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  • 7/1/2025
S17 E39 >>> https://dai.ly/x9m7kfg

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00:00So unfortunately Air Fry Challenge got me into bottom three and now I have to fight to stay in this competition.
00:30Pressure test elimination and only three contestants, so the odds are getting smaller and competition
00:43is harder.
00:44But you know what?
00:45I've started getting a bit of confidence with these pressure tests, especially because I
00:48had a couple for immunity and I did well and I feel good about them now.
00:53So this is new snitch.
00:54No stress on a pressure test day.
00:56Morning all.
00:58Morning.
01:00We said after you hit the top ten things were going to heat up and we were not exaggerating.
01:06You are in for one scorcher of a pressure test today.
01:12Alana, how are you feeling today?
01:15Fourteen years ago I got eliminated on the giant Adriano Zumbo gingerbread house over four
01:20and a half hours.
01:21But I'm feeling pretty clear headed actually.
01:26I'm excited to hopefully learn some new skills that I can take on into the next challenges.
01:30That will be happening.
01:31Now I'm nervous.
01:32Andre, you've got a bit of a love hate relationship going on with pressure tests.
01:39Tell us about that.
01:41Well, yeah, I love them now.
01:44That was so hard to say.
01:48I'm invigorated today.
01:50I'm invigorated for this one.
01:52Right, let's get to the nitty gritty.
01:55I bet you're all pretty keen to know what you're up against, eh?
02:00This challenge has been set by an absolute trailblazer.
02:03He was an apprentice under Peter Gilmour and has worked with the likes of Anna Poliview and Adriana Zumbo.
02:11Ooh.
02:12He won the La List Pastry Award for Innovation in Paris and he was the head pastry chef at
02:20Harrods in London for six years.
02:23God.
02:24Please welcome, the incredible, Philip Curry!
02:39Philip's such an incredible chef and he has his own personal style and I think when it
02:49comes to pastry, he tends to like to put his own spin on it.
02:56Phil, welcome to the MasterChef kitchen.
02:58Thanks for having me.
02:59Now, you recently left Harrods, but what's next?
03:02I've got another book coming out at some point and venturing out on my own.
03:07Amazing.
03:08Yeah.
03:09Now, Phil, your cookbook is absolutely smashing it.
03:13You've focused a lot on plant-based desserts.
03:15How come?
03:16My approach is really to strip baking right back to basic ingredients.
03:20Things that, you know, we already have.
03:23I'm just trying to bring out their functionalities in new and exciting ways.
03:27Okay, well, do you want to show these guys what dish they'll be tackling today?
03:31Yeah.
03:32Today, you'll be making my...
03:36Oh!
03:37Oh!
03:38Oh!
03:39Oh, my God!
03:40Oh, my God!
03:41Damn!
03:42Wow.
03:43What is that?
03:44Dawn of a tropical new day.
03:46That is beautiful.
03:47Right.
03:48Wow.
03:49Isn't that stunning?
03:50Now, this dish is one of the most delicately decorated desserts that I've ever made.
03:56And it's 100% plant-based.
03:57Holy hell.
03:58Oh, my God.
03:59Oh, my God.
04:00Oh, my God.
04:01Oh, my God.
04:02Oh, my God.
04:03Oh, my God.
04:04Oh, my God.
04:05Oh, my God.
04:06Oh, my God.
04:07Oh, my God.
04:08Wow.
04:09I...
04:10It's a little work of art.
04:11I mean, this is going to be precise, but also, there's no eggs in this, and there's no
04:29dairy.
04:30So, you can't necessarily use your intuition so much.
04:33Wow.
04:34I'm so worried for these guys.
04:35I'm so glad I'm not doing it.
04:37Oh, that was a whole lot of shocked faces just soon.
04:40Andre, can you get words out?
04:42Nah, I need a close look at this little boy, man.
04:46Honestly, it's scarier the closer you get.
04:49Yeah, right.
04:50Thanks, Anthony.
04:51Oh, my God.
04:52Oh, my gosh.
04:53It looks like paper.
04:54That chocolate work is tissue paper thin.
04:56So, I'm going to have to control the shakes of the hands, I think, when the nerves kick
05:00in.
05:01Especially in the assembly, because the decoration is kind of precision engineered.
05:05Okay, let's have a look inside.
05:10Oh, wow.
05:11It's so good.
05:12That looks like...
05:13It's a paper.
05:14Yeah.
05:15Oh, my gosh.
05:16Oh, gorgeous.
05:17It's unbelievable.
05:18It's magic.
05:19Oh, my goodness.
05:20It looks stunning.
05:21So, around the outside, we have a coconut cremeau.
05:22The compote is fresh, so there's no setting agent.
05:23We have a nice, juicy texture.
05:24We have a coconut sponge.
05:25We've got the super fine decoration and the coconut chantilly, which is like a light texture.
05:41The dawn of a tropical day.
05:47I mean, that name, just like, perfect name for it.
05:50That mango compote in the middle is just so bright and fresh.
05:55I also think it's so special because zero jelly.
