MasterChef Australia Season 17 Episode 22

Prime US TV

Masterchef Australia S17E22 Jun 2025 Masterchef Australia S17E22  #MasterchefAustralia #PrimeUSTV   🎞 Please join  https://t.me/CinemaSeriesUSFilm

Transcript

00:00Oh

00:16Yesterday impressed the Nonna's that are sushi mango. I made a beautiful pasta dish and here I am today cooking my heart out for immunity

00:25So exciting

00:27Guys I've not done a pressure test yet. This is my first. No love a pressure test. I do

00:32But it doesn't matter for a minute is up for grabs

00:34The pressure of a pressure test is always there

00:37Oh dear

00:47Oh

00:56Normally right before a pressure test you'd be standing here absolutely breaking it, right?

01:02But you've got every reason to smile today

01:06because one of you is

01:09Walking out of here with immunity

01:12Andre second pressure test. Yeah, I I didn't have a strategy last time, but I do this time

01:18What is it to make sure Ben doesn't win again?

01:24We'll see how that all plays out

01:26Well, let's get to today's guest shall we?

01:31It'll be the first pressure test that he's set in this kitchen

01:36And rest assured it'll be one to remember

01:42At 19 he's training took him from Melbourne to London to Norway

01:47Denmark Sweden Amsterdam the list goes on

01:51He's been the executive pastry chef of Michelin-starred restaurants all over the world

02:02He set the benchmark of the country's patisserie when he became Australia's dessert master

02:10Oh

02:12Give it up for John Demetrius

02:26John Demetrius is a top drawer pastry chef

02:30He's very well known as a very technical creative dessert guy. He's worked in Michelin-starred kitchens

02:37He's done it all really. So if he's sitting the challenge. It's gonna be rock-hard

02:44John welcome. How have you been? Yeah, I've been great keeping busy meticulously planning and launching our first bakery

02:51Butter days bakery in Melbourne. That's sorry. Yeah

02:55Tell us what's so special about the dish under this cloth

02:59Well, we know this is back to win so we've not held back

03:02I've created this just for you

03:05Something that's never been seen before

03:09I think it's got all the bells and whistles. We need to make it pop

03:13Bells and whistles. Oh, I would be wigging out

03:16John's like the small nice guy

03:19But he is a bad bad man when it comes to

03:22Nice shit

03:24Silent assassin

03:26Yeah, way too happy

03:28It's terrifying

03:31Today you'll be making my

03:44Chocolate Meteor

03:46It looks like a space rock from some crazy madman's mind

04:10Oh my god

04:12Oh

04:14Tell us what you think of the dish

04:16Skeptical about the inside

04:18Yeah

04:20Why?

04:21You're the main reason

04:22I'm actually worried because when I think of John's desserts

04:24I think of something elegant, fragile, light

04:26Something inside might be a little surprise for us

04:28Maybe

04:30Yeah

04:32You're about to see why I call this my chocolate meteor

04:34All right

04:36Wow

04:46There you go

04:48Oh my god

04:50Oh my god

04:52As John is flambéing this meteor

04:54It is just melting

04:56The smell of that whiskey just smells divine

05:00The concept of the dish is a meteor flaming

05:02As it comes down and then evaporates and leaves a meteorite

05:04That's wild

05:06Being able to flambé the meteor with whiskey

05:08Not only brings a theatre

05:10But completely affects the flavour of the dish

05:12Wow

05:14Wow, look at that

05:16It's all luscious

05:18On the base is the chocolate biscuit

05:20The chocolate biscuit

05:22The chocolate biscuit

05:24The chocolate biscuit

05:26The chocolate biscuit

05:28The caramel and milk chocolate mousse

05:32Cherry compote

05:34Dark chocolate

05:36And almond praline parfait

05:38In a white chocolate shell

05:40For sure the hardest element

05:42Is the outer chocolate meteor shell

05:44It needs to be as thin as possible

05:46To get that effect when you set it alight

05:48There is a lot of chocolate work in this dish

05:52We're actually making the chocolate shell

05:54With a balloon

05:56With a balloon

05:58This balloon technique is not common

06:00So you're going to be pushed to the limit today

06:02Wow

06:03Okay

06:04You want to test it?

06:06Wow

06:08That's nice chocolate

06:10That mousse is beautiful

06:12Tasting this dish

06:13I love these flavours

06:14All about chocolate and caramel and cherries

06:17There's that crunchy biscuit on the base

06:19That just screams chocolate

06:21That beautiful texture of the caramel mousse

06:25And then you crack into that shimmering silver rock

06:28And it's just got this beautiful almond praline through there

06:32Honestly it is absolutely to die for

06:35Now

06:37To recreate John's chocolate meteor

06:39We're giving you three hours

06:41Yes

06:42Whoever makes the dish that gets closest to John

06:46In look and in taste

06:48We'll be safe come Sunday's illumination

06:50John

06:52Any last words for these guys?

