ANNOUNCER: Previously on MasterChef Australia, the cooking was frantic. This is gonna be a disaster. A race against the clock saw the contestants rushed off their feet... Oh! ..and Chloe, Karmen and Olivia facing elimination. Tonight, the women in black come face to face... Please welcome... ..with a returning hero. Reynold! He produced some of the most memorable desserts in MasterChef history. This time... So, today, you'll be cooking my dessert... ..he's going bigger and better than ever... ..moss. ..and they'll have to re-create it. It's insane. I'm really excited. Do Reynold proud! One person that I really want to impress is Reynold. Boom, boom. Shake the room. I'm freaking out. Look at us for one second. Oh, my God. Who will measure up? It's absolutely spot-on. Gorgeous. And who will be going 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. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # 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. # Captions were made possible with funding from NZ On Air. Able 2016 KARMEN: I woke up at 4am today because I want to prepare myself for this pressure test. It's really important that I stay. I really want this. I studied surveying and my parents really want me to stay in that career. But food is my dream and I'm going to fight for it today. CHLOE: I have received a lot of letters from my husband. He's really encouraging and supportive. There's a lot of things in his letters that are really speaking to me this morning. One of them being, "Don't take risks to prove yourself - "take risks out of joy." My food dream is basically a chef's night in. So, my husband and I want to open our home to the public and do, like, an intimate dinner using local, fresh produce. I know that he does miss me and I miss him, but we want me to be here more. My best cooking comes from the heart and so I'm gonna tackle today with a lot of joy. I want to have fun but the biggest thing for me is to maintain my focus and determination. OLIVIA: Getting up and doing yoga really helps me get into a good headspace. It's really good before I have a big day. Whoever it is that goes, it's gonna be really hard. Even though it's only been a short time, we've all become so close and it's gonna be hard to say goodbye. You ready? Yeah. You ready? Good luck. Yep. Good luck, Liv. OLIVIA: I know that I'm gonna have to fight really, really hard to be competition against Karmen and Chloe, because they're both amazing cooks. All good? Yep. Let's go. I'm gonna put everything that I've got into this to try and keep my place in this competition. (CHEERING) CHLOE: As soon as I open the doors, I hear all of my other contestants screaming and cheering. Go, guys! Good luck! And it just gets me really focused to go flat-out and bring it on. Good morning. ALL: Good morning. Lovely to see you with smiles on your faces and actually a little bit of a spring in your step, which is good. We know it's the pressure test. You're in black aprons. We know that at the end of the day, somebody's going home. But you have to promise yourself that it's not gonna be you. Today will define you as cooks, yeah? No doubt about it. One of you is going home for sure, but think about this - everyone who has won this competition has stood where you're standing right now. Everyone has worn black. OLIVIA: Everyone's gonna go through this. If I can make it through, then I'll come out the other end stronger. Setting a pressure test is an opportunity for chefs at the pinnacle of their powers, the height of their creativity, to bring in a signature dish for you to re-create. We've had many exceptional chefs walk through those doors and now imagine what it'd be like for one of you to join those food greats. And today, that dream comes true for one former contestant. He's an internet sensation, his pop-up restaurants in Sydney have taken the city by storm. And if you want proof that MasterChef can change your life, you need look no further. Reynold? Reynold. Please welcome, from KOI Dessert Bar in Sydney... ..Reynold! (CHEERING AND APPLAUSE) KARMEN: MasterChef has really changed Reynold's life. Seeing him opening his own dessert bar and living his dream is something that clicks for me. He's living proof that I can achieve that as well. (GARY CHUCKLES) Good to see you again. Welcome back. Good to be back. OK. Pretty nervous. (ALL LAUGH) It's weird, standing here like this. It's so weird. Go and stand over there! (LAUGHTER) Good to see you. How are you? How does it feel? Better? It actually does. Give us a sense of what's happening with you. So, I had the pop-up restaurant. That went pretty crazy. My emails just went full within five minutes. So, my brothers and I started to collaborate together, so we've got a dessert bar, that's down in Chippendale in Sydney. Cool. That's a very big cloche, Reynold. That's a very big cloche. GARY: It is. This is one of the signature dishes and I reckon it's one of my favourite