1
00:00:02,120 --> 00:00:03,175
Last time...
Take your time, Benjamin.
2
00:00:03,200 --> 00:00:04,455
...the final six faced off...
3
00:00:04,480 --> 00:00:05,495
I'm not intimidated.
4
00:00:05,520 --> 00:00:06,935
...in chocolate week.
5
00:00:06,960 --> 00:00:08,375
Ah. Ah.
6
00:00:08,400 --> 00:00:10,735
...creating mythical-beast
showpieces...
7
00:00:10,760 --> 00:00:12,335
That looks great, Jason.
Looks really good, keep going.
8
00:00:12,360 --> 00:00:13,935
...that had to be suspended.
9
00:00:13,960 --> 00:00:16,295
Hold it, hold it. Slowly. Take your
time, take your time.
10
00:00:16,320 --> 00:00:17,735
Tj and Narayan's
impressive creature...
11
00:00:17,760 --> 00:00:18,775
Boom.
12
00:00:18,800 --> 00:00:20,015
...earned them their third win...
13
00:00:20,040 --> 00:00:21,335
It's killing me this.
14
00:00:21,360 --> 00:00:22,975
...but after a construction
nightmare...
15
00:00:23,000 --> 00:00:24,095
Shall we give up?
16
00:00:24,120 --> 00:00:26,055
...it was Carlos and Fausto...
17
00:00:26,080 --> 00:00:28,095
Nessie is a bit messy looking.
18
00:00:28,120 --> 00:00:29,855
...who had to leave the competition.
19
00:00:29,880 --> 00:00:32,175
I think we achieved much more
20
00:00:32,200 --> 00:00:34,695
than we thought that we were
gonna achieve. Yeah.
21
00:00:34,720 --> 00:00:36,095
LIAM: This time...
22
00:00:36,120 --> 00:00:37,535
Pull, pull, pull, pull, pull, pull.
23
00:00:37,560 --> 00:00:38,815
...it's the quarterfinal...
24
00:00:38,840 --> 00:00:41,215
Steady hands today, please.
Steady hands.
25
00:00:41,240 --> 00:00:42,935
...with a staggered secret
challenge...
26
00:00:42,960 --> 00:00:44,655
I just wanna get rid of
the stuff that I'm not gonna use.
27
00:00:44,680 --> 00:00:47,015
just go like that like they do
in films.
28
00:00:47,040 --> 00:00:49,375
...and a winter-wonderland
sugar showpiece...
29
00:00:49,400 --> 00:00:50,775
This is obviously gonna fall at
some point.
30
00:00:50,800 --> 00:00:53,735
...who will be warmed by a place in
the semifinal?
31
00:00:53,760 --> 00:00:54,775
Love it, love it, love it.
32
00:00:54,800 --> 00:00:55,815
...and who...
33
00:00:55,840 --> 00:00:56,815
Take that, it's gonna break.
34
00:00:58,680 --> 00:01:00,655
...will be left out in the cold?
35
00:01:00,680 --> 00:01:03,495
Everybody's got a bad clay in
the kitchen, welcome to yours.
36
00:01:14,160 --> 00:01:16,695
It is tough competition now. There's
only five left, so everyone's good.
37
00:01:16,720 --> 00:01:18,615
That's a lot of stuff, innit?
38
00:01:18,640 --> 00:01:21,335
Whatever it is we just
need to attack. just "tssh".
39
00:01:21,360 --> 00:01:23,335
The secret challenge in week one
went pretty well,
40
00:01:23,360 --> 00:01:25,175
but it's a different week so...
41
00:01:25,200 --> 00:01:26,215
Different challenge.
42
00:01:26,240 --> 00:01:27,215
Who knows?
43
00:01:29,680 --> 00:01:31,495
Something sweet.
THEY CH UCKLE
44
00:01:31,520 --> 00:01:33,855
No recipe would be tough.
Yeah, that's scary,
45
00:01:33,880 --> 00:01:36,455
I am terrible with
memorising recipes.
46
00:01:36,480 --> 00:01:37,495
Oh.
47
00:01:38,640 --> 00:01:40,015
In this situation I would
probably go
48
00:01:40,040 --> 00:01:42,695
with something that we did before.
It's not safe, it's smart.
49
00:01:42,720 --> 00:01:44,175
PETRA LAUGHS
50
00:01:46,040 --> 00:01:48,335
Being in the quarterfinals
the pressure is there now.
51
00:01:49,360 --> 00:01:50,615
We'll give it 500%
52
00:01:50,640 --> 00:01:52,895
and we'll make sure we deliver
something nice for the judges.
53
00:01:56,440 --> 00:01:57,495
Good morning, chefs
54
00:01:57,520 --> 00:02:00,455
and congratulations on making it
to the quarterfinal.
55
00:02:00,480 --> 00:02:02,855
Unfortunately, that's where
the celebrations end
56
00:02:02,880 --> 00:02:04,055
because today you will take on
57
00:02:04,080 --> 00:02:06,495
a secret challenge that will test
your patisserie
58
00:02:06,520 --> 00:02:09,175
and time-management skills like
never before.
59
00:02:09,200 --> 00:02:10,495
Now, clue to the nature
60
00:02:10,520 --> 00:02:12,135
of this challenge you will be
61
00:02:12,160 --> 00:02:13,815
starting at ten-minute intervals,
62
00:02:13,840 --> 00:02:15,215
so in the interests of fairness,
63
00:02:15,240 --> 00:02:16,295
can I ask all the chefs
64
00:02:16,320 --> 00:02:19,295
to leave the kitchen except
for Ben and Jason.
65
00:02:19,320 --> 00:02:21,575
You're up first.
66
00:02:25,320 --> 00:02:28,495
We plan and then we execute no
matter what it is, OK?
67
00:02:28,520 --> 00:02:31,095
Ben andjason, on your work station
you have
68
00:02:31,120 --> 00:02:33,455
the necessary ingredients
and equipment
69
00:02:33,480 --> 00:02:36,895
to make two perfectly identical
plated desserts.
70
00:02:36,920 --> 00:02:39,895
The only requirements is that they
must celebrate caramel
71
00:02:39,920 --> 00:02:43,255
and feature beautiful
sugar-work decorations.
72
00:02:43,280 --> 00:02:45,575
However, the judges will be
expecting
73
00:02:45,600 --> 00:02:47,095
a variety of flavours,
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00:02:47,120 --> 00:02:51,655
textures and temperatures all
presented beautifully as befitting
75
00:02:51,680 --> 00:02:54,455
the finest of fine-dining
restaurants.
76
00:02:54,480 --> 00:02:57,335
I suggest you set your timers
because in exactly two
77
00:02:57,360 --> 00:02:59,015
and a ha“ hours, Bench
78
00:02:59,040 --> 00:03:02,055
and Cherish will be tasting your
plated desserts.
79
00:03:02,080 --> 00:03:04,415
Best of luck, your time starts now.
80
00:03:04,440 --> 00:03:06,175
Start the caramel now.
OK.
81
00:03:06,200 --> 00:03:08,575
430 grams of sugar.
Get that in a pan.
82
00:03:08,600 --> 00:03:11,975
ELLIE: Plated desserts are made up
of a number of components
83
00:03:12,000 --> 00:03:14,255
with contrasting textures
and temperatures...
84
00:03:15,120 --> 00:03:16,695
We'll do a vanilla ice cream.
85
00:03:16,720 --> 00:03:19,055
...that are served at
the very last minute to produce
86
00:03:19,080 --> 00:03:21,375
a miniature culinary artwork.
87
00:03:21,400 --> 00:03:24,135
Fine dining dessert has
to be sophisticated.
88
00:03:24,160 --> 00:03:25,495
It need to be elegant
89
00:03:25,520 --> 00:03:27,855
and it need to be very sharp on
the plate.
90
00:03:27,880 --> 00:03:29,415
I think we need two or
three textural.
91
00:03:29,440 --> 00:03:32,055
When it comes to make
a plated dessert, anything goes.
92
00:03:32,080 --> 00:03:34,375
You can do hot, you can do cold,
you can do a sponge,
93
00:03:34,400 --> 00:03:35,415
you can do a souffle,
94
00:03:35,440 --> 00:03:38,655
but at its core
it should be obviously caramel.
95
00:03:38,680 --> 00:03:41,495
It's very important that they
balance the sweetness of
96
00:03:41,520 --> 00:03:43,255
the dessert beautifully.
97
00:03:43,280 --> 00:03:45,695
I do not want to eat
a over sweet dessert
98
00:03:45,720 --> 00:03:47,735
because I will have sugar rush.
99
00:03:47,760 --> 00:03:50,575
Think we should do caramel in
the centre, mousse round the side.
100
00:03:50,600 --> 00:03:53,815
We have given our chefs
101 ingredients,
101
00:03:53,840 --> 00:03:55,095
but it doesn't mean they have
to use
102
00:03:55,120 --> 00:03:56,975
every single ingredient under
the sun.
103
00:03:57,000 --> 00:03:59,495
Very often less is more.
Be smart with it,
104
00:03:59,520 --> 00:04:01,495
it doesn't have
to be complicated.
105
00:04:01,520 --> 00:04:02,895
Can be complex, but not
complicated.
106
00:04:06,080 --> 00:04:08,895
You're kicking things off.
Do you like working with caramel?
107
00:04:08,920 --> 00:04:11,415
I mean, we've made caramel every
week so far, so...
108
00:04:11,440 --> 00:04:12,495
OK. ..hopefully, yeah.
109
00:04:12,520 --> 00:04:13,535
How are you feeling, Ben?
110
00:04:13,560 --> 00:04:14,735
I'm feeling OK.
111
00:04:14,760 --> 00:04:16,415
I just wanna get rid of
the stuff that I'm not gonna use.
112
00:04:16,440 --> 00:04:19,535
just go like that
like they do in films.
113
00:04:19,560 --> 00:04:22,535
LIAM: As the teams enter at
ten-minute intervals
114
00:04:22,560 --> 00:04:26,175
they'll be given
the same information and time.
115
00:04:26,200 --> 00:04:28,575
On your work station
you have the necessary ingredients
116
00:04:28,600 --> 00:04:31,535
to create two perfectly identical
plated desserts.
117
00:04:31,560 --> 00:04:33,775
Best of luck, time starts now.
118
00:04:36,800 --> 00:04:38,455
Oh, my clays.
119
00:04:38,480 --> 00:04:41,055
So, chef, I was thinking
nougatine...
120
00:04:41,080 --> 00:04:42,215
Right. ..as a tuile.
121
00:04:42,240 --> 00:04:43,455
Honeycomb.
122
00:04:43,480 --> 00:04:45,815
I think it's 20 grams of bicarb
and some honey.
123
00:04:45,840 --> 00:04:48,175
Pecan dacquoise.
You know a recipe for that?
124
00:04:48,200 --> 00:04:50,935
You know they have to really play
on their strength today
125
00:04:50,960 --> 00:04:54,375
of what they can remember in
their mind.
126
00:04:54,400 --> 00:04:56,775
That would be the difficult part
for me, remembering the recipes.
127
00:04:59,080 --> 00:05:02,615
These things that we're making now
is all from memory.
128
00:05:02,640 --> 00:05:05,175
The question is -
do I have a good memory?
129
00:05:07,200 --> 00:05:08,295
BOTH: Morning, chefs.
130
00:05:08,320 --> 00:05:09,695
Good morning.
Good morning, chef.
131
00:05:09,720 --> 00:05:13,215
OK, tell us a little bit more about
your caramel plated dessert.
132
00:05:13,240 --> 00:05:15,055
We've got a caramel sponge.
133
00:05:15,080 --> 00:05:17,095
Ancl then we've got a
vanilla ice cream
134
00:05:17,120 --> 00:05:18,415
for some kind of
temperature contrast.