06:54Three hours sounds like a lot of time

06:56But trust me it's not

06:58You're going to need to move very quickly for this one

07:01At the speed of light

07:03Hey

07:05Look at him

07:07Nice

07:10Your time

07:11Starts

07:12Now

07:20Good stuff guys

07:21Yes

07:22Nash

07:24I'm absolutely wrapped to have John here

07:25I was his biggest fan watching Berserk Masters last year

07:27I just love his elegant creation

07:29And so I'm really wrapped to have him in the kitchen today

07:31Oh good hustle man, good hustle

07:33Nice work Loz

07:35Today's a very exciting day for a pressure test

07:37I never want to be in a pressure test

07:39Unless it's a day like today

07:40Immunity's up for grabs

07:41And it's a great day to get the experience of doing a pressure test again

07:43I haven't done one since my original back to win

07:45The last time I was in a pressure test was five years ago

07:47In the semi-finals of my last back to win

07:49Where I beat Reynold and went through to the finale

07:51So I know that I can do this

07:53And I really want to win it

07:55I know that I can do this

07:57And I really want to win it

07:58I know that I can do this

07:59And I really want to win it

08:00So I know that I can do this

08:02And I really want to win immunity

08:04To be safe from the whole week's elimination is huge

08:07I'm like literally blocking everyone else out around me

08:10And I'm just focusing on me

08:11Because I want this immunity so badly

08:13But this dish is so technical

08:16Stirring cream rich over miles with chocolate

08:18And whisked for miles

08:19But the elements

08:20There's not many of them

08:21But they all need to be executed so perfectly

08:24I'm just kind of breaking it down into elements

08:26That needs to be done

08:27And then spend as much time on the chocolate work as possible

08:29That's my strategy

08:30So the first thing I need to do

08:31Is make my almond praline parfait

08:33Add the praline and stir through to combine

08:36The almond praline parfait

08:39Is this beautifully crafted silver shimmering rock

08:42That sits proud on top of the dessert base

08:44John's was really silky smooth

08:47Just screams chocolate

08:49With lots of that almond flavour through it

08:51So the first thing I crack onto

08:53Is getting my cream whipping

08:55Because the texture of this needs to be just like John's

08:59I need to make sure that cream is perfectly whipped

09:01Stiff peaks

09:02Soft peaks

09:03Stiff peaks

09:04Soft peaks

09:05Benny's getting ready

09:07Looks like he's done this before

09:08Yeah, yeah, this old chestnut

09:10Another pressure test

09:11My fourth one of the season

09:13So I've got a big advantage today

09:15I think and I'm going to try to make the most of it

09:17Come on

09:18I've obviously spent a lot of time

09:20Like more than six hours already messing around with chocolate

09:22And desserts and pressure tests

09:24So I'm feeling quietly confident

09:27Oh yeah, it's tasty

09:29Nice work, Shneesh

09:32Okay, that's for my parfait

09:35I have never bought immunity before

09:37And I really need to win this today for my own confidence

09:40Look who am I cooking with, you know

09:42If I can beat Laura, Ben, Andre

09:44Then I can do anything in this kitchen

09:46Laura, Andre and Ben

09:48It's like literally the most professional guns in this competition

09:52And I feel like a little bit underdog

09:54But this is it

09:55Today is my day

09:56I need to prove myself

09:57So my strategy today is to do one step at a time

10:00And to do it perfectly

10:02Crush roasted almonds

10:04Okay

10:05So I really hope I can nail these textures and flavours like Jones Beach

10:10Go, Sneshy

10:12Come on buddy, melt

10:13My chocolate is melted beautifully

10:15And my cream is whipped

10:17Okay, that looks good

10:20And now I'm gently folding my meringue

10:23And creaming into my chocolate mixture to make the parfait

10:26Good work, Sneshy

10:27Keep it up

10:28Thank you, Vdeshi

10:29Finally, parfait's done

10:31I'm piping it into the mould

10:33And it's going in a glass chiller

10:3540 minutes glass freezer

10:37And now I can move on to my chocolate biscuit

10:40Oh, tastes good

10:43Done

10:47Remember measure twice, cut once mate

10:53Thank you Declan, yes indeed

10:55So far from this competition

10:58There's some things I absolutely love

11:01And there's some things that scare me

11:05And the pressure tests scare me

11:07Don't like following recipes

11:09Not a dessert sort of technique dessert guy

11:12Love eating desserts

11:14But I don't cook this sort of creation in my restaurants

11:19And in pressure tests it's good to use your intuition

11:22But I have no intuition on any of this dessert

11:26And I'm feeling outside of my comfort zone

11:28And outside of my repertoire

11:30What are you making there Andre?

11:32I'm making coffee

11:34So, because of that I'm trying to read the recipe

11:37And do it multiple elements at the same time

11:40God dammit!

11:43Oh no, he over whipped his cream

11:48And because this is not my world

11:51I'm already starting to make mistakes

11:53Can you smell that?

