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MasterChef Season 21 Episode 24
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00:00in the beginning Oh 60 brave amateur home cooks yum yum yum took their shot at the
00:14MasterChef title go big or go home I got some I'm already burning something now
00:24only the three most gifted remain today is probably one of the biggest days of my entire life if I want
00:32to win that trophy I need to deliver I'm gonna cook my little heart and soul out and I'm gonna
00:37have a lovely time doing it I feeling all the feelings at once but you cannot let your energy
00:46or your guard down for a moment I've got to start believing nothing else matters right now it's about
00:52cooking to the absolute best of my ability and if I do that I think I can win now we're at the final
01:01three anybody could lift that trophy they've come on an extraordinary culinary adventure what they
01:07gonna do now is bring out the big guns let's go let's do this this has to be one of the best years
01:19to taste come on oh this is the stuff that dreams are made of we're cooking now we're cooking eight
01:32weeks 60 contestants there's been extraordinary food from all around the world oh wow that's hot you've
01:41raised expectation incredibly can I have the risk cooked by people from all walks of life of all ages
01:51from up and down the country bridge you're never too old to do anything you want to parents so far
01:59behind seeing coaches it's just a slightly bizarre situation lawyers oh nurses all going good fingers
02:06across teachers worked so much talent I think it's delicious I'm in heaven yay for amateur cooks I'm so
02:18surprised by what they can create I love it this has made me quite emotional hundreds of plates of food
02:25and there's been lots of successes triumph oh wow there's been the inventive creme brulee in a potato yes a
02:36little bit of emotion but at the end of day just incredible food cooked by incredible people bingo
02:50absolutely fantastic that's a stunning bit of work my friend we're down to our final three Sophie Harry Claire
03:01who's gonna be our MasterChef winner 2025 I grew up in Yorkshire we moved to Doncaster when I was five I was
03:18really lucky there was lots of long summers and camping in the garden I really started to fall in
03:25love with cooking food at about 11 I really remember doing my brownies cooking batch and I had to invite
03:33a friend over it was a really lovely feeling making food for somebody else in my 20s I decided I'd go
03:41traveling and I went to Japan and then I went to Australia and then I came back fully bitten by the
03:46travel bug I loved the adventure of not knowing what was coming next I went to Canada to spread my
03:54wings and so I was only gonna go for a year but I stayed for 12 years so that's so weird like I've
04:01moved to Vancouver haven't even met you and then we made her I met Paul and we were great friends we had a
04:10motorbike and we just used to travel around Vancouver eating and making picnics and we used to cook
04:15together do you remember the meat envelopes that we used to eat down there yeah curly hair and then one
04:23day we just sort of realized that we should probably stop messing about and just live together forever and
04:29make babies and be happy moving from Canada was a really really hard decision I got really bad postnatal
04:41depression which would just came out of nowhere people think that postnatal depression is something
04:46that happens after you have a baby and then you get over it but it's actually a fundamental shift in
04:50your body's chemistry and so things got quite bad and I got really unwell cooking made me realize that
04:59every single day I put food on the table food gave me a sense of purpose it has been tough but it's
05:07also now been really wonderful and that's life and so yeah for Claire she's on a high now and I'm proud
05:13I've been so lucky that even in the depths of things being very difficult I have adored my
05:21children any do you want chicken and rice for dinner yes please and they are spectacular human beings who
05:28give me joy every single day I think she can win describing Claire she is like no one I have ever met come
05:39in and give it a stir mom good and give it a stir she's always trying her best to put positivity back
05:46into the world big part of going on Masterchef was okay well if I do this maybe I'll rediscover me not
05:55a mom not a partner and a founder Claire in this competition has become a culinary explorer I think
06:05it's really inventive and the process you're showing I'm amazed you've got technique you've
06:11got a good eye for detail I'm really impressed she likes to be inspired by places she's lived they're
06:16like little Sydney Opera houses and by her family and by her loved ones my dessert is a love letter to
06:24my husband because he grew up with a Danish Canadian mom they are fantastic they're so light and it's
06:31delicious believe believe believe believe her food's been full of adventure and excitement it's fan-tastic
06:43you see them all jumping through Vancouver for about three months I think you've done some really
06:48lovely technical work here by her own admission she doesn't like to cook the same dish twice so the
06:54first time the competition you've actually made something you're cooking before I've never made the
06:59ice cream she's ambitious but she's dangerous s'mores beef bonkers my low point was with William Sitwell
07:11you've got sweet chocolate with steak it is quite out there it is like nothing I've ever had before to
07:17me it doesn't work but you learn really really quickly let's smash it please don't break gosh it's
07:26immaculate brilliant I've been amazed at how much I've been able to rise to the challenge and keep
07:34going it fell over but like any good mom I've got a backup in the bag so without a shadow of a doubt I am a
07:42better cook than I was when I walked in pork princess just about smashed it I've entirely grown in
