ANNOUNCER: Previously on MasterChef Australia... Finals week kicked off with a liquid nitrogen challenge... I'm winging it a bit here. ..as the top six put their foot on the gas. Wow. I love it. But it was a chilling result for Trent, Matt and Mimi. You are in tomorrow's pressure test. Tonight, internationally-acclaimed chef and princess of pressure tests... Christy Tania. Oh, my God. ..is back... You will be recreating my Mystique. ..with a dessert... What is that? ..to end all desserts. Oh! You want to turn around and run out the door. For 4.5 stressful hours... So much more to do. ..Trent, Matt and Mimi will endure the toughest challenge ever. This is not my day. And in their fight for survival... Keep moving, keep moving. ..will make mistakes... What?! ..that will send one of them home. You can do this, Matt. I'm feeling today is just going to be a disaster. # 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. # Burning up # in my heart # like a flame, # like the brightest shooting star. # Able 2016 Here, guys. Oh, Matt. How you going? Hey. How you going? Quite a spread, eh? Yeah, it's nice. Would you like some chai? MIMI: Such a massive day today. Being finals week, I think this is going to be the toughest pressure test we've had. Very big one today. What do you think it's going to be? I think it'll be savoury, unfortunately for me. Today I'm going up against two of the most amazing cooks and they are really strong in savoury, so I'm really hoping for a dessert. The that would be cool. It's so difficult to comprehend that one of us will be going home at the end of this cook. I've come so far in this competition. I just want to fight so hard today. TRENT: This is the first pressure test for finals week. It's been so hard coming up to finals week, so I'm expecting this one to be huge. I've come all this way. To go home now, after sacrificing so much and being here so long, it would be pretty devastating. I'm never going to be more prepared than I am right now, so I'm ready to get in there and just give it a good crack. MATT: Getting to this point of the competition, top six. (SUCKS TEETH) Yeah, it's definitely nerve-racking. It's a pretty big day for me, that's for sure. There's only the three of us, there's only three up on the gantry, three judges - it is a small crew now and I think that the blood pressure is starting to creep up. I can feel heart in my throat. Now I feel like I am moments away from one hell of a cook and... ..yeah, it's intense. This is finals week, so you'd expect this pressure test to be... ..the longest... ..the toughest... ..to be the most intricate dish you've faced so far. It is. By quite some way. (NERVOUS LAUGHTER) It's been set by a chef who trained at the Ducasse Institute in Lyon, then went on to work in the pastry section of the Ritz Hotel in Paris and in the pastry sections of both Vue de Monde and Jacques Reymond. Oh, wow! Please welcome... ..Christy Tania. (APPLAUSE) (CHEERING) TRENT: Christy Tania is one of the best patissieres in the country and I am a little bit terrified. Dessert is not my thing, but to have a dessert from her makes it even scarier. Oh, my! It's tough! MATT: The first thing I notice is the height of the cloth. To me, that suggests some form or structure to this dish. (LAUGH NERVOUSLY) It's off to a good start. GARY: Welcome back. Now, Christy, you must feel some sympathy for our contestants, because he didn't start out as a chef, did you? You started, like them, doing another career and then moving over. I started as a project manager in IBM. So obviously, when I told my parents that, no, I'm going to follow my passion to be a chef, it was not really that easy. But follow your heart. Even if you try it and it was not for you, at least, you know what - you can pat yourself on the shoulder and say that you've tried it. Christy, in terms of this dish, how would you describe it? How hard is it? If there is one word, it would be 'terrifying'. Holy crap. 'Terrifying' is something that makes you want to turn around and run out the door, pretty much. Christy, let's reveal. Today, you will be recreating my Mystique. (ALL GASP) Oh! What is that? Is that food? That's so cool! It doesn't even look like food. It looks like a piece of art on the table. So cool! Oh, it's a cake on the bottom too. (INCREDULOUS LAUGHTER) Honestly, I do feel nervous for you today. Oh, my God. The title Mystique completely matches this dish, because I am looking at it but I have absolutely no idea what it is. I'm sorry, guys. It's just a cake! I mean, how hard is it to make a cake? Oh, my God. It's so cool. Is that edible chocolate? Everything is edible. You're kidding me? I can see the perfectly-glazed cake and then the biscuits on top of that, the white chocolate tempered, two kinds of domes and sticks sort of poking out everywhere. It looks incredible. From the top, you basically have the chocolate decoration, you have to temper both white and dark chocolate. The dark chocolate you have to temper at two different temperatures - the hotter one to make the stick. And then you bring it cooler so you can get this pattern, alright? That is only the decorations. That is probably only 15% of the whole thing. OK, 15%. Nice. So, the other 85%? 