11:57Oh damn

11:58What happened?

11:59I didn't know you could burn chocolate like that

12:01What did you do then?

12:02No, it was in the microwave for too long

12:04How long? Like five minutes?

12:05No, no, no, no, no

12:0630 seconds

12:07If you're not paying attention

12:09You're just nuking it too hard

12:10Yeah

12:11It bit me

12:12It's gone

12:13Me and pressure test

12:14It's a hard one in this kitchen

12:15It is

12:16Just get it going again

12:17It's going to be quick

12:18Yep

12:19It's early days to be making these mistakes, alright

12:21I'm behind at this point

12:23And I'm starting to choke a little bit

12:27Oh, this is hard to watch

12:29You've got to make a move on, yeah?

12:31Me? Oh yeah, but damn yeah

12:37I'm going to have to start that again

12:40Early in the game, first quarter

12:42I've fallen over on my face

12:44Yeah, it's definitely a little bit

12:46Not a good start

12:48Alright, let's keep going

12:50I need to start a new batch of chocolate

12:53New batch of cream for my parfait mixture

12:57This is going to cost time

12:59It's quite deflating

13:00Oh man, I'm fucking a hustle

13:02It's not rocket science, but it's pretty close

13:05Two hours to go

13:07Woo!

13:08Woo!

13:22I'm really looking forward to seeing everyone's mindsets

13:25Pressure test

13:26Because this dish

13:27It is at the absolute top of the tree

13:30In terms of technique

13:31And that's a big mountain climb, right?

13:34Definitely the biggest challenge

13:35Is the outside chocolate shelf

13:37You need to make sure it's thin enough on top

13:39But not too thin so they can take out the balloon

13:42And of course texture-wise

13:44If they're not executing the techniques perfectly

13:46It's not going to eat well at all

13:48No

13:49How are they doing so far?

13:50Andre's over whipped his cream for the parfait

13:52Which was one of the first and most simple tasks of the day

13:55So, problem there

13:56Showing his little bit dusting off the cobweb still

14:00He burnt his chocolate in the microwave

14:02That's what I can smell

14:03Yeah

14:04Yeah

14:05Like, mistakes right off the bat

14:06Yeah

14:07Can really affect your morale

14:08Laura is completely locked in

14:10Tidy bench

14:11Just a little robot

14:12Shanaz knows the only perfection will get her immunity today

14:15So, she's really got to get her head down

14:17And work really hard

14:19Ben, he's just like a veteran now

14:21So, he's doing great

14:22Feeling pretty good at the moment

14:24I'm going okay

14:25No big mistakes

14:26Next part

14:27Right

14:28The almond praline parfait

14:30This isn't for the freezer

14:31And I'm pretty happy with the flavour

14:33I think it's just like John's

14:36Good timing

14:37Thank you, timer

14:38My biscuit base is done

14:40Good, Benny?

14:41Mmm

14:42Really good

14:43And it tastes sensational

14:45Broadly we're going

14:46Everything's going according to plan

14:47Right now I am working on the caramel

14:50For the milk chocolate caramel mousse

14:52So, the dessert is made of this beautiful chocolate shell

14:55It looks just like sort of space rock

14:58And then when that melts away

15:00The base of the whole dessert

15:01Is a lovely little biscuit

15:03A cherry compote

15:05And a chocolate mousse

15:07The mousse is made with a caramel

15:08So, it has this lovely rich flavour

15:10And we have to take that caramel

15:11As far as possible

15:12Without burning it

15:13Oh, I can smell that caramel

15:17Wow, that looks glossy

15:18Put a little bit of cream with it

15:20Mix that

15:21And get it in a piping bag

15:22Ready to mould

15:26Looking good, Laura

15:27I'm feeling good

15:28I've done my almond praline parfait

15:31I've done my chocolate biscuit

15:33It's freaking delicious

15:34I'm so happy with that caramel mousse

15:36The caramel

15:37I took it really, really far

15:38So, I'm super happy with the flavour of that deep dark roasted caramel flavour

15:44It's light, airy, moussey

15:46And I'm really happy with the texture

15:48That's going straight into blast freezer now to set and forget

15:51I think it's going to be really, really good

15:53The next thing I need to do is take my parfait out of the blast freezer

15:58I need to mould them in a really misformed shape

16:01Ready to be dipped in silver white chocolate

16:04Oh, nice

16:05Love that

16:06Nice

16:07Keep going, keep going

16:09Thank you, Dipinda

16:10Push, push

16:11Push

16:12You can see Andre is quite far beyond

16:14Do you think he's got a chance to catch up?

16:16I think he's got to put his head down

16:18Can't be making any more mistakes

16:20It's relentless

16:22I've finally finished the parfait

16:24That's in the blast chiller

16:2640 minutes

16:27My biscuit's in the oven baking

16:29He's way behind

16:30I'm starting my chocolate caramel mousse

16:33Yeah, make a move on

16:35By the sounds of things I'm not doing too good at the moment

16:38Today is my second pressure test for immunity

16:42And I can't get my head in the game

16:44Keep pushing Andre

16:46I've got so much work to do

16:48Are you okay Andre?