05:58Yeah.
05:59Wow.
06:00Yeah.
06:01And Phil, you're a wizard in using plant-based ingredients in desserts.
06:04Yeah.
06:05They do behave a little bit differently to dairy ingredients, right?
06:09Yeah.
06:10So, for example, in the chocolate, where there's no milk solids, it sets a bit faster than milk
06:13chocolate.
06:14So, yeah, working with it, keep that in mind.
06:16Okay.
06:17It's a completely new, unknown way of cooking for me.
06:20Definitely a tough fight today.
06:23Okay, there's no going back now.
06:26To recreate Phil's dish, we're giving you two hours and 15 minutes.
06:30Oh, that's not enough.
06:32The recipe, ingredients, and equipment you need are all at your benches.
06:37Whoever makes the dish that looks and tastes the least like Phil's will be going home.
06:45Guys, you just got to the top ten.
06:48I know you don't want to leave yet.
06:50Phil, any final words of advice for these guys?
06:53Yeah, this dessert lives and dies by its flavour, texture, and presentation.
06:59So, leave enough time for that.
07:01You guys ready?
07:03Your time starts now.
07:09I haven't felt good in the pressure test.
07:12I've actually kind of hated them a little bit.
07:14But I need to put that aside today and celebrate that I'm going to love this cook.
07:19Yeah, okay, cool.
07:20Let's go.
07:21Let's go.
07:22As you keep it calm.
07:23I'm collected.
07:27I absolutely still want to be in this competition.
07:29I feel like I'm just tasting this kind of top ten vibe and I will be devastated to leave.
07:33So that's why I'm going to go all out today.
07:35But I'm sure everyone else will.
07:37But, you know, there is no usual like, hey, start your with a milk, egg and sugar.
07:41It's a completely different concept.
07:43Which one is coconut milk powder?
07:45Okay, hold on.
07:46So, my step by step plan is read the recipe to the tea, double tick every single ingredient,
07:53because I have no idea how these ingredients work together.
07:56So I can't really rely on my intuition today.
07:59For my coconut cream Chantilly, I need to heat up to 50 degrees my soy milk, coconut cream
08:06powder, vanilla seeds and sugar.
08:09Then I add my coconut butter and coconut chocolate and blend it all together.
08:15The consistency, it looks right to me.
08:18I'm tasting as I go.
08:19It tastes delicious, so I'm pretty happy with it so far.
08:26I mean, it is tough.
08:27Even me, I struggle to just to comprehend all these different techniques.
08:36The nerves are definitely there, but I'm really excited to make that beautiful dessert that
08:41Philip gave us.
08:42I've been doing lots of great desserts in this competition so far, but not a single one
08:48of them has been plant-based, which is scary because I've been eliminated on a pressure test
08:53before.
08:54It's all the lollies, the tubes, the tangerine rock.
08:57This is absolutely brilliant.
08:59Delicious.
09:00But...
09:01The gingerbread is so burnt you can't eat it.
09:07I don't want to step out at this point.
09:09I want to go all the way.
09:11So I've just read, reread the recipe.
09:13Just don't get anything wrong.
09:14Don't make any mistakes because that's where you lose time is when you make mistakes.
09:18I'm working on my coconut chantilly.
09:22Measure my incaster sugar and the coconut milk powder.
09:27And I need to microwave it now to warm it up so that the sugar dissolves.
09:33I need to now add the cocoa butter and the coconut chocolate to it and then blend it so it's completely
09:46emulsified.
09:47It just goes everywhere.
09:48It had no viscosity to it.
09:50I've made a million dairy-based chantilly creams before.
09:53And it's usually thicker than this at this stage.
09:56But this is using plant-based ingredients.
09:59Everything is different.
10:02What's up with Alana here?
10:03Did she miss something?
10:06I'm pretty sure that Alana was supposed to put those dry ingredients into the coconut chantilly
10:10because I don't think it's going to whip up without it.
10:13I hope this mistake doesn't cost her her whole place in the competition.
10:18It's a big problem, right?
10:19Yeah.
10:20Right, mango compote.
10:22I really remember this element well in Phil's dessert.
10:26It was really kind of fresh and acidic from that lime.
10:29So I'm going to make sure I get the same flavour.
10:33She's cutting that mango how I imagine a pirate would cut a mango.
10:35Yes, exactly.
10:38I need to chop the mango finely.
10:40God, that's a lot of mango.
10:43And also I need to puree another batch of mango.
10:48Mix it with some lime juice.
10:51Some lime zest.
10:53Nice work, Sanagi.
10:56Tastes delicious.
10:57Okay.
10:58And then straight in blast freezer.
11:03My coconut cream chantilly is in the blast chiller.
11:06Nice, Andre.
11:07And now I move straight on to my mango compote.
11:11At the moment I'm feeling great.
11:12I'm concentrating.
11:14The instructions are going into my brain.
11:17Andre.
11:18Hey man.
11:19Hey Gil.
11:20Just trying to keep my head on straight.
11:21That's it.