85% is what we are going to cut and we're going to see, alright? Oh, my God. There's going to be so many layers. Oh, my goodness. Oh, get out. So, over here is another component. It is an orange chocolate sublayer. Show us what's inside. Oh, that's so silky. Wow. Oh, there's a few layers in there. So, from the top... There's two different types of glaze. One that you need to make the pattern on it, and the one that you have too glaze over. What's surrounds it on the outer side is a caramel milk chocolate mousse. And then vanilla marshmallow, then...? We have passionfruit curd. We have 72% chocolate cremeux. Wow. And then? Banana milk chocolate brownie. (HIGH-PITCHED VOICE) Oh, my gosh! Do you want to taste it, guys? Yeah! Oh, the glaze is so soft. Taste it all together. It is incredible. The first flavour I get is hazelnut from the glaze. That is so yum. The mousse is incredible. Thank you. It's so light and fluffy. And then the silkiness of the curd and the marshmallow. What's in the marshmallow again? Vanilla. Just vanilla? And then at the end, you sort of taste the brownie and the banana. It's honestly one of the most incredible desserts I have ever tasted. What would be the three most difficult things about making this cake? For me, the two different glaze. Both of the glaze have the same base. If you're it's cold, you can't pour it. If it's too hot, it's just going to melt your cake. And then second, your vanilla marshmallow. If you don't cook the sugar at the right temperature, it is never going to freeze. The third one, chocolate tempering. If it is not tempered, it will never come off your mould. TRENT: Tempering chocolate is definitely not my cup of tea. It's just so temperamental, you just have to concentrate and get those temperatures 100% spot-on. I know in finals week I expected it to be super hard, but I never comprehended that it could be this hard. This is just next level. It's not just about nailing this cake. This is finals week. It is about all the detail. Yeah? Oh! Whoa. Looking at this thing and I am petrified, I'm intimidated, I'm scared. This is the most phenomenal thing I have ever seen. This is where all the technique is compounded. That is what differentiates a chef from a master chef. MIMI: I know that I wanted a dessert today, but I was thinking something a little bit less stressful. This is going to be a challenge for all of us. So, you want some rules? You have 4.5 hours to replicate Christy Tania's Mystique. You will find the recipe and the ingredients that you need at your benches, and of course, we'll be judging your dishes on how closely they match look and taste to Christy's. Christy, do you want to do the honours? 'Course. Good luck, everyone. Your time starts now. (CHEERING) ELENA: This is really quite a monster pressure test today. Mimi is probably the strongest dessert cook out of the three. Trent is fantastic at reading recipes. I'm worried about Matt. Matt hasn't been in a solo pressure test before. This is going to be a really tough one and I'm hoping that he just focuses from the beginning, 'cause there's a long way to go. MATT: I'm better with savoury, I'm not so good with sweet. I think the only way for me to survive this today is mental stamina. I just need to focus, focus, focus, focus. Follow that recipe and don't give up. Good job, Trent. Looking at this recipe, it's huge. There's 60-something steps. It's going to be a mammoth job today. The recipe is definitely very hard. I'm just trying to concentrate on getting everything 100% right. First element I start working on is the vanilla marshmallow. Christy's vanilla marshmallow, it was so light and airy. If I follow the recipe to a T, I'm confident that I can nail it. ELISE: Come on, guys. You've got this. You good, Mim? Yeah. For this vanilla marshmallow, I need to make an Italian meringue, which is whipped eggwhites and a sugar syrup, into which I add the bloom gelatine while the mixture is still warm. The meringue is looking pretty good, actually. I find that Italian meringues are really hard. You either get them right perfectly, or they just don't take right. I've whipped my marshmallow until it's cooled down, so I transfer it to a piping bag ready to pipe into the mould. Don't worry about tying it. Just get it in! It's really important that the four different layers are a quarter of the mould each, so it's got to be a quarter marshmallow, a quarter curd, a quarter cremeux and then a quarter of the brownie. Wow, Mimi. That looks so good. It's the detail on this dish that makes it look so incredible, so I need to pay a lot of attention today. Smooth it out a bit. Good work. Are you happy with the thickness, Trent? I feel like I'm under control, but you never know with these things how you're tracking until you get closer to the end. My strategy for today is just to get through each step as quick as possible. There's 65 steps and I don't want to fall behind. Good job, Trent. Come on, Trent. Once I've got my marshmallow in the mould, I get it straight into the blast chiller to set. Then I can start on the next step, which is the passionfruit curd. The whole comp is on the line today, so this could be the last cook in the kitchen or it could be the first through finals week. Nice pace, Trent. GEORGE: Cooks, you've had 30 minutes. Four hours to go. Come on! Come on, guys. How is it looking? It's not right. I'm not happy with this. What's the problem, Matty? Um... Having some issues with the marshmallow. No good? Yeah, the gelatine hasn't broken down in the meringue. It's still got that... I can still sort of taste it. First pressure test, first step and I've absolutely bungled it up. What happened? The gelatine didn't dissolve into the mix. So, when you put the gelatine, this is already too cold. So, think about it, OK? 1 Come on! Keep pushing! Push, push, push! Go, Trent! MATT: Today we're re-creating Christy Tania's Mystique. I'm 40 minutes into a 4.5 hour cook. The recipe's 65 steps and I'm stuck on step 1. You