Able 2015 ANNOUNCER: Previously on MasterChef Australia... How cool is that? ..a courageous bacon-flavoured dessert... Delicious. Love it. Fantastic. ..established Georgia as a frontrunner. You could win this competition. But not every pork dish crackled... It's quite leathery, isn't it? ..with Kristina, Ashleigh and Rose... Oh...God. ..up for elimination. Tonight, she's back in black. I'm really annoyed, putting myself in this position again. But can Rose survive a sixth elimination challenge set by MasterChef success story Kylie Millar? You call that a toffee apple? I'm excited and terrified in equal measures. Kylie's dessert is the most complicated dish... Good luck. 14 elements, 28 steps. Oh! It's huge. ..they've ever attempted. How do I make them sphere-y? And for one of our contestants... You need to move. ..it will mean the end of their MasterChef journey. # Burning up # in my heart # like a flame, # like a brighter 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 a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # I did not sleep well. It took me forever to go to sleep last night, knowing that I'm up for elimination today, but, I don't know, I drifted off eventually, so hopefully I got enough. Making breakfast for the eliminationees, so little Ashleigh, Kristina and Rose. I think it's hard to not get, like, sad but I think they went to bed feeling like they were gonna fight today, so hopefully they do. Kristina is my little firecracker. She's just a really good friend of mine in the house, and when I've been in elimination, she's been a great support. "Krissy, good luck today, lovely lady. "You're a fantastic cook, a total crack-up and a beautiful friend. "You're not going anywhere. This house wouldn't be the same. "Good luck. Georgia." Good luck today. ROSE: I've been in three pressure tests so far and I've been in two team eliminations. Nobody has been in as many pressure tests as me. I'm the pressure test queen. But I don't love this title. I'm really annoyed with myself for putting myself in this position again. WOMAN: Good luck, ladies! Another day dressed in black, another pressure test. Another chance to cook in the MasterChef kitchen. But there's a catch, isn't there? You have to survive. If you survive it, it does change you. It builds your resilience and your ability to deal with stress. And actually going into a professional environment, no better training. None. Ashleigh? Yes. You seem a little uncomfortable. Yeah. More often than not, at the moment, in this competition. Why is that? It's stressful. Yeah, when I applied for this, I applied because I desperately want to follow my food dream and I love cooking. It's the whole 'being the centre of attention' thing. Like, in my normal life, I do everything I possibly can to avoid that. Like, I hate everyone watching me. Like, this is like a nightmare. (CONTESTANTS LAUGH) But I'm learning so much and it's so important to me to stay here. That's why I get so upset and why I get so nervous, just because it means so much to me, so... I always knew that my biggest competition, coming in here, was always gonna be with myself, and my own confidence and self-doubt, so it's definitely something that I'm struggling with and it's definitely been magnified, being in here. Let's change the tone. This week is favourites week, where we get to renew our acquaintance with some of our favourite former MasterChef contestants. Imagine, if you can, a time before wing racing, before 3-D printing, before Gangnam Style. The dark, deep, misty time of three years ago. 2012. That was also the time before salty caramel. Nowadays it's everywhere, and it's everywhere because of one crusader, one crusader who walked into this kitchen convinced that she wanted to make pastry her life, one crusader who, in the same week that you now stand, in week 5, put up a dish that all three of us knew marked her down as a contender - a chocolate ravioli. She then moved on to impress Heston with a blue cheese and chocolate fudge sauce sundae... I love this dish. ..and made the most amazing burnt caramel panna cotta. After leaving MasterChef, she went to work with Darren Purchese at Burch & Purchase, with Matt Germansis and Mark Best at Pei Modern, and then ended up where you potentially could end up, working at one of the very best restaurants in the world, Mugaritz outside San Sebastian, the number six restaurant in the world. That is where MasterChef can take you. That is why you need to stay in this competition, Because if you do, you may end up like the countess of salty caramel herself, Kylie Millar. Whoo! I think the most inspiring thing about Kylie is that she's just really committed herself to becoming the best pastry chef that she can be. Hey! She's gone overseas and worked with some of the most amazing chefs, so she's doing really well. Yeah. I'm stoked. Hello. Hello. Hi. Kylie, welcome. Thank you. What is it that you learnt here that carried you through, that you could take away? I think being passionate about what you do. Love what you do. Always be excited about what you're putting on the plate and what you're cooking, and that resonates in the dishes that you put up as well. When you entered this kitchen, you had a dream. What was it? I wanted to be a pastry chef. I wanted to have my own dessert bar and feed sweets to everybody that would work through the door. That's basically my dream as well. Oh, perfect. There we go. We can open up together. (LAUGHS) Cast your mind back to the nerves you had