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00:08.
00:17Walking in today, I'm feeling pretty great.
00:21I really love Sweet Week.
00:24I felt a little bit like Alice in Wonderland situation.
00:30And I can see the immunity pin.
00:33I thought we all immunity pinned out at this season.
00:37That's a huge advantage.
00:38And it means game on.
00:41Sweet Week has been fantastic.
00:44Everyone has risen to the occasions.
00:48And this challenge today,
00:50c'est comme une cerise sur un gâteau.
00:53OK.
00:55It's the cherry on the top of the cake.
01:00And the reward today is big.
01:07Et voilà.
01:09This is a big deal.
01:11To be able to guarantee your spot into the next spot of the competition
01:14is absolute gold.
01:16This is my third time cooking for an immunity pin.
01:19Maybe third time's a charm.
01:20We've called up a special friend to help us with this challenge.
01:25She first entered the MasterChef kitchen dreaming of becoming a pastry chef.
01:31And now she has her own patisserie.
01:34She was one of the youngest home cooks to walk through those doors.
01:38She is a powerhouse with desserts.
01:43And we think she's as sweet as the dishes she makes.
01:46Please welcome a new superstar of dessert.
01:52Jess Lemon.
02:01Jess is someone who's made some of the most refined desserts in the MasterChef kitchen.
02:06Her work is incredible.
02:08She knows flavour.
02:09She has such good technique and I've loved seeing what she's done over the past few years
02:15and how she's finally got her patisserie up and running.
02:18I just love the way her mind works and just how hard she's worked to get where she wants
02:23to be.
02:25Thank you so much.
02:28Jess, welcome back to the MasterChef kitchen.
02:30Is it bringing back memories?
02:32It gives, you know, the nerves.
02:34I'm still shaking even I've been here like three times.
02:38So, Chef Jess, if we have the privilege to come to your pastisserie shop, what is the
02:44thing we should be ordering?
02:46It's definitely in my macarons, so I pump out about 1,800 each day, just all hand piped.
02:53There's about 15 flavours and I definitely would recommend the Earl Grey and Honey.
02:57Poe, you competed alongside Jess in Season 12, Back to Win.
03:01What do you think about her ability and her drive?
03:03She's one of the hardest working contestants I've ever witnessed.
03:06Like, she would come back from a hardcore challenge and then practice till three in the morning.
03:11No joke.
03:12I feel quite emotional having her here because she's so young and yeah, I've just seen her
03:17go through so much to get to where she is now.
03:21I'm so proud of her.
03:27I reckon I can guarantee you're not going to guess what's about to happen.
03:32Oh!
03:35Jess, she's not here to help us judge.
03:38She's here to cook.
03:40What?
03:41Oh.
03:42Against you.
03:44Oh!
03:44Oh!
03:47This is the classic MasterChef beat the chef.
03:53Oh!
03:55Are you kidding me?
03:56It's Jess Lemon.
03:58I feel like this is an unfair fight.
03:59Unless she only has to use one hand or is blindfolded, I'm like, what are we doing?
04:03It is pretty simple.
04:06Beat Jess at her own game, cooking desserts.
04:09Be the top dish and you win the beautiful immunity pin.
04:15But, if Jess has the top dish, no one wins the pin.
04:24That is so cool!
04:27Jess, you're going to need this and you can join your fellow competitors.
04:33Oh my God.
04:35Woo!
04:36Woo!
04:38Woo!
04:41First things first, we need to decide what you're cooking.
04:45Oh!
04:46Oh!
04:47Oh!
04:47Oh!
04:47Oh!
04:48Oh!
04:48Oh!
04:49Oh!
04:49Why does it just keep coming today?
04:50Sugar.
04:52Okay.
04:53Hazelnut.
04:55One by one, you'll decide which ingredient you want to hero in a sweet dish.
05:00There's raspberry, lemon, hazelnut, ginger, and fennel.
05:11Once an ingredient is chosen, it's off the table.
05:16Oh.
05:16No one else can select it.
05:18Oh.
05:19Jess, we've seen what you can do in this kitchen, so you will not get to choose.
05:24You'll have to cook with whatever ingredient is left.
05:29Oh!
05:29Oh!
05:30Oh!
05:33Oh!
05:33One by one, you'll take a macaron.
05:34When I say, you can all reveal the number inside.
05:38Oh!
05:39Oh, that is so cute.
05:41I'm loving the look of the raspberries and the hazelnuts.
05:45Depending on what the other guys pick, I've got two flavours there that I really want to cook
05:49with, but I definitely don't like the look of fennel and ginger.
05:53They're kind of the no-go zone for me.
05:55All right.
05:55Ready to reveal?
05:56Now.
05:59Ooh.
06:00Whoa!
06:13Oh!
06:13Oh!
06:13Oh!
06:13Oh!
06:13Oh!
06:13Oh!
06:24Oh!
06:26Oh!
06:27Oh!
06:27Oh!
06:29Oh!
06:32Aleyuna.
06:32You got the second chose.
06:34I'll take lemons.
06:38Pat, you're number three.
06:39What would you like?
06:40Devastated, I really wanted fennel.
06:42Uh.
06:45No, I'm dressed as a raspberry today, so I'll go raspberry.
06:52Hannah, what would you like?
06:54I will go with the hazelnuts, thank you.
06:57You sure you want to leave ginger for Jess?
06:58I did think that but I think I've got a better shot with the hazelnuts
07:03Well, you guys have clearly never tried Jess's honeycomb and ginger puff, eh?