can do this, Matt. The vanilla marshmallow, it's no good. It's got massive chunks of gelatine in it. I need to try to save this. I'm hoping if I put it over a bain-marie, I might be able to get enough heat in there to dissolve this gelatine. Um, I've just got the marshmallow over a double boiler at the moment to see if I can try to dissolve some of the gelatine. Making a mistake literally on the first step of what is set out to be an absolutely mammoth task, it just...it smashes you. Just motor now. Go, Matt. If I don't get this marshmallow right, I'm gonna be shot. I'm whisking this thing like mad and I can see chunks of gelatine, they're starting to shrink. Yeah, it's starting to dissolve. Excellent. Good instincts. The fact that I've managed to save the gelatine... HARRY: Oh, that looks way better. ..I'm gonna have a marshmallow element, it feels like I'm potentially gonna get some momentum. Awesome. Well done. Good job! Guys, you've got 3 hours and 40 minutes to go. Let's go. Come on. Push, guys. Keep up the pace. Go, Matty! Good, Mim? Yeah. Good. The next layer in this cake is a passionfruit curd. The curd's looking good. It tastes good too. This dish is all about flavour balance. The tartness of the passionfruit curd really cuts through the sweetness of the vanilla marshmallow and the chocolate cremeux. The proportion of each layer needs to be spot-on to make sure the balance of the dish is just right. The first thing we noticed is the layers when you eat into that dessert, so I need to make sure that they're perfect. Recipe calls for each layer to be a quarter. I think I've nailed the proportions so far. Wow, Mimi, that looks so good. Mimi is really in her element. She's following the recipe to a T. Trent, on the other hand, is a little bit more freestyle. He's not really measuring his layers and I just hope that that doesn't cost him. I feel like I'm under control so far. You right, Trent? Yeah, just trying to think of what I've got to do next. Now that you're focused, Matt, try and pick up the pace a little bit. Yep. You're looking good. My marshmallow drama is behind me and I've made up some time. Is it still warm? No. Was their curd quite runny? Yep. Yep. The curd literally spills out of the piping bag. It's super thin. It looks like I've made another mistake. There's absolutely no time to make another passionfruit curd. I have to use what I've got. The passionfruit curd in this dish is crucial. It has to bring that acidic, refreshing element otherwise the dish is just gonna be too sweet. At least I know that it does taste good. All I can hope for is that it sets so the texture is correct too. I'm just having an absolute shocker. I can't even explain it. I feel like it's my first time in the kitchen and I'm feeling like today is just gonna be a disaster. Which step is this, Trent? Er, chocolate cream. Nice. The vanilla chocolate cream is the next layer that I have to pipe on top of the passionfruit curd. Power on, Trent. To make the cream, I mix together some glucose, a vanilla pod, milk in a saucepan, and then I mix it together with some melted chocolate. How are you going, Trent? Good, thanks, George. In control? Er, I feel like I am, yeah. Good. Accuracy. Finals week. You want to stay in this competition. I definitely do. Come on. You know what your next step is? Pipe my chocolate into my mould. OK, so just keep moving. OK. Keep moving, yeah? Thank you. Go, Trent. All the best. To win MasterChef, I can't rely on cooking savoury every week. It's really important for me to nail this dessert. It really proves to the judges how hard I've worked and how much I've learned since I started this competition. Definitely feels like it's a long way off still, but, yeah, just slowly working my way through it. Look good? Yeah. Once the vanilla chocolate cream has cooled, I can pipe it on top of the passionfruit curd. Good work. Looking really good. Everything's, I think, perfectly proportioned. It's supposed to be up to three-quarters and it looks like it is. Which is good. Good stuff, Mimi. Cooks, listen up! Three hours to go. You need to push. Come on! Maintain that pace. I'm an hour and a half into this cook and I'm struggling, but there's no way in the world I'm gonna give up. You're really catching up, Matty. I've combined everything in a pot for the vanilla chocolate cream and I'm starting to melt it on the stove. I read the next step and it says, "In the meantime, melt chocolate over a double boiler." Oh... Um, I'm supposed to not put it all in together, and I've done that. It's OK. Just refocus. I've put it all together when really I should have put the chocolate over a double boiler, melted it, and then combined. I'm gonna have to redo this vanilla chocolate cream. Oh, mate. I'm just having a shocker. If I continue like this, there's no way in the world I'm going to be able to put something up that resembles Christy Tania's Mystique. How are you going? I'm having a nightmare. What do you mean you're having a nightmare? It's rubbish. I'm just...I don't know. What do you mean? Take a deep breath. You're gonna be OK. I'm just frustrated with myself. Yeah, that's OK. You're frustrated because you want things to be right. I get that. But right now you've got how many hours to go? Three hours. Do you know what you can do in three hours? That is totally up to you. Yep. Yeah? And your willingness to walk that tightrope, stay balanced, but you have to go for it, man. Get it together. Yep. Yes, George. This has been a massive knock to my confidence in this cook and confidence in a cook like this is everything. If you can't get it