when you were a contestant. Give us a sense of how you would have felt, standing in a black apron, confronted by that dish. Oh, I'd be incredibly nervous. I've actually got the twitches coming back already. Oh, I've seen what's under there. Ohh... Let's do it. The dish you're going to be cooking today is... ..my toffee apple. Oh, my God. Wow. It doesn't look like any toffee apple I've ever seen before but it looks absolutely amazing. I'm excited and terrified in equal measures. You call that a toffee apple? (LAUGHS) Wow! Incredible. You want to get closer. I'm not a dessert specialist. I've been studying all these complicated desserts back in the house but this is unlike anything I've ever seen. It's spectacular. The flavours that are running on this plate are caramel and apple, two of my favourite things. Both of the spheres, it's a caramelised white chocolate glaze encasing a miso caramel mousse and then with a liquid centre in the middle. OK, so those two spheres here. Yes. Can I do this, please? 'Cause I'm dying to. Do it. Oh, wow. ROSE: George cuts open the sphere. It's really soft. There's this beautiful green apple centre. Look at that. Look at that. How beautiful is that?! Amazing. Huh? Wow. Oh! Oh, my God. So it's got that oozy centre that you're looking for. What's the ice-cream? This is a salted caramel gelato. On the bottom, the crumb, you've got caramelised white chocolate flakes, eggless meringues; you've also got some isomalt shards, which are the crisp bits there; apple jelly; and some fennel to finish off. I can see there's so much work involved and there looks like a lot of techniques involved in there as well. So it's definitely gonna be a massive challenge. Now, what is this? So this is actually an edible spoon. Oh, my God. It's made of sugar, a product called mannitol, and you can eat the dish with it. Where did this little idea come from? So, I was fortunate enough after MasterChef to travel over to Spain and work at Mugaritz, and there was a dish over there called Decadence, and it incorporated making cutlery out of sugar. Wow. It was really cool. KRISTINA: The idea of an edible spoon is crazy. I've never even thought about it. But it's such a great idea. It adds to the fun of the dish. What is lovely here, Kylie, is this connects the start of MasterChef for you to where you ended up, which is that whole journey of MasterChef, Burch & Purchese, Pei Modern, Mugaritz. You came into the competition loving salted caramel, yeah? Yes. So that's obviously there. Yes. Things haven't changed. And, of course, the influences along the way. Hearing all the amazing things that Kylie's done since finishing MasterChef, I think it's an inspiration to all of us that we can really actually make our dreams happen through MasterChef. Tell me, what's the most difficult component on this dish? The caramelised white chocolate, that's on the mousse and the glaze as well. So if you don't get that right from the beginning, it's going to have repercussions later down the line. Right, tuck in, guys. Tuck in. Yeah, eat. It looks like it's gonna be really sweet, but it's actually really not at all. The toffee, the caramel, was really bitter. The apple was really zingy. Everything on there was just perfectly balanced. The isomalt shards, they're not there for decoration. It's a toffee apple. When you bite into a toffee apple, you get that crack on the outside. So that's replicating that crack of the toffee apple. So with all the different elements of the caramel, you've taken the sugar to different temperatures, and that'll give you varying degrees of sweetness. Caramelised white chocolate is one thing that I... ..like, I really go mad for, so this is amazing. 14 elements, 28 steps. Your work's cut out for you. GEORGIA: The dish is so hard because there's 14 elements. We haven't even had 14 elements yet. These girls are in for a ride. So, everything that you need is at your benches - recipe, all the equipment and ingredients. You have two and a half hours to replicate Kylie's beautiful toffee apple. You'll also have five minutes to plate up and then present to us. Kylie, do you want to do the honours and kick them off? Are you ready guys? Yes. Your time starts now. ASHLEIGH: I think this pressure test is a really good one for me because I love desserts, that's what I love to make at home, so I'm cooking in my comfort zone. But there are so many elements that we need to do and I'm going to have to really move fast. The first things that I get onto in the cook are the eggless meringue and the gelato. I'm going to do them both kind of at the same time. For the eggless meringues, I whisk together the iota, milk powder and sugar. Have to stir that mixture over the heat until it reaches 68 degrees. Time is a concern. Two and a half hours seems like a lot at the start but I know how quickly it will just disappear, so I'm just gonna have to keep moving and not stop. Once that's done, I put it into the stand mixer, and whilst that's happening, I can be getting onto measuring things out for the salted caramel gelato. The gelato is so important. It's the ingredient that ties all of the caramel elements together. To make that, I need to heat the milk and cream to 50 degrees, and I also need to caramelise some sugar to 180 degrees so that it's nice and bitter dark caramel. Go, Ashleigh. This dish needs the exact balance of bitterness and sweetness in all those caramel elements, so I'm watching my cooking times and temperatures really closely. Tell us what you're