dishes to do. We've looked at it and I think Gary's line was, "Oh, that looks like a finale dish." So, you know, keep those nerves under control. But, Reynold, maybe you should do the deal. (CONTESTANTS LAUGH NERVOUSLY) GEORGE: He's loving this. (LAUGHS) Now I am. So, today, you'll be cooking my dessert... ..moss. Wow. (CHUCKLES) See what I mean about it being a finale dish? (GARY LAUGHS) CHLOE: It just...it looked so beautiful and so perfect, but I can see even from where I'm standing, that there are so many elements on the plate. Come forward, guys. Oh, my God. (WHISPERS) Oh, my gosh. It's amazing, isn't it? It's amazing. So, go through the elements quickly, pointing out everything. Got a dried fennel frond here. It's very fragile. Down there I've got an apple blossom pearl. Pistachio sponge cake. And the cream here, the blonde ones, they are the dulce cremeux. Nitro yoghurt foam. Apple sorbet. And the ball there, it's a pistachio mousse, coated with matcha, and inside it is a caramel gel. (BALL CRUNCHES) (ALL EXCLAIM) Wow. (LAUGHTER) Wow. CHLOE: It's amazing. It's so perfect inside. The caramel is gooey but it still holds its shape and it smells incredible. Right, guys, dig in. Thanks, George. Thank you. Make sure you clock all those flavours, all those textures. Make sure you look at the way it's plated, where everything goes. Go for it. ELISE: How is it Chloe? Oh, my gosh. You have no idea. What do you think, guys? It's amazing. It's like a party in your mouth. It's insane. There are so many different textures. Like, you've got the really crisp, perfectly tempered chocolate. You've got the soft, creamy mousse and then the caramel in the middle. It's incredible. This is definitely up there on the list of best things I've tasted. But now I have to try and re-create it. Alright, you should be tattooing the inside of your palate with that flavour, yeah? Because your back's gonna be against the wall doing this dish and having understood flavour is very, very important. Karmen, you love desserts and you do some great desserts. Yeah, that... I'm gonna have fun doing this. I just hope that everything comes together for me. What does it feel like, standing so close to Reynold? (LAUGHS) What's wrong with you? That's unnecessary. What do you mean, "That's unnecessary"? (LAUGHS) My mom's gonna be excited. Oh, that's lovely. She thinks he's really cute. Ooh, there you go. The mums, huh? Reynold, this dessert here... Yep. ..on a scale of 1 to 10, how difficult? I'd probably give it a... probably a 9 out of 10. Wow. Wow. You've got a lot to do. Yep. But you can do it. Yep. Alright? It is, I think we agree, an absolutely spectacular dessert. Everything that you need, all the ingredients and the recipe, is at your bench. You have two and a half hours to replicate that dish. Oh, my gosh. Plus, 10 minutes to plate it up at the end. Reynold? Yep. Do you want to do the honours? Would love to. Alright, girls, good luck. Your time starts now. WOMAN: Go, Chloe! CHLOE: This recipe is huge. There's over 40 steps. There's a whole page dedicated to plating up and there's another page dedicated to all the elements, so it's massive. Come on, Chloe! Whoo! Today, my strategy is to stay determined, stay focused, work hard and allow the pressure to push me as far as I let it. KARMEN: The one thing I've got going for me today is that desserts are my forte. So, I'm comfortable with most of these dessert elements. Go, Karmen! Right now, I need to beat the caramel centre for my sphere. To make the caramel centre, I place sugar in a medium saucepan with 120 grams of water. I let that sit on high heat until the sugar dissolves to form a caramel turning amber. It's important to get the caramel right because if it's too light, it's just too sweet, and if it's too dark, it's too bitter. I remove the caramel from the heat and deglaze the pan with another 120 grams of water. MATT: Karmen looks like she's flying, she's right at home. She loves recipes, loves desserts, so, you know, she's in her element. I'm so excited to make this dessert. I really want to nail this to really show that I am capable. HARRY: That looks good, Karmen. (CHEERING) OLIVIA: My strategy today is to keep my head clear, read the recipe and be as efficient and fast as possible. WOMAN: Yum! My caramel centres are done and on the bench, ready to go, and now I just have to move on to my pistachio mousse. The pistachio mousse is what's inside the sphere with the caramel centres. I put some gelatine leaves in a bowl of cold water to bloom and then I combine white chocolate, pistachio paste and sugar in a bowl over a bain-marie to melt and then I start to whip my cream to soft peaks. Once the white chocolate mixture is melted, I need to stir in the softened gelatine until it's all dissolved. JIMMY: Olivia, that looks great. MATT: Looks good, Olivia. I stir in some of the cream to the pistachio paste mixture and then I gently fold in the rest of the paste