11:22That's the name of the game for you.
11:23Yeah.
11:24Like you are too skilled of a cook to let any outside noise get in the way of you and this recipe.
11:31You know how to get in the zone.
11:32I do.
11:33You kind of look lovely man.
11:34Oh really?
11:36No, I don't know.
11:37You look like a cousin or something man.
11:38This is getting out of the zone.
11:39We're getting out of the zone.
11:40This is getting out of the zone.
11:41My head just does that right?
11:44It's like talking to you about something else.
11:46Yeah.
11:47It's weird.
11:48It's a safe word.
11:49Whenever you get out of the zone I'm just going to yell out a safe word.
11:53Thanks.
11:54Appreciate it.
11:55I hate pressure tests.
11:56Reading a recipe.
11:57I really struggle with that.
11:58But being in this competition I've been away from my family.
12:01Wow.
12:02My beautiful wife Hannah who's been looking after the kids and the businesses while we're
12:07gone.
12:08And that's been really, really hard.
12:11They're waiting for me but they're cheering for me at the same time.
12:15So I've just got to concentrate because in the end I'm doing it for them.
12:20I'm going to cry.
12:24Come on Andre.
12:31This is a friendly reminder you have no time to dilly dally 90 minutes to go.
12:36Time is moving really quickly but I'm feeling like I'm on track.
12:48And I'm going to start my coconut cremeaux.
12:53Oh my god I've made a mistake already.
12:56I can see my dry ingredients of the coconut milk powder and the caster sugar for the coconut
13:02Chantilly actually still sitting on my bench.
13:05It should be in my cream mix.
13:09What's she up for?
13:11She forgot to put the coconut powder in it.
13:13Oh.
13:14I wondered if she was supposed to put that coconut powder in there.
13:18Shit.
13:19I immediately go into panic mode.
13:22Come on Alana.
13:24Because silly mistakes like that could lead me to elimination today.
13:27What am I thinking?
13:38I've made a mistake.
13:42I forgot to put the dry ingredients in the coconut Chantilly.
13:46This is not a good start.
13:48I'm not reading it properly already.
13:50Nah come on you can do it.
13:51I've lost some time so I really quickly blend this into it.
14:03Nice one Alana.
14:05And get it back into the blast chiller.
14:08I hope that it sets properly ready for whipping.
14:16Nice Nish, looks good.
14:17My coconut cremeux is ready.
14:20Cool blast freezer.
14:22So I need to put in a blast freezer to set.
14:24Yeah, nice.
14:27So next I start on coconut sponge.
14:30I need to blend together plain flour, coconut and baking powder.
14:35And I've no idea how they're going to be done without egg whites.
14:39But just need to trust the recipe.
14:44Okay, chef, I need help.
14:46I can't open it.
14:48I want to check if the oil has separated.
14:50Yeah, it clumps up.
14:52It's clumped up.
14:53Yep, that's good.
14:54Beautiful.
14:55Thank you chef.
14:57You going alright?
14:58Because you're like a traditional style home baker.
15:00Yes, that's it.
15:01This is not that.
15:02The way it tastes, you actually don't miss any of this traditional baking and cooking and patisserie style.
15:06Yeah.
15:07I'm really enjoying it and I think that's the main thing for me.
15:09I've noticed that if I'm enjoying when I'm cooking, I usually have a delicious dish.
15:14I can feel the energy.
15:15Ah!
15:16I'm loving it.
15:18Despite not egg whites, the texture is looking now beautiful and smooth.
15:23Exactly what I want.
15:24Nice Nish.
15:26Now the recipe says use 220 grams of the butter, put it flat on the tray.
15:31I know this is important because the sponge needs to be super thin and needs to be the same as Phil's.
15:40I think I'm going really well with time.
15:42Perfect.
15:43I'm getting proud of this.
15:45Nice Andre.
15:46Looks good.
15:47My coconut cramuse in the blast chilli.
15:50Feeling like I did it at the start of the challenge.
15:52Just need to concentrate, stay in my zone and no distractions because my mind goes over there.
15:57Hey, how are you?
15:59Down.
16:00Down.
16:01You alright?
16:03Okay, so right now I'm onto the coconut sponge.
16:06All good.
16:07Killing it Andre.
16:08Yes Andre!
16:09Andre!
16:11Yes!
16:12Long way to go man.
16:13Yeah, keep going.
16:14Head down, bum up Andre.
16:15I need to blitz the ingredients.
16:23That top grey thing turns.
16:25That guy there?
16:26Yeah.
16:27Like this?
16:28Yeah.
16:29Like this?
16:30Learning on the job again!
16:33Yeah!
16:34There he goes!
16:35I combine all of my ingredients into the bowl and then pour it into a tray.
16:44What's that Andre?
16:45He's supposed to weigh it out.
16:46Is he?
16:47Yeah.
16:48Oh.
16:49If you weighed all the ingredients that went into it and you're using it all, does that
16:51matter?
16:52She didn't add all of it.
16:53She didn't use it all.
16:54It was like a really thin layer.