07:13Your challenge is to hero your chosen ingredient in a sweet dish the pantry in the garden are open and
07:20because Jess is
07:21unstoppable in this kitchen
07:23You're getting a head start
07:26You four will have 75 minutes to cook and Jess you will have just 60 minutes to produce a dessert
07:38Okay, chef Jess your time will start when the clock eat 60 minutes
07:45But the four of you get ready because your 75 minutes start now
07:55Thank you
08:00Tick-tock tick-tock. I
08:03Like to eat sweets. I don't cook sweets a huge amount
08:07I've had a mixed bag with desserts
08:10But I have had some wins recently which has been awesome
08:13So it's give me a bit of confidence that you know, maybe I can do dessert getting raspberries is exactly
08:18what I wanted
08:19So today I'm gonna be making a raspberry and rhubarb tart
08:26I
08:27Even though our contestants really want that pin they have got their work cut out for them
08:30Massively. We know Jess so well for being able to produce
08:34Really highly technical elements in a very short space of time and I can't wait to see what they produce
08:39they're gonna have to push hard
08:41Massively. I think it's simple. They have to cook their best dish yet because that's what it's going to take
08:46to beat Jess Lemon
08:47Andy I have seen her
08:49Move faster than she can describe the elements that she's making
08:53I'm not joking. I used to watch her do it all the time and it was alarming as a competitor
08:58I can't wait to see what she does for ginger for me that just plays into her hands massively
09:03Yeah
09:03Look no matter what happens today those cooking are gonna learn so much from this experience doing it alongside Jess
09:09and also the contestants up on the gantry
09:11Just by watching her work
09:13It's gonna be funny to sit here they're barracking for
09:15I think it's Jess
09:17Love you go Jess
09:21Tart hand? Yep
09:24How's the nut in the base?
09:26Just a tiny bit
09:27Yeah, I love it
09:28Jess Lemon's in the kitchen and we're challenging the chef. This is a classic
09:33MasterChef challenge
09:35But it's also like very nerve-wracking because I know I mean I watched Jess
09:39She's fantastic. She comes up with things that my brain can't even comprehend
09:43If I'm up against Jess Lemon the best shot I have today is to try something that's gonna like absolutely
09:49blow the judges away
09:50I really want to bring some technique if I have any shot against her like let's play her game
09:58Hannah, how are you doing? Tell us what are you doing?
10:01I'm doing a hazelnut tart
10:02It's got a hazelnut cream on the bottom with a chocolate ganache in the middle and an orange mousse dome
10:08on top with a mirror glaze hopefully
10:11Wow
10:11It's not a black apron. I'm up against Jess
10:14Yeah
10:15That's what I gotta do
10:16You're right
10:16It's good because I think you're trying to Jess Lemon Jess Lemon
10:19You know this is like having like a tart cake inside like mirror glaze, mousse
10:25But what what you have to do is make sure that it looks like it's in a patisserie window
10:30Yes
10:31To get that pin and I want you to get that pin
10:33I want someone to get that pin today
10:35Yeah, it would be amazing
10:35It has to be legit
10:38Executed the best it possibly can be
10:40Absolutely
10:40Okay
10:41Get going
10:42I'm gonna go with my very best guys
10:43Good luck close away, yeah
10:44Thank you
10:45Now that my pastry is resting I have to get onto my orange mousse dome because that needs time to
10:49set so that I can mirror glaze it at the end
10:51Come it through
10:52I want to show the judges how much I've learnt already and that my dishes are worthy of an immunity
10:58pin
10:58Hannah you're moving so quick
11:00Whoa Hannah
11:01Epic
11:03Jess, how are you feeling? Do you know what you're doing?
11:05I feel like I'm about to erupt
11:12Today I am making an olive oil pastay and a fennel sorbet, hopefully a fennel oil and a fennel seed
11:20meringue
11:21I feel like this dish is playing to my strengths today
11:23My dream is to have my own patisserie where I can surprise people with unique flavour combinations
11:28So today I'm hoping to surprise the judges with something they might not have tasted before
11:33I've watched so many Beat the Chef episodes on MasterChef
11:37To get to do one though is a little scary
11:42To beat Jess Lemon is going to take like a knockout dish
11:47Flavours and techniques and balance will all need to be perfect if I have any chance of beating her
11:52Watch out everybody, we're about to unleash the tornado
11:56Yeah
11:57Go Jess
11:59Jess, your 60 minutes starts now
12:01Oh look at the pace on it, I like the devalium there
12:06Woah, she moves so quick
12:08Yeah
12:11Oh man, being back in the kitchen you can see like my hands are still shaking
12:15I still feel the adrenaline rush but super excited
12:18I was left with ginger today which I'm actually kind of happy about
12:21I've worked with ginger in the past and I have an idea what I want to do
12:24Five minutes you've got everything she needs, done
12:26The dish I'm going to make is basically following the ginger threads
12:30So I'm going to be making a thread using honey wafer
12:33And then underneath it will be a ginger ice cream, a yogurt foam
12:36And then a bird juice and a little bit of a ginger gastric
12:40This ginger dessert is similar to a dessert I've made in the past
12:43But I've never made the honey wafer threads
12:46Is that honey?