135
00:05:18,440 --> 00:05:19,735
What ice cream is that, again?
136
00:05:19,760 --> 00:05:20,775
It's vanilla ice cream.
137
00:05:20,800 --> 00:05:22,775
Vanilla ice cream?
138
00:05:22,800 --> 00:05:25,495
LIAM: Ben andjason are plating
their vanilla ice cream
139
00:05:25,520 --> 00:05:28,775
and caramel sponge with
a carameltuile and mousse.
140
00:05:28,800 --> 00:05:31,255
So, vanilla and caramel.
No little spices?
141
00:05:31,280 --> 00:05:34,895
No little twist which kind of make
the caramel come alive?
142
00:05:34,920 --> 00:05:37,215
I think there's
a chance in this time frame
143
00:05:37,240 --> 00:05:38,255
doing spices, for me,
144
00:05:38,280 --> 00:05:40,735
is a risk that I don't know if it's
gonna pay off.
145
00:05:40,760 --> 00:05:43,055
Tj and Narayan, please enter
the kitchen.
146
00:05:45,360 --> 00:05:46,615
Feel like I should've used
spices now.
147
00:05:46,640 --> 00:05:49,055
Jason. What? We don't wanna add
any spice, no?
148
00:05:50,840 --> 00:05:53,135
Do you wanna try a spicy tuile?
OK.
149
00:05:53,160 --> 00:05:54,255
What are you thinking?
150
00:05:54,280 --> 00:05:55,695
Mousse.
151
00:05:55,720 --> 00:05:57,695
And a chocolate sponge. Caramel.
152
00:05:57,720 --> 00:05:59,295
Banana in the middle.
153
00:05:59,320 --> 00:06:01,615
Hi, guys, how's it going?
All good.
154
00:06:01,640 --> 00:06:02,735
How do you find this challenge?
155
00:06:02,760 --> 00:06:04,055
Do you ever sort of have
to work
156
00:06:04,080 --> 00:06:06,415
under this sort
of time constraint normally?
157
00:06:06,440 --> 00:06:08,335
Time constraint, yes.
Without recipes, no.
158
00:06:08,360 --> 00:06:11,335
The struggle is remembering
the recipe.
159
00:06:11,360 --> 00:06:12,815
Oh.
160
00:06:12,840 --> 00:06:15,495
ELLIE: Gerol and Michael will be
serving caramelised ice cream
161
00:06:15,520 --> 00:06:17,135
and a mango coulis, alongside
162
00:06:17,160 --> 00:06:20,695
a dacquoise sponge typically used
in a popular French dessert.
163
00:06:20,720 --> 00:06:23,615
Dacquoise is normally associated
with pet it gateau.
164
00:06:23,640 --> 00:06:25,575
GEROL: We were thinking just
to separate it.
165
00:06:25,600 --> 00:06:31,255
So dacquoise, uh, everywhere.
Uh, not, not as a one whole.
166
00:06:31,280 --> 00:06:32,615
Not a pet it gateau.
167
00:06:32,640 --> 00:06:34,975
Well, good luck. That's all we can
say now, eh...?
168
00:06:35,000 --> 00:06:36,055
Thank you, thank you.
169
00:06:38,480 --> 00:06:40,815
LIAM: With caramel as a hero,
the teams
170
00:06:40,840 --> 00:06:43,815
need to carefully cook their sugar,
butter and cream.
171
00:06:43,840 --> 00:06:45,415
Caramel all the way.
172
00:06:45,440 --> 00:06:48,535
If it's undercooked, it will be too
sweet with no flavour.
173
00:06:48,560 --> 00:06:49,895
For us, our plan is to just get
174
00:06:49,920 --> 00:06:51,095
a really nice toasty flavour
175
00:06:51,120 --> 00:06:52,895
of caramel going through
the whole thing.
176
00:06:52,920 --> 00:06:56,575
But if it's overcooked
the caramel will taste burnt.
177
00:06:56,600 --> 00:06:58,855
Does that taste OK?
It's a bit bitter.
178
00:06:59,920 --> 00:07:01,775
Ajay and Petra, you're up.
179
00:07:05,360 --> 00:07:08,055
Do you know what you've got time
to do? Make another caramel.
180
00:07:08,080 --> 00:07:09,535
Do you wanna do ginger?
I hate ginger.
181
00:07:09,560 --> 00:07:12,335
OK. Apple. Honey cake.
182
00:07:12,360 --> 00:07:14,015
Yeah, apple compote in the middle.
183
00:07:14,040 --> 00:07:17,015
Ajay, Petra, plated desserts,
have you made them before?
184
00:07:17,040 --> 00:07:19,455
Never .
THEY BOTH LAUGH
185
00:07:19,480 --> 00:07:21,135
That's only thing we do.
186
00:07:21,160 --> 00:07:22,935
OK, OK, phew.
187
00:07:22,960 --> 00:07:24,255
Morning, chefs.
Hello, good morning chefs.
188
00:07:24,280 --> 00:07:27,215
Morning, chef. BENOIT: What are you
gonna try to deliver to us...
189
00:07:27,240 --> 00:07:28,495
Urn... ..today with your
plated dessert?
190
00:07:28,520 --> 00:07:31,335
So, we are making a hazelnut
Florentine,
191
00:07:31,360 --> 00:07:34,655
with some pink peppercorn
to cap the sweetness.
192
00:07:35,840 --> 00:07:37,415
LIAM: Tj and Narayan's novel
hazelnut
193
00:07:37,440 --> 00:07:39,295
and peppercorn Florentine is just
194
00:07:39,320 --> 00:07:41,655
a small part of their taste profile.
195
00:07:41,680 --> 00:07:43,255
They're adding five more flavours
196
00:07:43,280 --> 00:07:45,095
to their caramel dessert
197
00:07:45,120 --> 00:07:47,575
including a strawberry-mint gel.
198
00:07:47,600 --> 00:07:49,615
There's shed loads
of flavours there which
199
00:07:49,640 --> 00:07:51,335
I don't picture working very
well together.
200
00:07:51,360 --> 00:07:53,295
We need to make sure that
the flavour profile works.
201
00:07:53,320 --> 00:07:55,175
We don't wanna serve
a lot of different components
202
00:07:55,200 --> 00:07:57,135
just chucked into a plate,
we don't wanna do that.
203
00:07:57,160 --> 00:07:59,135
So, we will make sure that we do
taste it
204
00:07:59,160 --> 00:08:01,495
and we do see that
they do work together
205
00:08:01,520 --> 00:08:03,055
before we
actually serve it to you.
206
00:08:05,520 --> 00:08:07,815
ELLIE: While most of the chefs are
tasting as they go...
207
00:08:07,840 --> 00:08:08,975
Good.
208
00:08:09,000 --> 00:08:10,575
Good morning. Morning.
209
00:08:10,600 --> 00:08:14,095
...Ajay and Petra are relying on
a tried-and-tested recipe.
210
00:08:14,120 --> 00:08:15,855
Are you inspired by something you've
done before?
211
00:08:15,880 --> 00:08:19,335
Yeah, so we're doing
a brown sugar and honey sponge.
212
00:08:19,360 --> 00:08:21,895
At the restaurant, we did have
a dessert on previously
213
00:08:21,920 --> 00:08:24,335
a very honey sponge
and we've just adapted it.
214
00:08:25,720 --> 00:08:28,455
ELLIE: Ajay and Petra are hoping
their brown-sugar sponge,
215
00:08:28,480 --> 00:08:29,575
cardamom custard
216
00:08:29,600 --> 00:08:32,175
and apple-caramel sauce will prove
they're worthy
217
00:08:32,200 --> 00:08:34,655
of their Michelin-star credentials.
218
00:08:34,680 --> 00:08:36,175
I can see you smiling,
219
00:08:36,200 --> 00:08:38,495
secretly smiling in your
heart today.
220
00:08:38,520 --> 00:08:40,655
I can see you.
221
00:08:40,680 --> 00:08:43,655
So, Ajay, in total how many year
have you been working in
222
00:08:43,680 --> 00:08:45,255
a Michelin restaurant?
223
00:08:45,280 --> 00:08:47,895
So, I spent almost two years
working at Purnell's
224
00:08:47,920 --> 00:08:49,695
and then I went to Adam's
225
00:08:49,720 --> 00:08:52,055
and I've been there for about a year
and a couple of months.
226
00:08:52,080 --> 00:08:56,415
Seems pretty straightforward
with you guys. Confident?
227
00:08:56,440 --> 00:08:58,975
Yes. Yes. Ah.
228
00:08:59,000 --> 00:09:01,295
LIAM: The last team to join
the challenge...
229
00:09:01,320 --> 00:09:02,495
Right, come on, then.
230
00:09:02,520 --> 00:09:05,775
...are Birmingham chocolatiers
and pastry chefs Bharat and john.
231
00:09:05,800 --> 00:09:06,855
BLEEP!
232
00:09:06,880 --> 00:09:09,295
Lots of things going on here.
233
00:09:09,320 --> 00:09:11,855
If we do the pineapple
maybe in a slab. Yeah.
234
00:09:11,880 --> 00:09:13,615
Coconut, mango dessert. Yuzu.
235
00:09:13,640 --> 00:09:15,615
Yeah, make a nice caramel.
236
00:09:15,640 --> 00:09:17,135
How we feeling?
Yeah, good.
237
00:09:17,160 --> 00:09:18,655
What's the plan?
238
00:09:18,680 --> 00:09:20,135
So, the plan is,
239
00:09:20,160 --> 00:09:23,255
we're going down
the route of pineapple, coconut...
240
00:09:23,280 --> 00:09:25,615
Nice. ..lime...
Tropical flavours.
241
00:09:25,640 --> 00:09:28,055
Tropical flavours really, yeah.
Some sponge on top. Mm-hm.
242
00:09:28,080 --> 00:09:31,255
Actually, I don't know.
We just made this up, so...
243
00:09:31,280 --> 00:09:32,535
THEY LAUGH
244
00:09:33,840 --> 00:09:37,175
LIAM: Bharat and john plan
to transport caramel to the tropics
245
00:09:37,200 --> 00:09:38,415
with roasted pineapple
246
00:09:38,440 --> 00:09:41,415
and a quenelle of coconut and lime
sorbet.
247
00:09:41,440 --> 00:09:42,815
But you've got a lot
of other flavours,
248
00:09:42,840 --> 00:09:44,255
I have heard caramel only once.
249
00:09:44,280 --> 00:09:45,535
With so much caramel elements
250
00:09:45,560 --> 00:09:46,935
it might become a bit too sweet.
251
00:09:46,960 --> 00:09:50,095
So, with the pineapple, hopefully
everything will marry together.
252
00:09:50,120 --> 00:09:53,135
OK, well, you have Michelin-star
experience behind your belt.
253
00:09:53,160 --> 00:09:55,055
Er, yeah, I do. Easy.
254
00:09:55,080 --> 00:09:57,895
Er... Never easy, is it?
HE LAUGHS
255
00:09:59,840 --> 00:10:02,895
Gerol and Michael,
you are halfway through.
256
00:10:02,920 --> 00:10:04,895
What are you making now, chef?
257
00:10:04,920 --> 00:10:06,495
I really don't know, to be honest
with you.
258
00:10:06,520 --> 00:10:09,655
I'm trying to do a sugar cage which
I used to be able to.
259
00:10:09,680 --> 00:10:11,135
I would churn this. If it starts
getting thick again,
260
00:10:11,160 --> 00:10:12,415
whack it in the blast.
261
00:10:12,440 --> 00:10:14,135
ELLIE: For Ben and Jason...
262
00:10:14,160 --> 00:10:15,775
It's not the richest ice cream in
the world.
263
00:10:15,800 --> 00:10:18,055
...service is creeping ever closer.
264
00:10:18,080 --> 00:10:19,135
How long have we got left?