07:53confidence I'm ready in two it's quite hot in there better and better every time that's a job really
08:02well done by Claire I have a more profound sense of self belief that's incredible can she bring it
08:20one last time I think Claire has got it in winning this would be like Paul and the kids stood next to
08:28me so if I lift that trophy I lift it with all four of us stood together whether they're here or not
08:33I was born in London but actually from the ages of one year old I moved up to Edinburgh
08:45so I always remember as a very young kid cycling my bike along the water of Leith going and getting
08:54dirty and climbing up trees and all that sort of stuff that young kids get up to my brothers are
09:01eight and ten years older than me I was always the annoying little kid when I was younger sort of
09:06thing but yeah especially as we got an older gotten really close we were quite a traditional family you
09:12know always at 6 6 30 we would all sit around the dining table and have dinner together mom would
09:17always cook I studied something called industrial design at University in Newcastle so I sort of pictured
09:24myself as a bit of a young Steve Jobs the course did give me a really good eye for detail and design
09:29and I think I have translated that into my cooking as well Harry didn't really get into a lot of
09:34cooking until he went to university so gradually as he came home every time we saw him being much more
09:41creative in the kitchen
09:43after university I moved into account management for a branding agency it was quite a demanding role at times it very much embraced the sort of work hard play hard ethic I was terrible at managing my stress levels and you know just suffered some pretty harsh burnout mid last year unfortunately that led to a difficult battle with addiction in short I was burning the candle at both ends and drinking too much
09:46oh what was that oh no get in
09:49oh
09:53I was burning the candle at both ends and drinking too much
09:55oh what was that oh no get in
09:58oh
10:00oh
10:01oh
10:02oh
10:03oh
10:04oh
10:05oh
10:06oh
10:07oh
10:09oh
10:10oh
10:11oh
10:12oh
10:13oh
10:14oh
10:16oh
10:17oh
10:18oh
10:19luckily I had some fantastic people around me and you know I've been in recovery ever since
10:24oh no
10:25oh no
10:26oh no
10:27rubbish
10:28it wouldn't be an understatement to say that I wouldn't be where I am today without Katie
10:32she's been an absolute rock through thick and thin
10:34definitely been difficult times but we've worked through things together we're a team he is such a genuinely wonderful person
10:43and he's my best friend he's my partner he's the other half of me so yeah
10:53once I picked myself back up I just wanted to do something with food I printed off ten cvs and walked around all the local fishmongers and butchers that day and one of the fishmongers gave me a call back and I've been there ever since
11:04I'm genuinely happy when I wake up now I go to work I don't have those Monday blues anymore
11:11I sort of remember watching Master Shack with him and said why don't you apply
11:16there we go
11:17cheers
11:18thank you so much
11:19cheers
11:20hi there
11:21it's what you love and he's went for it and look where we are now so
11:25oh wow
11:27oh thank you
11:29dig in everyone
11:30smell
11:31very proud of him considering what he has been through in the last year
11:34Master Chef and the cooking has really lifted him
11:37all the best mate
11:38thank you
11:39cheers
11:40cheers
11:41cheers
11:42good luck darling
11:43yeah
11:44whee
11:45flaming brie that is
11:47Harry creative but inspired by the classics
11:51really impressed with what you've done
11:53I'd eat the whole lot
11:55likes to take an idea and turn it on its head
11:59the haggis is going to replace traditional duck cell that you use in a Wellington
12:03I like this moussaka affair on the courgette
12:07I think it's beautiful
12:09you showed an awful lot of skill here
12:11well done
12:12thank you
12:14there's a lot of work in there Harry well done
12:17I like it delicious
12:20he's got the skill
12:22he loves technique and his food tastes great
12:26it's bomb
12:28service guests arriving in one hour
12:33yes chef
12:34I've grown so much as part of this competition
12:37ok nice chef let's get it carved
12:39beautiful
12:40happy
12:41oh it's just the most unbelievable relief
12:43facts
12:44I have done things that I didn't know I could do
12:47service please
12:50I wouldn't be surprised if a top chef handed this to me
12:53I think that is absolutely stunningly gorgeous
12:55thank you
12:56let's go for it
12:57only once in the competition has he tripped up
12:59at the end of the day I pushed my boundaries in that challenge and it didn't all come off
13:04I would have pushed up the acidity
13:06the merengues are starting to collapse
13:09but you know I still look back on it fondly because I tested myself
13:13I don't think I've ever played it safe and I don't plan on changing that anytime soon
13:16the terrine is a masterpiece
13:18personal highlight has got to be the experience in Greece as a whole
13:25it pushed me into an area of cooking that I didn't know was in me
13:30here we go
13:31whether it be meat fish or something sweet he is a perfectionist
13:38it was like my grandma is in the kitchen cooking something for us
13:45so here is where you are going to show your skill
13:47my master chef experience has just been completely exhilarating
13:51emotionally draining
13:53it's been wow moments
13:55whoa
13:56I have to say this is one of the best desserts I've ever had
13:59Harry's competition has been really strong
14:01and he's got to keep the magic flowing
14:04the idea of being the master chef champion I love the sound of it that's for sure
14:08you know I've got to cook my socks off today
14:11I'm feeling excited I just want to get in there
14:20my whole childhood was in Essex I grew up here so
14:24Essex girl through and through
