ANNOUNCER: Previously on MasterChef Australia... There's no middle ground. ..imaginations soared... This is my red dirt. ..in an invention test inspired by the earth. So they've gotta be amazing, haven't they? But not every idea got off the ground, with Jessica, Matthew, Billie and Ashleigh ending up in elimination. Tonight, it's a Darren Purchese masterpiece... My passionflower. ..that will take their breath away. Oh, that's stunning. It's the most beautiful thing I've ever seen. GEORGE: How difficult is this? This is a 9.9. With 12 elements... Oh, my God, there's a million pages. ..and 31 steps... "It's just a recipe. It's just a recipe." ..this dessert is one of the most spectacular ever seen in the MasterChef kitchen... One of the hardest things I've ever done in my life. ..and it will send someone home. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # In my heart # like a flame, # like the brightest shooting star. www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016 It's my first pressure test today and I'm feeling really, really nervous. But the worst thing that I've seen people do is go into a pressure test in a bad head space, so I have no option except to get my head straight today. ASHLEIGH: My mum is not well and, yeah, that's really, I guess, been on my mind. My mum has got rheumatoid arthritis, and since I've been here she's gotten a lot sicker. Today I'm gonna keep fighting because if I can stay here for longer, I can help make her life better. Let's go, guys. Let's do this! OK, guys. Good luck today. Thank you. Good luck, guys. Good luck, guys. MATTHEW: Obviously my goal this morning, walking into the kitchen, is to survive today. And if I survive today I'm in the top seven. Judges keep telling us that we can all win, and I have to believe that realistically I CAN win the competition. (APPLAUSE) Good morning. Welcome to the MasterChef kitchen. It is of course pressure test day, and it's always interesting for us to look at your faces when you walk in. Who's smiling, who's looking nervous, who's looking terrified? Who thinks maybe that they're going home? I think today's the day where you need to put those blinkers on, right? Respect your competitors, yes, but you can't worry about them. Only one of you will win this competition. It ain't two of you, it ain't three of you - one. Show us how much you want it. You got it? ALL: Yes, George. Well, today you face a pressure test, and we searched far and wide to find the perfect dish. The dish that's going to inspire awe in you, the dish that's gonna challenge you, the dish that's gonna teach you. It is one of the most spectacular, one of the most intricate and one of the trickiest, fiddliest pressure test dishes we have ever seen. It's brought to you by a long-term member of the MasterChef family, a man who's known not only as a master pastry chef... ..but also a painstaking perfectionist. Please welcome from Burch & Purchese Sweet Studio, Darren Purchese. JESSICA: Darren Purchese is one of Australia's, you know, most famous pastry chefs. All I think of when I think of Darren Purchese is, like, really shiny, glossy cakes that look like they've been made by a 3-D printer. So, this dish is inspired by a brilliant Portuguese pastry chef Joaquim Sousa. Yeah, really clever idea. I thought we'd just take it to the next level. Take inspiration from it. It's such a good pressure test. (GARY LAUGHS) It's got all those things we want. But it's possible. If you work hard and those fingers are super-nimble. Darren. The dish you're gonna be cooking today... ..my passionflower. Oh. What IS that? It looks absolutely amazing. Come forward. I've never seen anything like it before. I am completely in awe of what I'm seeing. It's gonna be really difficult to re-create it. It looks intricate, but can I tell you something? You've seen nothing yet. Darren? (ALL LAUGH) The flower opens and it's just the most beautiful thing I've ever seen. It's so pretty. Oh, that's stunning. I don't know what's just happened. A dessert that I thought was fantastic has just gone to another level. This is now going to be even more difficult than I thought. I think what's really amazing about this dish, Darren, is not only the intricacy in terms of flavour, but the theatre of it. Yeah. I mean, it's... All your reactions are priceless. Beautiful, yeah. Darren, talk us through, I guess, the... Why do the petals open like that? Yeah, so, there's a neat, little trick in this dessert. As well as the white chocolate petals, you also have a white chocolate collar, or band. That goes on the plate first. Obviously that sauce that you pour in melts that white chocolate... Correct. ..and allows the petals to... Correct. BILLIE: I'm torn between, like, loving this dessert so much, 'cause it's so pretty and it is so detailed, and then knowing that I have to cook it kinda makes me hate it a little bit. So, what have we got here, Darren? Yeah, so, the centre of the dish is a coconut mousse. It's layered inside with coconut sponge and there's a sesame tuile. There's also a soft passionfruit centre. That's all inside the half dome. Which is topped off with a sugar flower, and the whole thing is encased with a mint-flavoured, yellow-sprayed