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MasterChef Australia - Season 18 Episode 33 -Elimination Challenge: Ice Cream Taste Test englishsub fullepisode🍿🍿
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00:14Oh
00:22Is that what we think it is what is that
00:24Oh my god
00:27Ice cream
00:28The first thing I see is lots of scoops of ice cream and straight away I'm thinking yeah, I think
00:34I know what this is
00:41I can't believe it's happening. We're finally gonna be tasting some ice creams. I'm so excited
00:48Do we have to guess the flavors?
00:50Well, hello
00:51Hello
00:52I see you found our ice cream shop
00:57This might look like all your ice cream dreams come true
01:01But today
01:03It could be a nightmare
01:06Welcome to your very first Masterchef taste test
01:13Masterchef taste tests are like famous right?
01:16No, no, this is a bucket list thing
01:18Yeah, this is so cool
01:21This elimination is two rounds
01:24The first round is an ice cream taste test
01:27So if you guess a flavor wrong
01:29You'll be cooking in round two
01:32Pat, Aliona, Petro
01:34Well done on winning immunity yesterday
01:36Thank you
01:37Thank you
01:37Bet you're glad you're missing out on this one
01:39Yeah, I've always wanted to do one of these but I'm kind of happy I'm not
01:42You always want to do one until you're doing it
01:44Well today you're gonna have to sit back and enjoy the show
01:49This is not your local milk bar
01:52These single ingredient ice cream flavors have been specially designed to test your palate
01:58They've all been made from ingredients found right here in the Masterchef pantry
02:04With flavors ranging from classic to kooky
02:11So one by one you'll step forward to tasting ice cream
02:16You must identify the flavor correctly in order to stay in the game
02:23The first four people to get brain freeze and guess incorrectly
02:30Will be out of the game and cooking in round two
02:35I don't like the odds of a one in four elimination
02:38So I don't want to find myself there today
02:42Right let's pick the tasting on it shall we
02:44Okay let's do it
02:45Are you ready?
02:46Yeah
02:46What?
02:47Yes
02:50Emily you're first
02:51Don't look
02:52Look in my eyes
02:54Not really sure how confident I am with a taste test
02:58Three
02:58I got one
03:00With all these people with amazing palates
03:02Eight
03:03It's gonna be a battle
03:05Okay first up
03:07Grace let's go
03:11I'm really pumped for this taste test
03:13I think my palate is pretty good
03:15But I really do not want to end up in the round two elimination cook-off
03:20Thank you
03:21My ice cream is a really pale yellow color
03:25And to be honest doesn't really smell like anything
03:29But it has this ripe, acidic, really sweet flavor
03:33Yum
03:35Oh she likes it
03:37Lemon
03:37Straight up
03:38Mm-hmm
03:38And answer is correct
03:41Well done
03:41Yeah
03:42Well done
03:43Good start
03:45It'd be so embarrassing to get it wrong first
03:49Especially cause I think it seems we're starting easy
03:53Casper you're next
03:55I'm feeling a little bit
03:56I'm feeling a little bit apprehensive about a tasting challenge
03:59Thank you
04:00I've seen this challenge done before plenty of times
04:03But I've never seen it done with ice cream
04:07I know what this is without even tasting it
04:09Really?
04:11Do you like this flavor?
04:12No I hate it
04:14No I hate it
04:14What is it?
04:15Coffee
04:16He hates it
04:17He hates coffee
04:18I hate coffee
04:18The answer is correct
04:22Your turn Emily
04:23Oh damn I'm not ready for brain freeze
04:28Mint
04:29Mint is correct
04:30Oh my gosh
04:32Okay Bella, it's your turn
04:34I look at this orange ice cream and my first thought is orange
04:38But it's actually a huge surprise because I'm tasting a vegetable
04:43It's definitely carrot
04:45Kuwait
04:47Annabelle, you ready?
04:48Born ready
04:51One of my favorites
04:53Raspberry
04:54Raspberry
04:55Is
04:57Correct
04:57Well done
05:01Vinnie, you're next
05:03Go Vinnie
05:04Go Vinnie
05:06This taste test being done with ice creams adds a whole new level of difficulty
05:14Because when you put a flavor into an ice cream you take away the texture of that ingredient
05:19You take away the smell of that ingredient
05:22And then also you can't really taste things that are super cold
05:25So you have to wait for it to warm up and then try and decipher what that flavor actually is
05:31Okay Vinnie, what's your answer?