up to. What's the plan? Alright, my meringue is ready to go. Yeah, looking good. I am caramelising the sugar for the ice-cream. Yes. That's good. We've got a few different things going on at once. Do we have to multi-task to get this recipe done in time? Yes, I'd say so. Things need to set, things need to freeze. And multi-tasking is going to come into play. There is no way it's going to happen unless we multi-task, so that's what I'm gonna do. Good luck. Damn it. That's going everywhere. Whew! There are 14 elements, 28 steps. There are so many processes, there are so many different ingredients. It's... Oh! It's huge. So right now, I'm just following the recipe one step at a time. WOMAN: Come on, Rose! Keep motoring. I have made my salted caramel gelato, and now that it's in the freezer and cooling down, I can make my eggless meringue and get that in the oven and baking. This looks like you're onto making your meringue. I am, yes. Which is kind of confusing. (LAUGHS) You know the secret, I always think, is you've got to go hard at the start. Like, I'm looking at Ashleigh and she's multi-tasking. Couple of things on at once, you know? Got it. It's a lot easier. Good luck. Kylie and Gary, they're absolutely right. You need to go like a bull out of a gate in the pressure test, but for this one, it's just so complicated, I'm just not able to do that. Five degrees to go. This is definitely the most complicated recipe I've ever seen in my life. Just gonna have to move really quickly, concentrate, stay focused. Yep. You can do it. I almost never use a recipe when I'm cooking. All I can do is take it step by step, concentrate on nailing those main bits. Yeah, there. WOMAN: Go, Kristina. Go, Krissy. So I've got my meringue mixture together. It's looking smooth and I pop it into a stand mixer to whip for 10 minutes. Well done, Krissy. Once I've got that done, I've got to get onto my salted caramel gelato next. Caramel's super easy. You just dump some sugar in a pan and you heat it up. Yeah, it's good. It's got to get to 180. OK. And this has got to be... Just watch it 'cause it can change quickly. So I leave the pan on the heat and I get onto my meringue again. Oh, don't get distracted over there. I really don't think Kristina should leave her caramel unattended. She really needs to keep a close eye on every single element. Come on, Ash! Come on, Ash! Go, guys! Come on, Rose. Kristina, how's it all going? Got soft peaks. Beautiful. Where are you up to? What have you done? Um, I'm... Ooh! Ooh. Is that your caramel? So, what temperature have you got to take the caramel to? The caramel's got to go to 180. And where is it now? It says 1... It's actually 213. Yeah. My caramel has been taken too far. It's burnt and bitter and completely unusable. Too late? It'll be quite bitter. Yeah. Perfect. GEORGIA: She's got 14 different elements to perfect for this dish and she's already ruined the first one. She really can't afford to make mistakes like this. OK, so I've got to start again. Come on, Ash! Come on, Rose, let's go! KRISTINA: Today we've been given two and a half hours to re-create Kylie's amazing toffee apple. There are 14 elements, including an edible spoon, 28 different steps, and about a million ingredients. And I've already made a mistake with my caramel. Too late? It'll be quite bitter. Yeah. OK, so I've got to start again. I can't believe things are already going wrong so early in the pressure test. I'm fighting for my place in this competition. I really want to continue on this path. I work in a call centre in Hobart. I manage a team there but it's not really my passion. When I envisage myself in 10 or 15 years time, it's not where I want to be. It took me a long time to figure out what makes me happy, but I think a few years ago, I realised that cooking is the thing that my life absolutely centres around. All of my spare time is spent dreaming about it. My husband, Malcolm, would love to see me doing something that I love. Go, Krissy. I'm gonna pick myself up and fight on. I've got to get all of those elements right and get them on the plate. GEORGIA: Well done, Krissy. It's a beautiful colour. Right, half-hour down, two hours to go. Time to push it. Let's go. Come on. Kristina at the back there, what do you reckon? Just needs to be a little bit more aware that it actually... It goes pretty quickly. You want to be making sure that your multi-tasking so everything's set properly and that you're confident that everything is ready to go. Rose? Well, she looks quietly confident. But could be multi-tasking more. Yes, definitely. More things on the go. Front bench here? Ashleigh? Ashleigh's looking good. Like, really good. Yeah. Like, under control, multi-tasking. I even like that she's got the ruler out, using that as a straight line as a guide in her meringue, so she's looking confident with how she's going at the moment. Well, this is her challenge. This is what she wants to do. Same place as you wanted to be. Good job, Ash. I'm definitely feeling in a different headspace at the moment. I'm not feeling too nervous at this stage, which is a strange thing for me in the MasterChef kitchen. Usually I'm terrified every time I walk in. But Kylie's created an amazing dessert and it's so exciting to have a chance to be able to cook it. I've got my eggless meringues in the oven and I've got my salted caramel gelato in the ice-cream churner. The next thing I need to do is make the apple juice which will be used for the liquid apple centre for the spheres