It looks good

25:08It looks good

25:09Beautiful yvonne beautiful

25:11Thank you

25:13And it looks like rachel and julio's cakes are out of the blast chiller

25:16Nice

25:16Here we go

25:19Come on come on

25:21He's using the blow torch to release the molds

25:23Oh my god

25:29Look at that

25:31Are you ready

25:32Came up

25:33Yes

25:37We've got five minutes to go

25:41Do the gold leaf

25:42Do the gold leaf

25:42I'm doing the gold leaf

25:43I need to take a breath

25:46Yes, yes, yes

25:47Slowly

25:48Beautiful

25:49Let's look at that with rachel judo look what they're doing

25:52This mirror glaze is going to coat those molds

25:54I'm just worried about julio and rachel

25:56It's getting a little sloppy

25:57In there

25:59Oh shoot

26:00It's so sticky it's not going to pour

26:04Last three minutes to go

26:06Let's go

26:07Start painting

26:07Is it really going on?

26:09Put it in the if you can get it do it

26:10Go faster faster faster faster faster

26:12Come all the way around okay

26:14Okay

26:16How are you julio?

26:16I'm good okay

26:17It's an offset spatula

26:18I need an offset spatula

26:20Not so messy

26:21A little less

26:23There we go

26:24Final minute guys

26:25One minute to go

26:26Come on

26:27Hold up I need to reach over you real quick

26:29Bravo julio

26:29Bravo rachel

26:30You're asleep

26:31Okay okay

26:32You scratch all of it

26:35Right here right here

26:36Beautiful just do it

26:37Let's go let's go let's go

26:39Be careful

26:39Julio hurry

26:40I'm hurry

26:41I'm hurry

26:42Sorbet

26:43You have the sorbet

26:44Yeah

26:44Yes

26:44You have the sorbet

26:46Gentle

26:47Yes

26:48Yes

26:48Ten

26:49Ten

26:49Nine

26:50Nine

26:51Eight

26:52Tighten this one up too

26:53Seven

26:53Six

26:54Five

26:55Four

26:55Three

26:56One more on this one

26:57Ten

26:58One

26:58Let's go

26:59Big

27:02Oh

27:04Oh

27:09Beautiful

27:09Beautiful! Beautiful people!

27:16You know, I'm proud of myself. I'm proud of my aunt.

27:19I'm proud of what we were able to do here in the MasterChef kitchen.

27:22I wish that I can take that trophy home and tell mom, look what I did.

27:28I cooked my ass out with your recipe.

27:32We cooked with passion, with love, and we hope that the judges can see it.

27:37All we want is to take that trophy home to make this all even more worthy.

27:42It's just been a long journey. It's been a long journey.

27:47We came in here with so much pressure on ourselves.

27:52We didn't get the apron at first. We came back, and I couldn't be more proud of this beautiful woman next to me.

27:57And she's the reason why we're here this far.

28:07Okay, please come forward, Tina and Yvonne.

28:12Every time we go into a tasting, I feel nervous, but I'm kind of relieved that it's over.

28:22You know, we've done everything that we can do.

28:24I hope that they can taste the complexities that we put on the plate.

28:28It looked like a million-dollar dessert.

28:30We made a mango mousse with an almond crumb, a sesame ginger tuile, and a yuzu sorbet.

28:38Visually, it looks beautiful.

28:39It is a showstopper, but it all depends on the texture.

28:43Too much gelatine, too firm, and if it's not setting up, then it becomes too liquid.

28:46It spools the contrast of that mousse.

28:48Yes.

28:48Shall we?

28:49Yes.

28:49Can't wait to taste it.

28:56Wow.

28:57Perfect.

28:58It looks stunning.

29:00When I tell you that this is my kind of dessert, you are hitting all of the marks from the crumb,

29:23the mousse, the yuzu sorbet, it's tart.

29:27I don't, like, man.

29:37You are setting the bar so high, and I'm kind of nervous for everybody else that's coming

29:44after you right now.

29:46This is delicious.

29:47Thank you, Chef.

29:48Thank you, Chef.

29:49I agree.

29:49The mango mousse is rich.