together, you're shot. When you go through a life experience like this competition, it's filled with ups and downs. But I guess it's really just breaking through to another threshold. I think if there's one thing I've learned, it's how much I love doing what I'm doing, and this has really just confirmed that I'm on the right track. I'm not going down without a fight today. Fire up, Matty. HARRY: Come on, Matty! Thanks, guys. I knock up the second batch of the vanilla chocolate cream and bingo - it comes together, it's looking good. Looks really good. Good stuff, mate. Am I way behind? No. The first hour of this cook for me has been rubbish, but I think after piping on that third layer, the vanilla chocolate cream, I start thinking I can get this done. You're smashing it. Just keep focused. At the end of the day, it's gonna come down to who wants it the most, and I want it more than anything. Go, go, go. Go. I'm just working on the banana milk chocolate brownies. This is the last layer that I need to make for the inside of the cake. I need to spread it onto a lined Gastro tray and make sure it's 1cm thick. I'm definitely trying to stick as close to the recipe as possible today. Then there's less chance of me to screw up. I really want to get this right so I'm gonna measure the brownie. I put the ruler in and make sure it's at 1cm. There's no room for error with this recipe. That looks so yum, Trent. Yeah. It does. I can smell that. It's making me salivate. I've got my brownie mix in the tray. Now I have to bake it for 20 minutes. Once it's cooked, I have to cool it completely before I can assemble it in the last layer in the mould. What's this step, Trent? Orange chocolate sable. While the brownie's cooking, I start working on the sable biscuits. It's a big challenge. Feels like I've been going at it forever already. I feel like I'm under control still but there's so much more to do. GARY: Oh, my goodness! The brownie, the mousse, the glazes, the tempering, and that really is just only half of it. You are halfway through the challenge. 2.25 hours to go. Let's go. Come on! Push, push, push. Keep pushing. I like that speed, Matt. You're almost caught up. It's crunch time now. I have to get this brownie in the oven to catch up to the others. I need to keep this momentum going and make sure that I do everything exactly as the recipe says, and I might just get out of this cook alive. Um, I'm just gonna move onto the orange cocoa sable. Power on, Mim. You're looking good, though. Christy's sable biscuits looked so beautiful and thin. They were so flat and just perfect. I'm so focused today. I want to get everything right. I need to 2mm. I'm just trying to see if it's all even or not. Where are you at? Um, I'm just working on the sable. OK, great. Good. I actually feel really in control. Now I've just got to kick it up a notch. Don't lose focus, Mimi. Yep, definitely. How much do you want it? So much. Especially with Christy here. Perfect. Good. Thanks. Go, Mimi. Come on. Thanks. Christy's such an inspiration that she's done something similar to what we're all doing here on MasterChef. She was a project manager at IBM and then did a 180 and went into being a chef, and it's just really inspirational that she gets where we're all coming from. And I really want to impress her. Smashing it, Mimi. Looks so good. TRENT: I've cut my three sable discs and I've just got to put them in the oven for about 12 minutes to cook. Looks great, Trent. Whilst that's happening, I move onto the milk chocolate caramel mousse. The mousse is what will encase the four layers that I've been piping into the mould. Going for dark amber colour. I feel like I'm... Everything so far has sort of worked pretty well. I just need to make sure I stay on track and don't mess anything up. You know this is finals week but don't let this be your final cook. 1 hour, 45 minutes to go. (ALL CHEER) Keep pushing. Pick up the pace. Come on. Work faster. I've been pushing myself to the absolute limits today and it's starting to look like I'm catching up to Trent and Mimi. Matty, you're making a caramel. I love making caramel. Yeah! It's one of my staples. Yeah. It's been a hell of a ride so far and there's still a truckload to go. I've never been so challenged in my life ever, and that's what this is all about. (TIMER BEEPS) Oh, that's handy. The timer goes off and my sable biscuits are ready to come out. Watch your caramel, though. Don't leave it. Which means the banana brownie is not far behind. (HARRY LAUGHS) Come on, Matt. I just don't want him to have to redo another step. That looks so yum, Trent. Come on, guys. That looks great, Matt. I finally feel like I've found my rhythm in this cook. Reckon it looks alright? It absolutely does. Now it's just time to head down, bum up. I've got to make sure I get it done. Yum. I take my brownie out of the oven. Doing well, Matt. How's it looking? I'm happy. Nice. Smells good. And I set it aside to cool. This is mental. Doing well. How's it looking, Trent? It just feels like it's a bit soggy. Feels like it needs a bit more. The brownie's been in the oven for about 20 minutes now. I check it and it's nowhere near cooked. Just looks super soft. Trust your instincts. Everyone else has their brownies out and chilling. I've no idea what's happened to mine and why it hasn't cooked in time. Think it needs to go back in the oven for a bit. Just doesn't seem right. Just let it have a little bit more oven time, Trent. Trust your instincts. Can't have raw brownie in the cake. It's a crucial element and I absolutely have to have it perfect. I'm definitely starting