and for the apple jellies. (GASPS) Oops. To make the liquid apple centres, I sprinkle some xanthan gum over the apple juice. I then pour it into some 3cm dome moulds and then put it into the blast chiller to freeze. Well done, Ash! Come on, let's go! Go, Ashleigh. Next, I'm doing my caramelised white chocolate. It's the base for the mousse inside the sphere as well as the glaze for the outside layer, so it's crucial that I get it right. To make the caramelised white chocolate, I cook it in the microwave at one minute intervals, stirring in between each time. And I need to cook it until it seizes and starts to turn dark brown and caramelised. Looks good, Ash. That colour looks beautiful, gorgeous. Of all the pressure tests for Ashleigh to be in, this is absolutely made for her. She's so...she just loves baking and loves sweets and she's so good at it, so just watching her is an absolute pleasure. It's hot. Where's the caster sugar? Right now, I'm feeling really frantic and I'm feeling really out of my comfort zone. Jeez, Louise. I would not want to be down there. I am really hoping that I have given myself enough time to actually do this. The most critical part of this dish is the caramelised white chocolate, so I need to get it absolutely spot-on, but I've never caramelised white chocolate in the microwave before so I'm a little uncertain about how long it's gonna take. It just needs one more minute. Come on, Rose. The timing of the caramelised white chocolate is so important. If I take it too far, it'll be burnt. If I don't take it far enough, it'll be too sweet. By getting it to the right colour and the right consistency, I'll get the perfect amount of bitterness as well as the perfect amount of sweetness. But I'm into my fourth one-minute burst and it just doesn't look right. Probably a little bit darker than hers, I think, so I'm just a bit concerned that I've taken it maybe a little bit too far. How is it, Rose? Yeah. Yeah? (LAUGHS) I like dark caramel, so... I'm a little bit worried. This is a pressure test and we're supposed to replicate the chef's dish exactly, and right now, it doesn't. But I don't have enough time to redo any of the steps today, particularly this caramel 'cause it's such a slow process, so I need to move on. GEORGE: One hour down, 90 minutes to go. Today's the day. Keep the dream alive. Come on! What? Time is definitely getting away from me. There's so much left to do and in comparison to the other two girls, I seem to be a little bit behind. What have you got left to do? Are you multi-tasking? I've sort of been following the recipe as it is. It hasn't even occurred to me that I should be multi-tasking. There are so many processes, so many things you've got to do. It's about being organised. Absolutely. I know I should be multi-tasking more but it's something I'm unfamiliar with, so I think that all I can do is take it step by step, start at the beginning, end at the end. And now I've got to get onto my white chocolate. Kristina's behind. She's really got to push and move to make sure that she's got enough time to plate up at the end. Kylie's got so many elements on this dish. She's even got an edible spoon on there. It's Kylie's signature element and a really fun and unique part of the dish. I add my mannitol to a small saucepan. Once my mannitol's melted, I then need to add some isomalt and heat it to 140 degrees. Keep it going, Ashleigh. You're doing really well. Mannitol and isomalt are both sugar substitutes. They're really good for making fancy elements on desserts because you can manipulate them easily and when they dry, they harden into solid shapes. Great work, Ash. Keep it going. Because isomalt is also used in the shards, I move onto that. The shards replicate the crack of a toffee apple, which is central to the concept of the dish. But I need to be really careful not to mix up the recipe because the ingredients are so similar for the shards and the spoon. When the isomalt mixture reaches 160 degrees, I pour half of it onto a Sil-Pad. I leave it to cool slightly until I can pull the edges and shape them into shards. Ashleigh is on fire. She is absolutely amazing. Today's definitely reminded me of why I'm here and why I want to be here. It's put the fun back in cooking again. But I've still got quite a lot to do and time is disappearing very quickly. Okey-dokey. Come on, Rose. So it's come up to the part of the recipe where I need to make the edible spoon, and it's a really important part of the dish 'cause it's a personal touch from Kylie. But I'm standing there, ready to go, and I all of a sudden start to feel like something's not right. Great. Making your spoons. Um... Oh, I thought I was making my spoons. Caramel mousse. Apple jelly done. Saucepan, done that. Yep, so remove from heat, pour half the mixture on till it starts to cool. Um... Where's the spoons? Where did I miss the spoons? I'm so confused right now. My head is all over the place. I think I'm making my shard. We'll leave you to it. Thank you. I don't have time for this at all. I don't want to miss a crucial component of this dish. If I do, that could be it. I could be going home. Where's the spoons? Where did I miss the spoons? I'm not sure what's happened. I'm so confused right now. I thought I was making my spoons but I think I'm making my shards. We'll leave you to it. Thank you. Time's ticking away and I need to make my isomalt shards and my spoons, so I need to make a decision on what I make first. Right now, my priority is to get