Last time... Take your time, Benjamin.
...the final six faced off...
I'm not intimidated.
...in chocolate week.
Ah. Ah.
...creating mythical-beast showpieces...
That looks great, Jason. Looks really good, keep going.
...that had to be suspended.
Hold it, hold it. Slowly. Take your time, take your time.
Tj and Narayan's impressive creature...
Boom.
...earned them their third win...
It's killing me this.
...but after a construction nightmare...
Shall we give up?
...it was Carlos and Fausto...
Nessie is a bit messy looking.
...who had to leave the competition.
I think we achieved much more
than we thought that we were gonna achieve. Yeah.
LIAM: This time...
Pull, pull, pull, pull, pull, pull.
...it's the quarterfinal...
Steady hands today, please. Steady hands.
...with a staggered secret challenge...
I just wanna get rid of the stuff that I'm not gonna use.
just go like that like they do in films.
...and a winter-wonderland sugar showpiece...
This is obviously gonna fall at some point.
...who will be warmed by a place in the semifinal?
Love it, love it, love it.
...and who...
Take that, it's gonna break.
...will be left out in the cold?
Everybody's got a bad clay in the kitchen, welcome to yours.
It is tough competition now. There's only five left, so everyone's good.
That's a lot of stuff, innit?
Whatever it is we just need to attack. just "tssh".
The secret challenge in week one went pretty well,
but it's a different week so...
Different challenge.
Who knows?
Something sweet. THEY CH UCKLE
No recipe would be tough. Yeah, that's scary,
I am terrible with memorising recipes.
Oh.
In this situation I would probably go
with something that we did before. It's not safe, it's smart.
PETRA LAUGHS
Being in the quarterfinals the pressure is there now.
We'll give it 500%
and we'll make sure we deliver something nice for the judges.
Good morning, chefs
and congratulations on making it to the quarterfinal.
Unfortunately, that's where the celebrations end
because today you will take on
a secret challenge that will test your patisserie
and time-management skills like never before.
Now, clue to the nature
of this challenge you will be
starting at ten-minute intervals,
so in the interests of fairness,
can I ask all the chefs
to leave the kitchen except for Ben and Jason.
You're up first.
We plan and then we execute no matter what it is, OK?
Ben andjason, on your work station you have
the necessary ingredients and equipment
to make two perfectly identical plated desserts.
The only requirements is that they must celebrate caramel
and feature beautiful sugar-work decorations.
However, the judges will be expecting
a variety of flavours,
textures and temperatures all presented beautifully as befitting
the finest of fine-dining restaurants.
I suggest you set your timers because in exactly two
and a ha“ hours, Bench
and Cherish will be tasting your plated desserts.
Best of luck, your time starts now.
Start the caramel now. OK.
430 grams of sugar. Get that in a pan.
ELLIE: Plated desserts are made up of a number of components
with contrasting textures and temperatures...
We'll do a vanilla ice cream.
...that are served at the very last minute to produce
a miniature culinary artwork.
Fine dining dessert has to be sophisticated.
It need to be elegant
and it need to be very sharp on the plate.
I think we need two or three textural.
When it comes to make a plated dessert, anything goes.
You can do hot, you can do cold, you can do a sponge,
you can do a souffle,
but at its core it should be obviously caramel.
It's very important that they balance the sweetness of
the dessert beautifully.
I do not want to eat a over sweet dessert
because I will have sugar rush.
Think we should do caramel in the centre, mousse round the side.
We have given our chefs 101 ingredients,
but it doesn't mean they have to use
every single ingredient under the sun.
Very often less is more. Be smart with it,
it doesn't have to be complicated.
Can be complex, but not complicated.
You're kicking things off. Do you like working with caramel?
I mean, we've made caramel every week so far, so...
OK. ..hopefully, yeah.
How are you feeling, Ben?
I'm feeling OK.
I just wanna get rid of the stuff that I'm not gonna use.
just go like that like they do in films.
LIAM: As the teams enter at ten-minute intervals
they'll be given the same information and time.
On your work station you have the necessary ingredients
to create two perfectly identical plated desserts.
Best of luck, time starts now.
Oh, my clays.
So, chef, I was thinking nougatine...
Right. ..as a tuile.
Honeycomb.
I think it's 20 grams of bicarb and some honey.
Pecan dacquoise. You know a recipe for that?
You know they have to really play on their strength today
of what they can remember in their mind.
That would be the difficult part for me, remembering the recipes.
These things that we're making now is all from memory.
The question is - do I have a good memory?
BOTH: Morning, chefs.
Good morning. Good morning, chef.
OK, tell us a little bit more about your caramel plated dessert.
We've got a caramel sponge.
Ancl then we've got a vanilla ice cream
for some kind of temperature contrast.
What ice cream is that, again?
It's vanilla ice cream.
Vanilla ice cream?
LIAM: Ben andjason are plating their vanilla ice cream
and caramel sponge with a carameltuile and mousse.