29:52It has a great consistency.

29:54Contrast to the crust underneath, a nice crumble, a nice crunch.

29:57It's a very, very professionally constructed dessert.

30:00Thank you, Chef.

30:01Thank you, Chef.

30:01Ladies, it does taste as good as it looks.

30:07The texture on that mousse is exceptional.

30:08The glaze is the majestic part of this dish.

30:11Yuzu sorbet, really nice, refreshing kick, and it sort of brings down the richness.

30:15Tonight, you're cooking like pros.

30:17Well done.

30:18Thank you, Chef.

30:21This is the type of dessert you want to see in a finale.

30:28Absolutely.

30:33Next up, Rachel and Julia, please bring your dessert.

30:39We've taken huge risks with this dessert.

30:43When the judges cut open, all of the layers, they need to be visually perfect.

30:48Otherwise, our dream is just going to crumble.

30:51Chef, this dessert is a piña colada layer cake with vanilla chantilly, caramelized pineapple,

30:58and a cherry coulis.

31:00I just need to understand this again.

31:01So it's not a pineapple upside-down cake.

31:03It's not a shortbread cake.

31:05So we're like on uncharted territory again.

31:07What is it?

31:08Joe, I'm a crazy person.

31:11I...

31:11People tell me, oh, this cannot be done.

31:15I'm like, watch me do it.

31:17I can't wait to see when we cut it open, what we have inside.

31:24We as well.

31:25What are you expecting to see when we cut into the centers?

31:29So you should be looking at sponge in the bottom, cherry jam, then you're going to have

31:33the pineapple jam and the coconut mousse covering all of them.

31:39Oh, no.

31:43Oh, dear.

31:48Is that what you wanted?

31:48No, Chef.

32:08Right, Rachel, what are you expecting to see when we cut into the centers?

32:12Punch in the bottom, cherry jam, then you're going to have the pineapple jam and the coconut

32:16mousse covering all of them.

32:19Oh, no.

32:21It's a shame.

32:24It's okay, it's okay.

32:30What is this?

32:33Yeah, I guess a little too much gelatin in the mirror glaze.

32:42Let's deal with the elephant in the room.

32:44The actual flavor inside is delicious.

32:48Let's get it absolutely clear, okay?

32:53I know it's not the finish you wanted and just a little heavy on the gelatin, but I promise

32:58you now the sweetness, the contrast, and the sponge.

33:02The foundation is like you two.

33:04Rock solid and full of heart.

33:05Thank you, Chef.

33:08I'm very proud of you.

33:09If I close my eyes, I feel like I'm on the beach.

33:14I feel the intention that you are going after.

33:18Also, when you get a bite of the rum in there, I'm not mad at that.

33:24Obviously, the functionality is not what you wanted.

33:27But once you can get beyond that, the flavors are really good.

33:31There's a lot of great technique.

33:32Good job.

33:33Thank you so much.

33:35Well done.

33:36Great job, great job, great job, man.

33:40Beautiful job, everyone.

33:42All right.

33:43Please come forward, Jesse and Jessica.

33:45This is our last tasting in the MasterChef kitchen, and I feel really solid about what

33:53we put on that plate.

33:54It's showcasing the techniques we use, the textures, the flavor profiles.

33:59This is a perfect way for us to end this journey.

34:02All right.

34:03Please describe your dish.

34:04What we have for you is a dark chocolate ganache tart topped with a toasted marshmallow meringue,

34:10a raspberry coulis, a maple pecan brittle, and a creme fraiche ice cream.

34:14It looks stunning.

34:17I mean, elegance.

34:19Only once for my final dessert, and I think you've just created the most glamorous s'mores

34:24in the entire country tonight.

34:27Shall we?

34:27Yes.

34:30Wow.

34:44It tastes superb.

34:46I mean, everything you want from a chocolate dessert.

34:47Thank you, chef.

34:50I think the balance is the point that I want to highlight here, because the actual texture

34:55of the ganache is just so seductive.

34:58And the smart move when you're starting to flake that salt over the ganache as well, so

35:02it takes away from the richness.

35:04Well done.

