. ANNOUNCER: Previously on MasterChef Australia - Rose won the advantage... That's bloody delicious. Oh! (LAUGHS) ..but spun out in the second round... Ooh, it's a bit dark, innit? ..to end up in elimination... Rose. ..with Matthew and Reynold. Tonight - it's Rose's eighth time wearing the black. Let's do it. But can the Eliminator... Today, you'll be re-creating my signature dish. ..survive a spectacular Janice Wong pressure test? Ooh! Wow! It is beautiful. With dessert on the menu... Yep. Just gonna keep pushing. ..this should be Reynold's challenge to win. Ooh! Oh, no. What do I do? But he didn't count... I'm nervous. I can't breathe. ..on a crippling case of stage fright. A whole list of times when the favourite goes home on the thing they love. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # in my heart # like a flame, # like the brightest shooting star. www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016 (GROANS) Far out. First time in the pressure test. I'm gonna fight really hard today. I'm gonna be fighting for my mum. I want to make her proud. Mum's made big sacrifices for me and the family. Working long hours, various restaurants. But now my mum owns a business, which is like a wholesale pastry business. I love to work in Mum's kitchen. Although my family discouraged me, I really want to prove to them that I can be in the industry as well. I want to make my family proud. They're the ones that are supporting me, and that support is what I need today. MATTHEW: Today in the pressure test, I'm up against Rose and Reynold. Rose has been in a lot of pressure tests, so there's no doubt she has the ability to handle the pressure. Let's do it. Reynold's a very strong cook, and if we get a dessert challenge, that will really play to his strengths. But my focus, really, today is on what I can do well and making sure that I cook well. (CHEERING AND APPLAUSE) ROSE: Walking into the kitchen today, the feeling that I've got in my head right now is determination. My tiny little secret is I have the Eye Of The Tiger song playing in the back of my head. It's, um... (CHUCKLES) It's my little pump-up song. Keeps me going. It's a pressure test today. Back in black. But welcome, 'cause we can't wait to tell you what you're gonna be up against later on. I'm excited. And apologies for George. Not feeling well today. So he can't join us. Aw. Well, like we've said before, this is the pointy end of the competition. You know, if you want to win this competition, and all of you can, then it's head down, bum up. A great pressure test pushes you, it challenges you, and also, it helps you grow as a cook, and this is a great pressure test. A lot of fine chefs have walked through those doors, chefs who are at the top of their game around the world, and today is no exception. This chef doesn't merely push boundaries, she crashes through them. Her mentors include some of the best pastry chefs in the world - New York's Will Goldfarb, from Barcelona, the brilliant Oriol Balaguer, and of course, the master himself, the king of patisserie, Pierre Herme. She's been named Asia's best pastry chef for two years in a row. Please welcome, from 2am:dessertbar in Singapore, Janice Wong! (CHEERING AND APPLAUSE) (SPEAKS INDISTINCTLY) Yeah. Whoo! You've gotta be happy, man! (LAUGHS) My heart just stops. Janice Wong's one of the best pastry chefs in the world. I'm excited. Also, I'm a bit daunted at the same time. There's all these mixed emotions. Hi, Janice. How are you? Welcome. Hi. Nice to meet you. Hello. (SPEAKS INDISTINCTLY) Janice, your CV is amazing. You've really tried to redefine how people approach dessert, haven't you? Yes. I think the main thing today is really to showcase a dessert created without references. In terms of "without references", normally when we see a dessert, it's got cremeux or choux pastry. But you want to push dessert outside of those traditional, classical French techniques, yes? Exactly. So, just by taking raw ingredients and creating a brand-new recipe from it, everything is new. Now, you studied economics at Monash University, didn't you? Yep. How did your parents feel about you when you decided to want to be a pastry chef? Oh! Yeah, not happy. (LAUGHS) But, I mean, you know, it's a very tough industry. I mean, it's something that, you know, you need to have passion, a lot of perseverance, and also, a lot of determination. You've got to REALLY want it and enjoy it thoroughly. I mean, I enjoy every single day of my job. Janice Wong's moved from studying economics to being one of the best pastry chefs in Asia. I really want to do pastry, and pastry and sweets are just so close to me, and that's where I want to get at - just chase after my dreams, like she did. So, Janice, do you want to put 'em out of their misery and show them what they're gonna have to make today? OK. Today, you'll be re-creating my signature dish... ..the cassis plum. (ALL EXCLAIM, LAUGH) Wow. (ROSE LAUGHS IN DISBELIEF) Ooh! Wow. Oh, my God! JESSIE: It looks so beautiful. Wow. Wow! It is beautiful. That is a piece of artwork on a plate. So, do you want to come forward, guys, have a closer look? We'll just let you marvel at it just for a second. Oh, my God! It's beautiful. That is spectacular! MATTHEW: It's a little bit intimidating. It looks so refined. There's obviously going to be a lot of technique going into making this. I know that 'cassis' means 'blackcurrant', so I think this is going to be incredibly delicate in texture and