16:50No

16:51I don't really play this game

16:54Let's do savouries

16:56Oh my god, the biscuits

16:58Oh my god

17:03The biscuit in the oven has been there too long

17:12Oh god

17:13John's biscuit was really thin and lovely

17:16You didn't smell it?

17:17Mine's a little bit bitter

17:19I'm feeling completely overwhelmed

17:21It's just one thing after the other, isn't it?

17:25Lozzie

17:26Yeah?

17:27You're choccy, choccy biscuits, all right?

17:28No, they're in the fridge

17:29Oh, sweet, nice

17:30Lozzie's doing really well

17:31She's on track

17:32The mousse is in the freezer

17:34I have dipped my parfait meteor in white chocolate

17:39And my cherry compote is done

17:41I'm so happy with my cherry compote

17:43It just really adds a nice sweetness to this dish

17:46All right

17:47Let's temper some chocolate

17:49This pressure test is next level

17:51Not only do you have to temper your chocolate perfectly

17:54You then need to get the chocolate onto the balloon

17:57And then remove the balloon from the chocolate

17:59I've never tempered a balloon before

18:01No, I've never tempered a balloon before

18:03I've seen it done in my original back to win

18:07But I've never ever done it

18:09Tempering chocolate, especially in the MasterChef kitchen

18:12Is so difficult to do

18:14I've tempered chocolate a lot in my time in this kitchen

18:17Oh my God

18:19Did temper it back in Season 6 in the finale

18:22For my chocolate ethereal pressure test

18:24But everyone's got a different way of how they temper their chocolate

18:28But today John wants us to table method this

18:31So that's on a beautiful, big, cold marble slab

18:35With a large offset spatula and chocolate scraper

18:38Spread the chocolate across the marble and spread it back together

18:41Basically, you heat a ton of chocolate in the microwave

18:45Bring it up to 45 degrees

18:47Then you're going to cool down two thirds of that to 26 degrees

18:50Using that beautiful cold marble slab to cool that chocolate quickly

18:54Before you bring the whole mix itself back to 31

18:58Just kind of swooshing my chocolate from one side of the marble

19:01Back to the other, in, out

19:03So it's definitely taking its time to cool down

19:06Tempering chocolate, the most important element on the dish

19:10Um, there's nothing worse than trying to temper chocolate

19:13Stuffing it up and then having to do it all over again

19:15Okay

19:17Cherry compots

19:19That's done

19:20Good work, Snaz

19:22What's next?

19:24And now it's the part I've been dreading

19:26It's a chocolate tempering part

19:29Never done it, so what can go wrong

19:31I don't have much experience with tempering chocolate

19:34And I've seen in this kitchen how many times tempering chocolate can get you into trouble

19:38So I need to nail this in one go

19:40Hello

19:42This is the most crucial stage of the whole recipe

19:46What do you reckon?

19:48Yeah, I think it's important to get it all cooled down nice and evenly

19:52Okay

19:53Otherwise we'll have to start from the beginning again

19:55Again, yes

19:56So 25, 26 and it's ready

19:59So I finally get my chocolate at 26 degrees

20:02I put it back with the rest of the chocolate in my bowl

20:04Mix it together

20:05To a temperature of 31

20:08When I mix it together it should be at 31 degrees

20:12I'm gonna try the test on a little paper

20:16I put my little paper test in a fridge to cool it down

20:20And hopefully when it comes out it looks glossy and it's like snappy

20:25I'm looking at it, it has set, but it doesn't look right

20:32You know it's tempering me

20:35It needs to snap

20:37And importantly

20:38Shiny

20:39Exactly

20:40Are you pleased with that?

20:41No

20:46Holy moly

20:47If I have the chance of winning immunity today

20:49Against amazing chefs like Ben, Laura, Andre

20:53This tempering chocolate has to be perfect

20:55So I decide to re-temper my chocolate again

21:00Am I seeing what I think I'm seeing?

21:01Yes

21:02Or starting tempering again?

21:03Yes

21:04So I've done a little test patch on the paper

21:05And it's just, it sets, but it's not shiny and it's not snappy

21:09It kind of melts soon as I touch it

21:10So I'm just gonna redo it again

21:12It's a crucial part, so I really have to

21:14You know what this means now?

21:16You are fully up against it

21:18My chocolate doesn't look temperate

21:32So I'm just gonna reheat it again, cool it down again

21:34This is a huge risk

21:36Oh, too late

21:37I'm gonna lose so much time

21:40But what I learned in pass pressure test

21:42Is it's really important to follow your instincts

21:44So I need to re-temper this chocolate

21:46And I need to do it quickly

21:48Come on

21:49Believe it or not

21:50You have one hour to go

21:52It's going really well

21:53So...