05:33Vanilla
05:34Vanilla
05:35Vanilla is
05:36Correct
05:37Nice
05:38Thank you
05:40I don't think I'd be able to live down getting vanilla wrong
05:43It's like the most basic flavor that everyone knows
05:47Let's go Aaron
05:49Mmm
05:50Glad you like it
05:51What do you think it is?
05:52Duck chocolate
05:53Correct
05:54Next
05:54Luke
05:57Yeah
05:58Banana
05:59Correct
06:01You ready Anna?
06:03I know what that is
06:05Strawberry
06:06Not my favorite but correct
06:08Jackie you're next
06:10And you know it?
06:12It's coconut
06:13Correct
06:13Yeah
06:17The round one finishes and everyone's nailed their guesses
06:21Going into round two I'm thinking it's going to get much harder
06:25You've all made it through one round of tasting
06:27It's back to you Grace
06:28Yes
06:29Nice
06:31Noting how this challenge has come across historically with weird flavors
06:35What's your answer Grace?
06:38Basil
06:38Basil
06:39Basil is
06:41Correct
06:43I'm definitely expecting some of those today
06:47Casper
06:52Thank you
06:54And it's this really like vibrant yellow color
06:57So straight away I'm thinking like a tropical fruit
06:59Like a mango or something
07:02Whoa
07:06You look perplex
07:11Yeah
07:11Yeah
07:12Yeah
07:13It's not what I expected it to be like looking at it
07:17I have like no idea really what it is
07:21I don't love it
07:23It's this strange florally bittery kind of taste that I'm not familiar with
07:31Please I need an answer
07:34Jackfruit
07:41Number three is incorrect
07:42Ooh
07:43The correct answer is
07:46Saffron
07:49Saffron
07:49Saffron
07:50That is so hard
07:52That is so hard
07:54Unfortunately Casper you are going to one two
07:57Thank you
07:59Good luck sir
08:00I'm super devastated
08:01There's no chance in the world I would have got that
08:04Standing there on my own on the side I'm feeling pretty defeated
08:07Okay Emily
08:10Is it cinnamon?
08:12Correct
08:12Oh my god
08:14Things are definitely heating up
08:16Let's go Bella
08:17The flavours are getting harder and harder
08:20Yeah that's black sesame
08:22Black sesame is correct
08:25There's a lot of ice cream flavours there and some are a bit weird and wacky
08:29Alright Annabelle you're up
08:31Please be a nice flavour
08:32Please be something that I know, that I love
08:35Or that's really obvious
08:42It tastes like tropical fruit juice but like not any particular fruit is at the forefront of the flavour profile
08:52What's going through your head
08:53Well I was like oh mango and then
08:56I'm like eating it and it's like
08:58You like start second guessing yourself when you're up here
09:01Hmm, oh god and then you start spiralling
09:03Oh
09:05Annabelle, I'm gonna need an answer
09:09Mango
09:12Annabelle, mango is
09:16Incorrect
09:18The correct answer is orange
09:21Born
09:23I don't reckon I would have guessed that eh
09:25The fact that I just got orange wrong is just nuts
09:29This is so much harder than what I ever imagined
09:33I'm sorry to say Annabelle, get into round two, good luck
09:36Alright Annabelle
09:38I thought I had a one in ten chance of going home
09:40But now I've got a one in four chance of going home and those odds are not great
09:48Okay next Vinny
09:52So I'm feeling nervous, there's a lot of pressure especially when all eyes are on you
10:01As it starts to melt in my mouth I'm like what the hell is this?
10:06It's kind of almost burning
10:09It's gross
10:11And as I swallow it
10:14It's giving off raw allium vibes
10:20It could be garlic
10:22Garlic?
10:23No
10:24Sorry
10:25Um
10:27It's really playing tricks on my brain right now
10:31Vinny, what is your answer?
10:46Vinny?
10:49What is your answer?
10:50No
10:51It's kind of making my eyes water, it's making my throat hurt
10:56I have another scoop as much as I don't want to
10:59And it's just giving me this feeling at the back of my throat and in my eyes that raw garlic
11:05doesn't really do
11:06That is not garlic
11:09This is something different
11:12I'm going to say onion
11:13I'm going to say onion
11:17Vinny onion is...