the isomalt shards done. If I get time to make my spoons, then I'll get to it. That's it, Rose, let's go. Bring us toffee apples, not rotten apples. One hour to go. How do you take the lid off the... Oh. I'm really enjoying this challenge. There's so many elements, and I wanted to make every single one perfect. Where did I put my glucose? Now it's time to make the mousse for the inside of the sphere. I need to make a miso mixture so I'm adding water, the miso and sugar into the Thermomix. Once that's had some time to cook, I add in the caramelised white chocolate, some softened gelatine and butter and continue to mix it until it's all combined. I really hope that the flavours will be nicely balanced and that the miso flavour will come through. You're loving this, aren't you? You're quite mad. This is probably the hardest thing you've ever cooked. Yeah? Yeah. It's fun. Keep going, keep going. I am, I'm enjoying it so far. I love cooking desserts and at home, if I'm making a dessert, the more complicated the better. Right. The other thing to remember, Kylie had her big... Her big moment, when she turned the corner, was in the fifth week of the competition. This is the fifth week. This could be your corner turn. Hope so. Good luck. Thank you. Come on, Ash! I'm actually having a lot of fun during this cook. It's a bit of a shame that it's had to wait until a pressure test when I could be getting eliminated. Now that my caramel miso mousse is made, I need to get onto constructing these domes. I pipe some of the caramel miso mousse mixture into the dome moulds. I then press one of the frozen liquid apple centres into the middle and then I level off the top and get it into the blast chiller to set. Ashleigh's looking good. She's put her mousses into the blast freezer and it's a nice mousse, good consistency. I'm still worried about Rose and Kristina. I think they've sort of sauntered in a little bit at the start. So what you're basically saying is they're not gonna finish. I don't think they'll get all the elements up. I'll be really surprised if they do. I have absolutely no idea how I'm going for time and I'm trying to divide my attention between a million different things. Goddamn chocolate. (GASPS) I get my caramelised white chocolate out of the microwave and it looks really dark. I think it's burnt. Oh, no. I can't burn two things in the pressure test. No, just give it a stir. But as I stir it, through the centre, the colour starts looking better, and I taste it... No, it tastes good. It is such a relief, and it's delicious. But I'm worried about the other two ladies. Come on, Rose, let's go! I'm still a long way behind them, so I really need to get onto that mousse. Kristina, what have you got left to do? Um, I'm just doing my mousse now. Wow. OK, so you've got a bit to do. Mm, yeah. I've got a bit... You need to get them in pretty quickly, so they set. Straight up, I'm not gonna, you know, lie to you, yeah, I'm worried about you and I'm sure Kylie is as well. You need to move, alright? Absolutely. You can get it done, there's no doubt about it. Right? We've got faith in you. But I'm telling you now, put your skates on and go for it, yeah? Absolutely. Thank you. I think it's gonna be really hard to get everything done. I don't know how I'm gonna get it all up. Oh, my gosh, I'm worried. Very worried. I think not having your mousse domes in the blast chiller at this point is quite concerning. If they don't set, if they're not firm enough to turn out, that's a big part of the dish that's not gonna be plated up, so, yeah, I'm a little bit concerned for them at the moment. My gosh. MAN: Come on, Rose. Multi-tasking is a blessing and a curse. It's great because you make up time but it's also really dangerous because it's so easy to lose track of things. Mess! You start doing one thing, then you get engrossed in another thing and then you've got to remind yourself that something's on the boil or something's in the fridge or you've got to get it to that temperature and you can't let it go too far, and I can't afford to miss any detail today. I have to get that spoon on the plate but I've got so many other elements that I need to get made right now. You're a bit behind, yeah? Ice-cream's done, spheres are done. Yep. And I'm just multi-tasking now, so I'm just trying to get as much done as I can. Everything needs to be on the plate, yeah? Alright? You push. Pushing. You can do it. I can. Come on, Rose. Yes! Come on! Let's go. GARY: 30 minutes to go! I need to make the glaze, which forms the outside layer of the spheres. First, I bring milk and glucose to boiling point. Then I stir in some softened gelatine leaves before adding in some of the caramelised white chocolate that I made earlier. It's exciting to see my spheres finally coming together. I take my domes, which have set in the blast chiller. I need to put two together to form a sphere, so I grab one of the little palette knives. I need to be really careful to make sure that I smooth out all of the edges nicely so that they're no longer visible. Beautiful, Ash. That looks amazing. I then place my spheres on a wire rack and pour over my warmed glaze to coat as evenly as I can. That looks delicious. REYNOLD: Ashleigh's spheres are looking really good. They look just like Kylie's. She's nailing this challenge. Go for it, Ash. Well done, well done, well done. It's time for me to get my spheres out of the freezer and get them glazed. My glaze is done. I just need to pour them over my spheres. MAN: It's