12:48Yeah, manuka
12:49With ginger you can see all these really fibrous textures inside the aqua ginger
12:53And I want to be able to replicate that
12:55I've finished my honey wafer mixture, I've just placed that in the fridge
12:57And now I'm onto my ginger ice cream
13:03Beautiful lemons
13:04Very happy with the lemons
13:05So I'm going to make a lemon and thyme cake today
13:09With some lemon curd and some Italian meringue around us
13:14Well it's my birthday today
13:16I feel like cake is like such an obvious choice
13:19Jess is really good on big technical things when it comes to desserts
13:24But I think I'm pretty good with flavors
13:28So I'm trying to keep it simple but execute it very well
13:32Pack the most flavor and not overcomplicate it
13:36Oh, here we go
13:37To make my lemon olive oil sponge cake
13:39I'm adding some olive oil, thyme, a little bit of yogurt
13:43Normally it takes about 25-30 minutes
13:46So I need to get it in the oven as soon as possible
13:50If it all works together
13:51This beautiful lemony flavor is all the elements
13:55And if it's decorated beautifully
13:57I actually think I would have a chance at immunity today
14:03Jess, you know it's the time when we come and harass you
14:06You know the deal
14:07Yep
14:08So tell us what you're making
14:09So I'm going to be making the honey threads
14:11So I'm trying to get that done first
14:13Because that one has to be set
14:14And then after I've got to scrape it, bake it
14:17Then scrunch it up into the noodle threads
14:19And then I'm doing a ginger ice cream
14:21And then it's also going to be topped up with a yogurt
14:25So that it kind of breaks apart the spiciness
14:27Oh my gosh, let her stand it shut
14:31She just has not stopped
14:33Yeah, like at all
14:34Oh my gosh, she's doing 50 million things at once
14:37Jessie is working like a professional chef
14:39She is super clean, she's super precise
14:41She hasn't even been cooking for five minutes
14:44I know, how crazy is that?
14:47Why are you so concerned there?
14:49I know
14:49It's like really changed the stakes
14:51Ah
14:53The others are going to have to take it up a notch
14:56If they want that immunity pin
14:58I feel like they could be in trouble today
15:16I'm going to work out how to turn this on
15:19I'm feeling good
15:20It's good to have the opportunity to cook for an immunity pin
15:23I've got my pastry made for my raspberry and rhubarb tart
15:28So it'll be an almond short crust base
15:30Frangipane and almonds layer
15:33And then a raspberry creme patte layer
15:35And then rhubarb set in a chambord and raspberry gel layer
15:38I think it shows a bit of technique if I pull it off the way I want to
15:42So yeah, that's the plan
15:45Oh, time up
15:47The timing for my cook is absolutely critical
15:50I've got to blind bake my pastry
15:52I need to add the frangipane layer in
15:54Bake it further
15:55Pipe the creme patissiere into the tart
15:57Sous-vite my rhubarb
15:59Get them set into the tart
16:01Put the gel on top of the tart
16:03And then in between each of those layers
16:05The tart needs to cool and set
16:07So, you know, there's a little bit to get done today in 75 minutes
16:10Hey, Putt
16:12Hello, Sam
16:12Can we try to learn?
16:13Yeah, good
16:14Word on the street is that you're going to push the boat out today
16:17Oh, I'm trying
16:18What are you going to do?
16:19Raspberry and rhubarb tart
16:22So, it's an almond short crust pastry
16:25Then a frangipane and almond layer
16:27Right
16:27And then a raspberry creme patte layer
16:29Right
16:29And then a rhubarb and raspberry gel layer
16:33So it's like three layers within a tart
16:35So you've got rhubarb
16:37Yes
16:37You've got a creme patte
16:39Yeah
16:39A frangipane
16:40A short crust
16:44Yeah
16:44It's a lot to do
16:45It's a lot to do
16:46It's a lot to do, yeah
16:47I think unless I do throw everything at it
16:50I'm not going to get in with a shot
16:51So I've just got to
16:53I've got to go for it
16:54So that's the plan
16:55If you get all those layers perfect
16:57Yeah
16:57You're in with a shot
16:58Yes, that's the plan
16:59Good luck
17:00Thanks mate
17:01Yeah
17:02On a day like today with so many elements to do
17:04With setting time in between each element
17:07I'm really just making the most of every minute
17:09Creme patte's made, pastry's made
17:11The frangipane mix is all but done
17:13But I've just got to get the pastry in the oven
17:15To blind bake
17:16I think I can get it done
17:17But I will have to motor
17:19Pat looks like
17:20Pat's always like
17:21Yeah Pat's like
17:22Yeah
17:22Like if you imagine the song that's playing in his head
17:24Thank you
17:28It's the last cook of Sweet Week
17:30Make it a good one
17:3145 minutes to go
17:33Let's go
17:3445
17:41Like right in a bite?
17:43A little bit
17:45The Master Kitchen's timing definitely goes
17:4710 times faster than the normal timing
17:50After just making the ice cream base
17:52I could already feel I'm out of breath
17:55But this ginger dessert is going to plan
17:58I've placed my ongles in the blast chiller
17:59Because I know I'm going to be using the liquid nitrogen
18:01So I won't be needing an ice cream machine today
18:03Uh, which blast chiller?
18:05I like to work with different textures
18:06So you've got the ice cream which is quite dense
18:08Then you've got the crunchy layer from the wafer
18:09And then I want something kind of moussey
18:11To be able to kind of cut through nicely
18:13And that would be the yogurt foam
18:14The yogurt foam is very simple
18:16It's just cream, sugar, some gelatin, a little bit of lemon juice
18:19And then finish it off with some yogurt
18:20And then emulsify it and we've charged it in a siphon gun
18:24Now I can get my honey wafer threads in the oven
18:26I take out my honey wafer mixture out of the blast chiller
18:29It's nice and flat and it's solidified just enough for me to pull the comb
18:32And I place it into the oven
18:36There you go, Jess
18:37Oh, you're not going
18:39Getting there?