into the whipped cream. Hey, Olivia. Hi! You know what's really nice? You look really in control today, and happy. I'm really excited. I'm excited to learn new things. Excellent. I'll give you a little tip. Make sure you keep clean. All this stuff here. This is dirty, dirty. Wipe down. Make sure everything's clean. Yep. Jeez, huh? Look at you. Hey? (LAUGHS) I've learnt from the best. Learnt from the best. Olivia's got a lot of stuff on her bench but she's done so many elements so far, so I think she is doing really well. MAN: Great job, Olivia! Come on, Liv! Alright, guys, have you done your pistachio mousse? Has your matcha coating been done? If it's not, you're in trouble. Half an hour down, two hours to go! Let's move! Come on! (CHEERING AND APPLAUSE) Let's go! Come on, Karmen! Go, Chloe! George says if your matcha coating isn't done, you're behind and you're in trouble, and I haven't even finished my mousse. If I want to survive today, I need to buckle down and work even harder. Chloe's super-focused and she knows what she needs to do today and, you know, she loves making desserts. I think she's gonna smash it out today. MAN: Come on, Chloe! WOMAN: Come on, Chloe! KARMEN: The pistachio mousse is the main element of the sphere. It has to be full of flavour and not too dense and not too light. I add the gelatine to my white chocolate and pistachio mixture, but it's clumping up and not remaining smooth. Take it off the heat, Karmen. Get it off the heat! The more I stir it, the worse it gets. There's no way I can put this into the dessert. That's gone, hey? It's gone. That's alright. MAN: You've got it, Karmen. Clean bowl. Start again. I know the others are moving ahead. I look up and I can see Chloe is already in front of me. And here I am, repeating a step of the recipe. MILES: Nail it this time, Karmen. I am a little frustrated that I have to start this again. It's put me behind, which I hope is not crucial at the end. For the second time, I've got my paste and I've got some more gelatine. And when I add the gelatine in, it just does the same thing. That's not good again, right? It seized up again. I really don't have time for this. This could actually send me home. 1 KARMEN: Today we have to re-create Reynold's signature dish, moss. I'm making my second batch of pistachio mousse for my sphere. That's not good again, right? But it's seized up again, and I don't know why. I've got an unusable mixture and I really don't have time for this. Use it or do it again? CON: Use it. Two and a half hours to do 12 elements is already a challenge in itself. I just have to move on. So, I decide to try adding a little bit of cream. I just hope it works. Much better! It's looking like it's becoming smoother and becoming a usable consistency. There you go, Karmen! Come on! (CHEERING) This is such a relief. I mix the rest of the cream in and it's actually a beautiful mousse. Looks good! Looks good! The problem now is that I've wasted so much time. I know I'm far behind the other two and I really need to work hard to catch up. (CHEERING) OLIVIA: I feel like I'm doing well. I'm not really focusing on what the other girls are up to at this point. I'm just kind of going as fast as I can and trying to be as accurate as possible. Now that the mousse spheres are cold enough and chilled, I can scoop out the centres with a melon baller, ready to put the caramel centres in. MATT: Nice, Olivia! Looking good! ADAM: Come on, Olivia! MIMI: Well done, Olivia! To finish, I need to put the caramel centres into the mousse, level them off and put them back in the blast chiller. Looks amazing! I do believe that I can do this. Food is something that I have always loved. Hi. How you going? Can I give you a hand with anything today? I've been working as a restaurant manager for about five years now. As much as I love my job, I need to follow my dreams and MasterChef is a chance for me to do that. Come on, Olivia! You can do it! Alright, girls, you've got 90 minutes to go. Boom, boom, shake the room. (CHEERING AND LAUGHTER) Come on, guys! WOMAN: What's that, Olivia? It's for the sorbet. MAN: Great stuff, Chloe! CHLOE: I'm multi-tasking like crazy. I'm moving so quickly and I am heads down. Come on, Chloe! You're smashing it! Keep it up! Right now, I need to make my matcha coating, which is the outer layer of my sphere. Reynold's sphere is flawless. It is smooth and evenly coated. So, I really need to make sure I get it to the right consistency. To make the matcha coating, I combine white chocolate, cocoa butter and matcha green tea powder, and I place it over a bain-marie until it's melted. How you going, Chloe? Hi, Reynold. Good. Everything alright? Yep. So, my mousse is in the blast chiller. That's good. This is my matcha mixture just melting. OK. I've got... Keep an eye on that one as well. Yep. I've got my... I'm just doing my sorbet now. OK. That's good. How does it feel to be on that side in the pressure test? It