16:55Andre and Alana have just both put all of their matter into the tray.
17:00I am a little bit worried that both Andre and Alana's sponge is going to be too thick,
17:05which in a layered dessert like this can be a big problem.
17:11Schnezz is out in front, but not by much.
17:14You know, not by much at all.
17:16Andre and Alana are nipping at their heels.
17:19The thing is, with this whole recipe that you brought in, this plant-based dessert is like
17:24the ultimate leveller.
17:25Yeah.
17:26Yeah.
17:27Because there's no eggs, no butter.
17:28So these guys are going to really have to follow the recipe and kind of go against
17:33their instincts.
17:34Yep.
17:35Because plant-based ingredients really do behave differently.
17:36They do, yeah.
17:37So, you know, in this, for the cream, they're making their own cream.
17:40They're bringing, you know, the fat into the recipe.
17:43The soy milk, they have to create a stable emulsion.
17:45Yeah.
17:46If that doesn't have stability, the fat's not going to coalesce.
17:49Yeah, yeah.
17:50And that cream isn't going to whip.
17:51So, really important points.
17:52Like, I say it's simple, but it could all come undone very quickly.
17:55Yeah.
17:56Simple for you.
17:57The thing which I think is going to be the biggest headache is the coconut white chocolate.
18:01Yeah, yeah, yeah.
18:02And it's just chocolate.
18:03It's like a white chocolate with coconut instead of milk powder.
18:06Yeah, I mean, that chocolate is a tricky one.
18:08It scares me.
18:09Probably something that none of them have ever done before.
18:12Yeah.
18:13Yeah.
18:14Yeah.
18:15Yeah.
18:16I'm going to get my chilled coconut cream chantilly mixture and whisk it together for five to six
18:21minutes until you get that soft medium peak.
18:25Let's go, girl.
18:27So, with normal dairy chantilly cream, you would know exactly when it's whipped and when it's
18:31ready.
18:32But with the plant-based chantilly cream, I have no idea.
18:35So, I need to watch it like a hawk.
18:37Tomorrow is the dawn of a new day.
18:40Whether you're here for it depends on it.
18:43You have one hour to go.
18:47But at the same time, the clock is ticking and I really need to start with this tempered chocolate.
18:51So, coconut concrete chocolate.
18:55Yeah.
18:56So, the first you melt the chocolate to 45 degrees.
19:00Then pour two thirds of chocolate on your cold bench top and then stir it until you achieve
19:0626 degrees.
19:07As soon as you get 26 degrees, you transfer it back to the rest of the hot chocolate.
19:12And when stirred together, you should achieve 31, 32 degrees.
19:16And that means it's perfectly tempered.
19:18It takes forever for your top temperature when you eat it back then.
19:21Yeah.
19:22I think Phil is a genius for the way he's put this dessert together.
19:25There's no dairy or anything in there.
19:27This is complex.
19:30Oh my God.
19:31I'm checking the temperature.
19:32Chill down to 24.
19:34It's just not right.
19:35How do they cool that quickly?
19:36It's fool's gold.
19:37Fool's gold.
19:38Yeah.
19:39Tempering a coconut chocolate without the milk solid is going to be way harder and more
19:43challenging than normal chocolate.
19:45The fact it dropped so low, it means I really need to start it again.
19:48Alright guys, I can see some are starting to move forward.
19:53Others are slipping behind.
19:55I'd really want to be melting that chocolate soon.
20:00I'm feeling great but we should be on to tempering the chocolate.
20:04But I'm pretty sure that Alana is behind me still at this stage.
20:08Oof.
20:09Let's go.
20:10You can do it guys.
20:11And so that gives me a little bit of confidence.
20:14Yes, Andre.
20:16I now need to whip up my coconut cream chantilly and turn the stand mixer on high until I get
20:21soft peaks.
20:22So, on to the next process, which is tempering chocolate.
20:29It's my favourite thing in the MasterChef kitchen.
20:32The tempering chocolate in this recipe is really important because it is the showpiece of the
20:39dish, which are these beautiful spiky elements on the dessert.
20:44Sorry, Matt.
20:45There's temperatures I need to hit up high.
20:48Alright.
20:49There's temperatures I need to hit down low.
20:52And it's kind of like you're playing snakes and ladders.
20:56You're getting up the board and then if you don't get it right, you're back down the snake
21:00to step one again.
21:01Let's go.
21:03Phil has warned us that this tempering of the chocolate is different because it's plant-based.
21:08So, I'm keeping a real close eye on it.
21:12Yes!
21:13Yes!
21:14Yes!
21:15Yes!
21:17So, my chocolate is tempered and now I need to stencil it for those beautiful shapes on
21:21top of the dessert.
21:24Nice, Andre.
21:25Beautiful.
21:26Nice, Andre.
21:27Let's go.
21:28Let's go.
21:30Alright.
21:31What's...
21:33Quite chaotic.
21:34So, yeah.
21:35At the moment, I'm just tempering my chocolate.
21:36I've just got half a degree to go.