265
00:10:19,160 --> 00:10:21,775
Ben and Jason,
you have 3O minutes left.
266
00:10:21,800 --> 00:10:23,335
BLEEP! We're not making that again.
267
00:10:23,360 --> 00:10:25,895
Do you know what we could do is add
some praline to it.
268
00:10:25,920 --> 00:10:28,495
Whilst they race
to fix their ice cream...
269
00:10:28,520 --> 00:10:29,775
It looks a lot better now, no?
Yeah.
270
00:10:31,400 --> 00:10:32,735
It's very gritty.
271
00:10:32,760 --> 00:10:35,855
...the rest of the teams are still
juggling multiple elements.
272
00:10:35,880 --> 00:10:37,735
Tj and Narayan, how's it going?
273
00:10:37,760 --> 00:10:39,455
I don't think the judges are
too impressed.
274
00:10:39,480 --> 00:10:41,455
They said there was too much
going on.
275
00:10:41,480 --> 00:10:42,815
So, maybe it might change
a little bit.
276
00:10:42,840 --> 00:10:45,775
So there's a bit of improvisation
going on. Exactly.
277
00:10:45,800 --> 00:10:47,095
We can have 20 elements,
278
00:10:47,120 --> 00:10:49,855
but if they don't work together,
then there'll be no point.
279
00:10:49,880 --> 00:10:51,815
We're just making up things as
we go.
280
00:10:51,840 --> 00:10:54,815
Ben and Jason,
you have ten minutes left.
281
00:10:54,840 --> 00:10:56,415
If you wanna start plating
Jason, yeah. Mm-hm.
282
00:10:56,440 --> 00:10:59,455
Torching the top. Ooh.
283
00:10:59,480 --> 00:11:00,615
job's a good 'un on that one.
284
00:11:00,640 --> 00:11:02,975
LIAM: While presentation is
paramount...
285
00:11:03,000 --> 00:11:04,615
I'll pipe them straight on here.
I'll go like that.
286
00:11:04,640 --> 00:11:06,215
You gonna pipe it on the plate?
Yeah, put it on the plate.
287
00:11:06,240 --> 00:11:09,095
Cherish and Benoit will also be
expecting texture,
288
00:11:09,120 --> 00:11:12,135
taste and temperature
to be perfectly poised.
289
00:11:12,160 --> 00:11:14,855
Can never have enough rum.
290
00:11:14,880 --> 00:11:16,695
Sponges can sometimes be
a bit dry,
291
00:11:16,720 --> 00:11:20,135
so we're gonna do a
brown sugar and miso sauce.
292
00:11:20,160 --> 00:11:21,815
So, we already added a sponge,
293
00:11:21,840 --> 00:11:24,175
we've added a Florentine base
which is crispy.
294
00:11:24,200 --> 00:11:26,055
OK. Breathe.
295
00:11:28,480 --> 00:11:30,135
It looks nice, mate.
It looks really good.
296
00:11:30,160 --> 00:11:31,855
Yeah, don't worry. If
anything they're gonna kill us for
297
00:11:31,880 --> 00:11:33,215
it's gonna be that ice cream.
298
00:11:33,240 --> 00:11:34,535
You do clots, yeah.
299
00:11:34,560 --> 00:11:37,175
Where are the
nuts? Where are the nuts?
300
00:11:37,200 --> 00:11:39,575
Ben and Jason, your time is up.
301
00:11:41,200 --> 00:11:44,295
Please present your plated desserts
to the judges.
302
00:11:58,480 --> 00:12:01,175
ELLIE: The teams have been given
two and a half hours to create
303
00:12:01,200 --> 00:12:03,815
and present exquisite
plated desserts...
304
00:12:03,840 --> 00:12:06,535
It's been a while since I've done
some sort of sugar decoration.
305
00:12:06,560 --> 00:12:08,295
It's quite temperamental,
to be honest.
306
00:12:08,320 --> 00:12:10,175
...but while the rest rush to
finish...
307
00:12:10,200 --> 00:12:11,735
Quickly. You can dip this one.
308
00:12:11,760 --> 00:12:14,415
...for Ben andjason it's
judgment time.
309
00:12:18,160 --> 00:12:21,495
I was expecting a bit of
a last-minute theatre.
310
00:12:21,520 --> 00:12:24,855
Also I would like a little bit of
sauce on your plate.
311
00:12:24,880 --> 00:12:27,175
At the moment it looks quite dry.
312
00:12:27,200 --> 00:12:29,655
I like, sometimes,
a simple concept
313
00:12:29,680 --> 00:12:32,775
as long as inside
everything happens.
314
00:12:33,920 --> 00:12:37,015
So, you have a caramel
and dark chocolate mousse
315
00:12:37,040 --> 00:12:39,735
which then has
a vanilla caramel on top of that.
316
00:12:39,760 --> 00:12:41,175
A spiced-caramel tuile,
317
00:12:41,200 --> 00:12:44,255
then on the side you have honeycomb
and pecan ice cream.
318
00:12:44,280 --> 00:12:46,695
The sugar tuile that you put on
it actually add
319
00:12:46,720 --> 00:12:48,615
a good dimension to your dessert,
320
00:12:48,640 --> 00:12:51,375
but I'm not too sure about your
ice cream.
321
00:12:52,400 --> 00:12:53,855
It was grainy.
322
00:12:53,880 --> 00:12:56,175
The ice cream is wrong.
323
00:12:56,200 --> 00:12:57,695
BOTH: Thank you, chef.
Well done, guys.
324
00:13:03,680 --> 00:13:08,415
The ice cream's terrible.
The ice cream's really awful.
325
00:13:08,440 --> 00:13:11,095
LIAM: While Ben andjason have done
all they can,
326
00:13:11,120 --> 00:13:14,575
Gerol and Michael are next in line
to serve their plated desserts.
327
00:13:17,200 --> 00:13:20,135
Well, he always redo it when
I do it at work, so...
328
00:13:20,160 --> 00:13:22,215
No comment.
329
00:13:22,240 --> 00:13:24,175
Tj and Narayan, you have ten
minutes left.
330
00:13:24,200 --> 00:13:25,855
Presentation's very important
because, obviously,
331
00:13:25,880 --> 00:13:26,895
you eat with your eyes first.
332
00:13:26,920 --> 00:13:29,135
Do you wanna bring over the cages?
333
00:13:32,680 --> 00:13:35,135
Gerol and Michael, your time is up.
334
00:13:35,160 --> 00:13:37,775
Please take your plated desserts
to the judges.
335
00:13:46,640 --> 00:13:48,015
The caramel sugar cage
336
00:13:48,040 --> 00:13:51,415
is something we are doing back in
the '80s quite a lot.
337
00:13:51,440 --> 00:13:53,455
There's nothing wrong
with being classical
338
00:13:53,480 --> 00:13:57,055
because you keep
the dessert actually quite clean.
339
00:13:57,080 --> 00:14:00,895
GEROL: So, today we have
caramel-chocolate cremeux,
340
00:14:00,920 --> 00:14:04,255
pecan dacquoise, caramel ice cream.
341
00:14:04,280 --> 00:14:06,615
I have to say it tastes
a little bit like it looks,
342
00:14:06,640 --> 00:14:09,975
like the '80s where the tolerance
to sweetness was
343
00:14:10,000 --> 00:14:12,255
a little bit higher than it is now.
344
00:14:12,280 --> 00:14:14,335
It's so rich, it's so indulgent,
345
00:14:14,360 --> 00:14:18,095
I want more and I go
for more cos it's delicious,
346
00:14:18,120 --> 00:14:20,735
but pull back on the sugar.
347
00:14:20,760 --> 00:14:22,975
Well done, guys. Thank you.
348
00:14:26,360 --> 00:14:28,895
It is sweet, it needs something to
cut the sweetness.
349
00:14:28,920 --> 00:14:31,615
Ajay and Petra, you have
ten minutes.
350
00:14:31,640 --> 00:14:33,375
Everything's always leading up
to this moment,
351
00:14:33,400 --> 00:14:37,335
so you've gotta enjoy
the moment when you're plating up.
352
00:14:37,360 --> 00:14:39,295
We're missing something...tuile.
Tuile.
353
00:14:39,320 --> 00:14:42,255
Tj and Narayan, your time is up.
354
00:14:42,280 --> 00:14:44,735
Please take your
plated desserts to the judges.
355
00:14:44,760 --> 00:14:45,735
Let's go.
356
00:14:56,640 --> 00:14:58,935
At the moment it's very confusing,
357
00:14:58,960 --> 00:15:01,655
it doesn't take me to
the world of fine-dining.
358
00:15:01,680 --> 00:15:03,975
Sometimes the idea,
you know, less is more.
359
00:15:04,000 --> 00:15:05,015
Hmm.
360
00:15:05,040 --> 00:15:08,375
We have a chocolate sponge with
a Caramelia glaze
361
00:15:08,400 --> 00:15:10,295
and some strawberry and mint gel.
362
00:15:10,320 --> 00:15:14,895
Underneath we have a pink peppercorn
and hazelnut Florentine.
363
00:15:14,920 --> 00:15:17,855
Well, chef, I don't like it.
364
00:15:17,880 --> 00:15:19,735
The cocoa glaze that you put in
365
00:15:19,760 --> 00:15:22,055
it doesn't enhance the sponge.
366
00:15:22,080 --> 00:15:26,455
it just doesn't marriage together
like a beautiful plate of dessert.
367
00:15:26,480 --> 00:15:29,935
There is a lot of things.
You could've done with less.
368
00:15:29,960 --> 00:15:31,135
It holds on my fork like that.
369
00:15:31,160 --> 00:15:35,695
That tells me it's not gonna be
very light and delicate.
370
00:15:35,720 --> 00:15:38,655
Everybody's got a bad day in
the kitchen, welcome to yours.
371
00:15:38,680 --> 00:15:40,455
Thank you. Thank you chef,
thank you. Thank you.
372
00:15:45,480 --> 00:15:47,335
We tried.
373
00:15:47,360 --> 00:15:49,655
That's OK.
374
00:15:49,680 --> 00:15:52,695
We haven't really decided how we're
gonna plate it up properly.
375
00:15:52,720 --> 00:15:55,455
Yeah. Are you sure you don't wanna
dress the pineapple?
376
00:15:55,480 --> 00:15:57,215
Too big. No, but we'll trim it up,
innit?
377
00:15:57,240 --> 00:15:59,575
Bharat and john, you have ten
minutes left.
378
00:15:59,600 --> 00:16:01,895
Middle. Yeah, dead centre.
379
00:16:01,920 --> 00:16:04,215
Sauce is in the jug ready.
Yeah.
380
00:16:04,240 --> 00:16:06,095
Sugar shards. Yeah.
381
00:16:06,120 --> 00:16:08,855
Ajay and Petra, your time is up.
382
00:16:08,880 --> 00:16:10,735
Please take your plated dessert
to the judges.
383
00:16:23,880 --> 00:16:25,375
I wasn't sure about the presentation
384
00:16:25,400 --> 00:16:27,735
of your dessert until you started
to pour the sauce
385
00:16:27,760 --> 00:16:30,055
because it kind of went in all
direction
386
00:16:30,080 --> 00:16:31,935
and your dessert became alive.
387
00:16:31,960 --> 00:16:36,535
It's clean and it's very inviting.
388
00:16:36,560 --> 00:16:38,855
So, we've got a brown-sugar sponge
389
00:16:38,880 --> 00:16:41,215
and then in the middle we have
a apple compote,
390
00:16:41,240 --> 00:16:45,135
a caramelised tuile
and a beurre noisette ice cream.
391
00:16:45,160 --> 00:16:47,895
I really enjoy eating your dessert,
especially when it comes
392
00:16:47,920 --> 00:16:50,255
to different textures,
different temperatures.