14:27I've got a younger brother and a younger sister
14:29I'm the eldest
14:31we had a fantastic childhood
14:33we were always laughing and joking
14:35lots of funny memories
14:37come on buster
14:39Sophie is a character
14:41she's just out there
14:43I think I'm in denial about the final
14:45she was always like
14:49very funny and witty and crazy child
14:57my dad and my mum were both really into cooking
14:59so I used to cook quite a lot with my dad
15:01or at least I'd keep him company
15:03whilst he cooked
15:05I was about 13 when I gave up eating meat
15:07I was still eating fish and dairy at that point
15:09and then a couple of years later
15:11I went completely plant based
15:13I started experimenting with my own food
15:15and my own cooking
15:17I think it was kind of a
15:19eating meat now
15:21you can sort yourself out
15:23I think I was 18 or 19 when I first moved out
15:27and that's when I really started cooking a lot more
15:29you obviously want to win
15:31even the smallest things that we do in life
15:33you want to win everything I think
15:35that's not true
15:37I basically cook for anybody that will eat my food
15:41those people happen to be
15:43my best friend Mara who I live with
15:45and Charlie my boyfriend
15:47so we lost my dad in 2017
15:57he passed away suddenly
15:59and obviously that shattered our whole world
16:03the worst thing was having to go to the school
16:07and pick up my brother and sister
16:09and tell them that their dad's passed away
16:11my sister definitely stepped in after my dad passed
16:14and I think it brought all three of us so much closer together
16:20ah that looks amazing
16:22that does look good
16:23she still managed to put a smile on everyone's faces
16:26yeah it always made us laugh
16:27yeah
16:28and gave us lots of happy memories
16:30which was lovely
16:31is that touching?
16:32yeah it's touching
16:33it does look
16:34a spitting image of your brother doesn't it?
16:35yeah
16:36yeah
16:37losing my dad has made me
16:39definitely a lot stronger as a person
16:42ah not me and dad
16:44mm-hmm
16:46honestly it's just made me
16:48appreciate
16:49every second in life so much
16:52because you just don't know when it's going to be your last
16:54well I'm very proud of Soph making it to the final three
16:57I'm not saying I didn't think she'd make it
16:59but the fact that she actually has
17:01I feel like a really proud brother
17:03our dad was a huge MasterChef fan
17:05and this would be literally his dream come true
17:08well I know he'd be looking over his shoulder in the final
17:11and he'd be willing her to concentrate
17:15don't drop anything
17:17and just enjoy the moment
17:19you got this Sophie
17:21cheers
17:22good luck
17:23good luck
17:24thank you
17:25thanks guys
17:28hello
17:29I'm fine
17:30Sophie is plant based
17:31and she has become a master of culinary trickery
17:35it actually feels like a pork belly
17:37not only is it clever
17:38it tastes great
17:40I think it's a really pretty dish
17:42good on you Sophie
17:44my style is very different
17:46I'm using probably a lot of things that people would see as a side
17:49and I'm making it the centre piece
17:51absolutely spectacular beautiful plant based food
17:55it's really really tasty
17:57and I would definitely finish it
17:59she's not scared of meat or fish
18:01I wanted it to fall off the bone
18:03and it's fallen off the bone
18:05you don't eat meat
18:07but you cook the short rib absolutely perfectly
18:09dynamite
18:11she just prefers to stick to her guns
18:14the fact there is not a single egg in that pudding
18:20is absolutely fantastic
18:23I like to push boundaries
18:25take risks
18:26I love the sorts of confusion
18:28I really like it
18:30for me it may be your finest work
18:33yes she's done desserts in the restaurant
18:35it's starting to split
18:37however it may be her Achilles heel
18:40there's definitely been a few challenges where I've kicked myself
18:43and I thought oh you could have done better there
18:45I believe in you
18:46I really believe in you
18:47thank you
18:48but I think you just have to pick yourself up and keep going
18:50I can smell the Chinese take away
18:53if you're cooking the food you really believe in
18:56magic can be created
18:58the gods
19:01I've learnt how determined I can be
19:03I just feel I have absolutely thrived
19:05and just come into myself the whole competition
19:08oh guys it looks great
19:11I've just put so much passion and love into everything that I've done
19:17let's go
19:18yes chef
19:20concentration modes
19:23perfect the cook perfect seasoning
19:26I like it
19:28well done guys
19:29well done what an amazing experience
19:31I'll never ever forget this
19:34the trophy's so close
19:37I have dreamt about it
19:39you just don't know what can happen in that kitchen on the day
19:41you really don't
19:43these three are fantastic they've set their own benchmark and the benchmark is really high what they've got to do now is go for it
20:11there's so much talent anybody could lift that trophy
20:18for the last time welcome back to the master chef kitchen the most important cook off of the competition you today need to believe in yourself and cook from your heart I wish you the very best of luck and I'll always be able to lift that trophy
20:25and all I look forward to is absolute deliciousness
20:32you need to show us through three amazing courses what you've learned and who you are
20:39I have to say I'm not jealous of what you've got to do today but one thing I really am is excited to see what you're going to do today
20:46three hours three hours three courses at the end of this one champion
20:55as well now 3 hours 3 courses at the end of this one champion
20:59the very best of luck and all I look forward to is absolute deliciousness
21:01you need to show us through three amazing courses what you've learned and who you are
21:09to produce three hours three courses at the end of this one champion let's go