21:38I'm trying not to focus on what Andre or Snez are doing.
21:42Every time I felt like I looked, I was a step behind.
21:45Just a minute.
21:46Just a minute.
21:47Just a minute.
21:48Yep.
21:49Yep.
21:50But I am absolutely multitasking at its best right now.
21:53You're making this tea.
21:54Yeah.
21:55It really slows you down.
21:56Oh, yeah.
21:57I had to remake my coconut chantilly cream at the start.
22:00It's had less time to chill, but I'm really hoping that it still works.
22:04I go back to check on my chocolate.
22:07Probably, it's been a blessing that I've been pulled out there, because it's literally
22:11just sat here and it's cooling down to the exactly the right temperature.
22:15Let's go.
22:16Nice, Alana.
22:17That looks amazing.
22:18Guys, it's getting serious now.
22:34Please hurry up.
22:3545 minutes to go.
22:36All right, all right.
22:37Good luck.
22:47Yeah, nice, Snez.
22:48So finally, my coconut cream chantilly whips up to the right consistency.
22:52I pipe it in this mold.
22:53Chef, you only need one.
22:54Yes, Chef.
22:56How's your chocolate?
22:57Yeah, so my chocolate kind of cooled really quickly into 24.
23:01I'm going to redo it again.
23:02Get those in the freezer.
23:03Remember, you only need one.
23:04Yes.
23:05I keep mixing my chocolate.
23:07Looks like it's setting.
23:08It says if it goes over 35, I have to do it again.
23:11Come, I have to do it again.
23:16If I don't get it right this time, I can literally kiss my place in this competition and say goodbye
23:23everyone.
23:24Come on, Snez.
23:25Come on, Snez.
23:26You got this.
23:27Come on, Snez.
23:28Come on, Snez.
23:29Come on, Snez.
23:30You got this.
23:31Come on, Snez.
23:32Come on, Snez.
23:33Come on, Snez.
23:34Come on, Snez.
23:35You got this.
23:36Come on, Snez.
23:37Come on, Snez.
23:38Come on, Snez.
23:39Come on, Snez.
23:40You got this.
23:41Come on, Snez.
23:42Come on, Snez.
23:43Come on, Snez.
23:44You got this.
23:45What temperature do you need to get it down to?
23:4626.
23:47It says here 26.
23:48And then when I put it back here to 31.
23:50But every time I put it back in there, it goes to 35.
23:53It goes over 35.
23:55This one just, the bench is too hot now, so I'm a little bit stressed.
24:00Let's go, Snez.
24:01Come on, babe.
24:02You can do it.
24:03Something that I can also learn about myself here, I never give up.
24:07Keep it together.
24:08Smash it through.
24:09Do it again.
24:10As long as it takes, do it again until it's perfect.
24:13It's a bit annoying, but I'll get it done again.
24:16So, your coconut whipping cream.
24:18Yeah.
24:19When they're whipping it, it takes a bit longer than dairy whipping cream.
24:22Yeah, right.
24:23And it also turns faster.
24:25Mm-hm.
24:26You know, it goes, it splits.
24:27So, they're going to be like, why isn't this going?
24:29Why isn't this going?
24:30Why isn't this going?
24:31Oh, it's gone.
24:32Yes.
24:33Three sons.
24:34Right.
24:35I've tempered my chocolate.
24:37I've made beautiful little patterns here.
24:39They're hanging out, chilling there.
24:41Not quite sure what to do next, but they're staying there.
24:44I actually feel like Andre's maybe the furthest ahead.
24:47Yeah.
24:48I'm feeling great at the moment because I'm in the lead,
24:52and I need to keep it up.
24:54I check on my Chantilly cream.
24:56I'm trying to get this guy to a soft peak.
25:00And it's whipped perfectly.
25:02I'm stoked.
25:03That looks amazing.
25:04Yes, Andre!
25:06Woo!
25:07I need to pipe the Chantilly cream into the moulds,
25:10get them into the blast chiller so they can set.
25:12Go on your...
25:13Focus.
25:14All right.
25:15It looks like it's setting.
25:20Yeah.
25:21Keep saying 27, so fingers crossed.
25:25Oh, thank God, 31.
25:30Yes!
25:31We are in, baby!
25:32We are back.
25:33Focus, Chantilly.
25:34Nice, Chantilly.
25:35Nice, Chantilly.
25:36They look great.
25:37I'm happy.
25:38Okay.
25:39Yep.
25:40Now we need to start the chocolate crunchy dip.
25:41I feel like I'm definitely behind.
25:42I don't even know what Alana and Andre are doing.
25:44Come on, Chantilly.
25:45I need to go super speed, super fast and just get it done.
25:46I wonder if we are going to be lucky to get the finished dish on time.
25:51It's a little dessert, but it has huge consequences.
25:5530 minutes to go.
25:56Let's go, guys.
25:57Come on.
25:58Come on.
25:59Come on.
26:00Come on.
26:01Come on.
26:02Come on.
26:03Come on.
26:04Come on.
26:05Come on.
26:06Come on.