18:40Getting there
18:42No pressure, no pressure
18:44Bella, it smells like fennel
18:46Does it? Yeah
18:46I want to produce a really fennel forward dish today
18:50So I'm packing in so much fennel
18:52I've got like, I don't know, six bulbs of fennel on my bench
18:56At the moment I'm working on my yuzu olive oil parfait
19:00This is a bit new for me
19:02It's definitely a bit of a risk to use the yuzu and fennel
19:04But I think the yuzu might actually be perfect
19:07Because a bit of citrus
19:09I think could help balance out that anise flavour
19:13My sorbet and my parfait are actually going really well
19:16But I need to keep moving
19:18Because both need a lot of time
19:20And time is ticking
19:21I am really just wanting to like motor
19:24Because I want that here
19:26Sorry, sorry
19:27Oh, sorry, that's okay
19:30I'm really glad I managed to get my lemon olive oil sponge cake
19:34In the oven straight away
19:36I'm going to get onto my curd now
19:38Oh, that looks gorgeous, Eliona
19:44Yeah, very nice
19:45Eliona
19:46Hi
19:47So it's your birthday and you're making a birthday cake
19:51Someone's going to make you one
19:52So what's the idea?
19:54How are you going to get that pin?
19:55I'm just going to make a lemon dip
19:57A little bit of lemon curd
19:59And lemon meringue on top
20:01Beautiful, fresh, you know
20:03Yeah, that's what I'm kind of going for
20:05It's a fairly simple idea
20:06How are you going to make this stand out against something that Jess will make?
20:11Oh my god, this is a lot of pressure
20:13Yeah, I'll do my best
20:14Make it spectacular
20:16Yeah, yeah
20:19I'm feeling a lot of pressure at the moment
20:21Especially after judges told me that my dessert seems to be a little bit simple
20:25Oh, maybe I should do something else
20:27And maybe I should add some elements
20:31I feel like I might need some fresh berry elements or something
20:35But I'm oh, I might do the blackberries
20:37Oh, my blackberries
20:39Yes
20:40I decided I'm going to add some blackberry coolie into my cake
20:44I think it's going to add this beautiful extra layer of flavour
20:48And when they cut through the cake
20:50They'll see this beautiful bright purple colour also oozing out of it
20:55I think it's going to give this a little bit of showstopper effect
21:0130 minutes to go
21:05How are you going, Hannah?
21:10Yeah, good
21:10You good?
21:11Yeah
21:12At this point I'm feeling pretty in control
21:14My mousse is finished for my hazelnut and orange tart
21:18I need to put it into the little silicon moulds and flatten them out beautifully
21:21So that they become these perfect little dones
21:24Take your time to get the right shape
21:26That's very important, that moment, yeah
21:30That's it, you see?
21:32Decisions
21:32To win the immunity pin
21:34Every element on this dish has to be absolutely flawless
21:38Look at that, huh?
21:41Well done
21:43My tarts are in the oven
21:44And hazelnut cream is ready to go in
21:47I think I say this every time
21:50And it's like definitely not my strong suit
21:52But I think I might actually be on track today
21:55To have a ten minute time to play it up
22:05What's wrong?
22:08A couple of the sides have actually come down
22:10Not good
22:15Andy's told me it needs to look good enough to be in a pastry shop
22:19This could completely lose me the chance of having that immunity pin
22:33I've just looked in my oven
22:34And the sides of my tart shells
22:36And my hazelnut and orange tart have collapsed in
22:38I need to fix this straight away
22:41I've managed to scrape the sides back up
22:44But two of them don't look as perfect as I need them to be
22:47She's shaking
22:48My hands are shaking
22:48My hands are shaking too
22:50Every single element has to be perfect
22:52There's absolutely no room for error anymore
22:55I only have one shot at getting this immunity pin
23:00I'm feeling good but definitely feeling under the pump
23:04I've got so much on for my raspberry and rhubarb tart
23:07I'm slowly starting to think
23:09Have I bitten off more than I can chew?
23:11Oh dear
23:13I've got my creme pack in the fridge setting
23:15Rhubarb's in the sous vide machine doing its thing
23:18Pastry in the oven blind baking
23:21It's not as brown as I'd like
23:23But I just need to get that frangipane filling in
23:27Uh oh
23:30We've got a problem
23:31What's wrong Paddy?
23:33It's not set
23:36It like came off with the parchment
23:38Oh
23:40I'm a bit worried
23:41I underestimated how long this tart would take in the MasterChef kitchen
23:45But I don't have any time to waste
23:47So I pipe the frangipane layer in
23:50Give it a quick smooth out
23:51And get it back in the oven
23:52And do a prayer to hopefully get that cooked in time
23:55Pat, how are you going?
23:57Good?
23:57Mate, I'm deep into the shit
23:58But we're getting there
23:59Yeah?
24:00Pushing
24:01You got this
24:03Okay guys, we're getting to the crunch
24:0515 minutes to go
24:07Come on!
24:08Come on!
24:0915 minutes!
24:10Come on!
24:10Keep cooking guys!
24:16It's safe to say they're giving it a red hot crack our contestants
24:19Even with Jess Lemon going like the clappers in front of them
24:23Pat especially, like he's trying a lot more elements than he normally would
24:27He's doing a frangipane tart
24:29This thing has multiple layers
24:30He's really going for it
24:31I've never seen him move this far
24:32Yeah, it's amazing
24:33Wow!