21:54Tiny bit over, that's fine

21:55Hi Ben

21:56Andy

21:57Mate, you're pretty cool, calm and collected

21:58Yeah

21:59Happy?

22:00I think so

22:01What's gonna happen if it's not tempered?

22:02If it's not tempered, it's gonna stick to the balloon

22:03You're not gonna be able to get it out

22:04Yeah

22:05This is crunch time now, isn't it?

22:06Completely

22:07I've been just like the chocolate dog the other week

22:08I've just been knowing this is gonna be at the end

22:09And I need to get it out

22:10Yeah

22:11Yeah

22:12Yeah

22:13Yeah

22:14Yeah

22:15Yeah

22:16Yeah

22:17Yeah

22:18Yeah

22:19Yeah

22:20Good luck

22:21Thanks

22:22Thanks

22:23Thanks

22:24Thanks

22:25Thanks

22:26The chocolate balloon is the critical part of this dessert

22:29It's time to dip these balloons onto my untempery chocolate

22:35Oh Benny, look at that

22:38You're a natural

22:41We want the chocolate to be thick enough so that it holds its shape

22:44But thin enough so that it will melt when the whiskers poured over

22:47Great work Ben

22:49To make the chocolate shell look like something come out of space

22:52You need to add some crumb to it to give it a rough edge

22:55And then get them in the fridge to set

22:59It's a long walk

23:03Oh my arms

23:05With 45 minutes to go, I'm making my chocolate balloon domes

23:09Far out, it's like a full arm work

23:10Yeah

23:11That's wild

23:12Are you there?

23:13Yeah, it's there

23:14Yeah

23:15Little crumb thing there

23:16Nice

23:17And now we dip

23:18Does it look tempered?

23:20Only time will tell

23:21Oh my god

23:22Kai

23:24Good luck

23:25Thanks

23:26This is the biggest pressure point of this dish

23:29These chocolate balloons don't work

23:31I essentially don't have a dish to flambe for the judges

23:35I think it's good

23:36It looks lovely and luscious

23:38Oh god, I don't know

23:39It's like all up to state now, isn't it?

23:42This is actually so much harder than I thought

23:45I can't see bloody half this balloon

23:46So I'm hoping that I've covered everything properly

23:50What could go wrong?

23:51What could go wrong?

23:53Right

23:54Tempering chocolate

23:55This is going to be fun

23:57My chocolate mousse is finally done

23:59And is in the blast chiller

24:01My biscuit is cooled

24:02And now I need to move on to tempering chocolate

24:05Alright, let's do this

24:06I never temper chocolate

24:07Apparently it goes around these little balloons here

24:11One of the freaking balloons popped

24:13Oh

24:17Andre, get on with it

24:18I'm right to Pinda

24:22So much to do

24:23I feel like

24:24I'm way behind

24:25You can do this

24:27I'm happy

24:28I'm happy

24:29We have 26

24:31Finally after so much time tempering this chocolate

24:35It's time to make those chocolate balloons and get this shell sorted

24:39If I get one balloon I'll be happy

24:41But I really need to move as fast as possible

24:44Oh, that looks like a meteor

24:48Four, six, six, seven, eight, ten

24:51Have you de-ballooned yet, Ben?

24:52No, just about to

24:53Just read the instructions again

24:55Everything's been going reasonably well so far

24:57Okay

24:58But the moment of truth finally arrived

25:01It's time to get my chocolate balloons out of the fridge

25:04And pop the balloon

25:05I hope it's tempered okay

25:06Because I don't have time to do anything else

25:08So, moment of truth, here we go

25:10It's pretty crunchy so that's not bad

25:13In order to get the chocolate shell off the balloon

25:16First need to heat a cutter

25:18So it's hot enough to melt the chocolate

25:20And then really carefully twist it

25:22So you're just cutting out a perfect circle on the bottom

25:24That's important to get the balloon out

25:26And it's also important so it fits over the rest of dessert

25:29Jeez, I wish you had that upside down

25:32Come on

25:34If it's upside down and you cut it

25:37It's much easier

25:39I'm sweating like crazy

25:41I put so much work into this dessert

25:43And I know that this chocolate shell is absolutely key

25:50Holding the balloon in my hand I can just feel how delicate it is

25:52He's got two more, he's got two more

26:00The whole thing just crumbles on my hands into pieces

26:06That's right

26:08Balloon number one, gone ski

26:10Just a packy one Ben

26:12Let's go

26:14Let's go Benny

26:16Right now I'm thinking is my chocolate just too thin?

26:18Is this even possible?

26:20Are any of these going to work?