393
00:16:50,280 --> 00:16:54,615
I've got caramel flat out.
Do I have caramel in your dessert?
394
00:16:54,640 --> 00:16:56,575
Hell, yes. OK, thank you very much.
395
00:16:56,600 --> 00:16:57,935
BOTH: Thank you.
396
00:17:03,920 --> 00:17:05,695
Yeah. Yeah.
397
00:17:05,720 --> 00:17:09,175
ELLIE: Last to face the judges are
Bharat and john.
398
00:17:09,200 --> 00:17:11,495
just be careful, john.
We've got like 30, 40 seconds,
399
00:17:11,520 --> 00:17:13,015
so we don't want this to melt.
400
00:17:13,040 --> 00:17:14,935
You've got the sauce?
401
00:17:14,960 --> 00:17:17,295
Ah, that's it. Little bit.
402
00:17:17,320 --> 00:17:20,975
Bharat and john... Yeah.
..your time is up.
403
00:17:21,000 --> 00:17:23,255
Please take your desserts to
the judges.
404
00:17:25,200 --> 00:17:26,775
Hi, chefs. Hello.
405
00:17:38,760 --> 00:17:41,135
Visually, too many flowers on it.
406
00:17:41,160 --> 00:17:43,015
Maybe one or two would've been
more than enough
407
00:17:43,040 --> 00:17:44,495
to contrast the colours.
408
00:17:44,520 --> 00:17:45,855
But, it's good effort.
409
00:17:45,880 --> 00:17:48,215
I like the plating
because I think it's fun,
410
00:17:48,240 --> 00:17:51,295
it's clean and it's actually
pleasant to look at.
411
00:17:51,320 --> 00:17:53,655
So, we went with a roasted
pineapple,
412
00:17:53,680 --> 00:17:58,055
coconut and lime sorbet
and a salted-caramel hot sauce.
413
00:17:58,080 --> 00:18:02,535
The cooked pineapple inside
a caramel. This is the brilliance.
414
00:18:02,560 --> 00:18:05,095
I can actually demolish
the whole plate now.
415
00:18:05,120 --> 00:18:06,775
Thank you, GUYS-
416
00:18:10,200 --> 00:18:13,375
Quite happy considering
it's a secret challenge.
417
00:18:13,400 --> 00:18:15,935
You know, we just made everything
out of the top of our heads.
418
00:18:15,960 --> 00:18:17,095
We got a lot of elements in there.
419
00:18:17,120 --> 00:18:18,935
We've got lots of textures,
lots of flavours.
420
00:18:18,960 --> 00:18:21,335
I think the ice cream could've done
with a little bit of work.
421
00:18:21,360 --> 00:18:23,055
So, maybe we added a bit too,
too much.
422
00:18:23,080 --> 00:18:26,495
Now, we have another agenda -
that we have to recover from this.
423
00:18:34,440 --> 00:18:38,095
With an ambitious showpiece
challenge ahead of them tomorrow,
424
00:18:38,120 --> 00:18:41,135
the chefs have a golden hour this
evening to prepare.
425
00:18:41,160 --> 00:18:45,095
Caramel-inspired desserts - what a
way to start the quarterfinal.
426
00:18:45,120 --> 00:18:47,775
Hmm. Oh, yes.
427
00:18:47,800 --> 00:18:50,695
Ajay and Petra - I really like
the way they present
428
00:18:50,720 --> 00:18:53,655
the dessert. It was, what you say,
and I really want to say,
429
00:18:53,680 --> 00:18:55,175
"This was sick."
430
00:18:56,440 --> 00:18:58,055
Are there teams you weren't as
keen on?
431
00:18:58,080 --> 00:19:01,175
Ben and Jason was
actually disappointed.
432
00:19:01,200 --> 00:19:02,975
And T) and Narayan,
433
00:19:03,000 --> 00:19:05,535
the taste just did not complement
each other.
434
00:19:05,560 --> 00:19:06,935
That was a bit of
a humbling experience,
435
00:19:06,960 --> 00:19:08,695
cos, you know, throughout
the competition, so far,
436
00:19:08,720 --> 00:19:10,775
they've been absolutely flying.
437
00:19:10,800 --> 00:19:13,095
They really need to pull it back
tomorrow. Yeah.
438
00:19:13,120 --> 00:19:14,575
And it's a difficult challenge...
439
00:19:14,600 --> 00:19:16,615
Da-da-dur. ..sugar work.
440
00:19:16,640 --> 00:19:19,175
Sugar work is upon us.
It is high-risk.
441
00:19:19,200 --> 00:19:21,055
You need to master your skill at
your best.
442
00:19:21,080 --> 00:19:23,375
Question - are you actually good at
sugar work?
443
00:19:23,400 --> 00:19:24,655
I was just thinking that.
444
00:19:24,680 --> 00:19:27,775
I can still pull
a few little things if I have to.
445
00:19:27,800 --> 00:19:29,175
Oh.
446
00:19:29,200 --> 00:19:31,055
There you go. There you go.
447
00:19:38,760 --> 00:19:42,415
MUSIC: Gloria In Excelsis Deo
By Vivaldi
448
00:19:42,440 --> 00:19:45,855
# Gloria in excelsis Deo... #
449
00:19:51,400 --> 00:19:53,135
Welcome back, chefs.
450
00:19:53,160 --> 00:19:55,815
Today's challenge may be
the one you've been dreading
451
00:19:55,840 --> 00:19:58,895
the most because it's sugar
showpiece time.
452
00:19:58,920 --> 00:20:01,575
Benoit, what are you expecting
the chefs to make
453
00:20:01,600 --> 00:20:05,335
with this incredibly fragile,
temperamental, sticky substance?
454
00:20:05,360 --> 00:20:07,135
Chefs, today we want you to create
455
00:20:07,160 --> 00:20:09,735
a beautiful winter-wonderland scene
456
00:20:09,760 --> 00:20:12,095
made entirely out of sugar.
457
00:20:12,120 --> 00:20:14,935
We expect to see
lots of skills on display.
458
00:20:14,960 --> 00:20:19,975
Relying heavily on cast sugar shape,
today, will simply not do.
459
00:20:20,000 --> 00:20:21,495
That's your first warning...
460
00:20:21,520 --> 00:20:28,935
Chef, you must also make 14
perfectly identical frozen lollypop.
461
00:20:28,960 --> 00:20:32,055
Your lollypop must feature at least
three element.
462
00:20:32,080 --> 00:20:36,095
Other than that, do what you like,
but do not disappoint us.
463
00:20:36,120 --> 00:20:38,895
...and that's your second warning.
Good luck, chefs,
464
00:20:38,920 --> 00:20:40,295
you had an hour last night to prep
465
00:20:40,320 --> 00:20:42,095
and now you have a further four hours
466
00:20:42,120 --> 00:20:43,935
to complete your winter-wonderland
challenge.
467
00:20:43,960 --> 00:20:46,455
And your time starts now.
468
00:20:48,560 --> 00:20:51,375
For today, it's a very delicate
work.
469
00:20:51,400 --> 00:20:54,495
So, we will only focus,
focus, focus until we're clone.
470
00:20:54,520 --> 00:20:57,135
Sugar, everyone's heart is racing...
Scary... ..a little bit, isn't it?
471
00:20:57,160 --> 00:21:01,535
...scary business. It's very
temperamental. Anything can happen.
472
00:21:01,560 --> 00:21:03,095
Shall we say it's make or
break time?
473
00:21:03,120 --> 00:21:04,375
Yes, we shall.
474
00:21:04,400 --> 00:21:05,935
And the theme is winter wonderland.
475
00:21:05,960 --> 00:21:08,615
Yes, so I expect to see
a lot of blue and white.
476
00:21:08,640 --> 00:21:10,975
Me as well, look. Blue and white.
477
00:21:11,000 --> 00:21:13,295
The ice queen. OK.
478
00:21:14,680 --> 00:21:17,775
# Cold as ice
Willing to sacrifice... #
479
00:21:19,080 --> 00:21:21,735
LIAM SNIGGERS
BENOIT LAUGHS
480
00:21:21,760 --> 00:21:23,495
Holy hell. Fan on, isn't there?
481
00:21:23,520 --> 00:21:25,095
Ah.
482
00:21:25,120 --> 00:21:27,775
This week I expect the chef
to make for us
483
00:21:27,800 --> 00:21:30,895
a breathtaking winter-wonderland
showpiece.
484
00:21:30,920 --> 00:21:35,375
You're gonna see icicles,
you're gonna see passion.
485
00:21:35,400 --> 00:21:38,655
I need to feel a chill down
my spine.
486
00:21:38,680 --> 00:21:40,655
Sugar work is very, very brittle,
487
00:21:40,680 --> 00:21:43,895
has always created massive drama in
the kitchen...
488
00:21:43,920 --> 00:21:46,255
Steady hands today, please.
Steady hands.
489
00:21:46,280 --> 00:21:47,815
...but it's an opportunity
490
00:21:47,840 --> 00:21:50,175
for our chef to showcase
sugar skills.
491
00:21:50,200 --> 00:21:52,135
Pull, pull, pull, pull, pull.
Really good.
492
00:21:52,160 --> 00:21:53,455
We also want the chef
493
00:21:53,480 --> 00:21:57,495
to produce 14 beautifully made
frozen lollypop.
494
00:21:57,520 --> 00:21:59,335
Basil sherbet makes it fizzy.
495
00:21:59,360 --> 00:22:01,415
But we don't want just nice lollypop
496
00:22:01,440 --> 00:22:07,535
and nice sugar showpiece,
we want the total package.
497
00:22:07,560 --> 00:22:09,855
Morning, chefs.
Morning. Morning, chef.
498
00:22:09,880 --> 00:22:11,375
How confident are you with sugar?
499
00:22:11,400 --> 00:22:13,735
I've done it in culinary school,
chef i
500
00:22:13,760 --> 00:22:15,535
but I don't practice it at
work.
501
00:22:15,560 --> 00:22:17,335
But you're familiar how to work?
I am familiar. Yeah.
502
00:22:17,360 --> 00:22:19,655
Now how you going to intrigue us?
503
00:22:19,680 --> 00:22:21,255
Our showpiece is a skier.
504
00:22:21,280 --> 00:22:23,295
So you have the man skiing
and what else?
505
00:22:23,320 --> 00:22:27,095
This round bit here is gonna be
the ski...slope. Slope.
506
00:22:27,120 --> 00:22:28,615
You've got the slope.
507
00:22:28,640 --> 00:22:31,655
Yes, yes. Are we gonna get snowed
in by all your techniques?
508
00:22:31,680 --> 00:22:34,335
Yes. Hopefully.
Snowballed over. Ah.
509
00:22:34,360 --> 00:22:35,415
There we go.
510
00:22:36,640 --> 00:22:37,735
ELLIE: Gerol and Michael's skier
511
00:22:37,760 --> 00:22:40,055
and snowman lollypops are
inspired by
512
00:22:40,080 --> 00:22:41,615
the time she lived in Norway.
513
00:22:41,640 --> 00:22:44,575
Cloudberry and pine flavours evoke
Nordic winters
514
00:22:44,600 --> 00:22:47,695
and the showpiece recalls memories
close to Gerol's heart.
515
00:22:47,720 --> 00:22:50,615
This is my memory with my nephews.
Ah, sick.
516
00:22:50,640 --> 00:22:55,015
So, when it's the right weather we
always play sledging outside.
517
00:22:55,040 --> 00:22:58,695
Nice. Build a snowman. It's a fun,
fun memory. Yeah, yeah, yeah.
518
00:22:58,720 --> 00:23:03,095
So I'm dedicating this showpiece
to them. And...making me.
519
00:23:03,120 --> 00:23:04,415
That's a nice touch.
That's a nice touch, yeah.