to get a little bit worried. This is the first mistake that I feel like I've made through the cook and, yeah, I hope it doesn't cost me. 1 WOMAN: How's it looking, Trent? My brownie's nowhere near cooked, so I'm going to put it back in the oven to cook for a little bit more. The longer I leave the brownie in the oven, the less time I have for it to cool before I put it in the mousse. If I put the brownie in warm, I run the risk of the cake not setting in time. Where are we at? Just checked the brownie. It needs more. Yeah? OK. Could we have a look at your brownie? Yeah, it still needs another 5 to 10 minutes. Ooh, ho, ho. Oh, no, that's still far away. We're a long way away. We're a long way away. It's quite thick. Trent's put in, like, an inch, which is double. Yeah. So it's thrown the cooking time out completely. I realise the brownie's only supposed to be 1cm high and I haven't read the recipe properly. I've probably got three times the amount that I need. Probably going to take twice as long as it's meant to to cook. ELENA: You right, Trent? Yeah, just trying to think of what I've got to do next. Not to freak you out, everyone else has got theirs in so... I'm really worried. If I didn't notice that my brownie's the wrong thickness, have I stuffed something else up along the way? But there's no time to second-guess myself, I just have to move on. ELENA: Come on, guys! HARRY: Come on, guys! Keep pushing. Push, push, push. While my brownie's chilling in the fridge, I get on to my next step. Now I'm just moving on to the milk chocolate and hazelnut glaze. I can see I've still got half a dozen elements to do and all this tempering, so I think this is where the tricky stuff really begins for me. Thinking back to Christy's Mystique, the first thing that caught my eye was how shiny that glaze was. Is that your glaze, Matt? Yep. Good. Good. Am I doing alright? ALL: Yep. Don't lie to me. No, we're not. We'll tell you. The hazelnut glaze was the nice golden one that covered the entire cake. You happy with that? Yep, so tasty. Good. And the dark chocolate glaze gave a nice jagged look over the top. Feeling worlds away from where I was before. Yeah, not...not taking it for granted, that's for sure. It's just a cake with a hole in the middle. 1 hour, 15 minutes to go. Come on! Come on, guys! MIMI: I finish my two glazes. Time is running out. The next thing I have to get on to is the cake assembly. Oh, I'm so nervous. OK. The cake needs at least an hour in the fridge to set. Ooh! OK. So getting this done has to be my number one priority. These three layers are so important for this dessert. Ooh! It's so nerve-racking. I know that my future in this competition relies on de-moulding this. Oh! ELENA: So good! I'm so happy! It looks perfect. I think all the layers are pretty defined, which is what I wanted. Really good job, Mimi. Yeah. Awesome. Now I have to push the layers into the chocolate mousse. I don't want to press it in too much, but, yeah, I've got to make sure I press it in enough so that everything shows. Well done! (APPLAUSE) I think it looks alright. No. No? What? You don't even have the brownie yet. Christy asked me where my brownie is. So the brownie's supposed to be on top of that before I put the mousse? Yes. OK. Thank you. I forgot that before I put the layers into the chocolate mousse I needed to have the brownie at the bottom of that. I'm going to see if this can fix it. Now I'm just gonna take out my brownie and see how it goes. WOMAN: You can do it. You're looking really good. How's that guy looking? It's a bit better. It's better than before, but still not...I'm still not happy with it. HARRY: Are you happy? Yep. Looks good, Matt. Fantastic, Matt. It's amazing. Is that your brownie, Matty? Yeah. Yours is fine? Yeah. Yeah, mine's way too thick. I'm going to put it back in the oven. Now that my brownie's in the mould, it's crunch time. I need to de-mould this thing. ELISE: Very gentle, Matt. I start peeling it away and... ..my adrenaline is through the roof. It is so delicate, and I don't want to rush it, I don't want to be clumsy, because this is everything I've been working towards. If I damage this at this point... ..I'm going to be absolutely gutted. Oh! God. ELENA: Well done! Well done. Good job, Matt. Yeah! I'm happy it's all there. You can see all of the layers. There's no way of telling if the passionfruit curd is set inside or not, but the layers look well-defined from the outside. I just hope the passionfruit curd is set. This is ridiculous. I can't believe it's all in there. Well done, Matt. Does that look alright? Yeah. TRENT: I look over. Both Matt and Mimi have finished the assembly of their cakes and I haven't even got my brownie out of the oven to cool. I can't leave the brownie in any longer. I have to finish the cake so it has enough time to freeze. I just need to get it out as soon as I can so I can cut out a circle of it. ELENA: When Trent takes his brownies out, I can see that he's not entirely convinced that it's ready. Just doesn't seem right, no. Doesn't seem like a brownie should be. But he goes ahead and cuts it anyway. 