24:34I don't know
24:34It's beautiful
24:34Is he gonna get that all done?
24:36Hey!
24:37I've got hope!
24:38Anna, I mean you can see clearly
24:40Anna is stepping to something very new
24:42She's got a lot to do
24:43But you can see clearly she want to beat Jess
24:46Yeah
24:46I think Bella's another contender for that pin
24:48She chose fennel obviously
24:50She's doing a fennel oil
24:52A fennel sorbet
24:53And a fennel meringue chard
24:55On an olive oil parfait
24:56Ooh
24:57So interesting flavours
24:58Interesting textures
24:59She just needs to know all of them
25:01And then I reckon she could be in with a shot
25:02Yeah, I agree
25:03Okay Eliana
25:04She's doing a sponge layered with lemon curd
25:07And then she's gonna cover it in meringue
25:09I think my biggest worry for that is
25:11It's a very sort of known combo
25:13So she's gonna have to really nail that sponge
25:16But you know you never know
25:18Sometimes simple things can really resonate
25:20Jess's dessert
25:21No surprises
25:22It sounds restaurant ready
25:24A ginger ice cream
25:25A yoghurt foam
25:27Honey threads
25:28Virgis gel
25:29And a ginger gastric
25:30So like
25:31Anna
25:31Okay
25:32She is clear
25:34Wow
25:34Deep down
25:34You always wanna see an ex-contestant come back and just smash it out of the park
25:39But on the flip side of that
25:41I'd love for one of our contestants to take home the pin today
25:44Oh yeah
25:45I still love Jess though
25:47I'm so sorry
25:48I'm gonna steal your lemons
25:52Thank you
25:54Yeah
25:54Yeah
25:55Sabotage
25:56Okay I'm making Italian meringue now
25:59To cover the cake
26:00I have the cream ready
26:01I have the curd also ready
26:04I'm feeling okay but still under the pressure
26:08And now I need to take that cake out of the oven
26:11It's really important
26:13It's really important that I have time to cool down the cake
26:15Because if I'm gonna start piping all my elements on the cake that's still warm
26:20They're not gonna set well
26:26I'm taking up on my cake and it's nowhere near cooked
26:31I am freaking out right now
26:34Is it wet?
26:35It's in the bottom
26:36Leave it
26:37You need it there
26:37It's not over-coloring
26:38I crank up the temperature of my oven
26:42I'm just gonna have to wait and see
26:44And I'm really hoping it's gonna get baked
26:48Ten minutes to go!
26:50Woo!
26:51Woo!
26:52Ten minutes, come on!
26:56Taste everything
27:00Yum
27:00I think everything's okay right now
27:03My domes are in there
27:04I need to check them in a minute
27:05My tarts are in here baking away
27:08I'm feeling like I've found my feet again
27:11It's time to get the orange domes out
27:13So that I can pop this mirror glaze on
27:15Oh, Han!
27:16That looks awesome!
27:17Whoa!
27:18Oh, Hannah!
27:19Oh, wow!
27:19Geez!
27:20That looks so good
27:21We haven't seen many mirror glazes in this kitchen
27:24But it is something that I do think you find in pastry shops
27:27And if I'm going for a pastry shop dessert today
27:29This is what I've got to do to elevate my dish
27:32I'm doing the position
27:36Squat and wait
27:37Fennel smells good, Bella
27:38Yeah, it smells so good
27:40I'm really happy with the flavour of the fennel sorbet
27:43Blending the fennel fronds in there has really brought through a bright green colour
27:46And I'm super happy with how it's tasty
27:48I can smell it
27:49Yeah?
27:50Yeah
27:51That's great
27:52That's what I want
27:54I'm plating my sorbet with my parfait
27:56I'm quite happy with how this looks on the plate
27:59Like the colours are really pretty and I can imagine when I pour the oil on
28:03Wow, Bella's looks amazing
28:05My fennel oil has a beautiful bright green vibrant colour
28:09The meringue is going to sit perfectly on top of the parfait
28:14I think this dish is pretty inventive
28:16I've not used muzu and fennel before
28:20So it's definitely a bit of a risk
28:22I just hope the judges think it's delicious too
28:25It's time to put the squeeze on Jess's lemon
28:27Five minutes to go
28:29Five minutes
28:31Five minutes
28:31Five minutes
28:32It's been exciting, come on
28:36Sorry for the mess
28:37So clean
28:37If you think this is mess
28:40My ginger dessert is coming together real nicely
28:43I've just finished up my rare juice gel along with the ginger gastric
28:47I take out my honey wafen, place it onto the table and peel off the soapap
28:52I can see that it's solidifying really quickly
28:54I'm hoping that the heat gun will help reheat it so that I can remould it
28:57Woo!
28:59No!
29:01Don't fall away!
29:06Go Jess, that's so cool
29:09And I'm really, really happy
29:10It's actually bunched up beautifully
29:12And it's got a really nice texture so I'm really happy
29:14Looking around me, I can see everyone's nearly finishing their dishes
29:18And I'm thinking in my head
29:19No, I don't want to be the first chef to be going down in this immunity challenge
29:23So I really need to push hard
29:25Gummy, gummy, gummy
29:26Let's go
29:27Let's go
29:28Now the last thing to do is my ginger ice cream
29:31Oh, it's so cool
29:34Come on Jess!
29:35Go Jess!
29:36Go Jess!
29:36Go Jess!
29:39Wow!