So, vanilla and caramel. No little spices?
No little twist which kind of make the caramel come alive?
I think there's a chance in this time frame
doing spices, for me,
is a risk that I don't know if it's gonna pay off.
Tj and Narayan, please enter the kitchen.
Feel like I should've used spices now.
Jason. What? We don't wanna add any spice, no?
Do you wanna try a spicy tuile? OK.
What are you thinking?
Mousse.
And a chocolate sponge. Caramel.
Banana in the middle.
Hi, guys, how's it going? All good.
How do you find this challenge?
Do you ever sort of have to work
under this sort of time constraint normally?
Time constraint, yes. Without recipes, no.
The struggle is remembering the recipe.
Oh.
ELLIE: Gerol and Michael will be serving caramelised ice cream
and a mango coulis, alongside
a dacquoise sponge typically used in a popular French dessert.
Dacquoise is normally associated with pet it gateau.
GEROL: We were thinking just to separate it.
So dacquoise, uh, everywhere. Uh, not, not as a one whole.
Not a pet it gateau.
Well, good luck. That's all we can say now, eh...?
Thank you, thank you.
LIAM: With caramel as a hero, the teams
need to carefully cook their sugar, butter and cream.
Caramel all the way.
If it's undercooked, it will be too sweet with no flavour.
For us, our plan is to just get
a really nice toasty flavour
of caramel going through the whole thing.
But if it's overcooked the caramel will taste burnt.
Does that taste OK? It's a bit bitter.
Ajay and Petra, you're up.
Do you know what you've got time to do? Make another caramel.
Do you wanna do ginger? I hate ginger.
OK. Apple. Honey cake.
Yeah, apple compote in the middle.
Ajay, Petra, plated desserts, have you made them before?
Never . THEY BOTH LAUGH
That's only thing we do.
OK, OK, phew.
Morning, chefs. Hello, good morning chefs.
Morning, chef. BENOIT: What are you gonna try to deliver to us...
Urn... ..today with your plated dessert?
So, we are making a hazelnut Florentine,
with some pink peppercorn to cap the sweetness.
LIAM: Tj and Narayan's novel hazelnut
and peppercorn Florentine is just
a small part of their taste profile.
They're adding five more flavours
to their caramel dessert
including a strawberry-mint gel.
There's shed loads of flavours there which
I don't picture working very well together.
We need to make sure that the flavour profile works.
We don't wanna serve a lot of different components
just chucked into a plate, we don't wanna do that.
So, we will make sure that we do taste it
and we do see that they do work together
before we actually serve it to you.
ELLIE: While most of the chefs are tasting as they go...
Good.
Good morning. Morning.
...Ajay and Petra are relying on a tried-and-tested recipe.
Are you inspired by something you've done before?
Yeah, so we're doing a brown sugar and honey sponge.
At the restaurant, we did have a dessert on previously
a very honey sponge and we've just adapted it.
ELLIE: Ajay and Petra are hoping their brown-sugar sponge,
cardamom custard
and apple-caramel sauce will prove they're worthy
of their Michelin-star credentials.
I can see you smiling,
secretly smiling in your heart today.
I can see you.
So, Ajay, in total how many year have you been working in
a Michelin restaurant?
So, I spent almost two years working at Purnell's
and then I went to Adam's
and I've been there for about a year and a couple of months.
Seems pretty straightforward with you guys. Confident?
Yes. Yes. Ah.
LIAM: The last team to join the challenge...
Right, come on, then.
...are Birmingham chocolatiers and pastry chefs Bharat and john.
BLEEP!
Lots of things going on here.
If we do the pineapple maybe in a slab. Yeah.
Coconut, mango dessert. Yuzu.
Yeah, make a nice caramel.
How we feeling? Yeah, good.
What's the plan?
So, the plan is,
we're going down the route of pineapple, coconut...
Nice. ..lime... Tropical flavours.
Tropical flavours really, yeah. Some sponge on top. Mm-hm.
Actually, I don't know. We just made this up, so...
THEY LAUGH
LIAM: Bharat and john plan to transport caramel to the tropics
with roasted pineapple
and a quenelle of coconut and lime sorbet.
But you've got a lot of other flavours,
I have heard caramel only once.
With so much caramel elements
it might become a bit too sweet.
So, with the pineapple, hopefully everything will marry together.
OK, well, you have Michelin-star experience behind your belt.
Er, yeah, I do. Easy.
Er... Never easy, is it? HE LAUGHS
Gerol and Michael, you are halfway through.
What are you making now, chef?
I really don't know, to be honest with you.
I'm trying to do a sugar cage which I used to be able to.
I would churn this. If it starts getting thick again,
whack it in the blast.
ELLIE: For Ben and Jason...
It's not the richest ice cream in the world.
...service is creeping ever closer.
How long have we got left?
Ben and Jason, you have 3O minutes left.
BLEEP! We're not making that again.
Do you know what we could do is add some praline to it.