520
00:23:04,440 --> 00:23:06,215
Yeah, it's good, good memories.
521
00:23:06,240 --> 00:23:08,855
Well, you know what?
You need to channel that energy
522
00:23:08,880 --> 00:23:11,495
into your showpiece, all right. Yeah.
Definitely, definitely. Please.
523
00:23:11,520 --> 00:23:13,375
ELLIE: While Gerol and Michael hit
the slopes...
524
00:23:13,400 --> 00:23:15,135
Morning, chefs. BOTH: Morning.
525
00:23:15,160 --> 00:23:17,535
...Ajay and Petra are feeling
festive.
526
00:23:17,560 --> 00:23:20,215
The theme is more...Christmassy
side.
527
00:23:20,240 --> 00:23:21,335
You're gonna have a snowman,
528
00:23:21,360 --> 00:23:24,575
ribbons and bit of like 3D effect
with a Christmas tree.
529
00:23:24,600 --> 00:23:27,375
You play with the shape of
a tree. Good start.
530
00:23:27,400 --> 00:23:30,095
ls sugar work something you're
comfortable with?
531
00:23:30,120 --> 00:23:34,575
No. We've never clone sugar previous
to this point,
532
00:23:34,600 --> 00:23:37,015
so trying to sort of learn.
533
00:23:37,040 --> 00:23:39,055
ELLIE: Though they might be
apprehensive
534
00:23:39,080 --> 00:23:41,655
about building their Christmassy
sugar showpiece,
535
00:23:41,680 --> 00:23:44,575
Ajay and Petra are confident
with their lollypop flavours
536
00:23:44,600 --> 00:23:46,335
featuring strawberry
and basil
537
00:23:46,360 --> 00:23:48,695
enhanced with
a festive mulled wine.
538
00:23:48,720 --> 00:23:51,375
What's your favourite thing about
the Christmas period?
539
00:23:51,400 --> 00:23:54,255
Meat. Meat? Turkey.
540
00:23:54,280 --> 00:23:56,775
I love all the chocolate. Where
it's just, like, totally acceptable
541
00:23:56,800 --> 00:23:58,495
to have chocolate for breakfast.
542
00:23:58,520 --> 00:24:02,855
On Boxing Day last year my clad put
clotted cream on toast,
543
00:24:02,880 --> 00:24:04,015
just to use it up.
544
00:24:04,040 --> 00:24:05,775
PETRA LAUGHS
545
00:24:05,800 --> 00:24:08,135
This is gonna be
the skier figurine.
546
00:24:08,160 --> 00:24:10,575
How do you ski? Am I doing it right?
That's doing very well.
547
00:24:10,600 --> 00:24:13,535
Feels like I'm just more squatting
than anything.
548
00:24:13,560 --> 00:24:15,855
All the chefs are crafting
figurines...
549
00:24:15,880 --> 00:24:18,575
# Do you wanna build a snowman? #
550
00:24:18,600 --> 00:24:21,055
No. It's bloody freezing.
551
00:24:21,080 --> 00:24:23,415
...and the humble snowman is
proving popular.
552
00:24:23,440 --> 00:24:26,655
We're gonna blow a snowman.
Does that sound bad?
553
00:24:26,680 --> 00:24:28,575
It's hard. It can literally just
pop.
554
00:24:28,600 --> 00:24:30,095
POPPING
Oh.
555
00:24:30,120 --> 00:24:32,935
You've just gotta be careful
of how much you are pumping,
556
00:24:32,960 --> 00:24:35,855
Whatever you
try to say it doesn't sound right.
557
00:24:35,880 --> 00:24:37,695
It's not a kid's show, is it?
558
00:24:37,720 --> 00:24:40,935
Morning, chef. Morning.
I see that snowman.
559
00:24:40,960 --> 00:24:43,975
How are you gonna incorporate
the snowman into your showpiece?
560
00:24:44,000 --> 00:24:45,695
It looks like it's sort of drifting
in the air.
561
00:24:45,720 --> 00:24:48,055
Drifting in the air? A snowman?
Yeah. If this breaks,
562
00:24:48,080 --> 00:24:49,975
then, that's it, goodbye.
Yeah, very easily,
563
00:24:50,000 --> 00:24:52,335
so there'll be two main casts it'll
be sitting on.
564
00:24:52,360 --> 00:24:54,055
How do you want us to react
to your showpiece?
565
00:24:54,080 --> 00:24:56,895
A "love it," from you
and a, "boom," from you.
566
00:24:56,920 --> 00:24:59,975
Oh, wow. Is that too much?
567
00:25:00,000 --> 00:25:02,615
A light boom because we don't want
it to explode.
568
00:25:02,640 --> 00:25:06,255
LIAM: If Bharat and john are to get
a "Boom" from Benoit,
569
00:25:06,280 --> 00:25:08,935
they will have
to deliver brilliant blackcurrant
570
00:25:08,960 --> 00:25:11,615
and peanut frozen lollypops
and suspend their snowman.
571
00:25:11,640 --> 00:25:14,695
Do you guys make snowmen in your
spare time when it's snowing?
572
00:25:14,720 --> 00:25:16,735
Yeah, I do with my little boy.
We try going big as possible.
573
00:25:16,760 --> 00:25:18,055
It's like, "Daddy, get the ladder
out."
574
00:25:18,080 --> 00:25:19,335
Do you use, like, a carrot for
a nose?
575
00:25:19,360 --> 00:25:21,895
No, I...| blow it. Yeah,
576
00:25:21,920 --> 00:25:24,495
so I get the sugar lamp out in
the garden and start blowing it.
577
00:25:26,560 --> 00:25:28,135
Do you know, for a hot second...
578
00:25:28,160 --> 00:25:29,295
Bro, don't play with me.
579
00:25:30,840 --> 00:25:32,615
Irrespective of
the chefs' sugar-work prowess,
580
00:25:32,640 --> 00:25:35,495
the frozen lollypops will test
their flair with flavour.
581
00:25:35,520 --> 00:25:39,135
We have cloudberryjam which is very
famous in Norway.
582
00:25:39,160 --> 00:25:41,055
Basil works quite well
with strawberry.
583
00:25:41,080 --> 00:25:44,175
The tried and tested combinations
should be a safe bet.
584
00:25:44,200 --> 00:25:45,375
We're going classical.
585
00:25:45,400 --> 00:25:47,135
Blackcurrant sorbet mixed
with peanuts.
586
00:25:47,160 --> 00:25:48,415
They have to factor in
the fact
587
00:25:48,440 --> 00:25:50,215
that freezing numbs taste buds.
588
00:25:50,240 --> 00:25:52,655
When it is frozen it does sort
of reduce the flavour,
589
00:25:52,680 --> 00:25:56,015
but, hopefully,
this sort of carries through.
590
00:25:56,040 --> 00:25:58,335
When it comes to being left out in
the cold...
591
00:25:58,360 --> 00:25:59,335
CHERISH: Good morning, chef.
592
00:25:59,360 --> 00:26:02,695
...Tj and Narayan are only too aware
their poor plated dessert
593
00:26:02,720 --> 00:26:05,015
has left them at risk of elimination.
594
00:26:05,040 --> 00:26:06,855
How is your feeling
after yesterday?
595
00:26:06,880 --> 00:26:08,215
We have to fight back.
596
00:26:08,240 --> 00:26:09,375
BENOIT: You have to fight back.
597
00:26:09,400 --> 00:26:11,735
We went with the theme of
Antarctic.
598
00:26:11,760 --> 00:26:12,975
Firstly, I want you to look at
the penguins
599
00:26:13,000 --> 00:26:14,655
and be, like, "Oh, they look so
cute."
600
00:26:14,680 --> 00:26:15,775
And then, secondly, I want you
601
00:26:15,800 --> 00:26:18,855
to see painting showcased
on mountains.
602
00:26:18,880 --> 00:26:20,615
BENOIT WHISTLES
Wow.
603
00:26:20,640 --> 00:26:22,215
LIAM: Tj and Narayan's extravagant
604
00:26:22,240 --> 00:26:24,535
Antarctic showpiece features igloos
605
00:26:24,560 --> 00:26:27,015
that house cherry and lychee
lollypops,
606
00:26:27,040 --> 00:26:29,375
but true to form,
they couldn't resist
607
00:26:29,400 --> 00:26:32,055
adding even more flavour
to their lollypops.
608
00:26:32,080 --> 00:26:34,415
We have pistachio kulfi
and mango lassi as well.
609
00:26:34,440 --> 00:26:36,175
People usually have that
with their Indian meal.
610
00:26:36,200 --> 00:26:37,775
We kind of showcase that in
a ice cream.
611
00:26:37,800 --> 00:26:39,735
There's a lot going on in
your flavours.
612
00:26:39,760 --> 00:26:41,695
I hope it's not like
your plated dessert yesterday.
613
00:26:41,720 --> 00:26:44,615
You got, like, too many things in
one pot and then nothing came out...
614
00:26:44,640 --> 00:26:46,055
Yes, yes. ..very nicely together.
615
00:26:46,080 --> 00:26:48,335
I hope this one will be
the opposite.
616
00:26:50,800 --> 00:26:53,735
So here, just wanna get lot of
the decoration
617
00:26:53,760 --> 00:26:55,495
and details done for the showpiece.
618
00:26:55,520 --> 00:26:57,335
Christmas presents, of course.
619
00:26:57,360 --> 00:26:59,735
John, what's a Portuguese Christmas
look like?
620
00:26:59,760 --> 00:27:03,255
Oh, it's big. Loads of food,
roasted cod
621
00:27:03,280 --> 00:27:06,255
with potatoes. Octopus rice, after.
622
00:27:06,280 --> 00:27:10,655
If my mother tried to serve me up
octopus rice on Christmas Day
623
00:27:10,680 --> 00:27:12,055
I'd be... It's delicious.
"absolutely furious.
624
00:27:12,080 --> 00:27:14,415
If Christmas
and an Antarctic expedition
625
00:27:14,440 --> 00:27:16,375
aren't exciting enough for the
judges".
626
00:27:16,400 --> 00:27:17,455
Morning, chefs.
627
00:27:17,480 --> 00:27:19,255
...they can always fall down
the rabbit hole.
628
00:27:19,280 --> 00:27:22,295
We've got a Alice in
Wonderland-style fairy tale.
629
00:27:22,320 --> 00:27:24,215
Wow. And there's a little
gingerbread house.
630
00:27:24,240 --> 00:27:25,975
This tree is gonna be bright
pink candyfloss.
631
00:27:26,000 --> 00:27:28,295
Childlike.
Yeah, in a nice way though.
632
00:27:28,320 --> 00:27:30,615
It's not bad to be a kid, huh?
633
00:27:30,640 --> 00:27:32,495
ELLIE: But the fairy tale's
construction
634
00:27:32,520 --> 00:27:33,775
couldn't be more grown up.
635
00:27:33,800 --> 00:27:34,975
With a narrow stand
636
00:27:35,000 --> 00:27:36,895
engineered
to mount three icicles
637
00:27:36,920 --> 00:27:38,215
and a waterfall.
638
00:27:38,240 --> 00:27:40,575
The lollypop trees are equally
audacious
639
00:27:40,600 --> 00:27:44,535
featuring apricot infused
with a pungent herb - tarragon.
640
00:27:44,560 --> 00:27:47,535
There's a lot going on with
the frozen lollypop.
641
00:27:47,560 --> 00:27:49,975
Any reason why you bring in
the tarragon as well?
642
00:27:50,000 --> 00:27:52,295
just to add
a bit of like fresh herbiness
643
00:27:52,320 --> 00:27:53,975
rather than just kind of sweet.
644
00:27:54,000 --> 00:27:56,335
I'm more concerned about
the sugar icicles.
645
00:27:56,360 --> 00:28:00,015
Surely you think that's gonna be
sound enough to build at height?