11:22Great
11:28It is such relief to be safe
11:32It's so bad
11:32But I don't think my breath is ever going to recover from that ice cream to be honest
11:38It is bad
11:40Good to go Aaron
11:41Good to go Aaron
11:43Annabelle and Casper in round two now and that's already a strong line up
11:48Here you go sir
11:49Thank you sir
11:50There's no colour to go off
11:53There's no scent
11:55So I have to really rely on my palette right now
12:00I'm thinking it's some sort of vegetable
12:03But I can't quite put my finger on it
12:05I'm really trying to like get it through every taste but I try to spread it through my mouth and
12:09really taste it
12:10You got an answer
12:13Parsnip
12:16Aaron
12:18Parsnip
12:20Is incorrect
12:23Correct answer
12:25Cauliflower
12:28That's tough
12:29Unfortunately Aaron that means you'll be cooking in round two
12:34Thanks mate
12:35No worries
12:36I'm not great at desserts
12:38And to find myself in a position where I'm one of four in a dessert elimination
12:44Not a nice feeling right now
12:47Luke you're up again
12:50It's very spicy
12:53Chilli
12:53Chilli is correct
12:58I'm really feeling the pressure
13:00Hannah you're up
13:01There's one place left
13:06I'm going to go with tomato
13:09Tomato is
13:11Correct
13:15And I definitely don't want to be in that bottle at fourth position
13:20Oof
13:21Jackie next please
13:35It's one of the melons
13:38The flavours are fresh, the flavours are floral
13:40I'm getting watermelon
13:42But then I'm also wondering if it could be rock melon
13:48It could just so subtly be either
13:52I don't know if I'm just over complicating it and now I'm just overthinking all of it
13:56And I just really don't want to get this wrong
14:01Is it rock melon?
14:04Jackie
14:07Rock melon
14:09Is incorrect
14:11I'm so sorry
14:13Oh my god
14:14The correct answer is
14:18Watermelon
14:20That's what I thought
14:22I think my instinct and my gut was telling me it would be watermelon and I'm really gutted that I
14:28just didn't listen to that
14:29I'm afraid you are the final person cooking in round two
14:35Now I'm going to be cooking in round two's elimination challenge
14:38But at least it's a sweet week
14:41So hopefully I can save myself from elimination today
14:49Unfortunately, Jackie, Aaron, Annabelle, Casper
14:53You answered incorrectly and are now cooking for your spot in the competition
14:59In round two, you'll have 75 minutes to cook us a delicious dessert
15:03Using only the ingredients found in all the ice creams from round one
15:10You also have access to a specialised underbench pantry
15:14Designed for all things sweet
15:17Sadly, the person who cooks the bottom dish
15:20Will be going home
15:22The stakes are high
15:25So bring us something we can't resist
15:29Good luck
15:31Your time starts now
15:45We're pretty limited with ingredients today
15:48Although there's 48, I'm treating this like a giant mystery box
15:52For me, the ingredient that really stands out is just figs
15:57When cooked, well, it just tastes beautiful
16:02Go Jackie!
16:05Three
16:07Four fantastic contestants
16:10I think it's safe to say that on their day
16:13Any one of these four could probably take the competition out
16:15And now they find themselves battling against each other to stay in this competition
16:19I can't believe we're about to lose one of these two or two
16:22It's going to be very interesting to see where they go with this
16:26There'll be a couple out there, I think, who will try and do some interesting flavour combinations
16:30There are 48 different flavours, which is a mix between vegetables, spice, fruits
16:38It'll be interesting to see which one's going to use vegetables to make a dessert
16:42Yeah
16:42That would be insane
16:45The competition is absolutely insane
16:49I'm up against some really good dessert chefs, and I'm not one
16:52I am doing a dessert, but I'm not great at those
16:55I lean more into the savoury side
16:57So today, I'm going to make a savoury dessert
17:03How are you?
17:04Chef, how are you?
17:05Tell me, what are you making?
17:08I'm making a basil ice cream
17:11Basil?
17:12I've got a tomato granita
17:14Tomato?
17:15I have an olive oil and hazelnut crumb
17:18And I'll have a little basil oil just to go over the top as well
17:21So you're making like a salad?
17:22Yeah, but I'll try and make it look more like a dessert
17:26It's supposed to be sweet
17:27I know, I know
17:28But I want to bring in flavours that I like to eat
17:30So I love a tomato salad with some basil, a bit of cheese, some olive oil
17:33So simple, and I want to bring that to a dessert
17:35So going through this testing, did it give you some inspiration?