Whilst they race to fix their ice cream...
It looks a lot better now, no? Yeah.
It's very gritty.
...the rest of the teams are still juggling multiple elements.
Tj and Narayan, how's it going?
I don't think the judges are too impressed.
They said there was too much going on.
So, maybe it might change a little bit.
So there's a bit of improvisation going on. Exactly.
We can have 20 elements,
but if they don't work together, then there'll be no point.
We're just making up things as we go.
Ben and Jason, you have ten minutes left.
If you wanna start plating Jason, yeah. Mm-hm.
Torching the top. Ooh.
job's a good 'un on that one.
LIAM: While presentation is paramount...
I'll pipe them straight on here. I'll go like that.
You gonna pipe it on the plate? Yeah, put it on the plate.
Cherish and Benoit will also be expecting texture,
taste and temperature to be perfectly poised.
Can never have enough rum.
Sponges can sometimes be a bit dry,
so we're gonna do a brown sugar and miso sauce.
So, we already added a sponge,
we've added a Florentine base which is crispy.
OK. Breathe.
It looks nice, mate. It looks really good.
Yeah, don't worry. If anything they're gonna kill us for
it's gonna be that ice cream.
You do clots, yeah.
Where are the nuts? Where are the nuts?
Ben and Jason, your time is up.
Please present your plated desserts to the judges.
ELLIE: The teams have been given two and a half hours to create
and present exquisite plated desserts...
It's been a while since I've done some sort of sugar decoration.
It's quite temperamental, to be honest.
...but while the rest rush to finish...
Quickly. You can dip this one.
...for Ben andjason it's judgment time.
I was expecting a bit of a last-minute theatre.
Also I would like a little bit of sauce on your plate.
At the moment it looks quite dry.
I like, sometimes, a simple concept
as long as inside everything happens.
So, you have a caramel and dark chocolate mousse
which then has a vanilla caramel on top of that.
A spiced-caramel tuile,
then on the side you have honeycomb and pecan ice cream.
The sugar tuile that you put on it actually add
a good dimension to your dessert,
but I'm not too sure about your ice cream.
It was grainy.
The ice cream is wrong.
BOTH: Thank you, chef. Well done, guys.
The ice cream's terrible. The ice cream's really awful.
LIAM: While Ben andjason have done all they can,
Gerol and Michael are next in line to serve their plated desserts.
Well, he always redo it when I do it at work, so...
No comment.
Tj and Narayan, you have ten minutes left.
Presentation's very important because, obviously,
you eat with your eyes first.
Do you wanna bring over the cages?
Gerol and Michael, your time is up.
Please take your plated desserts to the judges.
The caramel sugar cage
is something we are doing back in the '80s quite a lot.
There's nothing wrong with being classical
because you keep the dessert actually quite clean.
GEROL: So, today we have caramel-chocolate cremeux,
pecan dacquoise, caramel ice cream.
I have to say it tastes a little bit like it looks,
like the '80s where the tolerance to sweetness was
a little bit higher than it is now.
It's so rich, it's so indulgent,
I want more and I go for more cos it's delicious,
but pull back on the sugar.
Well done, guys. Thank you.
It is sweet, it needs something to cut the sweetness.
Ajay and Petra, you have ten minutes.
Everything's always leading up to this moment,
so you've gotta enjoy the moment when you're plating up.
We're missing something...tuile. Tuile.
Tj and Narayan, your time is up.
Please take your plated desserts to the judges.
Let's go.
At the moment it's very confusing,
it doesn't take me to the world of fine-dining.
Sometimes the idea, you know, less is more.
Hmm.
We have a chocolate sponge with a Caramelia glaze
and some strawberry and mint gel.
Underneath we have a pink peppercorn and hazelnut Florentine.
Well, chef, I don't like it.
The cocoa glaze that you put in
it doesn't enhance the sponge.
it just doesn't marriage together like a beautiful plate of dessert.
There is a lot of things. You could've done with less.
It holds on my fork like that.
That tells me it's not gonna be very light and delicate.
Everybody's got a bad day in the kitchen, welcome to yours.
Thank you. Thank you chef, thank you. Thank you.
We tried.
That's OK.
We haven't really decided how we're gonna plate it up properly.
Yeah. Are you sure you don't wanna dress the pineapple?
Too big. No, but we'll trim it up, innit?
Bharat and john, you have ten minutes left.
Middle. Yeah, dead centre.
Sauce is in the jug ready. Yeah.
Sugar shards. Yeah.
Ajay and Petra, your time is up.
Please take your plated dessert to the judges.
I wasn't sure about the presentation
of your dessert until you started to pour the sauce
because it kind of went in all direction
and your dessert became alive.
It's clean and it's very inviting.
So, we've got a brown-sugar sponge
and then in the middle we have a apple compote,
a caramelised tuile and a beurre noisette ice cream.
I really enjoy eating your dessert, especially when it comes
to different textures, different temperatures.