passionflower. And we just finish with a coconut, lime and vanilla sauce. Darren, on a scale of 1 to 10, how difficult is this? This is a 9.9. Without a doubt. A lot of elements. A lot can go wrong. Speechless, guys, or what's going on? Billie? Yeah. The first thing I got was the mint from the white chocolate petals and then you get passionfruit, coconut, lime, everything else. It's amazing. So fresh. Ashleigh? Mm-hm. Are you happy? Mm-hm. Good. I'm excited. It's delicious. I was really hoping we would get to cook a dessert today. It looks absolutely amazing. I'm so excited to give it a go. Excellent. I really just want to have fun with the cook. I'm still gonna be thinking about my mum and my family today, but I'm just gonna try and use that to keep me focused. You want the rules? (LAUGHS) How long have you got is the most important. Two hours and 45 minutes to reproduce that beautiful passionflower. You also need to know you have 10 minutes right at the end to assemble, put it together and present to us. Two hours and 45 minutes seems like a lot of time, but I know that everything needs to be put together in such a way that when that chocolate melts, the petals just fall open. And if we can't get those petals to open up and to have that theatre, then that's a huge part of the dish that will be missing. Darren, do you want to do the honours and kick 'em off? Guys, your time starts now. Come on, guys! Let's go, guys! Oh, my God, there's a million pages. I'm looking at this recipe and it's really long. There's 12 elements and 31 steps. That's a lot to get done in such a short amount of time. Any mistake is really gonna push us back. JESSICA: I'm definitely feeling a bit out of my depth today. Desserts are not my favourite thing to cook. In my mind, I'm just trying to go, "It's just a recipe, it's just a recipe. "I can make it, it's just a recipe." My main plan of attack is just to start at number one and then work my way down the list. BILLIE: The first thing I need to start is the dome at the centre of the flower. It's made up of four elements - the passionfruit centre, the coconut sponge, the sesame tuile and the coconut mousse. The dome needs to set in the fridge, so I have to get the elements done as quickly as possible. To make the passionfruit centre, I put sugar and water in a saucepan, dissolve that and then add the passionfruit puree. And then blend it for about five minutes. It gives the overall dish a really lovely burst of passionfruit to cut through the sweetness of the white chocolate. Once my passionfruit-centre mixture is ready I put it into the silicone moulds and then put it in the freezer. Billie is, like, completely on fire. She's already done a whole step. With the passionfruit centres in the freezer, the coconut sponge is the next element I need to work on. The coconut sponge sits on top of the tuile inside the coconut mousse dome. It provides a smooth, textural contrast to the crunchiness of that sesame tuile. At the moment, everything is fairly straightforward. Obviously getting up to the chocolate petals, that's gonna be the tough part of this whole challenge, so I just need to get onto all of these other elements, get those done as quickly as I can to give myself enough time to do the delicate parts of the dish at the end. There's no place to hide, really, anymore in the competition. We're the top eight now. It's small things in your cooking that are the difference between staying and going, so today I've just really gotta focus on eliminating any of those small faults. Darren, I love this. I think it's a brilliant, little pressure test dessert. I agree with you. A lot of the recipes are fairly simple and achievable, but, as a whole, that's the real trick. There's a lot to do. There's a lot to do. Trying to get it as delicate-looking as possible is, I think, the real secret to this being successful. You know what I love about this dessert? I think it's the first time we've ever had a pressure test that's got a kinetic element. And that should strike fear into all of those four. I'm really excited by this dessert. It was absolutely delicious and it looked amazing. Darren Purchese is definitely one of my food idols and I'm pretty excited to tackle this dessert. It looks absolutely amazing and it's a privilege to get to try and cook it. My coconut sponge is in the oven. Now I need to start working on my sesame tuile. This is a little biscuit that sits under the sponge and adds a crunch element to the mousse dome. I combine flour, sesame seeds, black sesame seeds, icing sugar, melted butter and lime zest in a bowl. I mix it all together and then measure out teaspoonfuls of the mixture on a baking tray. And bake that in the oven for 10 minutes or until it's golden brown. I would love to be safe today. I've come so much further than I ever thought was possible and I want to keep going and see how much further I can make it. Definitely in my comfort zone. I love cooking desserts and I'm really enjoying it. Right, guys, just so you know, one hour down already, 1:45 to go. Let's keep pushing. Come on. Come on, guys. BILLIE: My massive tuiles are down and they're looking really good. So now I need to start on