26:22Yes

26:25It's way more delicate than I thought it would be

26:27I'm going to have to take a lot more care with the next one

26:29To make sure I don't destroy that as well

26:35It's not popular

26:41It's so thin

26:44I can't even look up

26:46I can feel the judges standing there watching

26:48Oh no, no, no, no, no, no

26:50There's so much pressure on this moment

26:52And I'm just trying to ignore it all

26:58No no no no no, no no

27:03Oh my God

27:04wow it's really stuck i cannot believe it this is just so frustrating

27:13i'm an absolute pickle this is ben's last shot at this

27:20lucky last ben lucky last

27:34i can't believe out of three balloons i've destroyed two of them i've got to have one

27:41of these formed to finish my dish right take three the whole dessert really hinges on this

27:47chocolate shell it looks like this meteor but it also provides the theater when the whiskey's

27:52poured over and it melts away to reveal what's hidden beneath

27:55this is my third balloon my last shot it's all or nothing

28:03oh no no no no slowly slowly slowly

28:08balloon hasn't popped for the third time this is not a good start

28:14i get a knife to try to cut away a little bit i can feel it coming away and i almost can't look at it

28:21it mostly comes out and i think is it all out

28:33but i look inside i can just get the tiniest piece still left in there

28:38it's almost like it's fused to the chocolate i can't see how even with tweezers or anything

28:43i'll be able to get that piece out

28:48it's the best i can do thank you so i don't really have much option but to keep going at the

28:53stage and hope that that little piece of balloon isn't enough to ruin the whole dish

28:57just 15 minutes to go

29:00let's go final push here

29:01it's too thin

29:15breathe take a breath

29:16breathe laura

29:17no it's actually it's just gonna break

29:19de-moulding these balloons from the tempered chocolate is actual hell

29:24i've managed to pop the balloons in my chocolate shell but my biggest struggle now is peeling

29:31that away from the tempered chocolate i am definitely starting to stress

29:36oh my god

29:38my hands are shaking and i'm using a pair of tweezers to try and extract every last piece

29:46of that balloon

29:47yeah it's so thin po i cannot serve this chocolate meteor to the judges if there's balloons stuck

29:55in it

29:57by some miracle i managed to pull all the pieces of the balloon away from my tempered chocolate

30:05shell but i have noticed a few holes in it she's a broken meteor i have to find a way to

30:12fix it at least i've got something let's fast track this let's fast track it fast track that

30:21time's running out it feels like absolute madness and chaos in the master chef kitchen

30:27and everyone's ahead of me i need to get a wriggle on if there is a chance i'm going to get

30:33something on the plate go andre i can't believe i'll waste it all this time so after this second

30:40attempt of tempering chocolate the balloons are set and it's down to see if i have chocolate hell

30:44or not pop the balloon what do i pop it with so i have three attempts to get this right but i only need

30:50one balloon how do i do that i'm so shaky because i'd never want to be here before this is my chance

30:58i heat up the ring really well

31:04and i twist it come on baby

31:17it comes off perfectly oh my god this is a miracle

31:22now i just need to make the chocolate shell look perfect and get this shell spray painted five

31:29minutes to go please

31:36awesome ben well done mate beautiful perfect oh andy don't look don't look it's bad there's definitely a

31:47few holes in this chocolate shell i'll glue it back together so i decide to patch up this chocolate

31:53hole i've got a hot knife i've got random bits of chocolate and i'm trying to smooth it over as best

31:59as possible rustic good work and i'm trying to cover up any little bit so the judges don't see the

32:07imperfections okay i gotta spray i gotta spray i feel like i've been so cool calm and collected this

32:13whole cook but now i need to motor through i'm stressing hard here i've never been so challenged

32:21in my life hey i haven't hit the brief on my dish it doesn't look anywhere near like john's good job andre

32:28yes nice andre yeah boy yeah andre i know that there's a little bit of balloon in the chocolate

32:35dome i want to choke the judges hopefully i have enough time to get it out don't forget this is for

32:44immunity two minutes to go two minutes to go it's time to assemble the dessert i've sprayed my chocolate

32:54shell it looks perfect happy as oh then spring has a little nugget i get this parfait meteor out of the

33:02freezer that's ready for painting this is going to sit on the base of my dessert i've almost got a

33:09perfect dessert aside from this tiny bit of balloon in the shell and there's no way i can get it out

33:14without destroying the whole dessert i don't know what's going to happen hey let's finish this off

33:21where's the alcohol a little bit more of this everything tastes delicious nice one lozzy

33:38rim templates guys over there it's not sprayed cherry puree oh god this is a disaster ready to launch your

33:49audition

33:51it's a disaster ready to launch your dishes in 10 9 8 7 6 5 4 3 2 1

34:01let's go

34:02Oh my god, I've got to be stuck!

34:17Good luck.

34:18Thanks, guys.

34:22Walking the dish up to the judges, I'm feeling a bit nervous.

34:26I haven't been able to remove this little piece of balloon from the chocolate shell,

34:30but I'm really happy with every element on this dish.

34:34All I can do is cross my fingers and hope the judges don't mind

34:38and realise the rest of it is bang on.

34:53In the mood to cook?

34:55Grab your aprons and try these delicious MasterChef-approved recipes.