I've got caramel flat out. Do I have caramel in your dessert?
Hell, yes. OK, thank you very much.
BOTH: Thank you.
Yeah. Yeah.
ELLIE: Last to face the judges are Bharat and john.
just be careful, john. We've got like 30, 40 seconds,
so we don't want this to melt.
You've got the sauce?
Ah, that's it. Little bit.
Bharat and john... Yeah. ..your time is up.
Please take your desserts to the judges.
Hi, chefs. Hello.
Visually, too many flowers on it.
Maybe one or two would've been more than enough
to contrast the colours.
But, it's good effort.
I like the plating because I think it's fun,
it's clean and it's actually pleasant to look at.
So, we went with a roasted pineapple,
coconut and lime sorbet and a salted-caramel hot sauce.
The cooked pineapple inside a caramel. This is the brilliance.
I can actually demolish the whole plate now.
Thank you, GUYS-
Quite happy considering it's a secret challenge.
You know, we just made everything out of the top of our heads.
We got a lot of elements in there.
We've got lots of textures, lots of flavours.
I think the ice cream could've done with a little bit of work.
So, maybe we added a bit too, too much.
Now, we have another agenda - that we have to recover from this.
With an ambitious showpiece challenge ahead of them tomorrow,
the chefs have a golden hour this evening to prepare.
Caramel-inspired desserts - what a way to start the quarterfinal.
Hmm. Oh, yes.
Ajay and Petra - I really like the way they present
the dessert. It was, what you say, and I really want to say,
"This was sick."
Are there teams you weren't as keen on?
Ben and Jason was actually disappointed.
And T) and Narayan,
the taste just did not complement each other.
That was a bit of a humbling experience,
cos, you know, throughout the competition, so far,
they've been absolutely flying.
They really need to pull it back tomorrow. Yeah.
And it's a difficult challenge...
Da-da-dur. ..sugar work.
Sugar work is upon us. It is high-risk.
You need to master your skill at your best.
Question - are you actually good at sugar work?
I was just thinking that.
I can still pull a few little things if I have to.
Oh.
There you go. There you go.
MUSIC: Gloria In Excelsis Deo By Vivaldi
# Gloria in excelsis Deo... #
Welcome back, chefs.
Today's challenge may be the one you've been dreading
the most because it's sugar showpiece time.
Benoit, what are you expecting the chefs to make
with this incredibly fragile, temperamental, sticky substance?
Chefs, today we want you to create
a beautiful winter-wonderland scene
made entirely out of sugar.
We expect to see lots of skills on display.
Relying heavily on cast sugar shape, today, will simply not do.
That's your first warning...
Chef, you must also make 14 perfectly identical frozen lollypop.
Your lollypop must feature at least three element.
Other than that, do what you like, but do not disappoint us.
...and that's your second warning. Good luck, chefs,
you had an hour last night to prep
and now you have a further four hours
to complete your winter-wonderland challenge.
And your time starts now.
For today, it's a very delicate work.
So, we will only focus, focus, focus until we're clone.
Sugar, everyone's heart is racing... Scary... ..a little bit, isn't it?
...scary business. It's very temperamental. Anything can happen.
Shall we say it's make or break time?
Yes, we shall.
And the theme is winter wonderland.
Yes, so I expect to see a lot of blue and white.
Me as well, look. Blue and white.
The ice queen. OK.
# Cold as ice Willing to sacrifice... #
LIAM SNIGGERS BENOIT LAUGHS
Holy hell. Fan on, isn't there?
Ah.
This week I expect the chef to make for us
a breathtaking winter-wonderland showpiece.
You're gonna see icicles, you're gonna see passion.
I need to feel a chill down my spine.
Sugar work is very, very brittle,
has always created massive drama in the kitchen...
Steady hands today, please. Steady hands.
...but it's an opportunity
for our chef to showcase sugar skills.
Pull, pull, pull, pull, pull. Really good.
We also want the chef
to produce 14 beautifully made frozen lollypop.
Basil sherbet makes it fizzy.
But we don't want just nice lollypop
and nice sugar showpiece, we want the total package.
Morning, chefs. Morning. Morning, chef.
How confident are you with sugar?
I've done it in culinary school, chef i
but I don't practice it at work.
But you're familiar how to work? I am familiar. Yeah.
Now how you going to intrigue us?
Our showpiece is a skier.
So you have the man skiing and what else?
This round bit here is gonna be the ski...slope. Slope.
You've got the slope.
Yes, yes. Are we gonna get snowed in by all your techniques?
Yes. Hopefully. Snowballed over. Ah.
There we go.
ELLIE: Gerol and Michael's skier
and snowman lollypops are inspired by
the time she lived in Norway.
Cloudberry and pine flavours evoke Nordic winters
and the showpiece recalls memories close to Gerol's heart.
This is my memory with my nephews. Ah, sick.
So, when it's the right weather we always play sledging outside.