also fruity in taste. What do you think, Reynold? It's... You've got a big smile on your face. Like, "I'm really happy about this." So, come on, explain this cassis plum. So, there are about 10 textures in this dessert. We have raspberry rice crispies, which gives it a little crunch. Cassis pastilles. These pastilles give it a punch. And the refreshing note from yuzu caviar over here and yuzu tapioca rubies. This is a very Asian dish. So, there's two elements that are yuzu that we can see here. Is that right? Exactly. So, the most important part, which is one of the pressure points, would be actually the shell here. Now, the shell needs to be extremely thin. Not too thin so it will break, but thin enough so that there's equal balance with the yoghurt foam inside and the cassis shell. Yeah. Now I'm gonna cut it right in the centre, so you see it. Look at that. Wow. Inside is a soft yoghurt foam, and then the crispies at the bottom. So, you can see rice crispies that I threw inside. Beautiful. Shall we? Yes. It's so light. And refreshing. And you get the coldness from the shell, then you get that beautiful, creamy mousse, crisp from the rice crispy, and then that yuzu just cleans your whole palate. REYNOLD: There's some really interesting flavours. The yuzu, which is an Asian fruit, adds a pop of citrus. It looks elegant, it looks simple, it looks beautiful and it tastes complex. Flavour comes first, which means you have to get every single component spot-on. In the yuzu little squares, what was in them? Water chestnut. It's crazy. There are so many things that can go wrong with this dish. I mean, there's the shell that has to be the right thickness and the right consistency, there's the mousse that sits inside, little tapioca pieces of chestnut - I mean, there are so many things on this plate that can absolutely go wrong, and it's such a simple dish that there's no room for any errors to hide. Like, everything will show. This dessert is incredibly complex, but the rules are simple. You'll have two hours and 15 minutes to replicate as closely as you can Janice's cassis plum. It's a big challenge. Are you ready? Time starts now! (CHEERING AND APPLAUSE) BILLIE: Come on, guys! JESSIE: Let's go, guys! Go, Rose! Time starts, and the first thing I do is read my recipe, making sure I understand it. I've been in so many pressure tests, and this is my fifth time round. I know that if I don't really get my head around it, then I could get myself into a whole world of pain later on in the cook. Let's go, Reynold. REYNOLD: This is my first pressure test and Janice Wong is an inspiration to me, so I really want to impress her. You know, I'm nervous. I'm...I'm scared. Pressure tests, you don't know how far you're gonna be falling behind, so you've just got to move really fast. I'm not going to use up time drawing diagrams. I'm going to get onto my first element - the yuzu caviar. For this, I need to chill grapeseed oil, which I'll use later. I grab the grapeseed oil and put it into the glass canister. Ooh, shit! Not even a minute into the cook and I break something. GEORGIA: The pressure is everywhere today for Reynold. It's not just about the time and the dish itself. It's also about what it is and what it means to him and where he wants to go, so I'm just hoping that he can get his nerves together. Just read through it carefully. JESSIE: Come on, guys! MATTHEW: There's a lot of different elements on the dish, but I think the most difficult one and the one that, really, the whole dish revolves around is that sphere. If you don't get that bit right, I think the whole dish might fall apart. I get the cassis puree, some water and some gelatine, heat that in a pot just until the gelatine's dissolved. I need to melt some white chocolate, so I weigh it out and then get it into the microwave. Once that chocolate's melted, I combine it back with the cassis puree and then pour it into a siphon gun, which aerates the mixture. BILLIE: Nice work, Matthew. ROSE: Even though I've been in so many pressure tests, I still don't think that I've got an advantage. It's not just a pressure test because it's a really complicated dish to make. It's a pressure test because at the end of it, you could be going home. I'm trying to stay clear and just positive. I don't want today to be my day, but if it is, then I'm not gonna go home because I didn't try. So...yep, just gonna keep pushing. Come on, mate. You're killing it. So organised. MATTHEW: Making these cassis spheres is obviously a really critical step to the whole recipe, so I'm trying to be as precise as I can, fill those hemisphere moulds up to the top... Oh, wow. Gorgeous, Matthew. ..and level them off to make sure that they're nice and smooth. Look at that colour. Look at it. JESSICA: Oh, it's incredible. It's amazing. Never done any recipe like this before. I don't really usually follow recipes 100%. I try to come up with my own thing. Great job, Reynold. Getting the sphere of the cassis plum right is obviously crucial. I can see that Reynold and Matthew have filled their mixture to the top of the mould, but Rose's aren't nearly as full. I'm worried that she won't end up with two perfect hemispheres to make that sphere-like shape. AMY: Push, push. Let's go. Our theory is always - fire up at the start of the challenge and get things done. 30 down, 1:45 to go. Come on! (CHEERING AND APPLAUSE) MATTHEW: Once I get those hemispheres into the blast chiller, I'm feeling pretty comfortable. The