29:42I can't believe I got all my lemons done
29:46And I'm just trying to put it all together so I can plate in the end
29:50But I'm like out of breath
29:55It's looking like it's going to be an absolute miracle if I get this tart up
29:59I just have not a single minute to spare
30:01So I get my creme pack piped into the tart
30:04It looks beautiful
30:04I'm happy with the layer
30:05And I grab my rhubarb to lay on top
30:09Where's your gel going to go?
30:10Oh mate, she'll get in there
30:12Figure out that later?
30:13Yeah, that's two to me to worry about
30:16I'm very quickly realising the rhubarb is way too big
30:20I'm going to have to go fast and loose that thing
30:22I just don't really have too much time to worry about it
30:24I want as much of the raspberry gel on there as I can before it starts running over the edges
30:29Are you going to get this done Pat?
30:32Just touch and go
30:33Yeah, I'd be jumping not on me at the moment
30:35Oh, I better get a plate
30:37Moment of truth has come
30:39It's time to get this thing out of the tart tin
30:42Nice patty!
30:43I can't believe I got all of the elements there
30:46Whether they're perfect or not is another question
30:49I wanted to push myself
30:51But I think I might have been tempted into doing a bit too much
30:57I'm finally starting to decorate my lemon sponge cake
31:01Oh my gosh, thank God it's cooked
31:05That was intense
31:07I'm piping some sour cream cream
31:09I'm putting some curds
31:11A few drops of this blackberry coulis
31:14Some meringue around
31:16I know this is going to be really lemony
31:20So I'm still hoping I would have a chance at immunity today
31:25Alyona, that looks like a furry animal, I love it
31:26Yeah, it's so cute
31:31My paisana and orange tart
31:32Comes out of the oven
31:34Pastries looking golden
31:36I'm really happy, I managed to show you some new techniques that I've been practicing
31:39Oh Hannah, that was amazing
31:42My hands are like shaking
31:43Because I'm like, I've got to finesse this
31:45I've got to get this right
31:47I want to put some gold leaf on there to make it look really elevated
31:51Because I am going for gold today
31:53Final touches in ten
31:55Nine
31:57Nine
31:58Nine
31:58Seven
31:59Six
32:00Five
32:01Four
32:02Three
32:03Two
32:04One
32:05One
32:06One
32:06Say it everybody
32:10Thank you
32:12Thank you
32:13Man the time just went so quick
32:14I have to say today was probably the hardest
32:17I think there was much more pressure having to kind of prove myself I guess
32:22But I had a fun cook
32:23What is that?
32:24This is a honey wafer
32:25Looking around I think everyone has really interesting dishes
32:28And I think everyone's done really well, they've presented really well
32:32I think it's going to be a tough competition
32:43This is a huge tasting because if one of our contestants gets a top dish, they get the immunity pin
32:50And they pretty much guarantee themselves of being the first contestant into the top ten
32:55Wow
32:56There is a big but
32:57What stands between them and the top ten is a MasterChef superstar Jess Lemon
33:06Good luck
33:19Wow
33:20Here she is
33:29Wow
33:33Going off name ginger thread
33:36I've got the honey wafer threads and then I use the ginger in the ice creams and then mixed it
33:42with also the yogurt foam
33:44Remember this?
33:45I know
33:46I'm sitting a bit too comfortably there
33:51Jess, how does it feel returning and that you're the person to beat now?
33:56I still remember when I came on and did my first immunity challenge
34:00Yeah
34:01And when I got given my chef whites and I thought I was the coolest person in the room
34:07And then now all the chef thinks wearing chef whites are not so cool
34:11But I still wear my chef whites thinking, wow, I'm a pastry chef now
34:15That's really cool
34:18I'm hoping that I still got it
34:20Uh
34:22Yeah, I think you've still got it
34:26Well Jess, win or lose, we think you are absolutely incredible
34:30We love you in here and we think you are an absolute superstar
34:33And honestly, one of the best ambassadors for MasterChef Australia there is out there
34:37I think you are absolutely cracking
34:39Oh yes
34:39We are so proud of you so much
34:41Thanks Jess, we'll taste now
34:42Thanks Jess
34:42Thank you
34:47Well what do we think guys?
34:49So sculptural
35:06Yeah
35:07I knew you'd love it
35:10The ginger ice cream is the star for me
35:14It has that beautiful heat like at the back of the pallet which is just stunning
35:19These little honey wafers are insane
35:22They just disappear in your mouth
35:24It is unbelievable
35:26They are something else, that's a solid technique there
35:30Um
35:31Shier
35:32Shier
35:33Full shier
35:34Full shier
35:35Shier
35:35This is absolutely just perfect
35:38There's three elements which really deliver a different aspect of ginger
35:42And all of them are just very well balanced
35:44I am actually super pumped
35:47I love the way she's modest
35:49Deliver something so palatable
35:52It's been a delight
35:53I love how she's played with ginger in this dish
35:56So that the aggressive bite of the ginger has been removed
36:00But the warmth still stays there
36:01Yes
36:02Is this lovely echo
36:03I've been really excited to watch her cook for weeks
36:05Because the last time I saw her was as a fellow competitor
36:09And I just have so much admiration for her
36:12I love how restrained the dish is
36:14She's really just honed in on that ginger flavour
36:17Obviously the ice cream is the hero for me
36:19I love that play of the warmth of the ginger with the cool of the ice cream
36:25And the honey wafers, the texture of those
36:27The way they just evaporated in your mouth
36:30I've never had anything like that before
36:33They are spectacular
36:34And I loved all those other more subtle but really vital elements
36:40Like the yoghurt foam
36:42It's just really really clever mature cooking on her part
36:46It's the most grown up flavours that I've ever seen Jess put together
36:50Yeah
36:50It's just so fresh and rich and everything at once
36:55Just such a beautiful dish
37:02Hello birthday girl
37:04Hi
37:04I forget you
37:06A little furry animal steak
37:10It's very adorable
37:12I feel like it needs to have some googly eyes
37:15Absolutely
37:16Right?