Nice. Build a snowman. It's a fun, fun memory. Yeah, yeah, yeah.
So I'm dedicating this showpiece to them. And...making me.
That's a nice touch. That's a nice touch, yeah.
Yeah, it's good, good memories.
Well, you know what? You need to channel that energy
into your showpiece, all right. Yeah. Definitely, definitely. Please.
ELLIE: While Gerol and Michael hit the slopes...
Morning, chefs. BOTH: Morning.
...Ajay and Petra are feeling festive.
The theme is more...Christmassy side.
You're gonna have a snowman,
ribbons and bit of like 3D effect with a Christmas tree.
You play with the shape of a tree. Good start.
ls sugar work something you're comfortable with?
No. We've never clone sugar previous to this point,
so trying to sort of learn.
ELLIE: Though they might be apprehensive
about building their Christmassy sugar showpiece,
Ajay and Petra are confident with their lollypop flavours
featuring strawberry and basil
enhanced with a festive mulled wine.
What's your favourite thing about the Christmas period?
Meat. Meat? Turkey.
I love all the chocolate. Where it's just, like, totally acceptable
to have chocolate for breakfast.
On Boxing Day last year my clad put clotted cream on toast,
just to use it up.
PETRA LAUGHS
This is gonna be the skier figurine.
How do you ski? Am I doing it right? That's doing very well.
Feels like I'm just more squatting than anything.
All the chefs are crafting figurines...
# Do you wanna build a snowman? #
No. It's bloody freezing.
...and the humble snowman is proving popular.
We're gonna blow a snowman. Does that sound bad?
It's hard. It can literally just pop.
POPPING Oh.
You've just gotta be careful of how much you are pumping,
Whatever you try to say it doesn't sound right.
It's not a kid's show, is it?
Morning, chef. Morning. I see that snowman.
How are you gonna incorporate the snowman into your showpiece?
It looks like it's sort of drifting in the air.
Drifting in the air? A snowman? Yeah. If this breaks,
then, that's it, goodbye. Yeah, very easily,
so there'll be two main casts it'll be sitting on.
How do you want us to react to your showpiece?
A "love it," from you and a, "boom," from you.
Oh, wow. Is that too much?
A light boom because we don't want it to explode.
LIAM: If Bharat and john are to get a "Boom" from Benoit,
they will have to deliver brilliant blackcurrant
and peanut frozen lollypops and suspend their snowman.
Do you guys make snowmen in your spare time when it's snowing?
Yeah, I do with my little boy. We try going big as possible.
It's like, "Daddy, get the ladder out."
Do you use, like, a carrot for a nose?
No, I...| blow it. Yeah,
so I get the sugar lamp out in the garden and start blowing it.
Do you know, for a hot second...
Bro, don't play with me.
Irrespective of the chefs' sugar-work prowess,
the frozen lollypops will test their flair with flavour.
We have cloudberryjam which is very famous in Norway.
Basil works quite well with strawberry.
The tried and tested combinations should be a safe bet.
We're going classical.
Blackcurrant sorbet mixed with peanuts.
They have to factor in the fact
that freezing numbs taste buds.
When it is frozen it does sort of reduce the flavour,
but, hopefully, this sort of carries through.
When it comes to being left out in the cold...
CHERISH: Good morning, chef.
...Tj and Narayan are only too aware their poor plated dessert
has left them at risk of elimination.
How is your feeling after yesterday?
We have to fight back.
BENOIT: You have to fight back.
We went with the theme of Antarctic.
Firstly, I want you to look at the penguins
and be, like, "Oh, they look so cute."
And then, secondly, I want you
to see painting showcased on mountains.
BENOIT WHISTLES Wow.
LIAM: Tj and Narayan's extravagant
Antarctic showpiece features igloos
that house cherry and lychee lollypops,
but true to form, they couldn't resist
adding even more flavour to their lollypops.
We have pistachio kulfi and mango lassi as well.
People usually have that with their Indian meal.
We kind of showcase that in a ice cream.
There's a lot going on in your flavours.
I hope it's not like your plated dessert yesterday.
You got, like, too many things in one pot and then nothing came out...
Yes, yes. ..very nicely together.
I hope this one will be the opposite.
So here, just wanna get lot of the decoration
and details done for the showpiece.
Christmas presents, of course.
John, what's a Portuguese Christmas look like?
Oh, it's big. Loads of food, roasted cod
with potatoes. Octopus rice, after.
If my mother tried to serve me up octopus rice on Christmas Day
I'd be... It's delicious. "absolutely furious.
If Christmas and an Antarctic expedition
aren't exciting enough for the judges".
Morning, chefs.
...they can always fall down the rabbit hole.
We've got a Alice in Wonderland-style fairy tale.
Wow. And there's a little gingerbread house.
This tree is gonna be bright pink candyfloss.
Childlike. Yeah, in a nice way though.
It's not bad to be a kid, huh?
ELLIE: But the fairy tale's construction
couldn't be more grown up.