the mousse. The coconut mousse is the most important element of the dome, with the passionfruit centre, the tuile and the coconut sponge all sitting inside it. To make the coconut mousse, I put the coconut cream in a saucepan, bring it to the boil over a high heat. I whisk my eggs and sugar in a bowl and then add the two together. I return the mix to the saucepan and heat it over a medium heat until it reaches 85 degrees. Yeah, I'm being pretty careful to watch that temperature and make sure it doesn't go over, because it will split if it goes over 85 degrees. It's slowly going up but I'm just waiting for it to get there. I've gotta be really, really careful. I'm waiting for another 20 degrees and then I'm gonna cool it. Good work, Billie. JESSICA: I've got my coconut mousse on the stove waiting for it to come to 85 degrees. I really wanna stand over it and make sure it's right, but I need to start thinking about what my next steps are. Oh, no. I turn my back to my coconut mousse and it is scrambled. I'm really worried now. This is the part of the dome that holds all the elements together. If I don't get it right, I won't have the dome and I won't have a dish. . Oh, no. I left my mousse for a second and it's scrambled. (SIGHS) I do not have time to redo this coconut mousse. I need to get these domes assembled and setting. It's so important for me to still be here. I'm not done yet. I've got so much left to give. I need MasterChef to make all my ideas and my dreams happen. I work at a gourmet food store. My food dream is to have a little cheese shop. I'm stronger on savoury than I am with dessert, but I really, really wanna be here. If I wanna be here, then this is what I've gotta do, so I'm gonna crack on with making this dessert. I'm hoping this mousse isn't too far gone. I'm gonna try and blitz it to at least get rid of the lumps. Hopefully it's gonna be enough to fix it. I've got my mousse back to a good texture. I just hope that it tastes good. I need to focus because these sort of mistakes are really gonna get me in trouble. And time's going really fast today. Just so you know, amongst all these processes, you have 90 minutes to go. Come on. (ONLOOKERS SHOUT ENCOURAGEMENT) Today's pressure test, we have got to re-create Darren Purchese's passionflower dessert. This dish is not just about the taste, it's about the theatre of it. My food dream is to own my own dessert bar, so I'm fighting really hard today to make sure I can keep my spot in the competition. I'm a little bit worried about my tuiles. They don't look right to me. I grab my first batch of tuiles out of the oven. They are not looking right at all. DARREN: Ashleigh, how are you going? Having some tuile issues. GARY: Thick, aren't they? Yeah. Probably about three times as thick as they should be. So you know what you need to do. Yes, start again. I've still got some of my mixture left over, so I'm gonna try another batch. I try to press it down a little bit more and attempt to save it and not have to make another batch. Hopefully that one will work, 'cause it's my last amount of mixture. I've got a lot of my elements on their way, if not done. Now it's time to assemble my coconut and passionfruit mousse dome, so I push a frozen passionfruit centre into the mousse. Top that with a sesame tuile, and then top that with a sponge disc. I'm really happy to be up to this step, because getting that dome out of the way, I can move on to all of the other important steps. This is a really important step. If I push those passionfruit centres too far down and they reach the bottom, because they soften up once they're not frozen anymore, they'll just run out the bottom. There needs to be a layer of mousse that's set all the way around those, so I have to be really careful with that passionfruit centre. I'm feeling really happy with where I'm at at the moment. I did well with a dessert last week. I think I can do well with a dessert again this week. My domes are done and chilling in the fridge. I'm really glad I can tick one thing off the list. Now is the part where I move into the bits that I haven't done before. These are the delicate, little violet sugar flowers on top of the dome. They add a really lovely, textural kind of crunch to the dish. So to get these right, I need to make sure I follow the recipe really carefully. To make the violet passionfruit flowers I have some isomalt, caster sugar and water in a pan. I'm adding my glucose to the mixture and bringing it up to 154 degrees. 90, 91... I just nearly ruined my mousse by getting distracted, so I am not leaving this pot until it's at the exact, right temperature. 120. Once the mixture gets to 154 degrees... 