646
00:28:00,040 --> 00:28:01,895
It's fine. So, it's pretty safe?
647
00:28:01,920 --> 00:28:03,455
Structurally it's pretty
strong, yeah, yeah.
648
00:28:03,480 --> 00:28:06,015
I wanna make you guys see what
we do with sugar
649
00:28:06,040 --> 00:28:07,375
and see the level we can do
sugar at.
650
00:28:07,400 --> 00:28:09,335
Go big or go home. Yeah.
651
00:28:12,640 --> 00:28:15,295
Chefs, you are halfway through.
652
00:28:15,320 --> 00:28:17,335
I can't wait to see
this winter wonderland.
653
00:28:17,360 --> 00:28:19,775
I've had enough of summer,
I wanna feel Christmassy,
654
00:28:19,800 --> 00:28:22,615
I wanna buy presents,
I wanna hang up my stocking,
655
00:28:22,640 --> 00:28:25,855
I wanna feel commercialism,
do you know what I mean?
656
00:28:25,880 --> 00:28:27,175
Yeah.
657
00:28:27,200 --> 00:28:31,215
I'm just building
the final bit of our dessert.
658
00:28:31,240 --> 00:28:33,575
So this is our apricot
ancl tarragon sorbet.
659
00:28:33,600 --> 00:28:35,855
Once all the lollypop components are
on ice...
660
00:28:38,680 --> 00:28:40,335
Sugar, it's a delicate work so we
661
00:28:40,360 --> 00:28:42,375
want to take some extra time
to join it.
662
00:28:42,400 --> 00:28:45,255
...the chefs turn attentions to
the titanic task of construction.
663
00:28:45,280 --> 00:28:46,335
Down?
664
00:28:46,360 --> 00:28:47,495
I need you to look at the
angles.
665
00:28:50,800 --> 00:28:52,295
Straight?
666
00:28:52,320 --> 00:28:53,695
No, more there.
667
00:28:53,720 --> 00:28:54,775
Back.
668
00:28:54,800 --> 00:28:57,295
ELLIE: It's vital the showpieces can
hold their own weight.
669
00:28:57,320 --> 00:28:58,855
If I let go, it's going
backwards, no?
670
00:28:58,880 --> 00:29:00,375
We need more support, chef.
671
00:29:00,400 --> 00:29:02,735
If they aren't perfectly vertical
they'll crash...
672
00:29:02,760 --> 00:29:05,095
Engineering, Ellie, it's not
the easiest thing.
673
00:29:05,120 --> 00:29:07,375
You just have to hold it.
I could do that.
674
00:29:08,760 --> 00:29:09,975
GIGGLING: Your face!
675
00:29:10,000 --> 00:29:11,415
No comment.
676
00:29:11,440 --> 00:29:14,175
...but after promising Benoit his
stand was robust enough...
677
00:29:14,200 --> 00:29:16,535
It's wobbling.
just stay there, don't move it.
678
00:29:16,560 --> 00:29:18,855
...Ben is feeling extra pressure
to deliver.
679
00:29:18,880 --> 00:29:19,735
You're moving it, again.
680
00:29:19,760 --> 00:29:22,335
You need to stay...
When I say still, statue.
681
00:29:22,360 --> 00:29:24,775
If you move it will die.
682
00:29:24,800 --> 00:29:27,135
Even the slightest wobble could
fracture the stand...
683
00:29:29,200 --> 00:29:30,535
Jason, this one cracked.
684
00:29:31,680 --> 00:29:33,575
What's cracked? just the base.
685
00:29:33,600 --> 00:29:36,015
...and damage on the base
of their third icicle
686
00:29:36,040 --> 00:29:37,975
multiplies the risk of collapse.
687
00:29:38,000 --> 00:29:39,815
Turn that fan off. Take this.
688
00:29:42,760 --> 00:29:44,135
Is that gonna be safe?
689
00:29:44,160 --> 00:29:45,335
Take that off.
690
00:29:46,720 --> 00:29:47,935
Oh. Can't do that.
691
00:29:47,960 --> 00:29:49,335
Oh, it's there. Ooh.
692
00:29:49,360 --> 00:29:50,815
just cracked. We're not
risking that.
693
00:29:50,840 --> 00:29:52,175
Hold. Take that, take that
694
00:29:52,200 --> 00:29:54,495
it's gonna break.
Take that off.
695
00:29:54,520 --> 00:29:56,055
Yeah.
696
00:29:56,080 --> 00:29:58,375
We're gonna have to snap it off.
Break this...
697
00:29:58,400 --> 00:30:00,735
...break it. Hit it.
698
00:30:02,480 --> 00:30:03,495
Cast on the disc, go, go.
699
00:30:04,520 --> 00:30:06,215
Chef, it's gonna take a while.
700
00:30:06,240 --> 00:30:10,055
If Ben and Jason can't cast another
disc in time their icicles will be
701
00:30:10,080 --> 00:30:12,015
grounded and there'll be
no fairy tale.
702
00:30:12,040 --> 00:30:13,095
CRACKING
703
00:30:13,120 --> 00:30:15,575
Oh! I love sugar sometimes
but I hate sugar as well.
704
00:30:19,200 --> 00:30:20,455
Do you know what? It won't set.
705
00:30:20,480 --> 00:30:21,535
It's too thick.
706
00:30:21,560 --> 00:30:23,815
Do you wanna go two icicles at
the bottom, one on top of that?
707
00:30:25,400 --> 00:30:27,935
Yeah. Let's test, test it.
It might not need the disc.
708
00:30:27,960 --> 00:30:31,495
LIAM: Ben might have thought of a way
to avoid casting another disc...
709
00:30:31,520 --> 00:30:33,855
Needs to stick, needs to stick,
needs to stick hard.
710
00:30:33,880 --> 00:30:36,735
...but joining two jagged icicles is
no mean feat.
711
00:30:37,880 --> 00:30:40,575
Don't bend, cos any pressure,
it'll go bang. OK.
712
00:30:40,600 --> 00:30:42,935
...yet the other teams are also
snowed under...
713
00:30:44,680 --> 00:30:46,255
Are you gonna be OK over here?
714
00:30:46,280 --> 00:30:47,375
If something breaks it's down
to you.
715
00:30:47,400 --> 00:30:49,175
It's fine.
716
00:30:49,200 --> 00:30:51,495
...they are now contending
with both the showpieces
717
00:30:51,520 --> 00:30:53,095
and their frozen lollypops.
718
00:30:53,120 --> 00:30:55,455
There's a chill in the air
because everybody
719
00:30:55,480 --> 00:30:57,815
is fighting for a place in
the semifinal.
720
00:30:57,840 --> 00:31:00,975
Tj and Narayan, their lollypop they
have a little penguin.
721
00:31:01,000 --> 00:31:04,255
Do you guys know how
to waddle like penguins?
722
00:31:04,280 --> 00:31:06,535
You seem more like Pingu.
723
00:31:06,560 --> 00:31:08,495
We still have a lot of flavours.
724
00:31:08,520 --> 00:31:10,375
They cannot forget to deliver
725
00:31:10,400 --> 00:31:12,895
a beautifully balanced dessert.
726
00:31:12,920 --> 00:31:14,175
That's good.
727
00:31:14,200 --> 00:31:16,015
Ben and Jason seems
to have had a few issues
728
00:31:16,040 --> 00:31:18,015
with their sugar icicles.
729
00:31:18,040 --> 00:31:20,695
The sugar has actually
broken. Reconstruct.
730
00:31:20,720 --> 00:31:24,255
It reminds me of that famous
children's film.
731
00:31:24,280 --> 00:31:26,615
Cos of the collapse we've chosen
to change our design.
732
00:31:26,640 --> 00:31:28,255
Did you just sort of have
to Let It Go?
733
00:31:30,360 --> 00:31:31,415
One more?
734
00:31:31,440 --> 00:31:33,335
Gerol and Michael, the showpiece has
735
00:31:33,360 --> 00:31:35,735
a very nice personal connection
with GeroL
736
00:31:35,760 --> 00:31:38,855
The only thing is
the ski slope is fragile.
737
00:31:38,880 --> 00:31:40,455
Is it going to be strong enough?
738
00:31:40,480 --> 00:31:42,415
Gerol? Yeah.
739
00:31:42,440 --> 00:31:44,135
That's moved, yeah.
740
00:31:44,160 --> 00:31:45,135
Huh? It's moved.
741
00:31:47,440 --> 00:31:50,415
There's hot sugar in there.
It's not hard, yeah.
742
00:31:50,440 --> 00:31:52,775
Oh, wait. No, it's still moving...
Has this moved?
743
00:31:52,800 --> 00:31:54,135
Yeah, yeah, it's still
moving, yeah.
744
00:31:54,160 --> 00:31:56,055
Huh?
745
00:31:56,080 --> 00:31:58,095
Seems to be getting worse, huh?
746
00:31:58,120 --> 00:32:00,335
I don't know. Yeah, it is moving.
747
00:32:03,680 --> 00:32:05,495
Chefs, you have one hour to go.
748
00:32:06,560 --> 00:32:09,335
Are you feeling festive
and wintry?
749
00:32:09,360 --> 00:32:10,735
Ellie, it's still the summer.
750
00:32:10,760 --> 00:32:14,415
I know only a few hundred sleeps
to go. I can hear the sleigh bells!
751
00:32:14,440 --> 00:32:16,095
If I put the fan on here.
752
00:32:16,120 --> 00:32:19,015
ELLIE: While Gerol and Michael
attempt to set their molten joints...
753
00:32:19,040 --> 00:32:20,215
Steady - go!
754
00:32:20,240 --> 00:32:22,935
...the rest of the chefs bring their
winter wonderlands to life...
755
00:32:22,960 --> 00:32:26,295
It's all very fragile.
Concentration is required.
756
00:32:26,320 --> 00:32:27,575
Push it that way a little bit.
757
00:32:27,600 --> 00:32:30,255
That way, more that way cos you
want to distribute the weight.
758
00:32:30,280 --> 00:32:32,175
Amazing work.
759
00:32:32,200 --> 00:32:36,135
..but Ben and Jason's fairy tale is
going even further off track.
760
00:32:36,160 --> 00:32:37,895
We wanted a waterfall coming out
the front,
761
00:32:37,920 --> 00:32:40,775
but cos of the collapse at
the start there's just no way.
762
00:32:40,800 --> 00:32:42,335
So, we've chosen to do
a pretty flower instead.
763
00:32:42,360 --> 00:32:43,695
Is it still moving?
764
00:32:43,720 --> 00:32:47,095
Yeah. The curved bit is collapsing
a little bit.
765
00:32:47,120 --> 00:32:48,935
Wow. How long left, please?
766
00:32:48,960 --> 00:32:50,575
You have 30 minutes left.
767
00:32:50,600 --> 00:32:51,735
Want to put it on the table?
768
00:32:51,760 --> 00:32:53,415
Ay, ay. BY!
769
00:32:53,440 --> 00:32:54,615
It's heavy, but I've got it.
770
00:32:55,760 --> 00:32:56,975
Backs.
771
00:32:57,000 --> 00:32:59,255
Jason, hold the icicle.
I haven't got it. I haven't got it.
772
00:33:02,840 --> 00:33:04,055
That's so scary.
773
00:33:04,080 --> 00:33:05,495
Around, around, around.
774
00:33:08,280 --> 00:33:09,575
Yes.
775
00:33:09,600 --> 00:33:11,575
Get in.
776
00:33:11,600 --> 00:33:12,895
My arse fell through
the floor then.
777
00:33:12,920 --> 00:33:17,255
LIAM: But the teams aren't out of
the woods just yet...
778
00:33:17,280 --> 00:33:19,135
The penguin is going on the top.
779
00:33:19,160 --> 00:33:22,455
...their painstakingly crafted
figurines must now be suspended.