feels... Yeah, it feels awesome. I'm really enjoying it and... Yeah, it's actually a real privilege to be doing one of your desserts for my first one, so it's really exciting. That's good. That's good. By the end of the day, I know that whatever happens, having done one of Reynold's dishes, I'll have a lot more technique under my belt. Well, keep up the work. Move fast. Yep. And good organisation. Thanks, Reynold. Come on, Chloe! Keep it up! Push! OLIVIA: I am multi-tasking like I've never multi-tasked before. Whilst one element is sort of on the go, I'm reading ahead to see if I can do anything for the next step. ANASTASIA: What's that, Olivia? Uh, basil flowers? Now it's time to get onto the apple blossom pearls. They're a clear gel with a beautiful little flower in the centre. To make the apple blossom pearls, I need to get 50ml of the apple juice onto the stove with caster sugar and orange blossom water. I then combine that to some gelatine leaves and stir it until it's dissolved, and then put it on a tray in the blast chiller to set. I'm trying to stay really focused and I want to make sure all the elements are perfect. Because the calibre of the cooks in this competition is so high, I know that every little thing is gonna count and may be the difference between staying or going home. GEORGE: Uh, Olivia? You know what? I don't want to jinx you, but you're a little bit ahead of the girls, so... Ah, cool. I'm not even paying attention. That's good, but keep pushing, keep pushing. Oh, I am. Hearing George and Reynold say that I'm a little bit ahead of the other girls actually surprises me. I was really worried, coming into this pressure test, that I wouldn't be fast enough. But I still have so much more to do. So, with only 45 minutes to go, I need to make sure that I keep a clear head and power through. Come on, Liv! (CHEERING) KARMEN: Right now, I'm feeling all over the place. I'm moving really quickly and I'm running from end to end. I'm sweating, my heart's beating, but I know that I've got things happening. Karmen, well done. Where are you at? Uh... I'm just... One moment. (LAUGHS) That's what I did. Got a bit behind with my...mousse. That's good. You're pushing. That's great. You're focusing on the job. So, what have you made? Look at us for one second so we get an assessment, yeah, and you know where you're at. What have you made? Sorbet's on? Sorbet's on. Matcha coating's on. I'm up to the apple blossom pearl. I feel like after that disaster, I've really motored on and got on top of things, so hopefully, I'm in a good position. What made you apply for MasterChef? Um...I've just loved food for a very long time now and... Yep. ..I think now that I've graduated, my parents, like, you know, like your parents didn't want you to be in the food industry. Yep. I've got that safety net now and I think I feel more confident to pursue this path. OK. Reynold is someone who I look up to because his story is quite similar to mine and I can really relate to him. I'm going to fight as hard as I can today to stay in this competition. MAN: Good job, Karmen! ELISE: Come on, Karmen! Karmen's doing amazing. She just caught up so quickly. She was a fair bit behind before, but she's a gun. That's really nice. Do Reynold proud! 30 minutes to go! 30 minutes! (CHEERING) MAN: Let's go, Karmen! WOMAN: Go, Karmen! MAN: Go, Olivia! WOMAN: Go, Olivia! How you going, Olivia? I think I'm doing alright. I'm on the last page. I still need to coat my balls in the white chocolate. Yep. But other than that... Make spares. Make sure you make spares. That main element is so important. Yeah. That ball, yeah? So nail that, you hear me? Yeah? Nail it. Come on. George is right. I need to get this perfect. So, with less than 30 minutes to go, I need to assemble my matcha balls. I heat the bottom of a pizza tray with a blowtorch, use that heated tray to melt a little bit of the mousse and then stick the two spheres together. I decide to make two, just like Reynold suggested, just in case. KARMEN: At this point, I'm really happy with the components that I have, but I know that there's plenty more to do. To finish off my matcha ball, I need to coat the pistachio mousse sphere with the matcha coating. It's really important to get it even and smooth so it looks like Reynold's. This is the moment of truth. WOMAN: Come on, Karmen! I carefully push the skewer into the mousse sphere and dip that into the matcha coating, rolling it through to get an even coat. WOMAN: Good job, Karmen. WOMAN: Wow, amazing, Karmen! I figured that the best thing to do, considering I have three spheres, is to coat all three and choose the best-looking one. That looks awesome, Karmen! MATT: Get it onto your tray! Get it onto your tray! CHLOE: No, it says "allow excess to drip off". I've just made the one. If it's not right, then it was a risk that I was willing to take. I know that the spheres are the hero of the dish but because of the time restriction, I'm only going to make one and just hope that it's perfect. MATT Chloe is so focused, racing through to get all of those elements done, but that sphere is the centrepiece of that dessert. I hope that making just one is the right decision. 