154. ..I take it off the heat and add the violet colouring. How are you going, Jessica? Good. You've come over at an integral moment. (LAUGHS) Yeah. We do like to time it like that. You're really good at that. First pressure test, how does it feel? Um...I've never done a pressure test before. All these guys behind me are really great at desserts, so I just need to not think about that. Fair enough. And, at the end of the day, you wanna be the underdog. You know, in this kitchen, the underdog normally prevails. Excellent. I'll hold you to that later, Matt. (LAUGHS) Just bring me a dish that lives up to it and I will. (LAUGHS) I'm really happy with how the violet mixture looks. I'm gonna set it aside to cool. It needs to set really hard so I can blitz it into a powder later. I don't know about my tuiles. The others have assembled their domes already. I can tell I'm falling behind. Ah. I think they're supposed to be flatter. I'm struggling to get my sesame tuile right. GEORGIA: Press them down with something. They're just gonna crumble, I think. I'm feeling a little bit frustrated that these tuiles are taking up so much time. They should have been a really quick and easy job and they've just turned out to be a nightmare. And now I have to make another batch of tuile mixture. I'm adding some extra butter, and I really hope that adding the butter is gonna make a difference. If these ones don't work, I don't know what I'm gonna do. An hour and 10 to go, guys. Ashleigh seems to be getting really hung up on getting the tuile right. I'm worried that she's wasting too much time. It's only one tiny element of the whole dessert, so she really needs to move on. Right. Third time lucky. GEORGE: One hour to go. Come on! Let's go. (ONLOOKERS SHOUT ENCOURAGEMENT) WOMAN: Pick up the pace. The chocolate step has been in my mind the whole way through the start of this cook. It's the main visual point and tasting point of this dish. There's no flower without the white chocolate. To form these petals into that nice curve shape, they need to be tempered so that it holds its shape. The whole point of tempering chocolate is to make it nice and crisp and brittle. It's a really tricky process. It's about taking chocolate to a certain temperature, then cooling it down. And if you're not exactly right with those temperatures, then it doesn't temper properly and it won't hold its shape. Just gotta go down another degree. I'm pulling my third batch of tuiles out of the oven and they're looking really not very good, again. They're still not looking great. But they're still quite thick. Desserts are my strength, and nothing is going right today. Oh. I can feel myself losing the plot completely. I am spending so much time trying to fix these tuiles. I'm running out of time but I know it has to be on the plate or my dish is gonna be a complete disaster. . This dish is a thing of beauty, but underestimate it at your peril. 45 minutes to go! Come on. Come on. ASHLEIGH: I'm pulling my third batch of tuiles out of the oven and they're looking really not very good, again. They're still not looking great. But they're still quite thick. I'm running out of time, but I know it has to be on the plate or my dish is gonna be a complete disaster. I know they're not perfect, they're not even close to being as thin as they need to be, but they're the best I've got so far. I don't have time to keep messing around with these. I need to assemble the domes. I really need to hurry up and get those in the blast chiller. I still need to do my sugar work, I still need to temper my chocolate and make all the petals. I've got so much still to do. I have no idea where the time's gone today. I think I just need to get them in or they're not going to be set in time. So, Darren, one big question - who's ahead, who's behind? It looks like Billie and Matthew are. They're starting their chocolate, which is where I would want to be at this sort of stage. I don't want to be unfair, but maybe Jessica, she looks like she's taking too long. (READS) "Tray of ice water." The biggest pressure point today is the chocolate petals and getting them to fall down. They have to be tempered properly otherwise the dish won't work. My tempering's going OK. So far I haven't got it over 40 degrees, which is where it gets dangerous, and I'm now cooling it down. I'm just trying to cool it down, just to 27 degrees, so I've added a couple of more bits of chocolate. I'm just melting them in. It's moving down now. My chocolate's all melted and smooth, so I need to add the mint oil now. The freshness of the mint really stood out when I was tasting Darren's dish, so I really wanna get that burst of flavour right to balance the sweetness of the white chocolate. I've gotta work pretty fast with this chocolate because it is starting to set already, which is a good sign. I grab my acetate stencils, lie them out on the bench ready and then smear the chocolate over. GEORGIA: Beautiful, Billie. Billie, that looks amazing. REYNOLD: Nice. Wow. I think I'm travelling OK. I've just gotta keep that momentum and keep cooking. GEORGIA: But you have to move really quickly. Great work, Billie. MATTHEW: The difficulty of tempering chocolate is that you don't really know, when you're spreading that chocolate out, whether it's tempered properly or not and you won't know until it's really had time to set. You have to do it and, fingers crossed, hope for the best that it's actually done properly. GEORGIA: It looks like Matthew is moving straight on to spreading the petals. Billie added mint oil to her chocolate. I'm worried that he's missed a really vital ingredient. With 30 minutes to go, it's as much about tempering your nerves as it is your chocolate. Come on, hurry up. Come