35:00On 10 Play.

35:04Ben, any hidden problems in there?

35:07There's the tiniest speck of balloon stuck to there still.

35:13So unfortunately we can't flambé that,

35:16but you can still crack it open and we'll taste it.

35:19OK.

35:22Oh!

35:22Oh, wow.

35:32Everything looks alright, bar that massive bit of pink balloon.

35:36Which is a shame.

35:38It is a shame.

35:39That's a good bit though.

35:39That looks great.

35:40Yeah.

35:41Yeah, let's say the cross section.

35:42Yeah.

35:49What is the dish without the flambé?

35:51Being able to flambé not only brings a theatre,

35:54but completely affects the flavour of the dish.

35:56The biscuit soaking up the alcohol,

35:59the melted chocolate,

36:00and it's going to change your mouthfeel.

36:02It is a real shame

36:03because you can see that this café is perfect.

36:06You know, the mousse looks good.

36:09It's good thickness.

36:10Oh, it seems good as well.

36:12Get in there.

36:21All the elements on the plate here are really bang on.

36:47That biscuit is perfect.

36:49The mousse and the parfait,

36:51I'm sure if you took a step back,

36:53you could have nailed that meteor.

36:55I am just so blown away

36:58by how good every single part of that dessert tastes.

37:02It's toasty, it's nutty, it's salty,

37:05it's got that kind of toffee caramel kick,

37:08and each of those elements just stands completely on its own.

37:12Yeah, I would be kicking myself if I were Ben.

37:19Hello.

37:21Hello.

37:22Hello.

37:23Ooh.

37:23Hello.

37:30Hopefully this lights up.

37:32It's a bit...

37:32Oh, you.

37:33Jeez.

37:33Watch the brows.

37:35That's what we want.

37:36Here we go.

37:39Ooh.

37:40Oh.

37:41Oh!

37:43Oh!

37:44Oh!

37:45It's pretty good.

37:47Thanks, Laura.

37:48We can't wait to take it.

37:48Thank you so much.

37:49Thanks, John.

37:50Well, that had some wow factor.

37:54And before it did melt,

37:56I noticed that Laura had done a few patch-up jaws,

37:59but I think it was really smart.

38:00The inside looks really special as well.

38:02Mm-hmm.

38:08You can see the outside of the meteorite is a good thickness.

38:12You can see the texture of the mousse is nice and soft.

38:15Compote is not too stiff.

38:17Overall, you know, it's pretty impressive.

38:26Oh.

38:30I thought that was absolutely delicious.

38:45All the flavours were definitely there.

38:47Yeah.

38:47I think my favourite element here was the mousse at the bottom.

38:50Yeah.

38:50Super silky smooth.

38:52The saltiness on the biscuit is just perfect.

38:55Very pleasant.

38:56Like, the texture of that mousse is spot on.

38:59It was really luscious and decadent,

39:01and she took that caramel right to the edge.

39:05She always just attacks these things

39:07with such gusto and confidence,

39:08and it's resulted in a dessert that I think tastes

39:11and looks very similar to yours, John.

39:13Would you have this in your bakery?

39:15I'd be proud to have something like that in the bakery.

39:17It's amazing.

39:19Good luck, Andre.

39:19Good luck, mate.

39:20Good luck, Andre.

39:22Today absolutely didn't go to plan.

39:24Firstly, I burnt my chocolate,

39:27and then I over-whipped the cream for the parfait.

39:30The dome doesn't look like a meteor.

39:32It looks like a soccer ball.

39:34The biscuit's a little bit overcooked.

39:36Yeah, lots of flaws on this one.

39:39Andre.

39:40Andre.

39:41Andre.

39:46Andre, how do you feel after that challenge?

39:49Uh, yeah, not great.

39:51Not great.

39:55What are you most worried about?

39:58Uh, let's be honest,

39:59there's a balloon inside that little baby.

40:02Thank you for your honesty.

40:04Can I just say one thing?

40:06I know how much you struggled with that today,

40:10but you are such a good cook.

40:13I love the way that you think about food in this kitchen.

40:16It's quite inspirational,

40:17and it'd be a shame

40:19if it ended too quick

40:22because of a re-enactment of turf.

40:24Fair play.

40:27Obviously, we can't get you to do the flambé

40:29because there's a balloon in the meteor.

40:31Can I just smash it?

40:33Yeah.

40:33Go.

40:37Just a bit of a release for you.

40:39That's really good.

40:40There's a little bit of a balloon in there.

40:45Let's have a look inside.

40:46You can see here that the cream was overwhipped.

40:54The biscuit, we all know,

40:56was in the oven for way too long.

40:58But the mousse looks really good.

41:00Shall we give it a crack?

41:01I'm really shocked at how much he got up.

41:27I actually thought there was going to be a lot missing.

41:30The meteor chocolate shell was really quite well-tempered.