21:22for me today it's got to be about emotion this is about showing who they truly are and who
21:28actually they've become along the way I've got to create food that is just super delicious and
21:35exciting reality is kicking in a little bit I just think I'm in a bit of a weird state of denial
21:42about how big this really is and how much work I've actually got to do I haven't been able to do a
21:48timed three-hour cook because I've had poorly children and lots of school events and some
21:53family commitments and so for the first time we'll be doing them back-to-back as one and that worries
22:00me enormously so you've got an eight-year-old you got a ten-year-old and you're in the final of
22:11MasterChef yeah how do you cope with that pressure because I have the most support of an incredible
22:17team they are just brilliant and they're as excited for me doing this as I am for when they do something
22:23that's important in their life for my starter I am doing a smoked mackerel pate with a beetroot and
22:29chilli crust and some roasted beetroot so I used to grow beetroot with my dad in the garden so I'm
22:36going back to the things that I loved in my childhood smoked mackerel's got a big personality so she's got
22:42to use the beetroot to complement it to give the sweetness because otherwise smoked mackerel can be a
22:48bit like a punch in the face it's so weird having the clock just staring down on me I feel like it's
22:52going you're running late you're running late I know when I cooked in Athens there was the crust that
23:01I did on top of the cod and it just blew me away so I've taken that principle and created the beetroot
23:07and chilli crust that's going on my mackerel pate it's a brilliant technique I've totally fallen in love
23:12with it we'll probably use it forever she's serving up with the cranberry and walnut crackers it needs to
23:21have a crack it needs to be able to be crunchy that's the detail for me when you think of beetroot
23:26smoked mackerel walnuts you think wow yeah that's all classic we start throwing in chilli there and
23:32cranberries I start to get a little bit nervous what she needs to do is create balance you've had 25 minutes
23:3925 minutes gone
23:42main course I'm doing chicken and mushrooms because before I met my husband I traveled a lot by myself I was
23:49independent for a long long time and my husband doesn't eat mushrooms so mushrooms was always a thing I loved
23:55before he came along so chicken was the thing I would cook for people coming to my home
24:00she's taking the chicken and putting it in a water bath but it's a really nice way to make sure it's nice and moist as long as
24:04she understands the skill I've only ever used the water bath once before when I exploded the bag when I was
24:11doing Heston's challenge oh it did pop oh no that's a disaster so I've learned quite a lot since then
24:17we want a moist chicken breast don't want rubbery don't want hard and definitely don't want dry and
24:28then I am doing cabbage rolls with smoky pancetta they're inspired by what I did at the Dorchester
24:34she wants to blanch the cabbage then she wants to stuff it and then roll it and then cook it again
24:42that's gonna take quite a long time the standards of a final are so high that they wake me up at two
24:49o'clock in the morning wondering about things like my onion and pumpkin seed chutney should
24:54it be finer should it be thicker I don't want to lose the consistency we've got chicken sauce and
24:59we've got a sabio flavors of sage and mushrooms great that's a lovely idea so sabio is a really
25:07delicious whipped up egg yolk but it's all about aerating it if she cooks it for too long it will
25:12set and it will be just like a firm cooked egg kind of mousse am I on track I've really got no clue
25:20I'm just going as fast as I can on everything dessert it's a whiskey and chocolate torts which
25:28are two of my husband's favorite things in the world chocolate torte made with mousse so sort of
25:33lovely soft almost plush mixture in your mouth peatiness coming from whiskey with a bit of sponge
25:39underneath this is their base for my m tour it looks a good color I'm happy with that then we've got
25:48orange gel on the side which is slightly sharp peanut butter ice cream which is a lovely idea
25:54but with orange going through it as well why peanut butter and orange ice cream because peanut butter
25:59is a pretty North American thing with my two little Canadian children and it's just a beautiful combination
26:05the peanut butter and the orange for me sense genius the acidity of the orange juice should be able to
26:16kind of cut through that peanut butter and create a lovely balance as always anything that has to set
26:21makes me very nervous the ice cream the gel and my torts throughout the competition we've seen Claire
26:27be really really daring and she likes to be different there's so much to do here I just hope it's not too
26:32much finalists you have just two hours left one hour gone two hours left it does feel very real now is one
26:44more cook it's never fell within touching distance and today really feels like I've got a chance of
26:49winning it do you know what I'm loving it just got to keep a level head keep it calm I'll be absolutely fine
26:57Harry massive day big day enormous day probably what there was one of the biggest days of my life
27:04yeah my girlfriend Katie's always trying to say to me just try and enjoy it calm down what are you
27:08gonna cook for us I'm doing a bit of past present and future so story of my life so the past is going
27:13to be my starter which is a classic prawn cocktail it was something that's just always been in my life from
27:18a very early age and I just wanted to pay tribute to that I love Harry's inspiration flavors of a
27:25prawn cocktail but reimagined the epitome of class being served in this old-style champagne glass and I
27:32just wanted to do a modern take on it the idea is you get the prawns nice and flat and then you pipe the