plan today is obviously to follow this recipe, you know, absolutely to the letter. It's a really technical kind of recipe, so I want to make sure that I do follow everything completely. The next component to work on is a plum liqueur jelly that actually gets used in two of the different elements. There's a little disc of the jelly that sits on the top of the sphere, and then the remainder of it becomes the granita that the sphere actually sits on. I've got that plum liqueur and water simmering. I add some gelatine to it, make sure that that's mixed through, and then strain it out. Come on, Matty! I've got a small tray of the plum liqueur jelly that I'm gonna make the lid for the sphere from, and that goes into the fridge, and then a larger tray of that jelly that goes into the freezer that will make the granita for later on. AMY: Well done, Reynold. REYNOLD: This is such a delicate and technical dish. How am I going, by the way? GEORGIA: You are doing really, really well. I'm really feeling the pressure. Meeting Janice Wong and knowing her credentials, it's very amazing. I want to be up there where she is. So, the plum liqueur gel, you've got that working as well? Plum liquor gel - it's already inside the fridge. Inside the fridge. Yeah. OK. That's fine. Anything less than a plum job and you're in trouble! 75 minutes to go! ASHLEIGH: Come on, guys! Go, Rose! AMY: Come on, Matthew! The cassis hemispheres seem to have set, so I've got them out of the freezer. I'm up to probably the most critical step. It's removing that cassis sphere mixture from the middle of these hemispheres to leave just that really thin 5mm shell around the outside. If I don't get this right, I'm either gonna have too much space and the spheres might fall apart, or not enough space for the yoghurt mousse that goes in the middle. When you put your spoon in the mixture and when you're scooping it, it's very easy to go too deep, too thin. Sure. It's gonna be very technical. So, it's got to be thick enough to have structural integrity... Exactly. ..but not so thick that it becomes clunky, yeah? Exactly. So, we're looking for that. "..shell about 5mm..." REYNOLD: Scraping out the centre of the cassis ball, and I'm rushing through it. I'm just hoping that it's thin enough and that it's not too thick. Just trying to go with my instincts. ROSE: So, right now, I'm making my shell. It's really nerve-racking doing this part of the process. I'm worried about my mixture. It's way too soft. But I don't have time to start again. GEORGIA: I can see that the edges of Matthew's hemispheres are looking nice and thin. Reynold seems to be rushing and making his quite thick. But Rose's don't look right at all. If she can't get this right, it's mistakes like this that can totally cost you in a pressure test. . Everything to play for. Only 60 minutes to go. Come on! (CHEERING AND APPLAUSE) AMY: One hour! If I go out on desserts today, I'll be quite embarrassed. I admire Janice Wong's work. The way she thinks about pastry is very different. She wants to think outside the box. We're re-creating Janice's cassis plum dessert. It's delicate and precise, so every detail is important. The next step I do are the yuzu rubies. They're made of water chestnuts infused with yuzu citrus flavour. I grab some yuzu juice, some sugar in a saucepan and melt that over a high heat. While the yuzu syrup is on the stove, I start working on the water chestnuts, and I've got to dice these very finely. I'm not exactly sure how big 5mm should be, so I'm just trying to, I guess, follow my instincts. This is my first pressure test and I'm feeling quite nervous. BILLIE: Come on, guys. GEORGIA: Let's go, guys. AMY: Go, guys. SARA: Go, guys! Whoo! Are you a happy bunny in this challenge? Oh, yes and no. Where are you up to? Tell us where you're up to. So, I've done the, uh, yuzu rubies. So, that's the water chestnut? Yeah. How does that look in there? It's very tiny. It IS very tiny. It's very, very tiny. They were bigger, weren't they? OK. It might backfire on him. Ooh! OK. Alright. It's just too fine. It's too small. I've got to get the right size. (MUMBLES) I grab a ruler to make sure this time it's right. Get the chestnuts done, then keep moving. You're doing awesome. Working like this, you know, being very precise in the kitchen suits my style of cooking, and it suits my background, you know? Having worked as a dentist for 20 years, precision is something that I do all the time. By no means am I feeling like I've got this whole recipe done, but things are looking good. Matthew definitely looks like he is calm, collected, organised. He is powering through each element. Reynold, there is a little bit of added pressure that he's EXPECTED to do well. He's working at a fast pace. I'm just hoping that he keeps his cool. Rose seems to be a little bit behind, but she's catching up quite quickly. So it seems to be a quite even playing field at this stage. Come on, Rose. You're doing really well. ROSE: This is pressure test number five for me. It's a lot to be across. There's a huge amount of elements there and I have a lot of work to do. I'm feeling rushed, but I'm feeling OK at the same time. Can I see your spheres? They're in the freezer. I've just hollowed them out. Um...so, yeah, come. Hey! I hope I've taken enough out. Let's take this. What do you think happened? So, you see, it's lower. They're gonna be smaller. They're gonna look like half-moons. I realise they're not reaching the top of the