37:17Aliana what have you made?
37:19So I made a lemon and thyme olive oil cake
37:22With lemon curd sour cream cream
37:27And a little bit of blackberry coolie inside
37:32Okay we're going to taste your cake now Aliana
37:34And we're going to see if you can beat Jess's lemon with lemons
37:37Thanks
37:56I think this definitely is a lemon forward cake
37:59I really enjoyed the flavours
38:01I did enjoy the combination of the sour cream, the blackberry compote
38:06And the lemon curd
38:07That curd is just electric in its lemon intensity
38:12Like there is no question in your mind
38:14When you have a single bite of this cake
38:16That her ingredient that she had to showcase was lemon
38:19And also the berries, the compote berry
38:22Are really suit very well with the lemon
38:24All I'll say is
38:27If this be Jess's lemon, I'd be very surprised
38:30Yeah, it's like a nice tea cake
38:32Yeah
38:36Walking the dish up to the judges
38:38I'm really proud
38:39But also a little bit nervous
38:40Because it's an unusual flavour combination
38:42And I don't know how they're going to react
38:45I definitely haven't used yuzu and fennel before
38:48Ooh!
38:51I'm worried I might have taken a little too much of a risk today
39:11Beautiful!
39:12Bella, what have you made us?
39:14Today I've made you a fennel and yuzu parfait
39:17Alright, and how was that cooking with Jess's lemon in your periphery the entire time?
39:23Still feels like a dream
39:24Like this shouldn't be something that happens in real life
39:27Like I just can't believe
39:30How much do you want that pin?
39:32I want that pin so much
39:34Like Sweet Week has been a blast
39:36And has been a brilliant way to sort of like ease my way back into the competition
39:39Yes!
39:39But I'm aware that Sweet Week is over tomorrow
39:45Yeah, that's how I feel
39:47So give me that pin guys
39:50Yeah, that pin would be really, really helpful
39:52We're going to taste your dish now
39:54Thank you so much
39:55Thanks Bella
39:55Thank you
39:57Guys
39:57This looks stunning
39:59Wow
40:00It looks beautiful
40:00Yeah
40:01I love the choice of dishes
40:03And all those shades of green
40:05So gorgeous
40:06She's definitely like gone, you're righto
40:08Like I'm going to give Jess a run for her money
40:26I can't believe how much excites me about Bella
40:30Like she picked fennel
40:31Out of all the ingredients that she could have picked today
40:34She was the first one
40:35And she went, I'm going for fennel because I want to stand out
40:38The next thing that excites me is what she paired with fennel
40:42Olive oil and yuzu
40:44Like who does that?
40:46Who does that?
40:47But then who does that in such a seamless way?
40:49I can't imagine this dish without the olive oil and the yuzu and the parfait now
40:54That kind of like plays this like really funky acidity and really anchors the dish as well
41:00I thought it was a genius move
41:02Flavour wise I am in love with what's going on here with this dish
41:07She made the right decision picking the fennel because it really is stand out
41:11Do you know what?
41:12I think if people saw fennel dessert on a menu
41:16They might not order it because they wouldn't know what to expect
41:19And that would be a devastating shame because I love this dessert
41:25I think Bella has done such an amazing job harnessing the fennel flavour
41:30The sorbet is the hero for me
41:31It's got this lovely sweetness to it but also just that tiny bit of tartness
41:36And still those grassy notes at the finish
41:38The oil is beautiful, so green, just like the chlorophyll in there is off the charts
41:43She's definitely gone, here's my dessert, it's full of fennel, take it or leave it
41:48I challenge you Jess Lemon
41:53How good is that?
41:54There he is
41:55Pat is giant tart
41:58What have you made?
42:00Raspberry and rhubarb tart
42:01So there's a shortcrust pastry, frangipan based raspberry creme pat
42:07Rhubarb which I've sous vide'd
42:08And then I've just put some more creme pat and whipped cream on top
42:12Why did you go so big?
42:15I was like, had a picture of what I wanted to do in my mind
42:18And then decided to do it without then thinking
42:21The mechanics of it
42:22So I'm actually really happy that I got something up
42:25At one stage I was like, it ain't gonna happen
42:28Insane all that though, like how much do you want to pin on that apron?
42:31I didn't think sweet week would go like this for me, so it's been an awesome week
42:35So, you know, finishing off with a pin would be unbelievable
42:37Is this gonna get you that pin?
42:39Look, I think it could be a little bit style over substance in a way that
42:46Like, it looks pretty cool, but I think there might be some issues
42:50We'll have a crack now, thanks mate
42:51Thanks guys
42:54There are so many elements on there, I don't even know if Jess would have attempted this many elements
42:59He's really arranged it in quite a spectacular way considering he had no time left
43:05Yeah, I am a little bit suspect about the inside
43:10That Frenchman didn't get very long to make it all
43:14Let's check it out
43:15Alright
43:20Woah
43:40There's a lot of elements there
43:42It hasn't quite got there for him
43:44He probably needed another 20 minutes to half an hour to get everything cooked properly
43:50I've got to give him that he really went for it
43:53I think the problem he had is, I think he had too much to chew
43:56And I don't think he realised how much he would have to swallow
43:59I feel like there's definitely a dish here
44:02Pastry is a little underdone, a lot underdone
44:05The French pan is underdone as well
44:07But I think if he plays with it a little bit more
44:11I think he's got a really good dish in the mix
44:15I'm really happy that I've pushed myself today
44:18Yeah, I could see this in a pastry shop
44:21The shine the mirror glaze gives is really beautiful
44:24And I think today I've definitely heroed the hazelnuts
44:28Hi Hannah
44:30Hello
44:31Look at this
44:35Wow
44:36Anna, what did you make?