With a narrow stand
engineered to mount three icicles
and a waterfall.
The lollypop trees are equally audacious
featuring apricot infused with a pungent herb - tarragon.
There's a lot going on with the frozen lollypop.
Any reason why you bring in the tarragon as well?
just to add a bit of like fresh herbiness
rather than just kind of sweet.
I'm more concerned about the sugar icicles.
Surely you think that's gonna be sound enough to build at height?
It's fine. So, it's pretty safe?
Structurally it's pretty strong, yeah, yeah.
I wanna make you guys see what we do with sugar
and see the level we can do sugar at.
Go big or go home. Yeah.
Chefs, you are halfway through.
I can't wait to see this winter wonderland.
I've had enough of summer, I wanna feel Christmassy,
I wanna buy presents, I wanna hang up my stocking,
I wanna feel commercialism, do you know what I mean?
Yeah.
I'm just building the final bit of our dessert.
So this is our apricot ancl tarragon sorbet.
Once all the lollypop components are on ice...
Sugar, it's a delicate work so we
want to take some extra time to join it.
...the chefs turn attentions to the titanic task of construction.
Down?
I need you to look at the angles.
Straight?
No, more there.
Back.
ELLIE: It's vital the showpieces can hold their own weight.
If I let go, it's going backwards, no?
We need more support, chef.
If they aren't perfectly vertical they'll crash...
Engineering, Ellie, it's not the easiest thing.
You just have to hold it. I could do that.
GIGGLING: Your face!
No comment.
...but after promising Benoit his stand was robust enough...
It's wobbling. just stay there, don't move it.
...Ben is feeling extra pressure to deliver.
You're moving it, again.
You need to stay... When I say still, statue.
If you move it will die.
Even the slightest wobble could fracture the stand...
Jason, this one cracked.
What's cracked? just the base.
...and damage on the base of their third icicle
multiplies the risk of collapse.
Turn that fan off. Take this.
Is that gonna be safe?
Take that off.
Oh. Can't do that.
Oh, it's there. Ooh.
just cracked. We're not risking that.
Hold. Take that, take that
it's gonna break. Take that off.
Yeah.
We're gonna have to snap it off. Break this...
...break it. Hit it.
Cast on the disc, go, go.
Chef, it's gonna take a while.
If Ben and Jason can't cast another disc in time their icicles will be
grounded and there'll be no fairy tale.
CRACKING
Oh! I love sugar sometimes but I hate sugar as well.
Do you know what? It won't set.
It's too thick.
Do you wanna go two icicles at the bottom, one on top of that?
Yeah. Let's test, test it. It might not need the disc.
LIAM: Ben might have thought of a way to avoid casting another disc...
Needs to stick, needs to stick, needs to stick hard.
...but joining two jagged icicles is no mean feat.
Don't bend, cos any pressure, it'll go bang. OK.
...yet the other teams are also snowed under...
Are you gonna be OK over here?
If something breaks it's down to you.
It's fine.
...they are now contending with both the showpieces
and their frozen lollypops.
There's a chill in the air because everybody
is fighting for a place in the semifinal.
Tj and Narayan, their lollypop they have a little penguin.
Do you guys know how to waddle like penguins?
You seem more like Pingu.
We still have a lot of flavours.
They cannot forget to deliver
a beautifully balanced dessert.
That's good.
Ben and Jason seems to have had a few issues
with their sugar icicles.
The sugar has actually broken. Reconstruct.
It reminds me of that famous children's film.
Cos of the collapse we've chosen to change our design.
Did you just sort of have to Let It Go?
One more?
Gerol and Michael, the showpiece has
a very nice personal connection with GeroL
The only thing is the ski slope is fragile.
Is it going to be strong enough?
Gerol? Yeah.
That's moved, yeah.
Huh? It's moved.
There's hot sugar in there. It's not hard, yeah.
Oh, wait. No, it's still moving... Has this moved?
Yeah, yeah, it's still moving, yeah.
Huh?
Seems to be getting worse, huh?
I don't know. Yeah, it is moving.
Chefs, you have one hour to go.
Are you feeling festive and wintry?
Ellie, it's still the summer.
I know only a few hundred sleeps to go. I can hear the sleigh bells!
If I put the fan on here.
ELLIE: While Gerol and Michael attempt to set their molten joints...
Steady - go!
...the rest of the chefs bring their winter wonderlands to life...
It's all very fragile. Concentration is required.
Push it that way a little bit.
That way, more that way cos you want to distribute the weight.
Amazing work.
..but Ben and Jason's fairy tale is going even further off track.
We wanted a waterfall coming out the front,
but cos of the collapse at the start there's just no way.
So, we've chosen to do a pretty flower instead.
Is it still moving?
Yeah. The curved bit is collapsing a little bit.
Wow. How long left, please?
You have 30 minutes left.
Want to put it on the table?
Ay, ay. BY!
It's heavy, but I've got it.
Backs.