17:39Yeah, it flicked a switch in my brain that you can turn any of those ingredients into something sweet
17:43And I'm playing to my strengths where I'm using savoury ingredients
17:47Hopefully I can just bring it all together with a dessert style
17:49Wow
17:50It's very exciting
17:51Thank you chef, I appreciate it
17:52But also a big risk
17:53Yes, 100%
17:54Good luck, I'm very impressed by the way
17:56Thank you chef
17:57My biggest challenge today would be to actually make it taste like a dessert
18:01Looking at the level of the cooks that I'm up against
18:05It has to be something like this today, it can't be something run of the mill
18:08It has to be something that's out there
18:12If this is the last cook, you go out with a bang, you go down swinging and you bring something
18:17that you're proud of
18:22Are you having fun Annabelle?
18:23I feel a little bit shaky inside to be honest
18:26Yeah, try and just push it out
18:29I'm trying really hard just to keep my jitters at bay
18:33Head down, bum up and do what I have to do
18:36No one's sick, no one's dying
18:38You saved lives, yeah?
18:40And you're amazing
18:41And you're amazing
18:42And we love you
18:47Being a nurse, it is our day in, day out that we are working under pressure
18:55I specialise in heart and lung transplant
18:58And there is no room to make mistakes
19:02Ultimately the outcome can affect someone's life
19:05I think my career and the high stress nature of it has definitely given me a bit of an edge
19:11So today's strategy is to keep it simple
19:16Today I'm going to be making a brown butter and miso ice cream with a chocolate mousse
19:22By playing it safe, every single element that I put on the plate needs to be absolutely perfect
19:28There's no margin for error today
19:31If I have one technical flaw in my dish
19:35I could very much be going home
19:38Sorry
19:40Go Jackie!
19:42I've come into this competition as a cake maker
19:46So I really wanted to make a cake with ice cream today
19:49140 butter, five whites
19:51Got this Jackie
19:53The dish I'm making today is grilled figs on a brown butter financier
19:57What flavour ice cream are you doing?
19:59French cinnamon and manila
20:01You're really warm and autumnal
20:03Typically I want a very warming flavour to go with this brown butter financier
20:07I think it will be a beautifully balanced and caramelised dish
20:11I'm really confident with the flavours that I'm putting together
20:13But I just need to nail it
20:18Keep the momentum going! 45 minutes to go!
20:31In my taste test I got the saffron ice cream and got it wrong
20:35The saffron I had no idea, yeah
20:37It just tasted a bit bitter and I didn't really love it
20:39Kicking myself that I didn't recognise it
20:42So I'm using the saffron today
20:45I want to make friends with saffron
20:47And change my perspective on it
20:49Caspar
20:50Hey, how are you guys going?
20:52Got undead with saffron
20:53I did
20:54Yeah, it was an interesting one that one
20:57So tell us, what's your approach today?
21:00So I'm going to do a carrot and saffron ice cream
21:03What?
21:04You going there? I'm going for it
21:06I thought you would never look at saffron for the next 12 months
21:11And here we are in round 2 and you are going there with saffron
21:14I was wondering if someone was going to do payback to the ingredient that brought them here
21:18And you're the one
21:19Yeah, but it's interesting because you don't like it
21:21Yeah, how are you going to work with something that you don't like?
21:24Okay, I think I don't like like that but I like what it does to a dish
21:27So like I can appreciate that like sort of bitter like little note that it's got there
21:31Yeah, so I think that'll go really nicely with my carrot and my orange today
21:35It's probably risky
21:39You're playing with a flavour that you don't like
21:43It's stressing me out a little bit
21:55I'm going to be pretty flabbergasted by the fact that I'm using the saffron today
22:00That was the last thing they expected me to do and probably the last thing that they would do
22:04But I really want to make friends with saffron
22:07So I'll keep my original plan to make a saffron and carrot ice cream
22:12A meringue with orange, some little macaron kisses
22:16Are you doing little mini ones Casper?
22:19Yeah
22:19Cute
22:19Fresh orange segments and a orange and vanilla bean oil
22:24Looking good Cas
22:26I've done historically pretty good ice creams here
22:29But dialling in that saffron flavour when I'm not familiar with it
22:32Is going to be a challenge
22:33I'm also serving an orange meringue
22:36So this is not your traditional meringue
22:38It's got no egg whites in it, it's just gelatin
22:41The idea for this is throwing it in the canister
22:44I'll pipe it in front of the judges up the front
22:46And it should come out as almost like a really loose unset marshmallow
22:55Alright
22:56Yeah Jackie
22:57For my brown butter financier with an orange and cinnamon ice cream
23:01My ice cream's done
23:03I've decided to add an extra element
23:06I'm making a mint and lime granita
23:11I've never paired a cake with granita before
23:13But I think it takes it to the next level
23:15I really want to just show the judges a bit of a different technique
23:18The ice cream will be quite a warm toasty flavour with this cake
23:21So I want to add some freshness
23:24It's like Shrek
23:26If the ice cream, the cake, the figs are all on there
23:31Does the granita actually add to the dish?