1 The pressure is on, we're nearing the end! It's now time to double-speed. 15 minutes to go! Come on! (CHEERING) Go, Chloe! KARMEN: With 15 minutes to go, I've still got so much left to do. I really need to push it. Go, Karmen! The next thing I move on to is the pistachio sponge. I place all the ingredients into a medium mixing bowl. I mix it until it's all combined, then I pour it into a siphon gun and charge it twice. After shaking it well, I put the mixture into a coffee cup and place it in the microwave for 45 seconds. The sponge needs to be light and airy. When it comes out of the microwave, I'm happy with it. OLIVIA: Is that how you do it? That's it. Just turn it on. It'll charge it. I've never worked with a siphon gun and I kind of know that you're supposed to shake it. But because it didn't specify, I kind of second-guessed it and I was like, "Well, maybe I don't shake it." The microwave sponge doesn't look as I expected it to when it comes out of the siphon gun. I feel like it should be airier. And when I put it into the microwave, it rises but I don't think that it looks right. I know that it's too dense. It's not anything like what Reynold's is, and it's a bit of a disaster. I know I don't have time to make a new batch of the cake. I need to move on to the next element, otherwise I won't get it up on the plate. I start to read the part of the recipe that's the nitro lime yoghurt foam. I need to put all the ingredients in a bowl and blend it, and then put it into the...the charger. At this point, I'm slightly worried I'm running out of time. And then, as I'm getting all my other elements together, I re-read the recipe and realise that I've left the gelatine out of the yoghurt foam. I don't know how this is gonna turn out. GEORGE: Guys, listen up. Make sure you read that last page to your recipe, so you know exactly where each of your elements need to be. So, things that need to be in the fridge, things that need to be in the freezer, things that need to be on your bench, ready for service. Yep. Yes, George. You got it? Yes, George. Come on, girls. Push now. Go, Chloe! Come on, Olivia! Do the chocolate. I am feeling a little bit overwhelmed right now. But I don't want to let that take me off focus. I need to push if I want to survive today. Right now, I need to move straight on to caramelising my white chocolate for my dulce cremeux. The dulce cremeux is basically a caramelised white chocolate cream with a consistency that's somewhere between a mousse and a ganache. And it's Reynold's specialty so I have to get it right. The first thing I need to do is place my white chocolate into a bowl and I put it in the microwave for a minute. This part of the recipe is quite fiddly. I basically have to keep going back and forth at 30-second intervals until it's ready. Do you want to tell Chloe about the cremeux? Seeing as we're telling everybody the same thing. So, obviously, with the white chocolate, make sure that it's not too dark and make sure it's not too light. If it's too dark, it gets a bit too grainy and if it's too light, you can't taste it. OK. Really important. Really important, yep. And when you think about it, it's gonna be the detail that makes the difference. Are you staying? Are you going? That's what it is. Yep. No worries. Alright, go, Chloe. Thank you. CONTESTANTS: Come on, Chloe! (CHEERING AND APPLAUSE) I'm a little bit worried about my cremeux. The white chocolate is taking so long to caramelise and there is still so much to do and so little time, so I don't know how it's going to go. MATT: Don't let this be your last cook in the MasterChef kitchen! Five minutes to go! (ALL SHOUT ENCOURAGEMENT) Go, go, go, guys! Push it! Come on, guys! Push, ladies! (CHEERING) Karmen, what have you got left to do? This isn't caramelising. Why is it out, then? I've not been paying attention to it, so... There's five minutes to go and my white chocolate for the dulce cremeux is still not caramelising. I've still got so much more to do. It's making me nervous. You know what it is? Right now, I think you've got to make a decision about what you're gonna put on the plate. Yeah. Yeah? This might take half a dozen visits to the microwave and I don't have the time to run back and forth. I'm thinking I'm not gonna serve up the dulce cremeux. I know that it's a massive risk to leave an element off the plate. But I'm not willing to serve up something that's not good enough. GARY: (SHOUTS) Final push to the finish line! Three minutes to go! (CHEERING AND APPLAUSE) Come on, Karmen! Go, Karmen! Go, Olivia! OLIVIA: The time has just really gotten to me. I'm freaking out that I'm not gonna get all the garnishes up and all the other elements