quite dark, the stuff, isn't it? It doesn't look anything like Kylie's. It's just way too dark. REYNOLD: It might be bitter. Might be too bitter. Rose's spheres are clearly way too dark, which could mean it's gonna be too bitter. That could be a big problem when it comes to tasting. MATT: From MasterChef to Mugaritz - that's where Kylie's dream took her. Where will you dream take you? You'll find out in 15 minutes. Spoon. It's 15 minutes to go and I really want to make this edible spoon. I really don't want to leave it off. Where's the moulds? I don't know if she should, like, skip a step. I'm really worried about Kristina. She hasn't made her spheres yet and they're a major element on the dish. Kristina at the back, oh, my God. Her spheres haven't been formed, she's gone on to make the spoon. At this point, you've got to prioritise what you want to do. JOHN: You need to get your mousse, Kristina. REYNOLD: Mousse. Very soon. Kristina, think about what you're realistically going to plate up well in less than 10 minutes. It just needs to go aside. OK, next step. Let's go. Get your spheres out. Oh, God. I'm getting my spheres out of the blast chiller. Then I get them back to my bench and I've got no idea how to put the spheres together. How do I make them sphere-y? Oh, my goodness. I definitely feel like I'm not on top of things. Time's getting away from me. Not long, Krissy. Oh, God. Shit. I feel like I'm not gonna get all of the elements I want plated up. I'm still missing the isomalt shards, the apple jelly, the cinnamon flakes and my sticky caramel sauce, and I've just kind of lost my head. I don't know what I'm going to do. Go, Kristina, come on. How do I make them sphere-y? I'm looking in the recipe and I can't find the spot that tells me how to put two of the halves together to make a sphere. How do I get them together? Get a palette knife and heat it up on the stove. And then put them together? And then melt just the surface. I definitely feel like I'm not on top of things. I'm still missing the isomalt shards, the apple jelly, the cinnamon flakes and the sticky caramel sauce. But there's not enough time to get all of the stuff done. Oh, God. It's always like this, isn't it? What do you leave off? If you're in trouble, what bits do you put on? Well, I mean, you just need to prioritise what's the most important elements, and I think we know which ones they are. It's not called a pressure test for nothing. This is the time to dig deep. Keep the dreams alive. You have seven minutes to go. Come on! Where's a thermometer? Don't even worry about it. Come on, Ash. No stress, ladies. Whoo-hoo! Well done, Krissy. Come on. Looks beautiful, hon. The last few minutes of the cook are absolutely bedlam. I've got to make my sticky caramel sauce but I'm running out of time. I'm just not sure if I'm gonna get every element done. I'm pushing as hard as I can, so I don't know if I'm going to make it but I'm pushing. MAN: Great work, Ashleigh. We don't have long to go, but I'm confident that I'm gonna be able to get all 14 elements up. Well done, Ash, well done. I'm still working on my white chocolate flakes. I've got my edible spoon in an airtight container and I've got my sticky caramel in a copper pot at room temperature. I'm trying to tick off all of my elements to make sure I've got everything ready to go. It's exciting. Go, Krissy, come on. I'm just making the sticky caramel. That's it. Well done, Krissy. I'm really, really freaking out about time. But I've got my caramel made. It's looking good this time and I haven't burnt it. That's it. Good job. It looks good. Looks good. And then I have to add it to that creme fraiche mixture to make my sticky caramel sauce. OK, sticky caramel's done. I'm really worried about Kristina. She's rushing and she's not heating that sauce back up to give it that bitterness, so it's probably going to be too sweet. MAN: Watch your caramel, Kristina. Kristina, your caramel! Kristina. GEORGE: Not one second to waste. Only five minutes to go. Come on, come on. Push. There's a few minutes left to go in the cook and I haven't done my edible spoon, but before I can do that, I really need to make my cinnamon flakes. The whole point is just to get it till it starts to set on the bench but I don't know if anybody really knows this about the MasterChef kitchen but it's like an oven. Nothing is setting. I'm just basically moving chocolate around. It's just...it's not working for me at all. Rose, should you do that on a cool tray maybe? Yeah, I might have to, 'cause it's not working. Three minutes to go! Three minutes left. I'm spreading it out, it's going nice and thin but there's still quite a bit of heat in the kitchen, so I run over to the blast chiller and I'm basically scraping this chocolate off with my head in a freezer. Final reminder - make sure everything is out of your mould. You have two minutes to go. Go for it! GEORGIA: Go, Kristina. Come on! It's really coming down to the wire and I have barely any time left. I'm just trying desperately to clutch at straws and try to get more elements together for my dish. That'll do. I've got my spoon up, but then I'm trying to figure out what else I can get on the plate. What's this? Isomalt. It's not right. Nuh. JOHN: Leave it. Leave it, Kristina. Just leave it. Just leave it. Do your other stuff. Next bit. Come on. I'm running back and forth from the fridge to my bench. I've got to get my crumb into the container, I've got to get my isomalt shards into the container. I've got to de-mould my apple jelly discs. I'm just frantic right now. 30 seconds! Come on, Kristina. Let's go. Don't worry about it. Check off your other elements. I'm not gonna get any jelly, isomalt shards or cinnamon flakes on the plate. I feel devastated. ASHLEIGH: I've finished all my elements and everything is in the fridge. I'm really looking forward to assembling my dish for the judges. The only element I've got left to make is the edible spoon but it's not gonna happen. 