27:40prawn mousse into it he's going to roll the whole thing up almost like a prawn sausage and then
27:47blanch it all the prawn shells you're gonna use to make an oil it's gonna be the flavors of Murray Rose
27:55so we're gonna get that sweet tomato the sharpness of Worcestershire sauce maybe a bit of spice that's
28:00going in there as well oh nice and hot that's spicy spice up your life that's gonna be served with an
28:08avocado cream salmon roe and a crunchy salad the avocado cream is really important here I'm
28:15expecting it silky smooth you need to give the attention to detail to execute that well
28:19what's the story behind the main course so the main course is the present
28:26brill fillet that I'm gonna do so filleting flatfish is one of my favorite things to do in the shop and
28:31it's food that I love to eat at the end of the day as well so I couldn't cook much more from the heart
28:36with fish you should try and do in the least amount of cuts as possible you need to be very confident
28:43you can't fill it a fish slowly a piece of Brill majestic piece of fish he's gonna take that fish
28:48and wrap it with yellow and green courgettes this is just quite a painstaking process this element it's
28:55worth it for the presentation because it looks beautiful then that's going to be poached I don't
29:01want translucent in the center I want it to be cooked all the way through with that we've got
29:07little potato croissant thinly sliced potatoes rolled up to look like a very small croissant and fried
29:13twice they just add a nice little bit of luxury they just look really nice on the plate I want to
29:20bite through that little crunchy crispy potato outside into a lovely soft center and then we've got a burnt
29:28leek sauce he's got a lot of balancing to do here and a lot of timings that have to be done just right
29:34if he burns the leeks too much they will spoil the flavor inspiration for the dessert is my future it
29:42came from walking past a patisserie shop in France and I thought how on earth is it possible that someone
29:47can make something look that beautiful and taste that great so it represents something that I'm striving to
29:54be so it's an apple shaped dessert filled with a white chocolate mousse and cinnamon infused apple
30:00compote with an almond shortbread Harry it's amazing but how are you gonna do it all uh I'll find a way
30:07wouldn't be the final if I didn't push myself we are going to have hopefully a sphere of white
30:16chocolate mousse covered in a green mirror glaze so it looks like an apple but inside there will be
30:22an apple compote this is my frozen apple compote which pops in the middle there and it's surrounded
30:31by white chocolate mousse there's a lot of technical things that he could get wrong here you want to have
30:36that lovely light airy mousse texture he has to get that set and frozen for him to get it out of the
30:45mold then dip it into his mirror glaze and then that has to defrost in time for us to eat it shortbread
30:52is a glorious biscuit if he cooks it too high shortbread gets this kind of burnt flavor when it only looks
30:58golden brown so it's a very delicate and technical biscuit he's taking on a massive challenge as an
31:05element of cook I think he's being very brave you are halfway everybody halfway if you were to tell
31:15a young me watching this show of my dad that I was going to be on it one day and competing in the finals
31:21I think he would be in floods of tears and he'd probably be standing at the sidelines trying to
31:26cheer me on go on so Sophie congratulations you are our first ever plant-based finalist and master
31:37chef that's amazing thank you I didn't know that so I've really stayed true to my style of plant-based
31:43cooking and just really going for it taking risks and just being creative with it your food's been
31:49quite exciting so far thank you but you've got to do three courses I started my journey with mushrooms I
31:54want to finish on mushrooms they're one of my favorite things in the whole world I love them
31:57and the whole menu for me is just inspired by forest walks with my family so for my starter I'm doing a
32:06pulled mushroom croquette she's taking king oyster mushroom she's frying them in plant-based butter the
32:13crust on the outside needs to be lovely and fine and thin a lot of plant-based cooking that I do uses
32:19mushroom because you can get so many meaty textures out of them leek comfy taking leeks cook them really
32:25slowly in some oil they shouldn't be greasy in any way at all croquette served with a black garlic and
32:30truffle and plant-based mayonnaise lovely and creamy and rich enough just hope she doesn't split it black
32:36garlic it's got such complex flavor big personality and the shaved truffle on top I feel like that could
32:42be a little bit of magic for my main course I'm doing a hen of the wood mushroom tempura a knocky
32:49mushroom with a nettle and chestnut pesto have you thought about presentation had points where I've
32:55struggled with it in the past so I'm really wanting to prove that to myself that I could do a good job
32:59with that handle the wood a really large looking fungus and it actually does have the flavor and
33:06texture of a piece of chicken if it's cooked properly we've got a knocking mushrooms going
33:12through this dish hopefully that will then give us a nice bit of crispy texture in your mouth and
33:17we've also got a plant-based creme fresh and mushroom sauce all those mushrooms have different flavors
33:23she's got to make sure she gets that balance of the mushrooms to work perfectly together it's gonna be
33:28served with chestnuts and nettles nettles slightly spinach like chestnuts which are quite woody she's
33:35gonna turn that to a puree with that we've got a stuffed shallot which has got spelt inside it
33:40slightly crunchy very very nutty all of the elements have got big bold flavors and textures