26:07Come on.
26:08Come on.
26:09Come on.
26:10Come on.
26:11Come on.
26:12Come on.
26:13Come on.
26:14Come on.
26:15Come on.
26:22If this was a normal dairy based Chantilly cream, I would know exactly what I'm looking
26:28for.
26:29But this is the plant based version and it has been whipping for way longer than what
26:34the recipe says.
26:35How long does this cream take to whip?
26:37It's been whipping forever.
26:38I'm just not sure, like, because it's been beating way more than that five to six minutes.
26:43So, yeah.
26:44What do you think?
26:45The base itself looked a little bit watery.
26:46Should I scrape the edges and stuff down?
26:47Will that look up in there?
26:48Yeah.
26:49Well, it does seem like it's thickening around the outside.
26:50Yeah.
26:51It might be.
26:52It might be more of a reflection of the base.
26:53How long has it been whipping for?
26:54About, oh, probably about 10 minutes now I reckon.
26:55I think that maybe it didn't set enough in the fridge when I redid it earlier.
27:01I don't know if that's going to whip any further.
27:02But I don't have time to redo this.
27:03I just need to keep moving on.
27:04Pipe it into the moulds because I need to get it into the blast chiller so that it sets
27:08enough so I can dip it.
27:09Go, Lana.
27:10I'll pull on my sponge from the oven.
27:11The cake feels springy to touch.
27:12Yep.
27:13Looks good.
27:14And it looks perfect so I'm really happy.
27:15Now I need to start assembling this beautiful one.
27:16And it's just a little bit new.
27:17I'm just going to put this in there.
27:18And I'm going to put it in there.
27:19And then I'm going to put this in there.
27:20That's a bit of a little bit of a little bit of a little bit of a little bit of a little
27:21bit of a bit of a little bit of a little bit of a little bit of a little bit of a little bit.
27:26But I don't have time to redo this.
27:27I just need to keep moving on.
27:28Pipe it into the moulds because I need to get it into the blast chiller so that it sets enough
27:29so I can dip it.
27:30Go, Lana.
27:31I pull on my sponge from the oven.
27:35The cake feels springy to touch.
27:37Yep.
27:38Looks good.
27:39And it looks perfect.
27:44layers and to make it look just like Phil's. So I start putting 30 grams of
27:51beautiful coconut cremeux. I push out the frozen mango compote and put the sphere
27:56in the center and then I finish it off with my beautiful coconut sponge. This
28:01needs to go in a blast freezer so you can set before I dip it.
28:06There's some thick sponges going on.
28:14It just doesn't look good. Yeah.
28:18You got it, Snez. Andres and Alana's sponge looks really thick and they're gonna have
28:25to figure out a way to fix it if they want any chance of replicating Phil's
28:28delicate layers. You have to start assembling your cakes ASAP, otherwise
28:34they're not going to set in time. Got some decisions to make. 15 minutes to go!
28:49Come on Alana, push. I've made the decision to go with my soft Chantilly
28:53whipped cream, but it means I've caught up. Go Lana. Because we need to get the
28:58layers of this dessert assembled and set. Because if it's not set, you can't dip
29:03anyway. I know Phil's sponge was a lot thinner than mine, so I need to cut it
29:09down and then get it into the blast chiller. Nice one, Alana.
29:18There's two. There's a lot going on. I've put things in fridges, blast chillers, ovens, timers
29:29are going off and it's starting to swell a little bit for me. Stay on track. Tick, tick.
29:37I'm layering my coconut cremeux. My mango compote and my sponge. And my levels are
29:42looking a bit off. A bit chunky. Sponge. A little bit too thick. A little bit too thick.
29:50The sponge, but I'm going with it. All good.
29:52Are you going to do anything about the sponge? What am I going to do about the sponge?
29:55Come on Andre. I put my sponge in. Oh God. Phil kept looking at it like, are you sure it's
30:05right? He's like, I only need one. Oh my God.
30:10We have eight minutes to go.
30:26Good job guys.
30:30Good job guys.
30:34Oh God help me. I almost lost him. Now it's time to get my frozen layers of dessert into
30:51a coconut chocolate dip. Dip the frozen skewer. Crunchy dip ensuring the curved sides only are
30:58covered. It's really important not to dip the flat top of dessert. Otherwise it's going to
31:02be really hard to cut. Looking good. Shnesk. Looking good. Keep going Alana.
31:10I still have all those really fine chocolate decorations to get finished and I know how
31:16intricate it was.
31:19Precision. Precision. Precision. I don't have time to be gentle here.
31:25Oh my God. Wait. Oh man.
31:35I've worked this recipe so well for this time and I get up to this final page and the pressure's
31:44got to me. Pop and dip. Use a skewer. A skewer, a skewer, a skewer, a skewer, a skewer, a skewer.
31:54Oh my God.
31:56You're running out of time. Three minutes to go.
32:02I'm finishing it off with the chocolate right and then I finish it off with this small dome of coconut
32:09cream chantilly that's been dipped in a passion fruit glaze. Beautiful girl.