on, guys. Let's go. Come on. My tempered chocolate's just taking really a really long time to come down to 27 degrees. I'm getting really manic at this stage. I can't hold on to the temperature gauge. It keeps falling in the bowl. My hands are all sticky. I'm definitely feeling this all start to slip away from me now. I'm running out of time. I know that if I don't get this tempered chocolate right, then the whole dish falls apart. Come down! I just don't have the time for this, but there's not really any way I can rush it. Jessica, 25 minutes to go. You've got so much to do. You've gotta obviously finish tempering chocolate, spray, form. Yeah. Come on, Jessica. Come on. ASHLEIGH: I know that I'm pushed for time, but I've got my tempered chocolate under way now. I know what I need to do. I've caught up with the others. I'm back in my comfort zone. Feeling OK. Making the chocolate's looking OK. I'm just melting in the extra chocolate, which is gonna bring the temperature down. 15 minutes to go! 15 minutes! (ONLOOKERS SHOUT ENCOURAGEMENT) JESSICA: I'm trying to get this white chocolate down to temperature. It's taking a really, really long time to get there. If I don't have these petals and the collar done, then I'm gonna be in some serious trouble. And then I realise I've forgotten to add the room temperature chocolate. Oh, no. I cannot believe I've missed it, but adding it should really speed things up. It's nearly there, but it's been taking a really long time. It's really stressing me out. DARREN: She didn't put her mint oil in her chocolate. So the chocolate's not gonna have that lovely minty flavour. No. It's gonna lose the freshness, yeah? Now I need to start my chocolate collar. Making the chocolate collar is really, really important because it has to be thin enough so that when you pour the sauce over it melts and the petals fall down. It's a really fine line in getting the thickness right. I smear some chocolate over the collar stencil, peel it off and then sit it inside the ring to hold the shape. Glue it together with a bit more melted chocolate and then just hope that it will set. Oh, Billie, you've made the collar. Yeah. Well done. Thanks. Great job. Excellent. I've gotta say, that looks great. Yeah. Oh, thank you. I've got my petals, and the collar's setting. So I blitz up my violet mixture with the passionfruit powder. I need to make the two sugar flowers for the top of my dome. Once I've got a fine powder, I sieve that over the flower stencil, put it in the oven and let it melt for 30 seconds. Less than 10 minutes to go! You must have all your elements ready, yes? Come on, guys, let's go! GARY: Come on, guys. MATTHEW: Time is slipping away. My confidence is just starting to drain out of me. I'm worried that I'm actually not gonna get everything done. Fairly stressed right now. Check your flowers, Matt. The flowers haven't worked. I've left them in for a little bit too long, so I just need to...just need to do these again. Goes in there. The violet passionfruit flower should come out as a beautiful violet-coloured delicate flower. I'm running out of time and I know that I've still got so much to do and I'm getting really frustrated. I know that I need to push ahead, but I've also gotta get these flowers right. REYNOLD: They take about... literally about 30 seconds. Mine keep burning. They're coming out brown. They're not the right consistency. Matthew seems to be losing it a little bit. Burning in the oven. I mean, it's all happening for him right now. I'm really worried that I'm actually not gonna get this dish completed. One little thing was enough to put me into this pressure test, and at the moment this could be enough to send me home. . You've got seven minutes to go. My violet passionfruit flowers aren't working out. They're coming out brown. They're not the right consistency. I've got one that I can use, but I'm really worried about not finishing other elements that are more important. I'm supposed to spray these petals with a beautiful yellow and coloured spray. But I need to move on to the sauce. I'm really worried that I'm actually not gonna get this dish completed, and that could be enough to send me home. MATT: Right now it's all about priorities. Without that sauce, those petals don't open, the dish doesn't work. You have five minutes to go. Come on! Let's go. We've got five minutes left and I'm absolutely manic. I've decided to leave off the spray elements. I just don't have time to get them done. This is really coming to the wire now. Like, if I wanna get this finished, I need to get moving. Oh, shit. I think I'm gonna make it in time, I've still got a few minutes left. I really wanna get this paint done for the petals. It was something that stood out to me so much in that dessert, that yellow colour. I have a sprayed set of petals, so I'm really happy. So now I need to get everything ready to assemble for when time is up. I put the chocolate collar on the plate, the sponge, the dome. I've got all of my elements. It's crazy. I think they're all there. Yeah. Two minutes! ASHLEIGH: I really need to start assembling this dish. Now I need to try and get this white chocolate collar onto the plate. Oh, boy. It's really