33:47she needs to get the balance right to bring that dish together for the dessert yeah carrying on the
33:55mushroom theme I'm gonna be doing a black forest inspired mushroom so I'm hoping to make little
34:02muffins of chocolate mousse trying to do a plant-based inspired black forest gato technically there's a
34:13lot of difficult things for her to do she's gonna be able to make a mousse not using cream not using
34:18eggs so she's got to use aquafaba the juice from chickpeas that's got to bear the lovely creamy texture
34:25it's one good thing about aquafaba is you can't over whip it not like egg whites I'm making like a
34:32cherry compote it's gonna go inside of my mold and I'm gonna be trying to mirror glaze them creating
34:38like a plant-based mirror glaze it is definitely fair to say my dessert worries me the most there's a lot
34:43of timings temperatures it's all very precise touch wood it's all gonna be fine the temperature of the
34:50glaze is vital your mirror glaze is too hot too hot too hot if it's so hot when you put it on top it's
34:56gonna melt off the chocolate yeah yeah yeah yeah she's got all the component parts made but she's
35:02still got to put it together and she wants it to look like a mushroom I just hope she's giving
35:06herself enough time I think you really have to go for it in the finals and that is exactly what I'm
35:12doing the pressure is on 30 minutes left just 30 minutes and one of you is gonna be the champion
35:19definitely worried about time now it's just I don't want to rush my presentation because it would be a
35:27shame to do all this work and then slap it on the plate with no care whoa my crackers are not working so
35:36it's the only thing that's gone proper wrong so I need to redo them Sophie's chocolate mousse hasn't
35:45set they're not frozen so she can't cover it in the mirror glaze she has minutes left to kind of leave
35:51it in the freezer as long as possible there's a lot to do so I'm just kind of running around like a mad
35:55hatter you've got less than 15 minutes guys you really need to motor there should be food on plates
35:59come on come on come on come on the last thing for you to finish is now your mackerel cassie and
36:09then you're just ready to build what kind of apple are you going for granny smith had to be didn't it
36:29there we go now we're talking just four minutes you really need to push guys please please please
36:39Sophie's dessert right now is a bit of a problem the mirror glaze to make the mushrooms is not on yet
36:45there's only minutes to go
36:50so you're so you're so you're so you've
36:52you've got 90 seconds everybody 90 seconds it's not 90 seconds oh my god oh my god oh my god I'm not
37:00gonna make it I'm not gonna make it I'm not gonna make it I'm gonna chop some peanuts at the rate of nuts ready
37:04that's it guys that's it time is up hold on okay I'm done I'm away
37:21all right Claire come on up
37:35I think the presentation is really lovely
37:39Claire's starter is inspired by gardening with her father roasted beetroot in a balsamic glaze topped with
37:50smoked mackerel pate and a burnt beetroot and chili crust served with a walnut and cranberry cracker
38:05your smoked mackerel pate is silky smooth you've mellowed the smoked mackerel flavor enough so that it
38:12is high-fiving the beetroot on the bottom they're like best pals it's really nice your beetroot is
38:18perfectly cooked this little cracker I could nibble on this all day long it's got like a lovely balance
38:26of a sweet and salty in there a bit of cranberries and obviously the walnuts everything about this dish
38:30is like chic and gorgeous and delicious you should be very proud thank you very much I love that piece
38:36of beetroot rich and woody the crust across the top it hasn't quite worked because it hasn't melted
38:43enough yeah but for somebody who didn't have a starter on the plate with two minutes to go I'm really
38:49pleased and I'm really enjoying eating it Claire's main is roasted chicken breast served with chestnut and
39:01smoked pancetta cabbage rolls mushroom and sage sabayon miso baby king oyster mushrooms onion and chestnut
39:10chutney chicken skin and a chicken sauce the chicken is perfectly cooked still moist really really nice your
39:26cabbage is perfectly blanched you've got your lovely pancetta in there the chestnut is a really
39:30important flavor in there and it's lovely your onion chutney it's really delicious it packs a punch my
39:39one critique would be your sabayon it should be silky smooth but it's got the texture of scrambled eggs
39:44your chicken skin is slightly salty giving that flavor almost like chicken flavored crisps your sauce
39:52is fantastic sharp with white wine in the background if you didn't use the word sabayon and you said puree
39:57you'd be okay but it's rich with smokiness coming from mustard and that's wonderful a really delicious
40:04plate of food Claire's dessert is an homage to her family's favorite flavors a dark chocolate and whiskey
40:15tort topped with peanuts on a sponge cake base served with orange gel and a peanut butter and orange ice cream
40:25cream the texture of the chocolate tort is lovely it's silky smooth and it's got that shine I also
40:38think that the peaty whiskey has got a big personality and I think you've got the balance perfect in there
40:43the orange gel I think could have had a bit more maybe orange zest in there but just a little bit more
40:50punch that ice cream it's definitely peanut ice cream but the orange is elevating the peanut to be
40:56more sophisticated what a revelation thank you so much what a joy the tort I love your soft sponge
41:06underneath sweet but also slightly biscuity and then this grown-up chocolate mousse with so much peaty
41:12whiskey in there it's almost smoky alongside the sweet chocolate I think that the flavors are
41:18fantastic all about you slightly dangerous slightly quirky full of fun a really lovely joyous grown-up dessert