on the plate. Ahh, come on, Liv. I know that I'm running out of time and when that time pressure is on, I just start to lose my cool. I'm frantic. I'm running around. My head's all over the place. If I don't get all the elements on the plate, then there's a risk that I will be the one who's going home. JIMMY: Come on, Karmen. You've got one more component. Come on! KARMEN: With minutes to go, I'm frantically putting together the ingredients for the nitro yoghurt foam. I'm literally chucking everything in... ..and pouring it into the siphon gun. That's it! Get it in there! I'm just really desperate to get everything ready for the final plating. I've already taken one element off, so I have to have everything else. WOMAN: Come on, Karmen! One minute! One minute to go! Come on! (ALL SHOUT ENCOURAGEMENT) MAN: Come on, Karmen! Come on, you got one minute! Come on, Olivia! Come on! WOMAN: Come on, Chloe! You're almost there! CHLOE: It is literally down to the last minute, and I know how important it is to make sure that all of my elements are exactly where they need to be, because we then have 10 minutes to plate up the dish. Fennel fronds in paper-lined airtight container on the bench. So, my cremeux needs to be in a piping bag on the bench. I need to have my apple blossom pearls in a container in the fridge. I need to charge my lime yoghurt foam three times and put the iSi gun in the fridge. Finish matcha ball. That's done. And my sphere needs to be out of the blast chiller and in a container on my bench. Final elements! Don't forget a thing! Come on! 10 seconds! ALL: 10, nine, eight, seven, six, five... OLIVIA: I've got all my elements up. Olivia! Balls! But then I realise I've left my matcha balls in the blast chiller. So, I start to run over to get it... ..three, two... ..and I slip. Oh, my gosh! 1 Final elements! Don't forget a thing! Come on! Come on, Olivia! Come on! 10 seconds! ALL: 10, nine, eight... OLIVIA: I'm running around. I've got all my elements up, but then I realise that I've left my matcha balls in the blast chiller. So, I run over to get it... ..and I slip... Oh, my gosh! ..one... ..and stack it. That's it! Time's up! Wow! (CHEERING AND APPLAUSE) CON: Liv, you good? Time's up, my matcha balls are in the freezer and I'm really worried. It's one of the main elements and I know that if it's frozen, it's not gonna have the same texture. The caramel in the centre won't be gooey and it just won't be right. KARMEN: I'm just so devastated that I didn't get all 12 elements up. I'm missing the dulce cremeux. I'm really, really hoping that I've done enough to stay in this competition. MATT: Well, we've seen some spectacular desserts come through those doors, carried by some amazing chefs. Now we've got one of our own, our own alumni, Reynold, bringing back in a dish that I think can stand alongside any of those incredible desserts. And this early in the competition, we'd all expect it to give our contestants a bit of a problem. But I don't know - I think we'll see some good stuff. Now they've got, you know, 10 minutes to get it all onto a plate and it's gonna be interesting to see whose looks as close to yours as possible. CHLOE: Even though time's up and I've finished this amazing recipe, there's still the assembling of the dish. I want to make sure that I get this plating up perfect, especially because I only have one sphere to work with. And I'm so relieved that I remembered to get it out of the blast chiller. Put safety goggles on. Using the nitrogen, I turn my yoghurt lime foam into rocks. It adds such a depth of flavour to the dish, and without it, the dish isn't the same. I have never plated up a dish that looks so nice. I think it does look pretty similar to Reynold's, so I'm so happy. I have such a big food dream that wouldn't be achievable without MasterChef, and I don't want to go home too early. (JUDGES CHUCKLE) (SIGHS) Yeah! Nice. MATT: Oh! And you know what? This has been such a pleasure, watching you cook today. You came in with this amazingly joyous attitude. I would suggest that your joy knows no bounds putting that down on the table. Is that right? It feels so crazy! I can't believe I got it all on the plate. I feel so proud of myself. Um... I think today was a big wake-up call for me as well. It really showed me how much I can actually achieve. So, Reynold, is this like looking in a mirror? Yeah. Um... The sphere is actually spot-on. It's gorgeous. To hear that is...huge. Especially from...Reynold. I remember last season, watching you on the TV, just like, "Oh, my gosh, all I want to do is eat your desserts." So...to be able to cook one of your recipes was... Thank you. ..yeah, a good moment. GEORGE: It's good to see you smiling, yeah? Thanks, George. But now it's time for us to taste. Thank you so much. (CHLOE SIGHS) Wow, guys. I mean... Come on. This is incredible. MATT: Great. That really is, if you think about it, a dessert you expect to see at the end