dome, which means that when I join them together, it's not gonna be a perfect ball. Which is really, really frustrating. I think you've got to fix those. I'm really disappointed that this is happening. The spheres are so integral to the look of the dish and to the taste of the dish as well. So, I'm not in a space to be upset or fall apart or break down. I've got to stay really focused and determined. I just need to fix it. With the extra mixture that I've taken out, I put it around the edge and just get the height up around the edge. GEORGIA: Rose is using the centre of the mousse to build up the side, and I'm really worried for her, because when she has to join the two half-spheres together, it'll be really weak around that join, and I'm not sure how she's gonna be able to work with it to plate up her dish. Well, Janice, it smells absolutely beautiful in here. Fruity. Very fruity. (LAUGHS) VERY fruity. How are our three amateurs going? Rose has just got to watch her spheres. Reynold, sometimes he's moving way too fast. He's jumpy, I'd say. Very jumpy. And Matthew? Matthew's very, very consistent. He's like, "I'm not a pastry chef, but I'm enjoying this." It's the Dentistry 101. Yeah. It's coming to town! (LAUGHS) (CHEERING AND APPLAUSE) The next element to make is the yuzu caviar. I've got some yuzu juice, some agar and some sugar, and I bring that up to the boil. Once that's mixed through thoroughly, I strain it off and get it into a jug over some ice so that it cools down. SARA: Keep pushing. Keep pushing. JESSICA: Push, push, push. I get the chilled grapeseed oil out of the freezer, and now it's just a matter of syringing drops of that yuzu juice into the oil and they'll set into nice little caviar balls. JESSIE: Matt, that's so cool! GEORGIA: It looks amazing. This is fun. This dessert's such a creative dish, and it's so fun to make. Watching those yuzu caviar balls form is just magical. I'm actually really enjoying this. I strain them all out and get them back into the fridge. (CHEERING AND APPLAUSE) Come on, Rose! SARA: You can do it, Rose. ROSE: I've got my yuzu mixture ready to go. I suck it up into a syringe and put little drops into the oil. I can see that instead of beautiful little drops coming out, I'm just getting clumpy little bits of...yeah, this yuzu gel. The caviar is coming out a little bit long. I'm just hoping that I can get the flavour and texture right. If they don't look perfect, then it's a bit of a risk, but I haven't got time to make a new batch. JESSIE: Come on, guys. Keep hustling. It's 40 minutes. GEORGIA: 40 minutes to go. I've got my yuzu caviar set aside. The next thing - I've got to work on the rice crispies. These are a little pop of raspberry crunch. They go inside the cassis plum and on the outside as a bit of colour and garnish. I grab some white chocolate and melt that over simmering water. I grab some of the rice crispies and mix it with the melted white chocolate. I add some of the raspberry powder and pour that mixture into a lined baking tray. AMY: Reynold, they look beautiful. JESSIE: Are they yummy? It's just chocolate rice bubbles. Delicious. So, yeah. That's pretty good. And it's pink. Once it's set, I'm gonna break the rice crispies into pieces. Come on, Reynold. BILLIE: You're doing really well. Great job. I want to stay in this competition. I'm gonna fight hard for it. It's a pressure test for a reason - you know, it's pressure. And I'm feeling it. Reynold, how are those hemispheres going? Oh, they're in the freezer at the moment. Have you scooped them out? Yes. Can we have a look at them? Sure. I'm just hoping it's OK, that's all. So, these three. Are you happy with the amount that's been taken out round the side? JANICE: You have to be more careful. If you think it might need to be thinner, to put more of that foam, that really soft foam inside. I think go with your instinct. Yeah. Janice tells me to follow my instinct, but I'm just doubting myself. I don't know how thick or thin it's supposed to be. I'm stressed, and it's a lot of pressure. I don't know my instincts at the moment. It's very important to get everything right. I don't know. I've got a feeling I might be going home. . I think go with your instinct. I'm really worried about how thick the first shells are. I've got to go with my instinct, like Janice said. I decide to get the other batch and I'm going to make sure this is thin enough. I'm scooping out the centre of the second ones. I'm just taking my time, taking a lot of care, because I just don't want it to be too thin where it's going to fall apart and break. AMY: Make sure these are perfect, Reynold. I don't have any more spares, so I'm really feeling the pressure. JESSIE: Come on, Reynold. Let's go. JESSICA: That looks nice. It's looking pretty alright, so I'm just hoping it's going to work. Let's go! Go, Reynold. Come on, Reynold! Complexity is about one thing - lots and lots of fine detail. 