41:28the dishes that you've given us today lots of passion lots of flair but really most importantly lots of
41:39you and that's what good cookery is all about it's been a joy thank you for every moment
41:46just a sloppy mess I'm so exhausted I'm feeling so elated it's definitely done I came in to try and find
42:05me and yeah and I found her and that's sort of who I am it's been flipping marvelous
42:16all right Sophie come on up gosh I think that walk that was longer every single time
42:26inspired by walks in the woods with her family Sophie's dishes are an ode to mushrooms this
42:37represents you every single thing here in front of us is plant-based you love a mushroom I think you've
42:42done a great job thank you her starter is a pulled mushroom croquette filled with king oyster and chestnut
42:52mushrooms topped with garlic and truffle soy mayonnaise and shaved truffle served on a leek nest with a side of
43:02confit leek I think it's really pretty as a plane of food but it packs a punch lovely crispy outside of
43:17that croquette inside a rich beefiness that's coming from those mushrooms the black garlic mayonnaise giving
43:25smokiness sweetness sharpness sourness I think it's a great balance of flavors I think the textures are
43:29fantastic I've got to say I really like it the leek is melt in your mouth delicious and the texture of
43:38that crispy leek with the soft leek is really nice to see the same vegetable used in two different ways
43:44you get the feeling of this kind of woodland vibe that you said you were trying to create a fantastic
43:52starter really good thank you so much for her main Sophie has served pan-fried hen of the wood mushrooms
44:00with tempura enoki mushrooms spiced with cayenne on a chestnut and nettle pesto and chestnut puree
44:09served with shallots stuffed with spelt and a mushroom and oat creme fraiche sauce
44:17your hen of the woods mushroom is absolutely definitely cooked the nettle pesto has got a nice
44:28bit of kick to it the chestnut is got a bit of a coarse texture the sweetness to it it's probably a
44:35little bit small it's leaning towards really a starter size but really good flavors and very
44:40ambitious the hand of the wood does have a slight almost chicken skin flavor to it you've got a sharp
44:47chilly heat from cayenne pepper around the outside of those enoki mushrooms I love that autumnal flavor
44:54of the spelt it's really nutty and the sauce I think is wonderful slightly sharp with that creme
45:01and fresh the richness of the mushrooms as well where does your invention stop
45:06Sophie's dessert is a black forest inspired mushroom a dark chocolate cremo stem coated in white chocolate
45:17with a cherry compote encased in chocolate mousse and a cherry glaze cap served with a dark chocolate
45:26soil it's a little bit right towards the end where I thought the mushroom wasn't going to make it
45:32you and me both I wasn't expecting that I love the fact you've got this rich plant-based chocolate mousse
45:48with the cherries which you've cooked down so they go almost jam like they're sweet but slightly sharp then
45:54the cremo at the bottom of your stalk which is like a mushroom more dense than actually the top of the mushroom
46:00which I think is really really clever great work great flavors it makes me feel very very happy indeed
46:06the mousse is delicious it's airy it's light love the crack of the outside because the shell is crunchy chocolate crumb I think it's a little bit overcooked but I love the texture of it
46:20I love that there is a story from the starter to the dessert the love of mushrooms is strong oh thank
46:28you guys so if you're going to say to you that you absolutely deserve to be in the final three every
46:34single day you walk in here that beaming smile of yours loving every single minute and it's showing in
46:39the food thank you very much for all you've done through the competition thank you so much honestly
46:44it's been an absolute privilege thank you for many mushrooms this experience has definitely been in
46:54honor of my father I think he'd be really proud of me it's kind of brought us closer together in a weird
47:02way even though he's not here I feel closer to him so yeah I'm feeling so so happy I'm just grateful and
47:10elated and all of the good feelings all right Harry up you come
47:13Harry has called his final menu past present and future it looks absolutely fantastic thank you
47:31it's a lot of work so I hope it tastes good his starter reflects his past inspired by a prawn cocktail
47:41he's served a balloting of prawn and dill mousse wrapped in fresh prawn topped with avocado cream
47:49cucumber and salmon roe on a bed of lettuce and a prawn head Mary Rose oil
47:57the prawns are lovely and sweet the mousse itself really lovely and fine little slight bit of aniseed
48:10dill running through the whole thing little bits of crunchy iceberg lettuce sitting underneath there
48:15and the flavors of Mary Rose and then a real zing of spice because you put cayenne pepper and paprika
48:21across the top it's pretty awesome the avocado is lovely it's creamy it's silky it's smooth the prawn
48:28oil not Mary Rose is superb for me it's perfectly balanced because the prawns are so sweet so that
48:36spiciness is really something that enhances it sometimes when something is such a classic people
48:44messing around with it it's hard to kind of please people but I think you were really brave and you've
48:49pulled it off I think you did a really great job thank you representing his present day as a fishmonger
48:57Harry has served poached brill wrapped in courgette topped with potato croissant and a sauce vierge served with
49:08braised fennel and a burnt leek sauce I think the presentation is fantastic
49:15the fish is perfectly cooked like I would expect in a professional kitchen the layering of your yellow
49:27courgette green courgette they're lovely and thin the little crispy potato croissants were a stroke of