32:12I still need to take off my shards of the stencils and I still need to spray it all.
32:18Come on. It's a deep break. Deep break, girl. Only two minutes to go.
32:29Nice Alana. The pressure is on to get those beautiful little sun ray chocolate work on top
32:37because that was the first thing we noticed and it will be the first thing the judges notice
32:42when I take the dish into them.
32:46That's okay Alana. Let's spray it. Let's go. Let's spray it Alana. Let's spray it.
32:50One minute to go. That's it. Gentle. Gentle.
32:55Andre come on. Plate your dish.
32:58My sunrise decorations, they're so fragile. Come on Andre.
33:04I just need to get it on the plate.
33:06Finished desserts up in ten.
33:09Nine, eight, seven, six, one, four, three, two, one.
33:20That's it. Well done everybody.
33:30Oh my god. Mad run.
33:35If this is the last dish that I've played it up to judges, I would actually feel happy.
33:38Because it was a lot of effort. It was a lot of new technique and I still managed to do it.
33:44I will be proud.
33:45Good job guys.
33:46Good job everyone.
33:47Just this part of the competition where someone has to go home and you're either going home
33:57or you're responsible for somebody else going home is really difficult.
34:00I remember it so vividly when it was me. It was devastating.
34:05Mmm.
34:10I look at my plant and I'm like, mmm, not exactly like Phil's.
34:15I look at Schnezzers and Alanas and I'm like, mmm, more like Phil's.
34:21And it is just devastating because I know all my components are beautiful.
34:26Oh god.
34:27Got to go down to taste now.
34:29Tried my hardest.
34:31And for most part of this cook, I did really well.
34:34Taking up this plate to the judges, I can feel this immense pressure and my heart is pounding.
34:53Wow.
34:54Wow.
34:55Wow.
34:57The biggest worry is obviously the presentation.
35:00Just not having the time at the end to really finesse it.
35:03And the texture of the cream.
35:06I'm sorry, fingers crossed.
35:08In the mood to cook?
35:16Grab your aprons and try these delicious MasterChef approved recipes on TenPlay.
35:28Alana, do you feel like there's a lot more pressure this time around?
35:33Yeah, for sure.
35:34I came in without any real expectation.
35:38My expectation was just stay first week and then the deeper you go into the competition,
35:43the more you're like, oh my gosh, actually I might actually have a chance at going further
35:47and getting into finals week or winning this competition.
35:50And have you dared to dream?
35:51Absolutely.
35:52Yeah?
35:53Yeah, absolutely have.
35:55Then the big question is, do you think you've done enough today to stay in the competition?
35:58I've just got all fingers, toes, everything crossed.
36:03Alana, we'll taste now.
36:05Thank you, Alana.
36:06Thanks.
36:11What do you think, everyone?
36:13I think we've got all the components, but it's a tiny bit rough around the edges.
36:18Phil, I reckon we should cut into it and see how the inside is.
36:21Let's do this.
36:27It looks like she's dipped the top of the dome.
36:30Oh.
36:33So we have a slightly thick layer of chocolate on top.
36:38So you were just meant to dip the actual round part.
36:40Up to the edge, yeah, so that you can cut through it.
36:44But if we look into that, everything's in there.
36:47Whipped cream, tiny bit soft.
36:50It's going to be interesting.
36:51Yeah, she's made your job so much harder.
36:52It's going to be interesting.
36:53Yeah, she's made your job so much harder.
36:57So, we're going to move to the edge of the edge of the edge.
36:59And we're going to get a bit of aще how it's moving.
37:00But we're going to get the best to start with the edge of the edge of the edge.
37:05Then we'll fall through it.
37:09And still, you're going to have to get out.
37:14And the other side of the edge is going to be the right to look at all.
37:15I'm going to be careful.
37:16We'll probably try and make you guys for the edge of this.
37:17You're going to have to go outside.
37:18I'm going to fail.
37:19I'm going to be afraid.
37:20I'm going to have to go outside.
37:21I'm going to be a nice job.
37:22I'm going to be a little bit rainy day.
37:23Firstly, the dip. Dipping the whole half sphere would make it hard to eat if you were trying
37:33to eat that whole thing yourself. Also, I thought that the coconut chantilly was just
37:38a little bit loose. And these are all things that kind of affect the way it eats. But I
37:42think mango compote was really lovely. Coconut crema too, it had some real nice richness
37:48about it. And then you could just see how fine that coconut chocolate work was on top.
37:52Yes, it wasn't like perfection. Yes, some textural things. I think we knew that she was struggling
37:58with the cream and the shell around the outside is a little bit for me on the thick side. But
38:05if I was eating that with my eyes closed, it tasted fantastic. I thought her sponge was really
38:10nice and had that lovely chew to it. She also, she went and fashioned that back, didn't she?
38:16She did, which is really smart. I think she's done a pretty damn good job.
38:22She's done a good job with her. And she's done a good job.
38:28Hey, Snash. Hi. Hello.
38:30All right, Snash, we're going to taste your dish now. Thank you. Thank you.