of the competition. I never thought any of 'em were gonna get up this sphere. Honestly. Can I cut it? Yeah, 'cause this is the bit, isn't it? Whether or not that caramel will be, uh, soft and oozy. Ooh, it...looks good. REYNOLD: Looks good. Looks good. Oh... REYNOLD: There it is. OK. OK, OK. Oozy it is. Colour? Colour - it's...it's pale. (CHUCKLES) The mousse is really...really smooth. Uh, it's perfect. And the coating as well. It's nice and thin. Sponge - it's nicely aerated. Yeah. For me, the highlight's that mousse. Yeah. I love that. It's got a great mouth feel and it's got great flavour. Yeah. Wow! You know... There's so many great elements on the plate. The yoghurt snow is delicious. It's light, it's smooth, you know, silky. And, again, that little microwave sponge is aerated, it's light. Yep. Matt, how's the jelly? It's quite firm. And it's held together in a nice ball. And there's that lovely flavour of orange-blossom water in there, which is...I think adds a certain sophistication to the dish. I mean, really, it's another big tick for her. KARMEN: This pressure test has been so tough. Physical and mental. I'm really worried right now because we have to replicate the dish and without the dulce cremeux, it's not the same as Reynold's. If there's one person that I really want to impress, it's Reynold. I'm really gutted I'm not walking out with a perfect dish. GARY: Have you got all the elements on the dish? 1 1 GARY: Have you got all the elements on the dish? No, I'm missing one. What are you missing? The cremeux. Ah! OK. The cremeux. I didn't think my chocolate was caramelised enough, so I decided not to put it on. OK. Not to risk it. Yeah. You know, I'm astounded. I mean, a couple of weeks into this competition, we set you guys a really tough pressure test. The pressure was on in all angles, when you think about it. You know, Reynold's first time back in the competition, this time setting a dish, so obviously, he wanted to put up something that's very close to his heart, but something that's intricate as well, right? And then the pressure's on you guys and this isn't an easy dessert to pull off, so...it looks fabulous, well done. I'm really proud of myself for doing that. Karmen? Yes? It's time for us to taste. Thank you. Thank you. Yeah, the apple's on there, the jelly's on there, the sorbet's on there, the snow's on there. Obviously, the cremeux's not on there, is it? And that's your thing, cremeux. Yeah. You can't do a Reynold dish without cremeux. Jeez. (GARY LAUGHS) I'm gonna cut it, boys. GARY: Wow! MATT: Caramel looks pretty good. Not too thick on the chocolate. Not too thick. GARY: Two things that I notice. That little sphere, the texture's nice, it's quite creamy. It's not as aerated as Chloe's. The glaze is good, but not as fine as Chloe's. The sorbet is great, though. It's really fresh, it's really zesty. You know, it lifts the whole dish. For me, the sponge is light, and that's the whole point of doing this siphoned sponge is that it's full of air bubbles, it's light and it just sort of melts away in your mouth. And for me, that's the highlight. The caramel has got a bit of edge to it, it's got a bit of colour to it, it's got some distinct flavour to it, which is a definite plus. And the jelly's beautiful. The jelly's actually really good. You know, I'm not saying it's a positive that it's not on the plate, the cremeux, because it needs to be there. But, you know, it wasn't right. You leave an element off, it can impact on the dish. But, I mean, having said that, it's a pretty impressive job. OLIVIA: I'm trying to get this siphon gun to work. I'm not sure if it's gonna come out because it hasn't been charged and because I've left out the gelatine. Come out. I know that it won't be right when it comes out, but I'm not gonna give up. So, I take it out of the siphon gun and pour it directly into the nitrogen. I know that because I've left out the gelatine, there is a risk that it will not stay frozen. But I really want to get all the elements up. I'm proud of what I've put up but my sponge is really dense and my matcha ball is frozen. I'm worried that those mistakes will be enough to send me home. As much as I love my job, I don't want to go back there. I've already learnt so much since being in the competition and I'm not done learning. Did you enjoy that? I did. I'm really pleased with how today went. There are a couple of elements that... ..I'm not 100% happy with. Which are...? Um... The ball. I, for some reason, put it in the blast chiller. So it won't be completely as it should be. OK. It's a tough question but if this is the last day here in the MasterChef kitchen, what's the first thing that comes to mind? Kind of makes me want to cry. Um, I feel like I've got a lot more to give and I've got a lot more to learn as well. I really don't want to leave yet. I'm not done yet. Olivia, it's time for us to taste. Thank you. Thank you. It's a little frozen. Like a