10 seconds. 9, 8, 7, 6, 5, 4, 3, 2, 1. That's it. Time's up. Well done. There's no spoon and my caramel was taken too far. I'm just really hoping that those things aren't so big that it sends me home. Aw... I didn't do very well. I don't have any jelly, isomalt shards or the cinnamon flakes on the plate. I don't want to go back to the call centre. I just love food. I really, really don't want to go home. 14 processes. Yes. 28 steps. Epic. Yeah, lots of elements on the plate, and it's truly a pressure test trying to get every piece up. Let's get the first dish in. We've got only five minutes to plate up our dessert. It's gonna be really hard to make it look as beautiful as Kylie did, and it's gonna be a big challenge to get all of those elements on the plate. My dream is to have a dessert bar. I'm really inspired by this dish so I really want to do my best. Wow. You happy? I am happy. Any elements missing? No, there's everything on there. Do you feel different from when you walked into the kitchen this morning? Yeah, I do. I was pretty nervous walking in this morning, so it feels really nice to come in with that positive frame of mind. And then to have achieved something like that, it's amazing. Alright, well, I think we'll taste it, but you need to thank Kylie, I think... Yes, thank you. ..for a great recipe. Oh, thank you. Off you go, then. Thank you. GEORGE: Well done, Ashleigh. I was really impressed with Ashleigh. I think how she managed to get everything up on the plate is great. It was a hard dish to pull up. The bit of toffee on the bottom is a really dark colour, and that's what you're expecting, especially when you're expecting a bitter flavour too, so... As we always say, it's all about the flavour, isn't it? Let's taste, shall we? Sounds good. Mousse looks good. Right, let's taste. Yeah. I love the consistency of the mousse. It's absolutely super light, smooth, really beautiful, and I think those spheres, the way she's put them together and smoothed them off... Yeah, the mousse looks lovely. Nice and even. You know what I'm loving is the apple. There's a certain freshness about it that's wonderful. Interesting, isn't it, tasting, like, an amateur's version of your dish? You really see what's essential, and it is this attack of the 50-foot salted caramel woman that, you know, it's all toasty and creamy and salty and sweet. And it's really only edible because of how dark the caramel is and that bitterness, and how fresh those apple jellies are. And those two things, they make the dish make sense. And I think that's really the big success for Ashleigh. Shall we get the next dish in? Yeah. Sounds good. I'm worried that my caramelised white chocolate's too dark. It's definitely a lot darker than Kylie's and I'm the only one without the spoon. It's just not perfect. I've been through so much already to be here. No-one else has been in as many pressure tests as me. I just have to constantly fight for my position. My food dream is to get this little family business up and running. I don't want to go home today. Ooh, gee. Oh, wow. Wow. Rose. Just didn't expect that at all. That was the hardest one. Like, that was phenomenal. Well, you'd know 'cause you've done all of them. Pretty much, yeah. There's something missing, though. What is missing? The spoon. BOTH: Ahh. Well, let's see how the dish stands up without the spoon, hey, Rose? Yeah. Yep. Off you go. Thanks, guys. Look at that sugar shard on the top there. It's darker than yours. Yeah, it's a little bit darker. But I like it. I like it. I really do. Hang on. Gee, they're dark, though. Look how dark that caramel is on all levels. It's the caramelised white chocolate. She's taken it a little bit further. Really pushed it. Does it spoil it when you push it that far? You get a little bit more of a...almost a nutty flavour, I think sometimes, when you take it further. We'll see, I suppose, when we taste it. That's good, that mousse. Mm. It's lovely. That caramel sauce is absolutely smashing. That mousse is delicious. It is really nice. It's got a really deep flavour to it. Such a rich colour to it. It's darker, which gives it...such more of a savoury approach to it. Darkness of the elements, I mean, Rose does seem to have pushed everything a little bit further than yours. Yes. Is that fair to say? I'd say with the caramelised white chocolate, which is the base for a lot of these elements, she has taken that a bit further. Yeah. If you're going to compare it with yours, it's not the dish that you put up. It is darker. It's a different interpretation. And she's pushed every caramel element that little bit too far. So it's not the recipe. And if it's not quite right, then you put question marks over the dish, don't you? At the end of the day, replication is part of the game. What we're looking for, it's about re-creating a top chef's dish. And she hasn't got the spoon. That's a bit part of the playfulness of this dish. It's the thing that gives it that kind of little joyous edge. Well, in saying that, let's get Kristina's dish