1 How's it looking, Trent? Yeah, I'm not 100% happy with it. I think it's, um...I've just done it too thick, but it's no going back now, so I'll just have to make do with what I've got. The brownie hasn't worked out how I wanted it to. I haven't got time to make another one. I have to get it on top of the mould and into the mousse as soon as possible. WOMAN: Gentle, gentle, gentle. I pretty much need to get a move on and get everything finishes. We haven't got much time left, so I'm just working as fast as I can. HARRY: Trent's brownie mixture was three times thicker than it should have been and it took a lot longer to cook. So get rid of all the excess. It's still a bit warm. I can't do this anymore. Now he's run out of time to cool the brownie before being able to put it into the mousse. Just be extra delicate with it now. By putting the layers in warm, the whole freezing time of the cake is going to be affected. I really hope he's got enough time for it to set. It's complex, it's intricate, but don't let it send you home. 45 minutes to go - come on, guys! Push! ELISE: Come on, guys! You're looking really good. What have you go to do now? I'm just going to work on my tempering of the chocolate. The chocolate was so important in the look of Christy's dish. There's a few tempers that I've got to do today. I'm a bit worried because they take ages and I don't really have ages left. To make the striped white chocolate dish, I pour the white chocolate onto the transfer sheet that has the pattern on it. Yum! That will be so yummy! Once it's cooled, it should just peel off with the stripes on it. Yay! Good job, Mimi! Nice. Looks good, mate. MATT: I'm going to let my white chocolate set and move onto the blue chocolate spheres. How cool is the colour, Matt? Such a cool colour. Yeah. Christy's blue chocolate half-sphere was really shiny. It was also really thin, but it had a nice crack to it. Make sure it's super-clean, Matt, so that it's easy to get out. Remember watching Harry and Elise get their big ones out? Do I remember?! In past pressure tests, I remember Harry and Elise having heaps of trouble getting the chocolate out of these moulds. They should just slide out. They're not sliding! They're not moving! No, no, hand on it. It's literally so stuck to the dome it's not coming out. I just hope that doesn't happen to me. So I make sure they're really nice and thin and clean the mould properly before I put it into the freezer to set. Something you probably don't want to hear, but everything has to be assembled in 30 minutes. Come on! Come on, guys! Let's go! Yep, get them in now. What's the next element, Trent? The dark chocolate. This is a very fiddly part of the recipe. You have to really concentrate and then get the chocolate temperatures 100% right. The tempered dark chocolate will be used to create the lace dome and the tempered chocolate twigs. That looks amazing, Trent. For this chocolate swirl half-sphere, it's like a dome of netting. You need to pipe it into the dome mould with enough holes that you can put the little twigs through to finish it off. Come on, Trent. Go, Trent. (APPLAUSE) Go, Matty! MATT: It has just been the most insane day of my life. They say what doesn't kill you makes you stronger and, yeah, it takes days like this, that's for sure. For the chocolate twigs, I pour the chocolate over the counter and spread it to about 2mm thick. Look at the shine, man. Once it's set, I can run the comb over it. Yeah, that looks better. Then I can break off the combed chocolate, and that will create the twigs that I need. 15 minutes, and not one second to waste. Got it?! Yes, George. Let's go! Come on! Come on, guys! Come on, Trent! You can do it! Go, Matty! Come on, Mim! MIMI: I'm going to leave this chocolate to set and start on the assembly of the cake. My whole cake has been in the blast chiller for over an hour now. I'm just hoping that it's fully set. Good work. So what's happening? I'm just about to de-mould my... I'm so nervous right now. Are you? I'm not surprised you're nervous. We're getting to the crucial... Ooh, ooh, ooh, ooh. ..crucial time, crucial time. I peel back the mould from the cake and... (CHEERING) Great stuff. Beautiful! It's looking so smooth and it's perfectly shaped. I'm so relieved that this has worked. And I've still got to glaze my whole thing. I pour over the hazelnut glaze. I can just smell it and it's just dripping down perfectly. It looks incredible. Quick, the other side. That side. Quick, you've gotta work quick. Wow. You're doing well, Matt. Yum! Yes! (CHEERING) MATT: My mates are not gonna believe that. Amazing, Matt. Wow, that looks awesome. (LAUGHS) TRENT: I put my cake in the freezer last. I've left it in there as long as I possibly can. Got my fingers crossed that putting it in with a warm brownie hasn't affected the freezing time too much. I'm trying to peel this silicone mould off and... ..it's just not set. So frustrating that it didn't set. It's just not frozen. Um, it's not...not the right shape, but I can't do anything now. I just need to try and patch it up the best way that I can. Definitely not giving up, not until the end. Everything complete, on the plate, five minutes to go. Come on! ELENA: Come on, guys! HARRY: Come on, Matt! Push, guys! Go, Matt, go, Trent! Go, Mimi! MIMI: Five minutes to go, and I have to get all my chocolate elements out of the moulds. Quick, Mimi! I'm trying to get the tempered chocolate swirl half-spheres out and one pops out. I go to get out another one, and a second one pops out. I'm so relieved. At least if my blue chocolate ones don't come out, I can use two of these. Just smash it, try and get it out. Come on! I'm banging them on the bench, I'm trying to twist it, but they're just not coming out, and I've only got a couple of minutes left and I need to assemble the rest of this dessert. I can't get the domes out. See, they weren't tempered. They weren't? They weren't tempered. Oh. You get it, Mimi? Huh? Nah. Did you? Half a one. TRENT: I don't think it's gonna work. I can't get these blue white chocolate half-spheres out of the mould. I