23:35Jackie's dish, I'm liking it overall
23:39The mint granita, I'm not sold on
23:42Push Jackie!
23:43I really got to push and I got to get these cakes in right now
23:46I'm definitely cutting it fine
23:48So to hedge my bets I'm going to put these cakes in three different size cake moulds
23:52Not too much batter Jackie
23:54And see which ones cook in time
23:57Oh my god
24:01Use your time wisely! 30 minutes to die!
24:04Oh everybody!
24:06Let's do it!
24:13A lot of excitement in the room, a lot of focus
24:16What have we got?
24:17Okay, so Caspar
24:20We're really worried about him
24:22Yeah
24:22Because he's gone avenging the whole saffron situation
24:26The thing with Caspar is I feel like he's digging his heels in a little bit
24:30Because he doesn't even like saffron
24:31He said I don't like the flavour
24:33And now he's like
24:34But I'm going to serve you a carrot and saffron ice cream
24:37Yeah
24:37It's like why?
24:39Are you trying to make a point?
24:40Yeah
24:40Or are you trying to stay in the competition?
24:42You think it's silly cocky?
24:44I do, I do
24:45And I'm just worried that he's kind of like
24:47He's trying to flex
24:51How about Annabelle? How's she going?
24:53She's playing to her strengths
24:54She's chosen flavours that she's really comfortable with
24:56And she's chosen elements which she said
24:59I want to eat this dessert
25:00Which is always a plus
25:01She knows she's not reinventing the wheel
25:04And she says I know if I do this well
25:06Hopefully it'll get me across the line
25:08How about Jackie?
25:09So she's doing a financier
25:11An orange and cinnamon ice cream
25:13And a mint granita
25:15I'm so not sure about the mint granita
25:18With a buttery
25:20It's all these roasty, warm, wintry flavours
25:23And then like a mint granita
25:25Worrys me
25:26Arun is making a salad
25:30A salad
25:32Basil ice cream
25:33Tomato granita
25:35Olive oil
25:36Hazelnut
25:37Crumb
25:37And a basil oil
25:40He's got to get that so right
25:42Playing with the sweetness of that
25:43Is going to be so difficult
25:44Yeah
25:45Getting that balance right
25:49I'm feeling like I'm on track with my tomato salad
25:53For me it's paramount that I stay here
25:55Because the level of growth I've had in this short period
25:59It's been astounding
26:00I'm seeing all these different parts of Arun that I didn't know existed
26:05Creativity that I never knew that I had
26:08I feel like a little kid again almost
26:11And yeah it's this whole new chapter now for me where I'm actually going down a path that I'm passionate
26:17about
26:17And now I find that I'm actually good at
26:22I'm working on my crumb
26:23I want that olive oil flavour in the crumb to bring a bit of fragrance, a bit of pepperiness and
26:28earthiness
26:30I've got crumb in the oven and now I've got to work on my basil oil
26:34Will be poured over the ice cream
26:38So basil oil for the perfume
26:41Just to reinforce the basil flavour but also the olive oil in the dish
26:45Always a risk doing a savoury sweet
26:46Because it could just taste like a savoury to be real
26:50I don't know if what I'm doing is going to work
26:53But if you don't challenge yourself, if you don't push yourself
26:56You're not going to make it anywhere in this competition
27:01My anglaise is chilling
27:05My granita is in the blast freezer freezing and so now I need to get onto my chocolate mousse
27:12Secret to a perfect mousse, you want enough chocolate in it so it's like super rich and super decadent
27:17But you want to be able to keep enough air into it as well
27:20And super smooth, you can't have a lumpy mousse
27:23When I cook my best is when I'm cooking a dish that I would really really like to eat
27:28And so that's what I'm channelling today
27:30So I need to make sure that this dish eats perfectly
27:33In order for me to stay safe today
27:36And perhaps that might still not be enough
27:41Fight for your spot in this competition
27:44Ten minutes to go!
27:45Go!
27:46Go!
27:54Good Jackie!
27:56Jackie that looks so good!