30 minutes to go. Today's pressure test, we have to replicate Janice Wong's cassis plum. It's amazing. It's citrusy, it's light, it's fresh. The next element to make is the yoghurt mousse that goes in the middle. To make the yoghurt mousse, I just need to combine some yoghurt, some cream, some plum liqueur and some elderflower cordial, mix that together and then get it back into a siphon gun for later on. SARA: Well done, Matthew. Good? Delicious. Good. Everything looks good and it tastes the same as Janice's, so the next step is to make the cassis pastille. I've got some cassis puree, sugar and some pectin. I then just need to bring that to the boil. I love all the colours. The pinks. Wow. It looks beautiful. Thank you. Beautiful. Things seem to be going well. I'm understanding the recipe. The elements are coming along the way that they're supposed to. Can I hire them? (LAUGHS) You can have them in about four weeks' time, alright? Come on, Rose. You're doing really well. I'm very proud of the fact that I have been able to get through four eliminations and so many of these pressure tests. I have been able to go really, really well through them. I've kind of earnt a bit of a nickname, which is the Eliminator. I'm always worried that I'm not gonna get it done, but at the same time, I'm quietly determined. I know I can get all these elements done. I know I can finish this dish. SARA: Good job, Rose. I think Rose is definitely the motto of slow and steady. I'm not sure how it happens, but by the end, she's kind of miraculously got it all done. Good work, Rose. Right. Listen, everybody. You've gotta stop what you're doing right now. This is really, really important. At this point, you should be already joining your spheres. You've still got to spray them and you've got to cut the hole. So that's really important. So if you have not gotten that done, throw it into the blast freezer, get it really, really solid, and get it fixed right now. OK. Come on. Let's go. Well done, Matthew! MATTHEW: Putting together these cassis spheres is THE most critical step here. If I don't get them joined together, if they don't hold, if I can't get them out of the mould, I don't have this dessert, so whilst everything has gone well up to now, I've really got to focus on this step. It's come out perfectly. JESSICA: Nice work, Matthew! They look amazing! It's nice and smooth on the outside and it's held its shape, so I'm feeling pretty relieved. Like a boss! GEORGIA: Oh, they are really good, Matthew. They're perfect. SARA: Nice! (APPLAUSE) Gorgeous! ASHLEIGH: Well done! Look at that! Whoo! Beautiful. Wow. To make the sphere, I get a blowtorch and I heat the bottom of a tray, just to get that warm enough to touch the hemisphere on. I love it. Ooh, yeah. Wow. That is impressive! Keep going. I'm impressed. I'm really impressed. Good job, Matthew. Good. Great work, Matthew. Great work, Matthew! Thanks, guys. Let's go, Matthew! I've made two spheres and they both look perfect, so I'm feeling, you know, pretty proud that I've actually managed to do this. The next step is to cut the hole in the top so that I can put the other elements in there - the rice crispies, the pastilles, and pipe that yoghurt mousse in. I've got a little cutter. I need to heat that up and very, very carefully cut a hole through the top. It's quite a nerve-racking step. JESSICA: Yay! Good work! It went in! Well done, Matthew. I'm feeling pretty good about where I'm at right now. Reynold, do you need to make your... ..spend some time on your domes now? REYNOLD: Yep. Already... I'm taking out the spheres out of the moulds and it's looking pretty good. Got to get the right size. I've got to make sure that they're sealed properly. GEORGIA: That's it. Get those spheres joined. It needs to be perfectly round. When I put the two halves together, I'm making sure there's no cracks where it joins. Looking at Matt's cassis ball, it's perfect. It's very thin. And I'm looking at mine - it's OK. I'm just hoping it's thin enough and not too thick. GEORGIA: Keep pushing. Go back in the freezer. Go, go, go, go, go! Whoo! Remember, you're a member - MasterChef top 10. Keep the energy up. 15 minutes to go. I'm feeling really pressed for time right now. I take out my moulds. I demould my first two and... Yeah. It's a disaster. They're dented. They're not round. They've cracked a little bit. (SIGHS) Oh! . Push, Rose, push! ROSE: I can't believe how much this is unravelling. I have no idea how to fix it. Come on! Rose. Clear some space, babe. These spheres aren't working. Oh, my God. Rose. The spheres are so integral to the look of the dish and to the taste of the dish as well. You can do it, Rose. You can do it. GEORGIA: You've got this. SARA: Working, Rose? Oh, I'm not sure. I'm incredibly frustrated. Oh, jeez. Yeah, they're not great. They are not great. I am feeling the challenge get away from me, but I just refuse to let it go. Rose, check the other spheres. They might be a bit neater. Sorry? SARA: Can you check the other ones? Yep. I go to my second tray and I demould my second lot of spheres. I haven't got time to make a new batch. This is my last chance. Slowly, Rose. Great work, Rose. Good girl. I pop the last one. Beautiful! It's a gorgeous colour. It's nice and firm. So relieved. They're better, Rose. That's way better. That's so much better. Look, they're not as round as Janice's, but it's a sphere and it's hollow and... ..I'm just really glad that I'll actually have a dish to put up. GEORGIA: Rose has managed to get one sphere together, which is great, but compared to Matthew and Reynold, it doesn't look like she's sealed it properly. There's a bit of a crack at the side which could cost her. I'm feeling, um... ..rushed, but I'm not going to give up. I really want this and I want to make it happen. Keep going, Rose! Keep pushing! It's always the way with the pressure test. It all comes down to these last 10 minutes. 