in. I'm missing the isomalt shards, the apple jelly, and the cinnamon flakes from my dish. But I've pinned my hopes today on the fact that getting the main elements of the dish perfect will get me over the line. The food industry, that's where I want to be. I really want to have a food truck and I'm determined to make it happen. Wow. Ooh! I've put all of myself into this little plate. Now my fate rests in their hands. Looks alright. I'm just looking at it and going, "Kristina, wow!" I can't believe that I've done it. It's just torturous not knowing what you're gonna think. I've tried to nail the main bits. I've tasted the mousse and all those elements and I went, "Yum, yum, yum," when I tasted those things in those bowls. Um, so I just really hope it's enough to get me over the line 'cause I want to be here. Kristina, good job. It's now our turn to taste and make a decision. Let's address the obvious things. No apple jellies, no shards, but she's got the spoon. I think the glaze, it's shinier than all the other ones. She's done a really good job with that. Shall we taste? That looks good, though, doesn't it? It's really noticeable when you plate it up like this that there are less elements. I think she's done really well with the mousse. It was probably the best consistency of the three. It looks nice, it's smooth. And her spoon as well, it's better than Ashleigh's. The standout elements on the dish, the apple gel pops out, and the glaze - the glaze is really good. But... But. ..there's a few problems. We're missing apple jelly, we're missing the crunch of that shard, which acts as the play on the whole toffee apple. And there's a problem with that caramel sauce - hasn't been taken far enough to give it that bitterness. It's quite sweet and cloying. Everything just tastes a bit too sweet. There's nothing to relieve the sweetness. We're very proud of you. You cooked that gorgeous dessert that Kylie Millar set, the toffee apple, and it was beautiful. What you showed us also is that you have huge mental resilience. Kylie, how do you think they went? I think you guys went superbly today. Some of the elements were missing on some of the dishes but, really, you nailed the aspects that we were looking for. Be really proud of yourselves. It's about this stage in the competition that going home comes hardest, because you've got a little taste of what MasterChef is all about. You see, as we have, potential that's flowering in each one of you, the amazing things that you can achieve in this kitchen. Ashleigh, you looked so happy working so hard. You got all the elements on the plate. Rose, with every element you put on the dish, you turned the volume up. Way up on Kylie's. Kristina, your glaze was impeccable, and Kylie voted your spoon best of the lot. Kylie's toffee apple dish is certainly all about sweet and all about salty. But most importantly, it's about the bitterness of the caramel and the freshness of the apple that balances that sweet and saltiness. One of you did not achieve those two elements - the apple, the bitterness in the caramel. And that's why you're going home... ..Kristina. I'm sorry. I'm just devastated. Obviously it hurts a lot at this point. We hate this bit, we really do. I just want to thank you guys, though, because... Um, this is an incredible thing to do and the last year of my life has been the best one, without a doubt. I've gotten married to the love of my life and we have an amazing life, and then I came and did this. I'm sure your husband will be sitting there, so proud of you. When we think about it, that chicken tortillas that you did... Love! Oh, yes! We know you can cook. That Marco team relay challenge, you saved your team. Kristina, it's amazing what you've achieved. Kristina, this is your day! So, we know you can do it, yeah? Your pasta with roasted carrots. Maggie Beer loved it. You nailed the pasta. Absolutely nailed it. She knows you can cook. Kristina, you're on the map. There was lots of tears when I got eliminated off MasterChef as well, but we can see that you're so passionate about cooking, so just run with it. You've got your husband behind you and you can do it. There's definitely a fire in my belly. There really, really is. And it started here. Kristina, it's time to say goodbye to Ashleigh, to Rose, and to the MasterChef kitchen. (CHUCKLES) Best of luck, eh? Best of luck. Good luck, sweetheart. Thanks. All the best. Got to give you a kiss instead. Good luck. Thank you. Thanks very much. See you, Kristina. See you Kristina. Good luck. (SOBS) GEORGIA: I'm devastated for Kristina. I know how much she loves food, I know how much she loves cooking. I just hope that she can start her food career as soon as she possibly can. Shed a tear for me, will you? Oh, I wish I could. I'm just dead inside. I'm absolutely proud of what I achieved today. At the beginning of this competition, there's just no way I would have thought that I could ever, ever put up something like that. My passion is food. I want to move my life in that direction. And I have to say that there's no going back. I have to commit to that dream, because if I don't, I will always regret it. ANNOUNCER: Tomorrow night, it's a kitchen triathlon, with the winner vying for immunity... Faster, faster, faster. ..against one of MasterChef's all-time favourites. The runner-up, season 2 of MasterChef, Callum Hann. And the toughest pantry... All the things that I kind of use to make flavour, not there. ..ever devised. It does look kind of scary. Able 2015