difficult. It's cracked a little bit. Oh, it's a little bit broken, but I think it will just have to do. It's worrying to be struggling with such an important element so close to the end of the cook, but there's nothing I can do about it now. I just hope I can get it to work in the 10 minutes I've got to assemble it later. MATTHEW: I still haven't sprayed the white chocolate petals. But I don't have time to do this - I'm gonna have to skip that step. I've just realised, looking on the bench, that there's mint that I should have put in those white chocolate flowers. There's elements that I'm not gonna put up on this dish. I'm really worried. MATT: One minute to go! Go, go, go, go, go! (ONLOOKERS SHOUT ENCOURAGEMENT) ASHLEIGH: I haven't made my spray. I just haven't got time. JESSICA: I'm getting everything together on the plate and, honestly, I can't believe what's in front of me. I know I'm missing things, but not quite as in a bad position as I thought I was. MATTHEW: This white chocolate collar keeps falling apart. I add a little bit more chocolate to it to glue it together, put it back in the fridge. We've got 10 minutes to plate this dish up, and hopefully, at that time, the collar will have set and will hold its shape. GARY: We can't wait to see these little flowers bloom in front of us. 10 seconds to go. JUDGES: Nine, eight, seven, six, five, four, three, two, one. That's it! Time's up. ASHLEIGH: Oh, my God. The cook today was really, really difficult. It was by far the hardest challenge I think we've seen so far in the kitchen. It was a massive challenge for us to tackle. It was a lot of fun, though. That was a tough and stressful challenge. Yeah, long one. They've got two hours and 45 minutes, but they've got 10 minutes now to plate up. I have my plate with my mousse dome and collar there ready to go... ..but that's really not the crucial part. The crucial part is getting the petals on there neatly without breaking them, to ensure that it falls properly. I think I've done OK. I got my paint done, and I don't know that any of the others got theirs done, so I think that puts me in a little bit of a better position. But it's not over yet, I've still got to pour the sauce on and it's still hopefully gonna fall open. This is the moment of truth. I really want it to work. This is the biggest moment in the pressure test. This is the scary bit. This is the panicky bit, isn't it? Yeah. God. Oh, quick, quick, quick, quick. Yay. Oh, look at that. MATT: Look at that. Yay. Go. It's going. It's going. Look, it's going. Yay. Yay. Beautiful. Well done. Fantastic. That's like a little round of applause there, isn't it? That was so good. Alright, then. Off you go. Leave us to taste. Thank you. Thanks, Darren. Darren, what do you think? I feel really proud that Billie's able to produce such a stunning dessert. You know, visually, it's all there. It looks the same as the one that I did earlier. We haven't tasted it yet, but I'm really pleased that she's managed to get through all the elements and present such a beautiful-looking dish. Yeah. What did you say - 9.9 in difficulty? Yeah, 9.9 in difficulty. And she put it all up. That's incredible. Credit to her. Yeah. Shall we taste? Yeah, let's do it. Oh! Look at that. Isn't it great? Yeah. I couldn't have done that. Right. The sugar is nice and crisp but still fine. The chocolate work is very fine, which we said was going to be really important. I'm super-impressed. You don't realise how important that mint is for this dessert. 'Cause obviously white chocolate can be quite sweet, so that mint is there for a reason. You really need it. You need it. It just makes such a difference. It's delicious. Yeah. That's rare that a contestant gives us a benchmark dish as the first dish we taste. Yeah. And that's, I think, what Billie's done, judging by the quality of the balance of flavours, you know, the spectacular reveal, the look of the dish. I think she's probably safe. On that note, let's get the next dish in. As I'm plating up this dish I know I've got to be really careful and take really good care of how I present it. But the collar is not right. I'm attempting to tuck my petals into the collar to rest against the flower and it's just not happening how it's supposed to. They're not sitting in as they're supposed to. I'm having to kind of drape them over the flower a little bit. It's not looking right at all. I'm feeling really disappointed and really nervous. The dish is all about the theatre, and mine really doesn't have that at all. I'm desperately hoping that the flavours are gonna be enough to pull me through today. Can you believe it? It's all gonna come down to this. Mm-hm. I know. Everything that you've worked for so far in this competition, down to this very dish here and your future in the competition. Why are you here for? Oh, lots of reasons. I'm here because I want to make food my life. I want to have my own little dessert bar with my mum and sister. Um... Why mum and sister? We just all get along so well. I can think of nothing better than to get to work with them every day. And for my mum, as well, she's not well at the moment, so, um... ..I guess the further I get in this competition will