35:04Great job.

35:05Thank you, chef.

35:05All together, this is working.

35:10The s'mores itself, that toasty flavor.

35:13But the one thing that I didn't account for was when you have that ice cream, the creme

35:18fraiche in there really adds to the tart experience.

35:22If not, the chocolate feels heavy like chocolate can feel.

35:25But with that, it lightens it up.

35:27The raspberry coulis, like every component makes the other component better, which is a

35:32hard thing to do.

35:33Thank you, chef.

35:37This is one of those fortunate dishes that each component has its own unique opinion and

35:42flavor profile.

35:43And eaten together is interesting and interactive and begs you for another bite, which is the

35:48great sign of a dessert.

35:50Excellent job.

35:50Thank you, chef.

35:51Thank you, chef.

35:52Very good.

35:55Yay!

36:02What an exciting finish.

36:10Three dynamic duos, three dynamic desserts.

36:14We couldn't be more proud right now.

36:16And now that we've tasted all of your dishes, we need to judge the entire meal as a whole.

36:21And so it's now time for Tiffany, Joe, and myself to make the hardest decision of the season.

36:27Because we need to decide which duo will make history as America's first pair of master chefs.

36:37Sit down in the lounge, and we'll see you shortly.

36:40Very nice.

36:41How are you feeling?

36:56All right.

36:57What a night.

36:58That was some three-course meal from these duos.

37:01Incredible.

37:02Let's start off with Tina and Yvonne's menu.

37:04So Tina and Yvonne wanted to bring the tradition of their Vietnamese grandmother who immigrated to America.

37:10They wanted to pay homage to tradition meets the new world.

37:13For the appetizer, they made that Vietnamese prawn salad with crispy leeks.

37:17The cook on the shrimp was good, but that was it.

37:19I was expecting more.

37:20Unfortunately, not as much elevated as we would want here.

37:23Yeah.

37:24Agreed.

37:24For the entree, crispy skin salmon with chili lemongrass sauce.

37:29The salmon that I had was perfectly cooked.

37:31Unfortunately, my salmon was overcooked, but that sauce.

37:34Incredible.

37:34It was the tradition of their grandmother, the sauce that she made, and it ended up being my favorite part of the plate.

37:39They pulled it back on the salmon course, and the dessert was exceptional.

37:43Yeah, that mango mousse with the yuzu sorbet.

37:46Delish.

37:46I thought the finish or the elegance of that dessert, it was just mind-blowing.

37:49The texture of the mousse was excellent.

37:51Flavors were interesting.

37:52It might have been the best dessert of the night.

37:54Oh, my God, I'm so nervous.

37:56We did everything that we could do, so, yeah, good job.

37:59You know, we make it.

38:00You know, Jesse and Jessica did a homage to New England, and they started off with the scallop and the pork belly.

38:09It was great.

38:10The scallops were cooked to perfection.

38:11The corn, we felt, was a little bit...

38:13The corn was a little thick.

38:14It turned into a pudding too starchy.

38:15And very starchy.

38:16Yeah, yeah.

38:17Jesse and Jessica's entree, exceptional, that delicious braised short rib with ketchup pepignocchi.

38:21Probably the most ambitious dish of the night.

38:23Yeah.

38:24The gnocchi, it was great.

38:26But the main component was the short rib.

38:28And for me, it had a little bit of that collagen that never broke down.

38:31Such a shame, but my short rib was cooked beautifully.

38:33And the dessert was delicious.

38:35The s'mores tart with creme fraiche ice cream.

38:38All the elements of the dessert were executed perfectly.

38:41Flavor, come on, the ganache.

38:43When you go into that creme fraiche ice cream, how refreshing was that?

38:46Yeah, it was delicious.

38:48I'm proud of you.

38:48I'm proud of you too.

38:49Regardless of what happens, I'm so proud of you.

38:51Yeah, I'm proud of you too.

38:52So, Rachel and Giulio, celebrating ancestry and culture.

38:56Yeah.

38:57Starting with that empanada, the dough itself was crispy, slaw was delicious.

39:01The fennel and apple slaw was delicious.

39:04My empanada was a little bit lacklust.