little semifreddo, almost. Yeah. I'll talk about a couple of negatives for me. The sponge is obviously not aerated and as light as it should be. The mousse is frozen 'cause it's come straight out of the blast chiller. See, I reckon the flavour of that mousse is one of the best of the bunch, to be honest. I think it's really...it's punchy. It's maybe that she's tasted it and she's, you know... ..she's really clued in to the flavour. So, for me, that's one of the best. For me, it's just the coating. Some areas are quite thin, some areas are quite thick. And, um, the caramel as well. It's...too blonde. Yeah. But don't forget, she got every single element on the dish too, and that's quite an achievement. Well, what we have to do is weigh up all the elements and some great flavours, but more errors in terms of technique, versus a dish that's got less errors, no cremeux. It's a complex equation we've got to weigh up. Yeah. 1 Wow. The three of you look absolutely drained. And not surprising. I think the pressure test is one of the most emotional, and also one of the most physically demanding, challenges in this kitchen. And we said, at the beginning of the day, we would deliver a dessert that was probably worthy of the finale and, yet, here you are, three weeks in, and you did it. You put up a fabulous dessert, which is one of Reynold's signatures - moss. Reynold, how do you think they went? Honestly, um, I'm very impressed with the three of you. Um, you all kept focused, head down, and you all worked really hard. And as well, most importantly, um, the three of you had fun. Well, one of you delivered a dish that was exceptionally close to Reynold's... ..not only in look, texture, but also taste. But we also felt that the secret ingredient that this person walked in with today was attitude. And because of that... ..Chloe, that's why you're safe. (GASPS) Thanks, guys. Thank you. (SIGHS) GARY: Well done. Thank you. Absolutely brilliant. And look at the smile on your face. Absolutely fabulous. Thank you. Good job. Ah, I feel so good! I can take a deep breath because I survived this crazy pressure test. I'm still in the competition, I'm still in the running to win MasterChef. It's such a relief. Olivia, Karmen, it comes down to the two of you. One of you is about to go home, one of you... ..is about to continue on the MasterChef journey. Let's start with the positives on your dishes. Olivia... ..you got all 12 elements on the plate. And we loved the flavour of your mousse. Karmen, a great-looking dish. We loved the flavour and texture of your mousse. Your caramel and your jelly were both the best. And your sorbet was close to perfect. Karmen... ..you decided not to put your cremeux on your plate. Olivia... ..your sponge was heavy... ..and your lime nitro melted away into a puddle. And that's why... ..Olivia, I'm sorry, you're going home. KARMEN: I'm so sorry. GEORGE: I hate these moments, really do. But it's just the way it is. But, hey, you know what? This isn't the end, is it, Olivia? No. What are you gonna do next? (SIGHS) I'm gonna try and... ..use everything that I've learnt in this competition and just...yeah, keep working towards my goals and... If you really want it, you'll make it happen. Yeah? And this has been an incredible little springboard for you. It's opened up your eyes to something. Now you've just got to go and do it. We've only known you for a couple of weeks, but you've made yourself so memorable, you know? Your smile on your face and obviously the food that you put on a plate - you know, that basil panna cotta that got you into this competition was yum! Your top three dish for meat and three veg in that Marco challenge - the lamb backstrap. Those quinoa wafers that Gary couldn't stop eating. The whole dish. It was yum. Absolutely delicious. I think that dish was definitely a highlight. The fact that I could do it in Marco week was just incredible - meeting Marco and learning from him and it's made me realise that it's something that I do really want to do. Like, I loved it. We've loved having you here, Olivia, and I hope you've loved being here too. But now, I'm afraid, it's time to leave the MasterChef kitchen. Say goodbye to your friends. I've had such an amazing time here. I've met incredible people. I have learnt so many new skills. (APPLAUSE) I've proved to myself that I am good at cooking and now it's time to move on to my next adventure. ANNOUNCER: Next time, the battle for immunity. You want one. And they'll have to use what's under the box... Are you ready? ..to make their dish pop. I love everything about popcorn. It's what every contestant strives for. I really want that immunity pin. I don't eat popcorn. We want pop! But just one... Whoo-hoo! ..will get to the next round. You will be cooking for a pin! And it will come right down to the wire. That's cooked to perfection. What a clever dish. Absolutely textbook. Captions by Ericsson Access Services Able 2016