10 minutes to go! JESSIE: Let's go, Matty. I think I'm tracking pretty well for time. I still have to spray those spheres to make it into that pinky-purple colour that Janice had hers. I melt some cocoa butter and pour that over some white chocolate, and then I have to add some red food colouring, and I think I'm starting to get it to the colour that she had hers. It really is the colour of plum, isn't it? I pour my spray mixture into a spray gun, take my spheres over to the little spraying booth... ..and start spraying it. I've never done this before. It's coating the sphere quite nicely and I get it to the way that Janice's looked. BILLIE: Whoa! That looks great, Matthew! I'm really happy with it. You've got to push! GEORGIA: Come on, Reynold. You're doing really, really well. AMY: Beautiful colour, Reynold. I'm blending the pink spray mixture very thoroughly. I walk away from my cocoa butter mixture. (ALL GASP) Reynold! The next thing I hear is a bang. JESSICA: Oh, my God. My cocoa butter mixture goes everywhere and, um... That was stupid. Uh... Oh, no. What do I do? ROSE: I've got the biggest part of my dish done, which is that sphere, and I just need to spray it. SARA: Beautiful work, Rose. I'm catching up. JESSIE: Good work, Rose. Good. You've made up lots of time. Keep going. I've spilt all my pink spray mixture onto the floor and the bench. I've got to think fast, you know, to save it. I grab a spatula. I've got to save this mixture. Save it. Focus. Just focus. I'm running out of time. I can't make another one. AMY: Hand. Use your hand. And I'm just quickly scraping off the bench, back into the bowl. Lucky your bench was clean! JESSICA: Rey, don't worry. Keep pushing. Don't worry about it, Reynold. Let's go. Move, move, move. I've got to get enough mixture into this spray gun. Arggh! Concentrate. Go, Reynold! Let's go, Reynold. Go, Reynold. Keep moving, guys. Come on. I'm just hoping that it's enough mixture to cover the whole sphere. There you go. SARA: Gorgeous. BILLIE: Great work, Reynold. I've got just enough to cover it. It's looking quite good. I've actually managed to save it. Beautiful, Reynold. Remember, you're fighting for your place in the competition. Five minutes to go. Let's go, Matty. Go, Matt! You can do it, Rose. It's time to plate up and I've got to move fast. Five minutes is not enough time. I grab the plum liquor jelly and I've gotta scrape it to make my granita. As I'm scraping it, it's just pulling off the plastic wrap. It's not looking right. It's just too chunky. It's too big. I've gotta transfer it to another bowl and I've got to just mash it up. GEORGIA: You have got to hustle. BILLIE: Come on, Rose! It's organised chaos. SARA: That's it, Rose! I've got all the elements for my dish almost there. My pastilles have set. I just need to cut them up and sugar them. I want to make sure that I get every element on the plate. It's going to come down to the tiniest little details. There's a lot of pressure to get it right. MATTHEW: I've got to cut the little jelly spheres that go onto the top of the balls. I know that the clock's ticking. I'm really getting nervous. A few of them are tearing. I don't want to be sent home because I miss out on one element on the dish that's important. ASHLEIGH: Come on, Matthew! Three minutes to go! Let's go, guys. Come on. Three minutes! ROSE: I've got a few minutes left in my cook and I have ticked off all the elements on my dish. I am so relieved that I've got all my elements done. Now it's time to actually plate it up. I'm being really careful. It'd be really frustrating right now if I forgot to put something on the plate. I didn't draw a picture at the start, so I've got to try and remember from memory what the plating was like. I'm trying to assemble it all together. I've got to remember what's inside the ball and what's on the outside. MATTHEW: With my history of plating things up, there's always room for something to go wrong, so I'm just hoping that I can still pull this all together. I put the other elements in there, the rice crispies, the pastilles, and pipe that yoghurt mousse in. I finally manage to get a jelly disc on reasonably well, so I'm happy with that. One minute to go! Just one minute left! ASHLEIGH: Come on, Rey. Let's go. That's it, Reynold. Come on. I'm trying to remember how much rubies she put on, how much caviar she put on. I'm trying to remember where the pastilles go. And I'm just looking at this - there's something really, really missing. I'm starting to garnish it with all the little bits and pieces and it's actually starting to look really beautiful. The little pastilles really pop against the pink. JESSIE: Come on, Rose. You can do it. SARA: Let's go, Rose. The rice crispies are nice and bright. Yeah, all of a sudden, I've got this...beautiful dish. This is it! Ten seconds! Nine! Eight! Seven! Six! Five! Four! Three! Two! One! That's it! Your time's up! Time's up and I'm looking at my dish, and it hits me. I know what's missing. I forgot to put the rice crispies on the outside of the ball. I'm pretty sure I put them inside, but... ..I haven't put them outside. I've got this, you know, sunken feeling that I know it's going to be me. Those little details, like the rice crispies, the thickness... I don't know. I hope it was OK. I'm nervous. I can't breathe. I'm hardly taking any breaths in because I'm worried that I might be going home. . MATTHEW: I'm really proud of myself. I've managed to get through the recipe. I've done it in time. I've done all of the elements. And all of the things that I've done look and taste the way that