780
00:33:22,480 --> 00:33:24,775
I'm just so scared my snowman
don't snap.
781
00:33:24,800 --> 00:33:29,135
That's gonna collapse, basically.
782
00:33:29,160 --> 00:33:30,255
It's really fragile.
783
00:33:30,280 --> 00:33:31,855
MICHAEL: Yeah, see how it holds up.
784
00:33:31,880 --> 00:33:34,855
We're just in suspense.
Uh, leave it, leave it.
785
00:33:36,360 --> 00:33:37,495
Oh, no.
786
00:33:37,520 --> 00:33:39,255
BOTH: Oh!
787
00:33:40,960 --> 00:33:42,255
It's the snowman.
788
00:33:42,280 --> 00:33:44,215
It's all right, it's all right.
It's OK.
789
00:33:46,280 --> 00:33:47,255
Doing what you can.
790
00:33:48,920 --> 00:33:50,495
Petra, what happened to the snowman?
791
00:33:50,520 --> 00:33:52,135
He's fell on the...
792
00:33:52,160 --> 00:33:53,855
Do you have time to make another
one?
793
00:33:53,880 --> 00:33:56,135
Ajay, can I make another one?
794
00:33:56,160 --> 00:33:57,535
Yeah, should be OK.
795
00:33:57,560 --> 00:33:58,575
Fight. Fight till the end.
796
00:34:01,160 --> 00:34:02,175
How long left?
797
00:34:02,200 --> 00:34:04,015
You have ten minutes left.
798
00:34:04,040 --> 00:34:05,735
Petra, calm, yeah.
Yeah, yeah.
799
00:34:05,760 --> 00:34:07,015
Lollyp0P5-
800
00:34:07,040 --> 00:34:09,335
Can I just stand here
the whole time?
801
00:34:09,360 --> 00:34:10,415
Come on, Mama G.
802
00:34:12,720 --> 00:34:14,975
It does look a bit heavy on
one side.
803
00:34:17,800 --> 00:34:19,335
I do wanna do it as fast
as possible.
804
00:34:19,360 --> 00:34:22,415
The candy man can.
Look at that.
805
00:34:24,120 --> 00:34:25,615
Obviously, we've clone this
a lot before.
806
00:34:25,640 --> 00:34:28,295
I'm just so scared it's
gonna break.
807
00:34:28,320 --> 00:34:30,775
For us it tastes really nice.
I just hope the judges like it.
808
00:34:33,080 --> 00:34:35,615
Watch the showpiece, mate, cos it
will just fall.
809
00:34:35,640 --> 00:34:37,335
This is obviously gonna fall at
some point.
810
00:34:37,360 --> 00:34:39,215
I'm very stubborn
because I don't really give up.
811
00:34:39,240 --> 00:34:40,255
Time?
812
00:34:40,280 --> 00:34:41,655
You have one minute remaining.
813
00:34:41,680 --> 00:34:43,215
I don't wanna push it
cos it's just gonna go.
814
00:34:44,280 --> 00:34:46,135
Come here, come here.
815
00:34:46,160 --> 00:34:47,255
AjAY: Is that strawberry gel?
816
00:34:48,520 --> 00:34:49,695
Steady hands.
817
00:34:54,200 --> 00:34:55,335
Ah.
818
00:34:55,360 --> 00:34:57,655
Chefs, that's it. Your time is up.
819
00:34:57,680 --> 00:35:01,495
Please step away from your winter
wonderland showpieces.
820
00:35:08,080 --> 00:35:09,975
I hope flavours do the work now,
821
00:35:10,000 --> 00:35:12,255
but I'm very happy with the effort.
822
00:35:12,280 --> 00:35:13,655
Amazing, amazing work.
823
00:35:13,680 --> 00:35:15,615
Did you see we snapped our showpiece
in half halfway through?
824
00:35:15,640 --> 00:35:16,895
The dreaded sugar, eh?
825
00:35:18,080 --> 00:35:19,095
It's gonna collapse.
826
00:35:19,120 --> 00:35:20,175
|t...it might hold you know.
827
00:35:21,400 --> 00:35:22,535
You're very optimistic.
828
00:35:22,560 --> 00:35:23,935
It is what it is.
829
00:35:37,440 --> 00:35:38,935
ELLIE: Five sugar showpieces
830
00:35:38,960 --> 00:35:41,335
and accompanying frozen lollypops
now face
831
00:35:41,360 --> 00:35:43,215
the judgment of Benoit
and Cherish.
832
00:35:55,160 --> 00:35:58,015
Ajay and Petra, from Adam's,
please come forward.
833
00:36:13,240 --> 00:36:15,095
Well, I have to say that well clone,
834
00:36:15,120 --> 00:36:17,135
the snowman - you redone it
835
00:36:17,160 --> 00:36:20,455
and that is the spirit that we like
in the competition.
836
00:36:20,480 --> 00:36:23,055
Your ribbon work - it's
a technique, the movement is great.
837
00:36:24,360 --> 00:36:27,255
So, for our lollypops we decided
to do basil sherbet,
838
00:36:27,280 --> 00:36:29,815
white strawberry ice cream
and red-wine reduction.
839
00:36:32,760 --> 00:36:35,015
THEY CHUCKLE
840
00:36:35,040 --> 00:36:38,095
You've got me. Basil, strawberry,
841
00:36:38,120 --> 00:36:41,495
the sweetness is well controlled.
That's good.
842
00:36:41,520 --> 00:36:43,975
I really, really enjoy eating.
843
00:36:44,000 --> 00:36:45,775
Well done,
you guys are leaving everything in
844
00:36:45,800 --> 00:36:48,175
the kitchen every time.
We like that.
845
00:36:48,200 --> 00:36:49,255
Thank you. OK.
846
00:36:50,320 --> 00:36:53,215
MUSIC: Morning
by Edvarg Grieg
847
00:37:00,120 --> 00:37:02,055
I really like the colour scheme.
848
00:37:02,080 --> 00:37:05,815
Your snowman
it take me to a frozen world.
849
00:37:05,840 --> 00:37:09,495
You can see a nicely done
transparent ribbon.
850
00:37:09,520 --> 00:37:11,175
Beautiful lines.
851
00:37:11,200 --> 00:37:14,015
You've twisted some sugar canes
as well.
852
00:37:14,040 --> 00:37:16,535
Can we taste the frozen lollypop,
please?
853
00:37:16,560 --> 00:37:19,455
Our frozen lollypops
are peanut butter parfait,
854
00:37:19,480 --> 00:37:21,055
blackcurrant sorbet
855
00:37:21,080 --> 00:37:22,295
and a peanut croquant on
856
00:37:22,320 --> 00:37:26,695
the sides to give it
a bit of texture.
857
00:37:26,720 --> 00:37:32,535
OK, this is actually really nice
to eat.
858
00:37:32,560 --> 00:37:34,815
Yeah. Peanut and blackcurrant,
859
00:37:34,840 --> 00:37:36,495
you've got freshness
860
00:37:36,520 --> 00:37:40,375
and richness together in every
bite. Works.
861
00:37:40,400 --> 00:37:43,495
May your wish come true,
because I'm gonna say,
862
00:37:43,520 --> 00:37:46,735
"Love it, love it, love it."
Ah. Thank you.
863
00:37:46,760 --> 00:37:51,055
It's indulgent, it is delightful.
Ancl I'm still eating.
864
00:38:08,160 --> 00:38:12,015
Wow, I think it's
a beautiful sugar showpiece,
865
00:38:12,040 --> 00:38:13,655
fit for this competition.
866
00:38:13,680 --> 00:38:16,375
I really like what you've done in
the centre here.
867
00:38:16,400 --> 00:38:19,295
Though it's casted sugar it's not
boring casted sugar.
868
00:38:19,320 --> 00:38:22,095
You create three-dimensional kind
of effect.
869
00:38:22,120 --> 00:38:23,975
What I particularly like is
870
00:38:24,000 --> 00:38:29,295
the penguin that straight away put
a most biggest smile on my face.
871
00:38:29,320 --> 00:38:31,095
Frozen lollypop, what have we got?
872
00:38:31,120 --> 00:38:33,095
We have a frozen mango lassi,
873
00:38:33,120 --> 00:38:37,135
crispy tuile with passion fruit,
granita and lychee
874
00:38:37,160 --> 00:38:38,495
and kaffir lime ice.
875
00:38:39,920 --> 00:38:41,375
When it comes to eating
the sweetness
876
00:38:41,400 --> 00:38:42,535
start to build up a little bit.
877
00:38:42,560 --> 00:38:44,895
I was craving pistachio which
I couldn't sense.
878
00:38:44,920 --> 00:38:49,295
I think, stop. You need to learn
to stop somewhere
879
00:38:49,320 --> 00:38:52,055
where you have
a clean enjoyment of flavours.
880
00:38:52,080 --> 00:38:56,415
Did it work together as a whole?
Not for this instance.
881
00:38:56,440 --> 00:38:58,255
OK. Oh, my heart melted.
882
00:38:58,280 --> 00:39:01,575
Anyway
you're working extremely hard.
883
00:39:01,600 --> 00:39:04,455
The big question is have you done
enough to come back from yesterday.
884
00:39:05,880 --> 00:39:08,335
MUSIC: Piano Concerto No. 21
by Mozart
885
00:39:17,800 --> 00:39:21,015
Well, looking at your showpiece
it doesn't look elegant,
886
00:39:21,040 --> 00:39:25,495
but halfway through your building
there's a accident?
887
00:39:25,520 --> 00:39:26,855
Yes, so we were supposed
to have three icicles at
888
00:39:26,880 --> 00:39:28,415
the top. The disc snapped.
889
00:39:28,440 --> 00:39:30,215
We then went with doing one
890
00:39:30,240 --> 00:39:31,415
and then put this here as well
891
00:39:31,440 --> 00:39:33,775
to sort of add some more sort
of sugar.
892
00:39:33,800 --> 00:39:36,135
The candyfluff, obviously,
there's no skills there.
893
00:39:36,160 --> 00:39:37,855
You put the sugar in
the machine - blah blah blah,
894
00:39:37,880 --> 00:39:39,135
but it's sugar work.
895
00:39:39,160 --> 00:39:41,495
I see the little bits
of ribbon there and there.
896
00:39:41,520 --> 00:39:44,135
The thing is, they are too small.
Too small, yeah, yeah.
897
00:39:44,160 --> 00:39:49,495
Yeah, so that flower here would be
beautiful if it was bulkier.
898
00:39:49,520 --> 00:39:52,335
So, it's kind of
an unfinished business here.
899
00:39:52,360 --> 00:39:55,575
Shall we taste
your frozen lollypop?
900
00:39:55,600 --> 00:39:58,215
So you have
an apricot ancl tarragon sorbet,
901
00:39:58,240 --> 00:39:59,375
a passion-fruit glaze
902
00:39:59,400 --> 00:40:01,815
and toasted almond nibs on
the outside.
903
00:40:03,760 --> 00:40:05,735
Think you have to revisit
your recipe
904
00:40:05,760 --> 00:40:08,295
because I can't taste
the apricot at all.
905
00:40:08,320 --> 00:40:10,655
I don't know whether is it that you
put in
906
00:40:10,680 --> 00:40:14,415
the tarragon that compromise on
the taste profile,
907
00:40:14,440 --> 00:40:17,415
but if you mention apricot,
I want to taste apricot.
908
00:40:17,440 --> 00:40:20,855
Dommage - in English - shame,
909
00:40:20,880 --> 00:40:22,415
but all in all you worked very hard.
910
00:40:22,440 --> 00:40:24,735
Thank you very much.
We'll see you later, OK.
911
00:40:24,760 --> 00:40:26,335
Thank you.
912
00:40:26,360 --> 00:40:27,415
That felt harsh.