41:35Biscuit is definitely overcooked,

41:37a little bit on the burnt side,

41:39so it's got that sort of burnt chocolate flavour.

41:41The chocolate dip around this meteorite.

41:45Nailed it.

41:46It's why we don't say that I like this in French.

41:48What's meteorite in French?

41:50A meteorite.

41:51Oh, my God.

41:51You got that?

41:57The mousse was tasty.

41:59It was a great texture,

42:00but there's flaws all over the joint.

42:02From go to woe, Andre struggled.

42:05He struggled with just getting his head around

42:07being able to be comfortable with this dish,

42:09and it shows.

42:10I think it's easy to forget

42:11just how difficult this dish is.

42:14You know, there's a lot of elements and techniques here

42:17that he has never done before

42:18and trying to do them all at the same time.

42:20So I'm really impressed by the way

42:22he sort of came to grips with it all,

42:24which I think is more important

42:25than this cook in the end.

42:30Good luck, Steve.

42:33So fragile.

42:34Today, I was up against the best chefs,

42:38Laura, Ben and Andre.

42:40I tried to make this dessert perfect

42:42because I won immunity so much.

42:46So I really hope I've done enough to win.

42:48It's a nice challenge.

42:50It's a nice challenge.

42:51It's a nice challenge.

43:04Thank you so much.

43:34I am impressed.

43:41Yep, so I think she's done such a good job

43:43on the looks of it.

43:45I can't wait to have a look inside.

43:47Yeah, let's do it.

43:51Oh, straight.

43:56Look at that.

43:57That's a beautiful texture there.

43:59Look at that.

43:59Look how thin that chalk is.

44:01Let's have a test.

44:04They smell unbelievable.

44:15Yum.

44:16Yum.

44:17Yum.

44:18Yum.

44:19That feeling when we cut it open,

44:30I think you all felt it with me.

44:32You could see the parfait was perfect texture.

44:34That was like velvet for me.

44:36You know, that's like restaurant quality.

44:38The shell on the outside of the meteorite

44:40was so thin.

44:42It's perfect.

44:43I felt the mousse was the same flavour as mine.

44:46Yeah.

44:46You know, and that's just all about

44:47taking the caramel to the right point.

44:49Mm-hmm.

44:50That was a really great dish.

44:51I think someone thinking they were an underdog,

44:54I think she's going to surprise herself.

44:57I think this dessert is flawless.

45:01It is so well proportioned like yours, John.

45:06Even down to the amount of cherry compote on there,

45:08I could see it in that little divot that was in the mousse.

45:12It was just perfect when you cut through the middle.

45:15Everything just ate so well together.

45:17I think schnails are tremendous.

45:20What I really enjoyed the most is that lovely mousse.

45:25You can get the caramel.

45:27Mm.

45:27The sweetness was just right.

45:29And the biscuit.

45:31The biscuit leaves behind a bit of salt

45:33and absorb what is all about, the flambe, the whiskey,

45:36which melts very well with the chocolate.

45:39Texturally, everything was completely spot on.

45:41And the parfait had that lovely richness to it.

45:45Yeah, I thought all the elements were just delicious.

45:55I know firsthand how difficult that was,

45:57not only the recipe itself, but working in this kitchen.

46:01I'm really impressed by what you managed to get up today.

46:04Well done.

46:05Everyone, keep your hands together for Chef Dimitri.

46:11Obviously, two of your dishes had balloon in them.

46:19It was an incredible effort, but Ben, Andre,

46:23unfortunately, we had to take you off the table.

46:27Boo.

46:27Boo is right.

46:29And Ben, not to rub salt in the wound,

46:35but it is such a shame,

46:37because other than that chocolate shell,

46:39the rest of the dessert was perfect.

46:42How old was that, Luke?

46:44That leaves Laura and Snez.

46:47Not only were both of your dishes divine,

46:50they tasted near identical to John's.

46:52That said, out of the two,

46:58there was one that not only nailed the flavours,

47:01but the textures and aesthetic.

47:03So congratulations.

47:09Snez.

47:09Come on, you've got to go, mate.

47:18Good work.

47:28First immunity.

47:30You took her off.

47:30Same.

47:31I'm not lying,

47:40but you were my favourite in the Zip Masters.

47:43And now you're even more favourite.

47:46Laura, you also got super close,

47:48so well done.

47:49Thanks very much.

47:51Go home and get yourselves ready

47:52for a huge day tomorrow.

47:55Good night.

47:57Good night.

47:58Good night.

47:59Good night.

48:00Good night.

48:01Good night.

48:03Tomorrow night.

48:04Strap in, guys.

48:05Viral week continues.

48:07This is going to be epic,

48:09with a quest for the most outstanding sandwiches.

48:13We want Sanger's worth scrolling for.

48:15This is without doubt,

48:16the most ridiculous thing

48:18I think I've ever made in this kitchen.

48:20And mind-blowing mash-ups.

48:23If I pull this off,

48:25this could be better than the original.

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