38:34Thanks, Snash. Thank you. Well done. Good luck.
38:36let's have a look looks pretty good wow that coconut chantilly half sphere looks immaculate
38:49the dip on that it's like a perfect nucleus or egg yolk or something it's gorgeous yeah and i
38:55think chinez might be the only person today who hasn't dipped the top of the sphere yeah looking
39:02good so far yeah looking good for the outside looks like yeah oh that was pretty solid
39:13but i mean that construction is beautiful
39:32uh i'm happy to say that was crazy good from schnez the texture and the mouthfeel and the
39:57flavors in that were near identical to yours for sure um what a remarkable lady she doesn't give
40:05up and what i've enjoyed the most is the fact that the mango compote was gooey glossy
40:13the sponge is impeccable so yeah well done well done to her that cut shot is like every bit of evidence
40:22that we need that it was really well executed the balance of textures flavors everything was there
40:29her chocolate work was the best that we saw today yeah
40:33hey andre hello hello
40:55how are you feeling andre well this is this competition's done a lot for me the second
41:00time around it's reinvigorated my um my love for cooking when i got into food in the first place
41:07and my industry um it's made me appreciate my wife and my children heaps that's pretty special to have
41:15that support at home yeah that support's been going for 16 years so in the first series we were dating
41:22and then um all the way through three children now opening up multiple businesses and and really
41:28hannah's lived my dream um through all those years and supported it so um that's all come back to
41:36home now being away and recognizing how special that is
41:42having that as a thought has actually spurred me on you know and how the children buy into it and
41:47love it watching masterchef so what happens if this is your last day in the competition andre
41:58i had a lot to prove back then that first series all that that time without you know runs on the
42:08board and water under the bridge um and now really coming back it's been liberating
42:13all right andre we're gonna taste your dish thanks thank you cheers man thanks all right what do we
42:25think i mean despite the outside appearance i can't wait to cut into it because i saw how much he did get
42:31right all right let's cut into this all right let's cut into this so i'm gonna
42:51watch your fingers that scares me oh the table's shaking wow that is thick
42:58oh that's a lot of sponge
43:28yeah that's a tough one because i feel so hard for andre like for 90 of that cook he was on fire
43:37he was doing exactly what he's planned out to do and that's focus um and execute step by step
43:42and try and put up a dish that was so close to yours um but that last 10 15 minutes has just kind
43:50of undone all the good work that he did yeah and mainly because around the thickness of that outer shell
43:55it's really hard to distinguish any of the other flavors and textures because of just how robust
44:04and how thick that outer shell is i can hardly get any of the coconut crema in mine
44:11i think when he went to squash it further down into the cake it i think squished all the
44:17crema out and that's why there's not much in there so i think the balance is already a little bit off
44:25um i i saw so much brilliance in what he did yeah i mean the sponge was thick but it had a great
44:34texture so soft the mango was compote was very fresh good size of the dice yeah there were so many
44:42things that went right but then one one thing that went terribly wrong when he left that cake in the
44:49temperature in the melted chocolate it was game over i had no idea of the level of pressure that you
45:01guys are under i have a new appreciation for that you all did so well tackling recipes that you've never
45:07done before um we tasted some beautiful things and i hope you took away something from today
45:13absolutely put your hands together for phil corey everyone now for one of you it's the end of the road
45:30the cook going home brought us a dish that did have great flavors but they were overshadowed
45:43by the thickness of both the chocolate shell and the sponge
45:49the ratios they were out of whack and that changed how the dish ate overall
45:54so i'm sorry to say you're going home
46:10andre
46:10andre we started this journey together 16 years ago
46:27and for the past 16 years i've watched you not only become a really brilliant cook and an amazing
46:41entrepreneur but also an incredible husband and dad
46:49it's been so nice and fun to be back in the kitchen with you
46:57i love that you've always marched to the beat of your own drum
47:02and i hope that never changes even though sometimes i do
47:10no i don't i really don't
47:14thank you
47:16i was pretty inspired that first time i walked in
47:19seeing my mate right in the shining bright light where she belongs and deserves
47:24and after all these years of hard work it blew my mind
47:29um
47:31po is a jewel in the crown of australian culinary scene
47:35and she's one of the most genuine and unique individuals i think that we've all been around
47:40there's no one better she is the top
47:44she's basically going to start levitating any year now
47:47and um yeah thank you
47:57well andre we're going to miss you so so much but for now it's time to say goodbye
48:05you got me in the end
48:08being eliminated devastated but i've come so far in this competition
48:13it's you're the best love you it's taken me 16 years to re-emerge but i'm really really glad
48:20that i've come back on masterchef i um came in here with no expectations and got to top 10
48:32so i'm feeling pretty invigorated i've rediscovered my passion for cooking after all these years
48:40and from now on to i time i die i'm going to keep cooking
48:55tomorrow night what is going on here these not so famous faces
49:00okay inspire dishes that are known throughout the world i have no idea who any of these people are
49:08which contestant will guess who's who and put the best spin on a classic