they should, so I'm really happy. (GARY AND MATT LAUGH) My goodness! Oh, wow. Look at that! You're finding it hard to contain yourself, aren't you? Oh...I think... I think that's probably the nicest thing that I've ever cooked in my entire life. And, like, it's a beautiful dessert. I mean, tasting Janice's dessert, it's delicious. And I'm just really proud of myself that hopefully I've done it a little bit of justice. It looks great! So you're right to be proud. What do you think your family, your daughter especially - what would she think of that? Um, she'll be waiting for me to get home to make that, I think. (LAUGHS) We'll have a go at it together. Absolutely. Janice, what do you think of what Matthew's done? JANICE: I'm thoroughly impressed. This dessert is very dear to me. To see you re-create that, it's really amazing. Thank you. I cannot wait to taste this. Yeah. Well, do you want to leave us and we'll taste? Thanks a lot, Janice. Thanks. Thank you. Soft. Nice. (QUIET CRUNCH) I hear a crunch. Yeah. Just really carefully. MATT: Beautifully thin shell. Yeah. Really impressive how thin that shell is. Alright. Shall we tuck in? Wow. There's some real positives there. That's a beautiful dessert. Texture and flavour, particularly of that cassis plum, that ball, is just really beautiful. It's very clean, very fresh, very powerful. And the foam, the yoghurt foam inside - delicious and light. And then, of course, you find the little pops. The surprises. The crispy rice crackles. I think that's absolutely smashing. It really is. It's beautiful. And the balance of flavours is really good. The yuzu flavour is great. For me, he went... ..beyond expectations. He was very, very daring. I think with the, um... the thought of even going that thin, I think it's very risky at this stage. It's an elimination round. And I will give him, you know, a plus point for that. It's good stuff. What a great start. Brilliant. Let's get the next dish in. ROSE: I'm worried about a few things. I mean, I'm happy with my cook, I'm glad I got everything done, but I had some hiccups and I know my sphere isn't perfect. I'm just a bit worried that mine looks a little bit different. At this point in the competition, it's going to come down to the tiniest little details. Mm. Rose, are you relieved? Yeah. Yeah. Very relieved. Because you got it all on the plate and seemingly, all the elements are there. Yeah, I'm really happy that I got everything done. I'm... I'm not happy with every element, but I'm happy that everything's done. What I'd love you to do is cast your mind back to the Rose that walked into the kitchen in top 24. Now look at that dish and tell me what that Rose would say. "Who made that? "Can she show me? "I'd never be able to make that." Yeah. I don't recognise that Rose. Alright. We'll taste. Thank you so much. Thank you. Thank you. Lovely to meet you. You know what's interesting for me, when she popped that plate down, the colours just pop off the plate. Yeah. Like, I like the presentation. I like the plate-up. I love the plating. There's something - a little deft touch there. Yeah. The real concern for me, in terms of detail - 'cause this...it's all about perfection, a great dessert - is the fact that we've got a split all the way round the edge. Oh, yeah. I noticed that too. That extra one part of just touching it up with your finger is so important. Ooh. Crunchy bits. I hear the crunch. Ooh! Look at that. A few rice crispies too, isn't there? That yoghurt foam inside, it's really smooth. The flavour is great. I do love those little nuggets of crispies, white chocolate and raspberry, which do provide a really important textural element to this dish. I love the soft yoghurt foam inside. I think the texture's beautiful. Love the crackles. Love the jubes. On the negative side, the little caviar are quite coarse. I have an issue with the density of the... ..sphere itself. It's quite heavy. Quite strong. Do you remember when her sphere collapsed and she had to touch up the sides? It's like basically taking this right now and then smearing it on the side. Yeah. So that makes it denser. The problem is the sphere is at the heart of that dessert. REYNOLD: This pressure test has been pretty tough. I'm really worried about how thick the cassis plum is. I'm really worried how I missed the rice crispies and... ..I'm just hoping I stay. Reynold, how do you feel now? There are a few things that I wish I could have taken more time with. I just didn't think. Marion going home on a satay. There's a whole list of... ..times when the favourite goes home on the thing they love. How would you feel if you went home on a dessert? Um... (LAUGHS) I would feel pretty embarrassed at the same time, but also... ..a bit happy because I got to eat it. It was delicious. I got to meet Janice Wong. And also, doing a pressure test kind of gave me a perspective about my food dream and everything, and doing a pastry, a dessert. It was...yeah. It's what I want to do. What I was doing is what I want to do. So, what would your mum think of that dessert? She'd love it. Hopefully she's proud of me. I really hope. Yeah, I hope she is too. We are. So, let's see how it tastes, shall we? Thanks. Thank you. Quite clearly, he's missed the chocolate crispy rice. Hopefully there's plenty inside. Didn't get any crackles. Did he forget? Uh...I don't know. Can you see them? . Did he forget? Can you see them? Oh, I think there's a couple down the bottom here. Yeah. OK. He got