Jason, hold the icicle. I haven't got it. I haven't got it.
That's so scary.
Around, around, around.
Yes.
Get in.
My arse fell through the floor then.
LIAM: But the teams aren't out of the woods just yet...
The penguin is going on the top.
...their painstakingly crafted figurines must now be suspended.
I'm just so scared my snowman don't snap.
That's gonna collapse, basically.
It's really fragile.
MICHAEL: Yeah, see how it holds up.
We're just in suspense. Uh, leave it, leave it.
Oh, no.
BOTH: Oh!
It's the snowman.
It's all right, it's all right. It's OK.
Doing what you can.
Petra, what happened to the snowman?
He's fell on the...
Do you have time to make another one?
Ajay, can I make another one?
Yeah, should be OK.
Fight. Fight till the end.
How long left?
You have ten minutes left.
Petra, calm, yeah. Yeah, yeah.
Lollyp0P5-
Can I just stand here the whole time?
Come on, Mama G.
It does look a bit heavy on one side.
I do wanna do it as fast as possible.
The candy man can. Look at that.
Obviously, we've clone this a lot before.
I'm just so scared it's gonna break.
For us it tastes really nice. I just hope the judges like it.
Watch the showpiece, mate, cos it will just fall.
This is obviously gonna fall at some point.
I'm very stubborn because I don't really give up.
Time?
You have one minute remaining.
I don't wanna push it cos it's just gonna go.
Come here, come here.
AjAY: Is that strawberry gel?
Steady hands.
Ah.
Chefs, that's it. Your time is up.
Please step away from your winter wonderland showpieces.
I hope flavours do the work now,
but I'm very happy with the effort.
Amazing, amazing work.
Did you see we snapped our showpiece in half halfway through?
The dreaded sugar, eh?
It's gonna collapse.
|t...it might hold you know.
You're very optimistic.
It is what it is.
ELLIE: Five sugar showpieces
and accompanying frozen lollypops now face
the judgment of Benoit and Cherish.
Ajay and Petra, from Adam's, please come forward.
Well, I have to say that well clone,
the snowman - you redone it
and that is the spirit that we like in the competition.
Your ribbon work - it's a technique, the movement is great.
So, for our lollypops we decided to do basil sherbet,
white strawberry ice cream and red-wine reduction.
THEY CHUCKLE
You've got me. Basil, strawberry,
the sweetness is well controlled. That's good.
I really, really enjoy eating.
Well done, you guys are leaving everything in
the kitchen every time. We like that.
Thank you. OK.
MUSIC: Morning by Edvarg Grieg
I really like the colour scheme.
Your snowman it take me to a frozen world.
You can see a nicely done transparent ribbon.
Beautiful lines.
You've twisted some sugar canes as well.
Can we taste the frozen lollypop, please?
Our frozen lollypops are peanut butter parfait,
blackcurrant sorbet
and a peanut croquant on
the sides to give it a bit of texture.
OK, this is actually really nice to eat.
Yeah. Peanut and blackcurrant,
you've got freshness
and richness together in every bite. Works.
May your wish come true, because I'm gonna say,
"Love it, love it, love it." Ah. Thank you.
It's indulgent, it is delightful. Ancl I'm still eating.
Wow, I think it's a beautiful sugar showpiece,
fit for this competition.
I really like what you've done in the centre here.
Though it's casted sugar it's not boring casted sugar.
You create three-dimensional kind of effect.
What I particularly like is
the penguin that straight away put a most biggest smile on my face.
Frozen lollypop, what have we got?
We have a frozen mango lassi,
crispy tuile with passion fruit, granita and lychee
and kaffir lime ice.
When it comes to eating the sweetness
start to build up a little bit.
I was craving pistachio which I couldn't sense.
I think, stop. You need to learn to stop somewhere
where you have a clean enjoyment of flavours.
Did it work together as a whole? Not for this instance.
OK. Oh, my heart melted.
Anyway you're working extremely hard.
The big question is have you done enough to come back from yesterday.
MUSIC: Piano Concerto No. 21 by Mozart
Well, looking at your showpiece it doesn't look elegant,
but halfway through your building there's a accident?
Yes, so we were supposed to have three icicles at
the top. The disc snapped.
We then went with doing one
and then put this here as well
to sort of add some more sort of sugar.
The candyfluff, obviously, there's no skills there.
You put the sugar in the machine - blah blah blah,
but it's sugar work.
I see the little bits of ribbon there and there.
The thing is, they are too small. Too small, yeah, yeah.
Yeah, so that flower here would be beautiful if it was bulkier.
So, it's kind of an unfinished business here.
Shall we taste your frozen lollypop?
So you have an apricot ancl tarragon sorbet,
a passion-fruit glaze
and toasted almond nibs on the outside.
Think you have to revisit your recipe
because I can't taste the apricot at all.
I don't know whether is it that you put in
the tarragon that compromise on the taste profile,
but if you mention apricot, I want to taste apricot.