27:58I'm taking the orange cinnamon ice cream out of the churner and it is looking beautiful
28:02I'm really happy with it
28:03The consistency is perfect and the flavours are amazing
28:08The granita is done
28:09That looks unreal!
28:12Yeah, I know
28:12My figs are grilled
28:15Oh, they smell so good
28:17But
28:20How do we speed up cooking these?
28:24My cakes are still in the oven
28:26I'm just hoping that it cooks in time
28:30I'm kind of a little bit worried for Jackie because she's doing a cake
28:33And Jackie makes amazing cakes
28:35But she also put it in the oven with like half an hour to go
28:39I really don't want her to go home on a cake when she's so good at doing those things
28:55One dish, one chance, five minutes to go!
29:07It's a risky strategy to make a tomato salad dessert
29:10But I can see it coming together
29:15The basil ice cream tastes umami-forward and there's the basil flavour that comes through
29:19There's a little bit of saltiness and a little, like a hint of pepperiness in there
29:24Oh, that looks beautiful, Aaron! Get it in the freezer!
29:28The texture's beautiful, it's looking good
29:31Oh, yes!
29:33My tomato granita's nice and fresh and zingy and bright
29:38You know, the tuile that's got that deep caramelisation that I wanted
29:41That looks unreal!
29:44Remember to taste it all
29:48I have a scoop of my savoury salad dessert
29:54And to my surprise, it tastes like a dessert
29:58There's all these savoury elements in there that give you complexity and a bit of, oh, what is that?
30:04I actually really like it
30:06But now I just hope the judges like the dish as much as me
30:11Looks good, Casper
30:13Me choosing saffron today really was an attempt at trying to champion that flavour
30:19Happy Casper?
30:20Yeah
30:22And I'm really happy with how they're tasting
30:25But there's definitely a few doubts going through my mind
30:28It's an ingredient that I haven't really used much of
30:31But also, the odds, one in four, I really don't like
30:34Maybe there was a little bit of stubbornness there in me using it
30:37But it might actually cost me my place in the competition
30:42Fight hard, guys! Two minutes to go!
30:52I can't wait any longer
30:54I get the cakes out
30:58I don't know if the cake is cooked through
31:00But I just need to get this cake on the plate
31:06Come on, Jackie!
31:07Come on, Jackie!
31:08Just get it on the plate, man!
31:13I'm so happy with the flavours of my ice cream
31:15It is like brown butter, decadent, luscious
31:19It's an ice cream that I'm like...
31:21Yeah, I'm happy with this
31:24Ooh, nice!
31:26Oh, your mousses are real!
31:27Yes!
31:28The chocolate mousse and the ice cream
31:29Those are the two stars of the show
31:31And then the granita is just there
31:33To add like an extra fresh
31:36Palate, cleanse and mouth feel
31:37And then the crumble there is just for like
31:39A beautiful, nutty, additional texture
31:42I hope my dish isn't too boring
31:44Give it everything!
31:4630 seconds to go!
31:48Come on!
31:49Keep going!
31:54Come on, Jackie! Come on, Jackie!
31:56I'm trying to get the cakes out of the tin
31:58And I can't get the smallest one out of the mould
32:01So I'm going to have to serve the biggest one
32:05Deep breath, Jackie
32:06Come on, Jackie! Come on!
32:08Great job, Jackie! Don't drop it!
32:11Slide it on!
32:12Yes, Jackie! Yes!
32:14Let's go, Gantry! Sing it with me!
32:1710, 5, 8, 7, 6, 5, 4, 3
32:25�, 3, 4, 4, 2, 1
32:27Good set everybody!
32:34Well, I'm really happy with how all the elements are executed and I think they taste really yummy
32:50but I'm pretty intimidated by the other dishes and worried about the fact that
32:56maybe my dish is too simple and it's made me really nervous and worried that
33:00I might go home. Annabelle, what's the dish? A miso and brown butter ice cream, a chocolate mousse
33:09and then a passion fruit and chilli granita and a brown butter crumb. Thanks Annabelle.
33:19Thank you. What do you think of the look guys? Love it. I'm so keen to dive in.
33:39It may have been somewhat safe but it was bloody exciting and for me it was all to do
33:46with that passion fruit and chilli granita like zing, fire, heat. That for me was the thing that took
33:53that from a safe dish to an absolutely incredible dish. All of the textures are on point there from
33:59the mousse to the ice cream to the granita and the crumb around the bottom. I have absolutely no notes.