the really nice bubbles. Did you see the texture? You know, once again, what's really punchy about this is the sphere. You know, the blackcurrant flavour is so intense. It's really delicious. And the yoghurt foam has got a delicious texture. It's very smooth. A little sharp, which is wonderful. What you think of that sphere and mousse? It was a lot bigger, but it worked. Although he didn't take that much of a risk, it was still very well balanced. The good thing is that there's a lot of that yuzu caviar on there, so that carries that yuzu flavour through, which is beautiful. I was concerned that because the... ..the ball was slightly thicker, that we'd have too much blackcurrant, but because it's quite aerated, it actually works really well and it's very light. By far the best texture of all three. Yeah. For me, the one thing that's missing is those little extra white chocolate and raspberry crispies. Because they are... And it makes you eat it faster. Without it, you gobble it down a lot faster, so that helps you stop and appreciate the crunchiness and bite. I do miss those little bits on the outside. Wow. What a day. We really set you to task. We bring in, to set the pressure test, a woman who's been named Asia's best pastry chef not once, but twice. Then we don't just give you any of her desserts. We give you her incredibly complex cassis plum. By rights, we should have been looking at puddles and what we got from all three of you was beauty. That was amazing cooking by the three of you. Janice? No, I'm really thoroughly impressed. What I saw today from the three of you, equally, was your spirit. I think you... ..you took it with a lot of heart. It was full-on, it was really, really inspiring, and I cannot explain how proud I am of the three of you. They're really lovely words to hear, aren't they? Yeah. This dish was about technique. It was about detail, if not a little perfection. About refinement. Matthew. Your sphere was thin, but it was perfectly tasty, brilliantly constructed, and you pushed it to the limits. And it worked. That's why you're safe. Reynold... ..that blackcurrant sphere... ..was light, aerated, perfect texture, and in fact, it was the best of the day. Oh, well done, love! But... ..you had the rice crispies in the sphere, but where were they on the outside? Rose. Your yoghurt foam was the best of the bunch. But... ..your sphere... ..was too dense... ..lacking in the same perfection in construction as the other two. And Rose, that's why, I'm sorry, you're going home. It's OK. MATTHEW: Well done, Rose. Good job, boys. Well done. Oh, thank you, sweetheart. You did an amazing job. Aw, thank you. Thanks, darling. REYNOLD: You should be proud. Thank you. I am proud. Oh, Rose, we're really going to miss you. I think everyone... ..everyone in the house is going to miss you. Everyone here is going to miss you. You know, we threw everything at you. (LAUGHS) You really... You really weren't known as the Eliminator for nothing. Four team eliminations survived. Not to mention pressure tests from Sat Bains, Anna Polyviou and Kylie Millar. And then today, you acquitted yourself beautifully, recreating the signature dish cassis plum from Janice Wong, who is the best pastry chef in Asia. Mmm. Not bad. Not bad at all. And...the beauty about this competition is that wherever you leave, good people go on to do great things after being in MasterChef, and I'm sure that there will be a horde of people outside your new family's place when it opens. Rose, what was your highlight? Oh, so many. (SOBS) I think my highlight has just been... ..learning so much about myself. Oh! Well done! And meeting some amazing people. And cooking some amazing food. I think I just got a shiver down my spine. HESTON: You nailed it. I think it's bloody delicious. You know, I...I made it to top 10, and that's phenomenal. I mean, that... I just... I can't believe it. This whole experience has been amazing and I cannot thank... everybody enough. There are no words. Rose... ..it's time to say goodbye to the Eliminator. (LAUGHS) Everyone's going to be so relieved that I'm gone. (LAUGHS) Thank you so much, Gary. Good luck. You'll do brilliantly well. And we'll be lining up for those tarts as well, right? Thank you so much, Matt. Aww! Thank you, thank you, thank you! Thank you so much for today. It was lovely to meet you. Bye, everybody. Good luck, Rose. Bye, Rose. Being able to go home on a dish that I'm proud of... ..is exactly what I wanted. I really feel like I'm going with my head held high. And I'm proud of the fact that I never stopped trying. I've had some amazing experiences. Love you, guys. Mwah! Bye. I came in here to figure out if this is what I wanted to do with my life and...I got my answer. It's completely confirmed for me that food is my future, and I'm so incredibly excited to go home and just get my food dream off the ground and to make this dream a reality. ANNOUNCER: Next time, it's the most critical immunity challenge yet. Everyone wants one of these pins. But to be in with a shot... Hoping, hoping, hoping. Hopefully a dish comes together. ..first, they have to make the better batter. Oh! My arm's gonna fall off! I'm sort of winging it. At this stage of the competition... Please meet Ross Lusted. How are you? ..our guest chef will need to bring his A game... What the hell am I going to cook? ..because the MasterChef kitchen can rattle even the best cook. Captions were made possible with funding from NZ On Air. Able 2016