913
00:40:27,440 --> 00:40:30,815
Well, it was.
That felt really harsh.
914
00:40:38,280 --> 00:40:40,615
Well, well, well,
where should I start?
915
00:40:40,640 --> 00:40:43,535
It looks like the showpiece itself
has gone off-piste a little bit.
916
00:40:43,560 --> 00:40:45,335
Boom - boom.
At least it didn't break.
917
00:40:45,360 --> 00:40:50,095
Modelling human body
with sugar is already difficult,
918
00:40:50,120 --> 00:40:51,735
so I have to commend you for that.
919
00:40:51,760 --> 00:40:54,615
Was it supposed to have a bandanna
in the hair, or...?
920
00:40:54,640 --> 00:40:57,015
It was very windy, so
the scarf went on the face.
921
00:40:57,040 --> 00:40:58,855
Cos it looks like some form
of ninja skiing
922
00:40:58,880 --> 00:41:00,495
or something like that.
I dunno.
923
00:41:00,520 --> 00:41:04,095
Your lollypop it need
a lot of refinement.
924
00:41:04,120 --> 00:41:09,335
Somehow it remind me of
a scarecrow with a straw hat.
925
00:41:09,360 --> 00:41:10,815
So what have we got inside?
926
00:41:10,840 --> 00:41:12,215
On top, which is the hat, you've got
927
00:41:12,240 --> 00:41:13,975
a milk-chocolate ganache
928
00:41:14,000 --> 00:41:15,735
and inside you've got cloudberry
929
00:41:15,760 --> 00:41:18,895
with a cornflake
and pine ice cream.
930
00:41:18,920 --> 00:41:20,335
The cloudberry, what is it?
931
00:41:20,360 --> 00:41:22,695
It's a jam. jam.
Ajam. For me, it's very sweet
932
00:41:22,720 --> 00:41:24,335
and I don't feel
the cloudberry enough.
933
00:41:24,360 --> 00:41:27,295
Overall, I think
it's a very good effort,
934
00:41:27,320 --> 00:41:30,655
but there is problem with
the showpiece.
935
00:41:30,680 --> 00:41:31,895
OK, thank you very much.
Thank you very much.
936
00:41:34,760 --> 00:41:37,615
All fair. Oh, yeah. 100%, yeah.
Yeah.
937
00:41:37,640 --> 00:41:38,855
It does look rough.
938
00:41:45,800 --> 00:41:48,695
LIAM: Based on both challenges,
Benoit and Cherish
939
00:41:48,720 --> 00:41:51,615
will now decide who will
go through to the semifinal.
940
00:41:51,640 --> 00:41:52,935
Very nice showpiece, is it?
941
00:41:52,960 --> 00:41:56,255
Wow. A lot of technique.
942
00:41:56,280 --> 00:42:00,175
However, yesterday
the dessert was not very pleasant.
943
00:42:00,200 --> 00:42:01,535
At all. At all. Oh.
944
00:42:01,560 --> 00:42:04,615
And the lollypop today,
the flavour profile - not great.
945
00:42:04,640 --> 00:42:06,935
They are skating on thin ice.
946
00:42:06,960 --> 00:42:08,935
The judging went well until they
actually tasted
947
00:42:08,960 --> 00:42:10,135
the lollyp0P-
948
00:42:10,160 --> 00:42:11,775
They were a bit confused with
the flavours.
949
00:42:11,800 --> 00:42:13,655
All we can do is hope
for the best now.
950
00:42:13,680 --> 00:42:14,815
Their weakness is, for me,
951
00:42:14,840 --> 00:42:16,855
is they don't complete all
their showpiece.
952
00:42:16,880 --> 00:42:19,215
The icicle can be very nice,
don't get me wrong,
953
00:42:19,240 --> 00:42:22,295
but it needs something else
to wow the showpiece.
954
00:42:22,320 --> 00:42:25,215
So, the ice cream was icy yesterday.
955
00:42:25,240 --> 00:42:29,135
Oh, I just don't know any more.
They're so hard to second-guess.
956
00:42:29,160 --> 00:42:31,015
I think of it as, like, "We've clone
what we could." Hmm.
957
00:42:31,040 --> 00:42:32,095
It's in their hands now,
958
00:42:32,120 --> 00:42:33,375
so there's no point stressing
about it.
959
00:42:33,400 --> 00:42:35,175
It looks like a little bit of a
mess.
960
00:42:35,200 --> 00:42:36,615
It doesn't show confidence when
it comes
961
00:42:36,640 --> 00:42:37,695
to sugar work here.
962
00:42:37,720 --> 00:42:40,535
There is one mistake -
it costed them.
963
00:42:40,560 --> 00:42:43,775
Is it going downhill
for this team from now on?
964
00:42:43,800 --> 00:42:46,095
Hmm, what a shame.
965
00:42:46,120 --> 00:42:48,775
If we go today
it's been a achievement already
966
00:42:48,800 --> 00:42:50,575
for being in the final six.
967
00:42:50,600 --> 00:42:53,615
Oh, yeah, yeah.
Oh, gosh! Make me teary already.
968
00:42:53,640 --> 00:42:55,935
Oh, well, we hadn't had tears for
a few weeks so...
969
00:42:55,960 --> 00:42:57,255
Yeah, this is true.
970
00:42:57,280 --> 00:42:58,695
I mean you've got,
you can have a semi-clean napkin.
971
00:42:58,720 --> 00:42:59,895
THEY LAUGH
972
00:42:59,920 --> 00:43:01,895
Thank you. Oh.
973
00:43:07,160 --> 00:43:11,775
ELLIE: Cherish and Benoit have made
their decision.
974
00:43:11,800 --> 00:43:14,255
After two clays of testing
challenges,
975
00:43:14,280 --> 00:43:17,095
the judges have ranked this heat's
order of excellent
976
00:43:17,120 --> 00:43:19,135
from first to last place.
977
00:43:19,160 --> 00:43:22,975
The team in last place will be
leaving the competition.
978
00:43:23,000 --> 00:43:25,375
The judges thought that
the team in first place
979
00:43:25,400 --> 00:43:26,815
held on for the win today
980
00:43:26,840 --> 00:43:29,655
after a very strong secret
challenge yesterday.
981
00:43:29,680 --> 00:43:30,895
Congratulations,
982
00:43:30,920 --> 00:43:32,895
Nay and Petra from Adam's,
983
00:43:32,920 --> 00:43:34,295
you are through to the semifinal.
984
00:43:37,000 --> 00:43:40,255
Bharat and John are second
and Tj and Narayan are third.
985
00:43:40,280 --> 00:43:42,295
Which leaves us with
Ben and Jason
986
00:43:42,320 --> 00:43:45,455
and Gerol and Michael
from the Royal Air Force Club.
987
00:43:45,480 --> 00:43:47,815
After much deliberation,
Benoit and Cherish
988
00:43:47,840 --> 00:43:51,415
have decided that the team leaving
the competition tonight are...
989
00:43:57,160 --> 00:43:58,735
..Ben and Jason.
990
00:43:58,760 --> 00:44:01,095
Oh, my God.
We're so sorry to see you go.
991
00:44:01,120 --> 00:44:05,455
Congratulations, everyone else.
You're through to the semifinal.
992
00:44:05,480 --> 00:44:06,695
Wow.
993
00:44:06,720 --> 00:44:10,255
I think we were robbed.
Robbed at the last minute.
994
00:44:10,280 --> 00:44:13,495
Uh... I think.
Where's my union? Where's my union?
995
00:44:13,520 --> 00:44:16,215
No, I think, like, as much of
a meme as it was, there's only
996
00:44:16,240 --> 00:44:17,775
so many bottom-twos you can get...
997
00:44:17,800 --> 00:44:20,295
Cool. ..and to be honest, like,
Gerol and Michael
998
00:44:20,320 --> 00:44:21,735
are both incredible chefs.
999
00:44:21,760 --> 00:44:24,135
My God, I seriously didn't
expect that.
1000
00:44:24,160 --> 00:44:25,375
We did ourselves proud with what
we built.
1001
00:44:25,400 --> 00:44:27,015
We came a long way.
Did some good showpieces.
1002
00:44:27,040 --> 00:44:28,415
It's quite a rewarding thinking,
like,
1003
00:44:28,440 --> 00:44:30,055
"You know what? I did that.
You can do that."
1004
00:44:30,080 --> 00:44:32,375
Well done, bro.
1005
00:44:32,400 --> 00:44:36,055
Very happy. Really,
really happy. We were scared.
1006
00:44:36,080 --> 00:44:37,655
Yeah. I have to say we were
definitely scared.
1007
00:44:37,680 --> 00:44:38,975
No BLEEP clay off, GeroL
1008
00:44:39,000 --> 00:44:41,255
THEY LAUGH
1009
00:44:41,280 --> 00:44:44,135
Oh, my God! I am in shock.
1010
00:44:44,160 --> 00:44:46,455
We were pretty convinced that we
were gonna go.
1011
00:44:46,480 --> 00:44:47,655
Yeah.
1012
00:44:47,680 --> 00:44:54,095
# Norway, I love Norway,
Norway, I love my home Norway. #
1013
00:44:56,200 --> 00:44:59,815
Proud to say we're semifinalists.
Whoo.
1014
00:44:59,840 --> 00:45:02,335
We've done so much.
There's no stopping now.
1015
00:45:02,360 --> 00:45:04,975
We can sort of see the light
at the end of the tunnel now.
1016
00:45:05,000 --> 00:45:06,135
The light at the end of the tunnel
1017
00:45:06,160 --> 00:45:08,495
is Cherish
and Benoit holding a torch.
1018
00:45:08,520 --> 00:45:09,575
Then they smash you in the face
with that. Yeah.
1019
00:45:09,600 --> 00:45:11,615
That's what that light is.
1020
00:45:11,640 --> 00:45:13,255
Well, they're, the ones that we've
got to please,
1021
00:45:13,280 --> 00:45:14,295
at the end of the day.
1022
00:45:14,320 --> 00:45:16,735
BENOIT: Well done. Really well done.
1023
00:45:16,760 --> 00:45:20,055
First place.
1024
00:45:20,080 --> 00:45:21,215
Celebration tonight.
1025
00:45:21,240 --> 00:45:22,815
Probably have a schnitzel
and a cider.
1026
00:45:22,840 --> 00:45:25,255
THEY LAUGH
1027
00:45:25,280 --> 00:45:29,655
He's had schnitzel every single
clay for the past three clays
1028
00:45:29,680 --> 00:45:34,655
and last week and
the week before that. Like, awful.
1029
00:45:37,560 --> 00:45:38,615
LIAM: Next time...
1030
00:45:38,640 --> 00:45:40,055
Oh, look at that.
1031
00:45:40,080 --> 00:45:41,935
...with a place in the final at
stake...
1032
00:45:41,960 --> 00:45:43,695
So, this will be the golden goose.
1033
00:45:43,720 --> 00:45:47,015
...the chefs will transport us to
the land of make believe...
1034
00:45:47,040 --> 00:45:48,415
Mirror, mirror, on the wall...
1035
00:45:48,440 --> 00:45:49,655
BLEEP!
1036
00:45:51,000 --> 00:45:52,335
...while a secret plated dessert...
1037
00:45:52,360 --> 00:45:54,175
How hard can it be, right?
1038
00:45:54,200 --> 00:45:55,615
Could be quite difficult?
1039
00:45:55,640 --> 00:45:57,495
...will require a delicate touch...
1040
00:45:59,280 --> 00:46:01,095
...who will be left feeling peachy?
1041
00:46:01,120 --> 00:46:02,655
This is a "boom."
1042
00:46:02,680 --> 00:46:03,655
And who will crack?
1043
00:46:07,200 --> 00:46:08,175
Hmm!
1044
00:46:28,280 --> 00:46:31,255
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