also make a bigger difference to her life, as well. And if I can help her in any way possible I would love to do that. What a dream, to open a dessert bar. I mean, you know, it's living proof. Yeah. It would be awful to see you go home on a day like today. Yeah. Do you want to pour the sauce in? Do the honours? (SIGHS) I'm feeling really anxious, I'm feeling a little bit sick. Pour it fast, huh? I pour my sauce onto the dish. Some of the petals fall down. Most of them don't open. It's not working at all as it's supposed to. It's pretty much a disaster. . . Maybe help it along a bit. No, it's going. It's going. Yeah. Give it a blow. Ashleigh... Mm-hm. ..it's time for us to taste. Thank you. Thank you. DARREN: Thank you. She'll be devastated she didn't get that right, don't you think? I mean, you know, and you said it. You know, it all comes down to this little moment. It does. And she's the pastry chef, she's got the pastry dream. She was almost, you know, punching the air when you came in this morning. She goes, "Yes." Right. Before the chocolate melted, it looked like it had been tempered sufficiently. Although she couldn't quite get the flower shape I think it's really admirable that she's made it look presentable, she's presented us a pretty-looking dish. You know what I'm not picking up? I'm not picking up that definition between those different flavours - the crunch, the sponge, the mousse. Well, the problem also is, is you've got a lot of melted white chocolate in there and that freshness of mint isn't there to relieve it. Some elements are good. I mean, the little flower is great. I mean, it's... The flower's great. You can taste the passionfruit. Yeah, absolutely. She's got some elements right. Oh, yes, they were missing the spray and the mint oil, but, jeez, this is a difficult dessert. Yeah, it is. It would be ironic if the person who's the most accomplished pastry chef of those four is the one that goes home on a Darren Purchese dessert. Oh, gosh. Let's find out. Let's get the next dish in. This being my first pressure test, I have nothing to compare it to, but it's definitely one of the hardest things I've ever done in my life. I pushed so hard today and, you know, I was so out of my depth. I just tried really hard. I know that I've left out the mint oil and, you know, the painting of the inside of the petals on my dish, but it's actually... ..starting to look not exactly like Darren Purchese's but it looks a lot closer to Darren Purchese's dessert than I ever thought it was going to. I'm definitely not in the clear today, but I'm way, way happier than I thought I was going to be. I know! What is that? Right? Right? Hang on a minute. Are you kidding me? (LAUGHS) Darren, what do you think? I'm really pleased for you, Jessica. There were points there... back there in the cook, I was a little bit worried for you. Yeah. So to produce that - without tasting it, and obviously there's some omissions - I think you should be extremely proud of yourself. Thank you. Jessica, time for the moment you've been waiting for. Mm! (LAUGHS) Pour. OK. GARY: Quick, quick, quick, quick, quick. Oh, look. A bit more on that... Oh, no, it's going. Yes. Oh, wow. (WHISPERS) Flick that other one over with it. Yay. (LAUGHS) Well done. Thanks, Jessica. We'll taste now. Thank you very much. I think the shine on that chocolate is absolutely amazing. Look at that! Yeah, look at that. It's just... She's done a good job, hasn't she? She has. So, fantastic. Shall we taste? Yeah. Yeah. Feels nice. Yeah, it does. Yeah, good resistance. What I found really noticeable in that, that I didn't notice in any of the others, is that layer of sesame crunch. Like, that was really defined, so the difference between the mousse - you know, the little gel that you've got in the middle - and that crunch is really, really good. The sauce is slightly runnier than the rest, but I like that 'cause the white chocolate thickens it. Yeah. Yeah? And then you get that real lovely sort of viscosity, which is a lot more palatable. I found there was more passionfruit centre in the coconut mousse in mine than some of the others before, and I found that a relief. Especially since she's omitted the mint oil, which means it's quite sweet. For me, in terms of balance, this is the second-best dish we've tasted. Right, let's get the final dish in. Yeah. MATTHEW: It's time to plate up and there's only 10 minutes to do that. I need to unmould my white chocolate collar and just hope that it's actually held. And it breaks into four or five pieces. It's really my worst-case scenario. If I don't have a white chocolate collar I can't get those petals to stay up. I'm in all sorts of trouble. I try and melt a little bit of chocolate and glue the whole thing back together. But it's not working. I'm really trying to be as delicate as I can, but there's so much pressure. The clock's ticking and if I don't get these petals right, then that's it for me. . This is absolutely my worst nightmare. My white chocolate collar is broken, so I don't have the luxury of having something that will hold everything in place the way it's supposed to. Maybe I can try and hold the petals in place. I manage to get seven petals in. It