44:39I made a hazelnut and orange tart
44:41From the bottom up, it's a short crust pastry
44:45With a baked hazelnut cream in it
44:47A little layer of chocolate ganache
44:49An orange mousse
44:50An orange glaze
44:51And a little bit of roasted hazelnuts on the side
44:55Are you sure on your way to Masterchef
44:57You didn't buy this from the local pastry?
45:01I did saw on your bench
45:03I'm learning
45:05We're going to be testing your dish
45:07You'll go
45:07Thank you
45:08Thank you
45:13Wow
45:15Beautiful colours
45:16I am so impressed with this
45:18I think she's been on the verge of plating up something like this
45:21For a couple of weeks now
45:22And something just hasn't gone right
45:25And today it's looked like all the chips have fell in her favour
45:29If this tastes the way it looks
45:33She might be in with a shirt
45:34There we are
45:41Wow
45:42Oh yeah, yeah, yeah, yeah
45:45Looking good
46:05Double!
46:06Double!
46:07Double!
46:07Bing bang boom
46:09This is probably the best tart that we have so far
46:12In terms of texture balance colours
46:15And also the hero is the hazelnut
46:17Which you can get everywhere
46:20The dome is so light
46:23It's voluminous
46:24It's the right shape
46:25The tart is cooked impeccably
46:28The colours is remarkable
46:30Do you think she knows how good it is?
46:32Do you think she knows?
46:33I don't think she does
46:36Technique aside because that thing looks perfect
46:38It tastes perfect as well
46:40She's so cleverly used her ingredients
46:43You know just a little bit of chocolate to really bring out those roasty caramel notes in the hazelnuts
46:48And then the orange it's just like a little backup dancer
46:51You know it's got that beautiful fragrance and perfume
46:54I think Hannah's tart
46:56Wouldn't be out of place in the window at Jess's patisserie
46:59I'm thinking Hannah might be like the tortoise in the race
47:02Because she's very slow and steady and very like unassuming
47:06But I can see she's quietly working away in the background and practicing
47:11And it really shows
47:12That is as close to perfection as you can possibly get for that dish
47:18I went into this tasting wanting it to be close
47:20But I didn't think they'd get anywhere near Jess Lennon and her dessert
47:25We have a game on our hands, right?
47:27Yeah!
47:36Jess, it's been a minute
47:38But it didn't take you long to find your feet
47:43We'll never know how you came up with a dessert of that calibre
47:47In 60 minutes
47:51Celebrated ginger in a refined, sophisticated and complex way
47:57It was restaurant ready
47:59Unbelievable
48:05Bella, Pat, Alyona, Hannah
48:08In order to win the immunity pin
48:11Your dish had to be the dish of the day
48:15And there were two that were right up there
48:17Hannah
48:18Your hazelnut tart
48:20A golden pastry
48:21Perfectly set cream
48:24And a delicate silky mousse
48:27It was your best dish yet
48:38Bella
48:39That was a risky move to hero fennel
48:43But the way that you layered those nice flavours in your dessert
48:47That was genius
48:48We loved it, great job
48:55The question is
48:57Who cooked the dish of the day?
49:04Jess Levin
49:09Well done
49:14Jess, well done
49:15Thank you
49:16You really are an example of how dreams can come true
49:21This show has really shaped me, matured me
49:24I believe all of you guys can do it if you really put your heart to it
49:27Doesn't matter if you don't win
49:28I lost three times and still opened up my shop
49:31So I think, you know, it's been a blessing
49:34So, yeah
49:34Put your hands together for Jess, everyone
49:42Well done to everyone
49:44You gave it everything
49:46And we are very proud of you
49:49Goodnight, everyone
49:50Love you all
49:57I may not have won the pin, but I do feel like I had a win today
50:00Hearing that this was my best dish that I've put up
50:03It's given me so much of a confidence boost
50:05I've put this dish up once
50:07Now I need to keep putting dishes like this up again
50:10Bye everyone
50:12Bye
50:12See you next week
50:15Next week on MasterChef Australia
50:17Please welcome Josh Nyland
50:21Kirsten
50:23Tom Seraphio
50:25MasterChef
50:27It's Masters Week
50:29This is unbelievable
50:31He is like such a big deal
50:33Ready to get to work?
50:35Each day they'll be blown away
50:37By a different master of their craft
50:41That is crazy
50:44This is insane
50:45You couldn't even buy tickets to a show like this
50:47Then we'll see
50:50Who's been paying attention?
50:52When Josh Nyland says it's hard
50:53You know it's bloody hard
50:54I don't know if it'll work
50:56I've got absolutely no idea
50:57What's the point of doing that?
50:59Really scared, to be honest
51:00Oh my god
51:02Everything could just go up in flames
51:05What's the point of doing?
51:08What are you doing?
51:10What's the point of seeing?
51:12What are you doing?
51:13Like this?
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