just need to give up on 'em and just come up with another way. Thank God that these dark chocolate spheres have come out. At least I have them to put on the plate. I feel like everything has just fallen apart for me at the end of this cook but I'm not gonna give up. Trent, Trent, Trent, you need to focus on the one that you've got and see if you can make it work. I really want to stay in this competition. I'm not going to be defeated. You've got two minutes! MATT: My cake is looking sensational. I go over to get my half blue dome moulds out... ..and they basically walk out. They look spot-on. (APPLAUSE) The final thing I need to get on this dish is the lace dome mould. I am trying everything to get these out. You've got just one minute! One minute left! One minute to go! Come on! With under a minute to go and these lace domes, it's not gonna happen. I've got to come up with something else. Come on, Matty. Come on, come on, come on. I decide to improvise, and I grab one of my leftover blue domes, get a ring-cutter, heat that up, cut out a few sections, sit that on top, and then I can just gently feed the twigs through it. ELENA: Come on, Mimi! You have 10 seconds! 9. 8. 7. 6. 5. 4. 3. 2. 1. That's it! Your time is up. Oh, my goodness. Ah! Well done! (LAUGHS) Good job. Who would have believed 4.5 hours ago that you could actually do it? That was an absolutely monumental and incredible effort. Kudos to absolutely all of you. I can't even describe that. To have produced something that looks like that... Yeah, incredible. TRENT: I'm really worried about the brownie. It was undercooked and it was the wrong thickness. I just hope the other layers inside the cake are correct. Oh, my, that is a fitting cook to continue your journey or to end your journey, I think. How did you feel at the end of it? Obviously I'm really disappointed with how...how it looks. I know that if I had the chance to do it again, I'd fix a lot of the mistakes that I made, but, yeah, I did my best, so... Please don't be disappointed of yourself. When I created this, I know that it is for the top six, and to be able to put up something like this, it's amazing. It was a hell of a task, let's be honest. Yeah, hardest thing I've ever done in my life. Do you think there's any other sparkies in Australia that could cook something like this? Oh, I don't know. I didn't think that I was going to get anything up there when I seen that thing this morning. Should be proud. It's time for us to taste, man. Thank you. Thank you so much. Thanks. Thanks, Christy. Look, if you break it down, the main problem he's had is just de-moulding it. De-moulding it and de-moulding the blue. I love the fact that what he's managed to do with the two chocolate half-domes is to create this kind of Sputnik that's floating above the cake. (LAUGHS) GEORGE: Same. Shall we taste? Yeah. OK, now, here's the moment. Shh! There's plenty of marshmallow. There's so... and not much of passionfruit, which is the one thing that's gonna balance everything together. I think he's in trouble. 1 1 There's plenty of marshmallow. There's so much marshmallow and not much of passionfruit, which is the one thing that's gonna balance everything together. Yeah. I think he's in trouble. GEORGE: Shall we taste? Christy? The way I see it, the individual flavour is good. But the combinations over here, the amount of marshmallow compared to the passionfruit curd, and the brownie and everything, it's a bit off the charts. The real issues here are two things. It's the thickness of the brownie at the bottom of the cake and it's the density of the marshmallow at the top. And those two things just throw the whole balance. Yep. And it's a shame because, you know, whatever passionfruit is in there, it's delicious. I just want more of it. On the positive, I think that the chocolates are handled beautifully. I think his glaze, you know, even though it's over something that's a little organic, is really good. And how thin has he made those domes? I mean, those domes are filigree lace-like. I mean, they're beautiful. Christy, shall we get the next dish in? Sure. Walking my cake into the judges and Christy, I'm really worried that I don't have the blue dome on my cake. But I am really proud of what I've done today. Mimi. How do you feel? This is what I want to do, so, you know, to have completed it, I just was really frustrated with myself for not getting the dome right. But just looking at it now, it looks incredible and I'm just so proud that I actually did it. Now you've done this, do you believe you can win? I do, I really do believe I can win after doing this. Yeah. GEORGE: Mimi, time for us to taste. Thanks. Thank you so much, Christy. What do you think, Christy, in terms of presentation? Well, it's actually pretty good. She didn't manage to get out the blue dome, but apart from that, she got all the elements. Everything is there. Oh, that's got to make you happy, hasn't it? Yeah. Perfect. Ooh. Wow. Look at that. Bam. That's amazing. Ooh, la, la. Mm-mm. Great stuff. Looks bloody great, doesn't it? What do you think? The chocolate is tempered really well for both the dark and the white chocolate. And you can see the layers. The texture is there, the flavour is there. I love the passionfruit. I love the fact that the chocolate mousse is light and airy, and I think it's that textural difference that I'm really enjoying. It's about definition not just in terms of the look of those layers but in terms of the different textures of those layers, and also in terms of the flavour of those layers. And every one of those layers has a different