39:06Could have more filling.

39:07Yeah.

39:07Their entree.

39:08The squid egg lobster tortellini with moqueca sauce, very professional execution.

39:14Acidic, sweet, complimentary of the lobster.

39:17Yeah.

39:18The cook on the lobster was exceptional.

39:19But that moqueca sauce, to get that done in 60 minutes, that thing normally takes 8,

39:2310 hours to cook.

39:24There was definitely a lot of technique there.

39:26Giulio and Rachel's dessert was that pina colada-inspired coconut mousse cake.

39:31It's a shame, isn't it?

39:32Because the outside.

39:33Big technical error.

39:34Super gluey, look like rubber.

39:36Yeah.

39:37The inside tasted delicious.

39:39It's completely different than anything you've seen.

39:42There was, like, so many other flavor profiles, and all felt like very much something that you

39:48would want.

39:48I'm very proud of you.

39:50I'm very proud of us.

39:51So, for the first time ever in this competition, we're crowning a duo.

39:54It's a tough call.

39:55We asked for Russian quality.

39:57And so, which duo nailed it?

39:59Because no one knocked every course out of the park perfectly, right?

40:02Yeah.

40:02And so, who was the best duo of the evening?

40:06I love you.

40:07I love you.

40:09Honestly, I feel like we have a very good shot of winning this.

40:13I think Grandma's going to be proud of us.

40:15Are we in agreement?

40:15Absolutely, yes.

40:17Wow.

40:18Here we go.

40:18Opa!

40:22Let's make history.

40:23Come on!

40:40It's insane just to think that we've come this far, and we put it all out of all three courses.

40:59We are one judgment away from changing the rest of our lives.

41:03Well, that was amazing.

41:08Now, before we announce our decision tonight, no matter which duo leaves here tonight with

41:13the grand prize, you should all be incredibly proud on everything you've accomplished.

41:17Oh, come on, dude.

41:19Great job, everybody.

41:20Great job.

41:21Great job.

41:22Winning MasterChef would be life-changing.

41:25We've worked incredibly hard to get to this point, and I feel like our bond and our culture

41:30and flavors, it's going to make us the next MasterChefs.

41:33Now, time for the moment of truth.

41:37Only one duo will make history and win the title as America's first ever pair of MasterChefs.

41:47Just one duo will win a quarter of a million dollars.

41:57And just one duo will bring home the iconic MasterChef trophy.

42:09We are ready to be MasterChefs, and I'm just praying that we did enough to get that trophy.

42:18Here we go.

42:21America's next MasterChefs.

42:22The most dynamic of dynamic duos.

42:27Oh.

42:28Congratulations goes to...

42:45Jessie and Jessica!

42:47Oh, my God!

42:48Oh, my God!

42:50Oh, my God!

42:52Really well done.

43:05That's it, bro.

43:06Give it up one more time for Jessie and Jessica.

43:10Let's go!

43:10Oh, my God!

43:12Oh, my God!

43:14Oh, my God!

43:16Oh, my God!

43:17You see your picture up there?

43:18Oh, my God!

43:19Oh, my God!

43:20Oh, my God!

43:21I am so freaking proud of this man.

43:24This has been such an amazing journey.

43:26I can't tell you how much I love this woman, how much she means to me, what she's done to

43:31center me in my life and in our cooking and in our everyday life.

43:34It's been amazing.

43:35I love you.

43:36Those last two courses were the best.

43:38Come here.

43:39Come here.

43:40I love you, my love.

43:41Oh, my God.

43:42Think about what you've achieved.

43:43You've made the finale.

43:44Love you.

43:45Oh, my God.

43:46Oh, my God.

43:47Oh, my God.

43:48I'm going to marry your daughter.

43:50That's okay with you.

43:51Yeah, we're good.

43:52We are America's MasterChef!

43:56Wow, what a night.

44:01MasterChef is already casting for his next season.

44:03So, if you think you have what it takes to become America's next MasterChef, then please

44:07apply to masterchefcasting.com.

44:10Good luck and good night.

44:11One potato, two potato.

44:16One potato, two potato.

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