Dommage - in English - shame,
but all in all you worked very hard.
Thank you very much. We'll see you later, OK.
Thank you.
That felt harsh.
Well, it was. That felt really harsh.
Well, well, well, where should I start?
It looks like the showpiece itself has gone off-piste a little bit.
Boom - boom. At least it didn't break.
Modelling human body with sugar is already difficult,
so I have to commend you for that.
Was it supposed to have a bandanna in the hair, or...?
It was very windy, so the scarf went on the face.
Cos it looks like some form of ninja skiing
or something like that. I dunno.
Your lollypop it need a lot of refinement.
Somehow it remind me of a scarecrow with a straw hat.
So what have we got inside?
On top, which is the hat, you've got
a milk-chocolate ganache
and inside you've got cloudberry
with a cornflake and pine ice cream.
The cloudberry, what is it?
It's a jam. jam. Ajam. For me, it's very sweet
and I don't feel the cloudberry enough.
Overall, I think it's a very good effort,
but there is problem with the showpiece.
OK, thank you very much. Thank you very much.
All fair. Oh, yeah. 100%, yeah. Yeah.
It does look rough.
LIAM: Based on both challenges, Benoit and Cherish
will now decide who will go through to the semifinal.
Very nice showpiece, is it?
Wow. A lot of technique.
However, yesterday the dessert was not very pleasant.
At all. At all. Oh.
And the lollypop today, the flavour profile - not great.
They are skating on thin ice.
The judging went well until they actually tasted
the lollyp0P-
They were a bit confused with the flavours.
All we can do is hope for the best now.
Their weakness is, for me,
is they don't complete all their showpiece.
The icicle can be very nice, don't get me wrong,
but it needs something else to wow the showpiece.
So, the ice cream was icy yesterday.
Oh, I just don't know any more. They're so hard to second-guess.
I think of it as, like, "We've clone what we could." Hmm.
It's in their hands now,
so there's no point stressing about it.
It looks like a little bit of a mess.
It doesn't show confidence when it comes
to sugar work here.
There is one mistake - it costed them.
Is it going downhill for this team from now on?
Hmm, what a shame.
If we go today it's been a achievement already
for being in the final six.
Oh, yeah, yeah. Oh, gosh! Make me teary already.
Oh, well, we hadn't had tears for a few weeks so...
Yeah, this is true.
I mean you've got, you can have a semi-clean napkin.
THEY LAUGH
Thank you. Oh.
ELLIE: Cherish and Benoit have made their decision.
After two clays of testing challenges,
the judges have ranked this heat's order of excellent
from first to last place.
The team in last place will be leaving the competition.
The judges thought that the team in first place
held on for the win today
after a very strong secret challenge yesterday.
Congratulations,
Nay and Petra from Adam's,
you are through to the semifinal.
Bharat and John are second and Tj and Narayan are third.
Which leaves us with Ben and Jason
and Gerol and Michael from the Royal Air Force Club.
After much deliberation, Benoit and Cherish
have decided that the team leaving the competition tonight are...
..Ben and Jason.
Oh, my God. We're so sorry to see you go.
Congratulations, everyone else. You're through to the semifinal.
Wow.
I think we were robbed. Robbed at the last minute.
Uh... I think. Where's my union? Where's my union?
No, I think, like, as much of a meme as it was, there's only
so many bottom-twos you can get...
Cool. ..and to be honest, like, Gerol and Michael
are both incredible chefs.
My God, I seriously didn't expect that.
We did ourselves proud with what we built.
We came a long way. Did some good showpieces.
It's quite a rewarding thinking, like,
"You know what? I did that. You can do that."
Well done, bro.
Very happy. Really, really happy. We were scared.
Yeah. I have to say we were definitely scared.
No BLEEP clay off, GeroL
THEY LAUGH
Oh, my God! I am in shock.
We were pretty convinced that we were gonna go.
Yeah.
# Norway, I love Norway, Norway, I love my home Norway. #
Proud to say we're semifinalists. Whoo.
We've done so much. There's no stopping now.
We can sort of see the light at the end of the tunnel now.
The light at the end of the tunnel
is Cherish and Benoit holding a torch.
Then they smash you in the face with that. Yeah.
That's what that light is.
Well, they're, the ones that we've got to please,
at the end of the day.
BENOIT: Well done. Really well done.
First place.
Celebration tonight.
Probably have a schnitzel and a cider.
THEY LAUGH
He's had schnitzel every single clay for the past three clays
and last week and the week before that. Like, awful.
LIAM: Next time...
Oh, look at that.
...with a place in the final at stake...
So, this will be the golden goose.
...the chefs will transport us to the land of make believe...
Mirror, mirror, on the wall...
BLEEP!
...while a secret plated dessert...
How hard can it be, right?
Could be quite difficult?
...will require a delicate touch...
...who will be left feeling peachy?
This is a "boom."
And who will crack?
Hmm!
Subtitles by Red Bee Media