texture. Yeah. And I think that's what the real success of Mimi's dish is. The passionfruit curd is such a bright, strong element in this. Without that, this becomes kind of a... ..overbearingly chocolatey, this dish. Yeah. It hasn't got the blue dome on. It's a tiny error for such a, what, 17 different elements. But, gee, that's an amazing hit rate for an amateur cook. I am holding myself back 'cause I want to eat the whole lot. Oh, George! I know. Because it is wonderful, and for me, that entire dish, you can eat that, enjoy it, and give people high fives. At the moment we've got Mimi, who's pretty much nailed it. It all comes down to Matt's dish. Shall we get it in? Yeah. MATT: Looking down at that dish, I know I've nailed some elements, others not so much. My biggest worry is that passionfruit curd. There's no way of telling if it's set or not until the judges cut the cake. On top of that, don't even have the lace dome mould. Don't know how this is going to measure up today. In that first hour you were... ..not happy. No. To approach something like that and then on the first step trip up, it just felt like that was going to set the scene for me for the rest of the cook. There is... ..no way in a million years that I would ever believe that I could create anything close to that. I think every time I've stepped into the kitchen over the last couple of weeks I've surprised myself a little bit. Which is kind of cool. You know, I don't think many people throughout their lives get challenged like that. You know, it wasn't just a cooking experience today, it was a life experience. If today's my last day, honest, I can hang my hat on that. Off you go. We're going to taste. Thank you. What do you reckon? He doesn't have the decorative component, the swirl dome. But apart from that I really like the look. Yeah. But you know what? It's what's inside that counts. Let's find out. What? Way. Look at that. Gee. 1 What? Way. Look at that. Gee. There's no doubt there's mistakes on there. The curd is very runny. You don't get that lovely oozy kind of consistency to match up with the soft marshmallow and the cremeux. Yeah, I have to agree, Gary. The passionfruit curd isn't like the other two. You know, it's more like a sauce than a curd, which is a shame because the flavour's good. Yeah, in terms of flavour, I think Matt's done a wonderful job. But also in terms of texture you've got that contrast between that super-light marshmallow and that slight chewiness of that beautiful banana brownie, which has a really strong, pronounced brandy flavour. The biggest surprise - he nails the brownie the best out of the three of them. The glaze - what I noticed, the stripe is the finest in all the three of them. Yeah. He doesn't have the swirl dome. But the twist of one blue ball, it's really brilliant. Yeah. (SIGHS) What an absolutely spectacular dessert - Christy Tania's Mystique. And I think challenging, complex and absolutely worthy of a finals week challenge. Unfortunately for one of you, this was the last time you'll cook in the MasterChef kitchen. Two dishes came very close to capturing the essence of Christy's dish. Unfortunately one of them didn't. And I think you know it. Trent... Yep. ..it was yours. So I'm sorry... Yep. ..you're going home. Oh, Trent, we're going to miss you. You are one of life's true gentlemen. Throughout this competition I think you've impressed us with the way you've handled yourself, with the way you respect other people, you've been a real pleasure to have here. But more than that, you put up some amazing food. Yes! Yes! Yes! Yes! Yes! This is one of the best 10 things I've eaten. Spectacular. It's amazing. I love the pastry. It's so fantastic. This is what we're talking about, isn't it?! You've flown incredibly high. And I think your pace of development has been unbelievable and we're going to miss you. Yeah. I've had a great time. I've loved every minute of it. Met some awesome people, got friends for life. And, yeah, just taken away so much knowledge and experience that I'm so appreciative for. Well, Trent, don't get disappointed of yourself. You've proven to the world that you are in the top six of MasterChefs. This is not the end. This is the very beginning of your future journey. Thank you. Yeah, I'm glad I went out on a dish like that. Yeah, it was crazy. I'm glad it was that one. Well, Trent, you know what that means. Yep. We've come to that time. (CHUCKLES) No shaking hands on top six. (LAUGHTER) Thanks, Gary. Good luck. Thanks very much. It's definitely sad to be leaving the competition, but where I am with my cooking now to where I was at the start is just...it's so far separated. Mate. I'm walking away with so much knowledge. It's just been one of the best experiences of my life for sure. Before entering the competition, I didn't believe that I could actually make food my career. Thanks, guys. See youse later. But now I know that I can. This is just the beginning for me. ANNOUNCER: Next time, it's a trip to the country for the top five. Please welcome Alla Wolf-Tasker. But that doesn't mean it's a walk in the park. GARY: Her restaurant, so she'll be watching you like a hawk. At this famous two-hatted restaurant, each contestant will replicate one of Alla's signature dishes. Tell me you're going well. And she'll push them... They're all over the place. ..in ways they never knew possible. Move it. Move it. Move it. Fast. Fast. Not working! But despite the blood, sweat and tears... It's finals week, and you want to make it. ..three will go into... Holy shit. ..elimination. MIMI: I can't get myself out of this hole. Able 2017