doesn't look the way that it's supposed to, but it's all I've got. I'm worried that I'm going home. You know, there are so many things that are wrong with this dish, and it's the little things that are enough to send people home and there's big things wrong with this dish. GEORGE: Time to pour the sauce, Matthew. Great. Thank you. It's time for us to taste. GARY: Good stuff. Yum. How good was that mousse? It was really light and delicious. Yeah, I agree. There was a good texture in that mousse. And he got all the elements in his dome, as well, which is obviously a plus. A little bit suspect on the white chocolate tempering. It's not really snapping. Obviously the mint oil has been omitted, which overall has affected the balance of that dish. And then, of course, there's no spray again. So far with the two dishes that aren't that great, which is obviously Ashleigh and Matthew's now, it's gonna be really important for us to pick out what we like about it and balance it at the end, because at the moment they're kind of lineball for me and difficult to split. Although I've got a funny feeling because Matthew didn't temper his chocolate properly it pushes it down to the bottom. But he did get the white chocolate flower right. That's the big thing, and that was definitely a failure for Ashleigh. Yep. Shall we get them in? Reveal the result? Definitely the toughest dessert pressure test we've seen this year. 100%. Darren, how'd they go? Collectively, they did really well. They attacked all of the, you know, numerous jobs with gusto. Some did better than others, but I was really impressed with all of them. I felt like a proud father when I saw the petals and then opening out, so I'm really proud of them. This wasn't an ordinary pressure test because normally it's all about the taste, but today it was taste and also that kinetic theatre of the flower opening. Two dishes really impressed us on both those criteria. Dish of the day was... ..I don't know, gobsmacking, wasn't it? I think we were all amazed at how good your dish was, Billie. Brilliant work. Thanks. Congratulations, you're safe. Well done. Thank you. Thanks. The other dish that... ..really impressed us came from an underdog. MATTHEW: Good work. Jessica, brilliant work. Thank you. From the moment the petals unfolded to the flavour of the dish and the balance, really, really good work. Well done. Thank you so much. Brilliant. Great work, Jessica. So, Matthew, Ashleigh, it comes down to the two of you and obviously that dish that you cooked and prepared for us today. Both of your dishes had problems. You both missed the mint oil in the chocolate petals and you also missed the spray which those petals were supposed to be covered with. But one of the dishes was missing the thing that makes this dish truly special - that beautiful blossom effect. The theatre. And that's why... ..Ashleigh, I'm sorry, you're going home. Ashleigh, we believe in your dream. We're invested in you. We know that that dessert bar is gonna become a reality. There is no doubt in our minds that at some point you're gonna see all of our ugly mugs walking through your front door and ordering something delicious. How do you feel? I'm disappointed, of course. But I've had such an amazing time. Like, I've got so many amazing memories to take away. What about the dishes? There were amazing dishes that you gave us. Marco's flavour box. I think it's truly delicious. I think you've done a fantastic job. Thank you. Really good. Heston's liquid to solid challenge. I love it. It's ballsy. How can we forget you winning that immunity pin? Thank you. You deserve it. We're so proud of you. Yeah. We're not just invested from the first time you walked through that door at judges' auditions, we're invested forever now. Anytime you want to send a text, ask a question, we're here to mentor you. It doesn't stop when you leave the kitchen. I was gonna say, even if it's just to ask for Darren's number. (ALL LAUGH) Well, I mean, you know, you've met Darren twice. Now, Darren, you've met Ashleigh twice, what's your opinion? Look, super-impressed. Your attitude is spot-on, as well. So, you know, this is just the start for you. Like Matt says, if any of us can help you in any way... Thank you. So congratulations on getting this far. Ashleigh, time to say goodbye. You'll be right. (ALL LAUGH) Good luck. Thank you. (APPLAUSE) ASHLEIGH: I'm really disappointed to be going out on a dessert - something that I love to make and love to eat. (OTHERS CHEER) Ashleigh! But I've learned so much from this experience. I've learned so many new skills. I've done things I never thought I could possibly do. And it's got me closer to achieving my dream of opening my own dessert bar with my family. It's really just a start. ANNOUNCER: Next time ` in a game-changing twist, it's double immunity. This could change everything. But to be in the running, first they have to name that herb. Pick something you know. Coriander. Dill. Oregano. Parsley. You'd think it was a safe bet. I should really know this. The winners will go up against an acclaimed husband-and-wife team... Let's go, let's go, let's go. ..where one of our amateur cooks will make MasterChef history. Able 2016