34:05She's a weapon. She's a threat heart. I think what Annabelle has done here is just executed technique
34:12and flavour with such precision. So you've got that beautiful rich chocolatey mousse at the bottom
34:19but then because of the passion fruit and chilli granita it's refreshing enough that you want to
34:25go back for more and then putting the miso in that brown butter ice cream everything just backs up the
34:31other elements. It's just a perfect quad in a glass. John Gustav is still eating.
34:38It's delicious. It's a cracking little dish. It's just lovely. I love everything. I love the
34:44crème au, the ice cream. The salt was perfect with the miso. The crumb is actually superb.
34:49I absolutely love that girl. I think she's great and I would love to employ her. That's for sure.
35:01I'm really happy with what I've put up but it's a black apron day and if the cake isn't cooked
35:08enough it could be going home. So today I made figs and ice cream. I made a brown butter financier
35:21with figs and I did grilled figs and orange and cinnamon ice cream and a mint and lime granita.
35:30Thank you Jackie. We'll taste your cake now. Thanks Jackie. Thanks Jackie.
35:34Should we carve it up? Yeah.
35:47Oh. Oh. Oh lolo. Oh.
36:04Oh.
36:07Oh, oh, oh, oh, oh, oh, oh, oh, oh, it's not cooked.
36:12It's not cooked.
36:14That's raw batter.
36:16That's raw batter, yeah.
36:20But that's not diffity, not cooked.
36:27It's not cooked.
36:40The financier is not cooked, and that is very sad.
36:46Financiers are meant to be cooked in a much smaller tin as well,
36:48so I think that's the reason why it's not set in the middle.
36:52And the fig wouldn't have helped either.
36:53Yeah, I think the fig was a really poor decision there.
36:57The edges of the cake were actually really beautifully caramelised,
37:00but the centre of the financier is raw, so big problem there.
37:05Ice cream is nice.
37:07You know, there's some nice orange notes in there,
37:09but the mint granita is such an outsider on that plate.
37:15It's really tart, and I think she thought that that would complement
37:19how caramelised the tart was and give those warm flavours relief,
37:22but they don't need relief.
37:25I thought there was some really good work there.
37:27Like, the edges of the cake were really beautiful and chewy
37:31and got great flavour.
37:33Figs were caramelised, lovely.
37:35I was sitting proud on top of that financier.
37:37The ice cream had great texture.
37:40That cinnamon-warming flavour was delicious.
37:43But the two flaws being the undercooked cake
37:45and the addition of that mint granita,
37:48it could possibly send Jackie home.
37:59Gaspar?
38:00Gaspar.
38:01I guess.
38:02I guess.
38:03I guess.
38:10I guess.
38:14I guess that had some fresh meringue marshmallows,
38:16macaron kisses, a vanilla bean and orange oil,
38:21and some orange secunders.
38:24Wow.
38:26You're here because of saffron,
38:27and now you have saffron in your dish.
38:30It's a big risk.
38:32Thanks Caspar. Thanks. Thank you so much. Thank you
38:37I've got a feeling tonight. Whatever happened. He's gonna suffer in his dreams
39:06The ice cream is is quite delicious
39:09You know there's a light hint of saffron. I wouldn't say the orange is doing too much
39:13Neither of those flavors are highlighted. They're just there and then the rest of the dish. It's very monotone
39:22It feels like if the ice cream was the only thing on the plate it would be the exact same
39:27dish
39:28I'm really worried for Caspar. I had to search for the saffron, which I think is a little bit of
39:33an issue for me
39:34The premise of starting with an ingredient that he didn't like
39:37Meant that he was just trying to translate the flavor in a way where he's not heroing it
39:42It's almost like he's avoiding the flavor and that's what it tastes like to me
39:46I think the flavors are gentle and mild and when I try all the elements separately
39:52I actually really enjoy them, but it's when I eat everything together
39:55That it all kind of disappears for me
39:59Well, I love it. Okay. I think it's great
40:03It might not be strong flavors
40:06But I can see that something which was supposed to be an enemy has been turned to something
40:13expressive and gentle
40:16and
40:16I don't need textures because I'm driven by the color that
40:22beautiful yellow I mean
40:25Saffron I think
40:26He's a very smart shot. I really hope that we serve him
40:34It's nerve-wracking when you wait for them to taste your dish
40:37I'm just so proud of what I've done, but it's really risky to make a tomato salad
40:42Every element has to be perfect at all. I run the risk of going home today
40:47Hi Aaron
40:48Hello
40:56So this is my tomato salad
40:59I've made a basil ice cream
41:01tomato granita
41:03and olive oil and hazelnut crumb
41:06a basil oil and a tuile with a little bit of the basil oil in there too
41:12Thank you
41:13Thank you Aaron. We'll taste your dish now
41:14Thank you
41:15It's all for you
41:19Tomato salad flavors in a dessert by Aaron is about as risky as it gets
41:26Yeah
41:26Yeah
41:27Yeah
41:56He has crushed it.