49:33genius I thought it really showed that you were pushing yourself to the maximum to kind of give a
49:39little elegant cute little potato injection onto the plate so I think it was really gorgeous there's a
49:45lot of detail that has gone on here and you should be you should be very proud thank you very much the
49:51sauce vierge delicious rich tomatoes basil running through the whole thing the fennel which is beautifully
49:57cooked and lovely and soft gives the fish an extra bit of sweetness your burnt leek sauce it has a
50:03sweetness of leek and like that salty buttery caramel richness I'd eat the whole thing I'd pay for it
50:10I'd be very excited it's a great great dish thank you thank you very much for the vision of his future
50:17Harry has served a spiced apple dessert oh Harry that's smile material an apple and cinnamon jelly
50:28encased in an apple and white chocolate mousse with a white chocolate cocoa butter mirror glaze served on
50:36an almond shortbread biscuit it's very very technically challenging and it's delicious lovely sort of sweet
50:51almost mellow chocolate like sort of a little vanilla milkshake mixed together with cinnamon and apples like an
50:57apple pie the mousse that's in there I love that texture it's smooth little bits of jelly lovely
51:04and velvety if that's the future the future is really bright your shortbread is perfect as I'm eating
51:14the mousse I am getting this beautiful cinnamon flavor but then also kind of a crunchy acidic texture
51:21of the apple I have chefs in my kitchen I would be shocked if some of them would be able to do this
51:26I think it's really really good all you've ever done is strive for perfection I don't know what's
51:32going on in that heart and head of yours right now but you're obviously here to prove something to
51:36yourself and whatever that is you've done it I didn't know had it in me to be honest and I'm so happy that
51:43I did because I feel really proud of myself very overwhelmed yeah I feel like I've just been holding
51:51in a lot of emotion over the last few weeks and it all came pouring out oh god I feel really content
52:01and just trying to be present and and live in this moment right now because it'll be all over all too
52:07quickly and so yeah I'm happy I think it's fair to say that was an absolutely incredible and fantastic
52:20final what these three amateur cooks delivered was borderline professional cookery well that was fun
52:27yeah we should all be really really proud of ourselves I'm emotional now we've got to make a
52:37decision Claire loves adventure and today I felt she came in here with real confidence and she did it
52:48for herself you could feel her personality was on the plate that's glorious that's what food is all
52:57about Sophie celebrated everything she loves about mushrooms I think she did an amazing job the
53:05deliciousness that comes from passion and love is something that cannot be cooked by numbers Harry
53:12stepped up today the determination the skill the style three-quarters of absolute magic to our
53:20restaurants across the country trying to do food like that and not succeeding for an amateur cook
53:26I mean I've never seen anything like this there are three extraordinary cooks they all deserve to be
53:38here in the final so the question is then who is our champion I'd be elated if I would of course I
53:47would the reason we've come is to do is the best we possibly can and I have a shot at getting the
53:52trophy it would be utterly wonderful I was a blubbering mess before and so if I win I don't think I'll be
54:00holding it together all too well to be honest with you that's it done all I can do so we'll see I got
54:09to experience the whole thing from the beginning to the end because of that I feel like a winner the fate
54:16of the trophy is down to the judges now and we just have to let them make that decision
54:36wow I mean what a final nine incredible plates of food all three of you can go home feeling like
54:44you're a winner because you all represented yourselves so well thank you for an incredible
54:52competition we have only one trophy to give only one of you can be our champion our MasterChef champion
55:03our champion in 2025 is Harry
55:11Harry
55:26So deserved so massively deserved
55:30It's been an honor to put alongside you
55:33Huge congratulations for the Claire Sophie incredible absolutely amazing competition
55:41Well done Harry
55:53I'm so happy for Harry. He deserves that so much
55:56Honestly, this experience has just been so fantastic. I will never ever forget it
56:01I've learned so much about myself and I'm gonna punish that and see where this journey takes me because this isn't the end for me
56:10This is the beginning
56:14What a fun final I am really proud of myself and I will look back on the whole of Masterchef with nothing but pride
56:21I feel very lucky to have had this entire experience. It's pretty special
56:28We'd like to give you this very much. That's for you
56:32You're the champion. I'm struggling for words champion isn't something I've ever called myself before
56:37I'm a champion
56:39I
56:41Guess I can start celebrating now. I am
56:45Yeah, I'm just so great
56:48Throughout the competition Harry's been determined he has strived for perfection and his food will stay with me for a very very long time
56:55Harry today cooked food that no amateur cook should be able to do
57:04That's a magical gift and Harry has it
57:07Thank you so much it ranks up there to be honest is one of the happiest days. It's been incredible. I
57:20Really cherish the memories you can't put it into words what we've had the opportunity to do and to top it off with the trophy is
57:26Is everything I ever dreamed of?
57:28Do you know your Sotay from your sous vide go online to BBC take part and apply to be the next Masterchef champion
57:44And will it be holiday romance or one true love stranded on honeymoon island the final flair coming right up?
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