41:58I think that's his best plate of food yet.
42:00I think you're right.
42:03That basil ice cream, like, man, I would eat that, like, by the bucketful.
42:10And then how natural he's kept that tomato granita.
42:13Like, it literally tastes like tomatoes.
42:15It tastes like tomato juice.
42:16And, like, dare I say it, there's umami everywhere in it, which is beautiful.
42:21And really surprisingly for me, the thing that kind of grounds it and reminds you that it's a dessert
42:27is the crumb.
42:28And it just pulls it into dessert land.
42:31I'm very impressed.
42:33Very, very, very impressed.
42:35What a weapon.
42:37Aaron is an acrobat who is walking that tightrope between sweet and savoury.
42:43So expertly, considering his lack of expertise in dessert.
42:47It's incredible.
42:48It's elegant.
42:49It's sophisticated.
42:50It's delicious.
42:52It's simple.
42:53But every single element is incredibly harmonious as well.
42:59A savoury dish as a dessert is take a lot of gas, and especially on a day like today.
43:05And he's nailed it.
43:07I mean, I'm just, I just, it's quite incredible, actually.
43:13I'm so happy for him because I feel like something's just clicked in his head about dessert.
43:18You don't have to be afraid of it.
43:20I love that basil ice cream.
43:21And the way he's been really restrained with the sugar is so refreshing.
43:37We kick today off with the infamous taste test, which resulted in the four of you having
43:44to battle it out for your spot in the competition.
43:49You are all fantastic cooks.
43:51So it's hard to believe that we have to say goodbye to one of you.
43:57There were two dishes that shone for all the right reasons.
44:02Annabelle.
44:06Oh my God.
44:08You were so strategic in that cook.
44:11Your dish was clearly carefully considered.
44:14Each element supported and elevated by the others.
44:17It resulted in an excellent dessert.
44:21Great work.
44:23Aaron.
44:26A tomato salad dessert with a one in four chance of going home was as risky as it gets.
44:34But you showed that when you back yourself, you can end up with your best dish yet.
44:41Well done.
44:42You're also safe.
44:51That means Jackie and Casper, it comes down to one of you.
45:00Jackie, your financier was undercooked.
45:05And your granita took the dish in the wrong direction.
45:13Casper, each component of your dish was so subtle that the dish lacked definitions in flavor and in texture.
45:31It was one dish we had mistake that we could not look past.
45:38And it was your dish.
45:41And it was your dish.
45:43Jackie.
45:44Jackie.
45:54I am sorry Jackie, but you are going home.
45:57Yeah.
45:59Yeah.
45:59Jackie, have you enjoyed your time here?
46:01I've absolutely loved it.
46:03I...
46:04Yeah.
46:05I think Petra said it the other day, this is literally like the best thing I've ever done.
46:10And being around these people is just so inspiring.
46:12And when I saw the light up, I was like, I don't have a chance.
46:16These guys are amazing.
46:20And I just feel very lucky, very grateful.
46:22So, yeah, thank you all for having me.
46:26We've loved having you here in the MasterChef kitchen.
46:29And I know you're going to get out there and going to make your mark in the world.
46:34Yep.
46:35I definitely will.
46:37But I'm afraid it's time to say goodbye for now.
46:41Bring it in Jackie.
46:47Yeah, it's sad to be leaving.
46:50But I'm so proud with how far I've come.
46:53I've made it over halfway and I've done things I never thought I would do.
46:58This has been the wildest ride.
47:00The highlights reel is definitely playing in my head and it's been such a good time.
47:04Give it up for Jackie, everybody!
47:13I really want to dive head first into food and into baking and I want to make sure that I
47:19don't waste this opportunity.
47:51Whoa!
47:51The competition is red hot.
47:55We're going for it.
47:55We're going to go all out.
47:57I absolutely love it.
47:59Yes!
48:00I frickin' love this.
48:02This is phenomenal.
48:03That's the best thing I've ever eaten out of an air fryer.
48:05That's the best thing I've ever eaten out of an air fryer.
48:05That's the best thing I've ever eaten out of an air fryer.
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