1 ANNOUNCER: Previously on MasterChef Australia... I could eat a whole dish of that. ...Maggie Beer inspired some phenomenal cooking,... Wonderful! ...while Nicolette found herself in elimination with a tough decision to make. If you choose to play your pin tomorrow, Elise, you will take her place. I have no idea what I'm going to do. Tonight ` Elise or Nicolette... Make your decision. ...in a mammoth pressure test from a legendary chef,... The punk powerhouse of pastry, Anna Polyviou! ...with one of the most complex dishes... What is that? ...in MasterChef history. 74 steps. (GROANING) Oh my God! It's make... Ready? ...and break. In a kitchen where time is never their friend,... You need to push! I really start to panic. ...the clock will be their worst enemy. Come on, guys! I need to work faster. And a fatal mistake... Do not blowtorch it! ...will send one of them home. Be careful! Be careful! It's not coming out. What's going on? This is it. I'm done. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Able 2016 NICOLETTE: I'm feeling pretty miserable this morning. I didn't have a very good sleep thinking about whether or not I should use that pin and the place that it would put Elise if I did use it. Just do what you feel is right at that moment. Elise is one of my closest friends in the competition. We share a room. She's always there for me when I need something, and to see anything happen to her, I'd be devastated. I personally wouldn't take the risk. Not now. No. This is the biggest decision I've had to make in the competition so far. I quit my job to come to MasterChef and really focus on this. Cooking just means so much to me, and my future is on the line. Judging by the past pressure test, it's only getting harder and harder, so that's what I'm expecting. It's going to be really, really tough. (CHEERING AND APPLAUSE) CHARLIE: I've done a pressure test before, so I'm just going to go in there with a positive mindset and just work as hard as I can. Whoo-hoo! It's always hard on days like this knowing that someone's going home, and especially today, because for two of you, there's a little extra pressure. Nicolette, and Elise. Nicolette, you have an immunity pin. If you decide to play it, it means Elise has to take your place in today's pressure test. It's such a tough decision. It's my dream versus Elise at this point in time. It's time to make your decision. Are you going to use the pin, or are you going to take on the challenge? I think I'll` I'll use the pin. Elise, how does that make you feel? It's fine. You know, she worked hard to get that pin, and this is what it's used for, so I'm fine with that. It feels like I've just taken a 10,000 kilo weight off my shoulders. Today I'm going to cheer her on every single second of that cook so that I'm by her side for the whole entire time. Harry, Charlie, Elise ` you're now facing today's pressure test. And, of course, one of you three will be going home. I've never done a pressure test before, but I'm weirdly calm. I'm not nervous. I'm ready for this challenge. Today's pressure test comes straight out of the top drawer. Anything less than ultimate effort, ultimate focus, will land you in trouble ` big trouble. It requires more technique, more focus, and more attention to detail than any pressure test so far this year. It's been set by a chef that's no stranger to the MasterChef kitchen. Last year, she terrified our contestants with the Australian dessert of the year. This year, she returns with something a little bit harder,... Oh, of course. ...her signature dish. Please welcome, from the Shangri-La Hotel in Sydney, the punk powerhouse of pastry, Anna Polyviou. (CHEERING) (LAUGHS) You've just gotta laugh, huh? Anna Polyviou ` I'm speechless. She makes these amazing desserts. I know the work that she can do, and this is going to be a massive challenge. I'm terrified. Pastries and desserts are the furthest thing from what I cook. It could be anything under the cloche. This could be really, really bad. Anna, welcome back. Oh, thank you so much for having me back. It's great. I hope it is, because that is a big cloche. Under there, what? Sticky date pudding or a little cheesecake or something? It's little, it's nice, it's easy. OK, sure. How many easy steps in this recipe, Anna? There's 74 steps. (ALL GROAN, LAUGH) Oh my God. 74? I can't even get my head around what sort of dessert requires that many steps. What could we be making? Right, Anna, as the old cliche goes, put 'em out of their misery. OK, guys. Are you guys ready? Yeah, I suppose. Guys, you're a little bit nervous today, aren't we? All right, what you guys are going to be cooking today is... (LAUGHTER) ...Anna's mess. Wow! What is that? That's ridiculous. I'm looking at this thing, and I don't even know where to start. Like, what is it? It looks like a pink Death Star. What the heck? I have never, never in my life, seen anything like this dessert. It looks like it's from space. This thing is phenomenal. It's amazing. It's just pure talent. Wow. That looks, um, simple. No worries. Beside me, I've got Charlie and Elise, who are two of the strongest dessert cooks in this entire competition, freaking out. I'm a fish out of water. CHARLIE: Straightaway when I look at this dessert, I see the biggest thing, which is the domes and the spheres. The massive thing today is going to be tempering that white chocolate. I know that it's going to be something that all three of us are going to struggle with. So, guys, it's a really difficult dessert. It's all about the detail, detail, detail, and a little bit more of the detail. It's a piece of art. It's not a dessert, it's an artwork. "Anna's mess". That doesn't look like a mess. No, but I'll show you how it becomes a mess. Guys, step back a little bit, please. Oh no. Uh-oh. Oh my God. Oh my God. Ready? Arrgh. (LAUGHS) (SQUEALING) (LAUGHTER) Wow! The whole thing just smashes everywhere. I'm in awe. This is incredible. It looks so, so cool. That's so cool. That there is snap, crackle, pop. So popping candy in a test tube. HARRY: It smells so good. I start looking, and there are so many elements inside this ball. Far out. Talk us through it, cos there's a lot going on. Obviously there's a coulis. Yeah, so there's your strawberry coulis splattered on the bench. Then you've got a financier sponge with some raspberries in there, so it's quite moist and quite tasty as well. Then you've got a white chocolate mascarpone vanilla mousse in there. And then... Then you've got meringue kisses. You got raspberries, strawberries, baby basil. That's a raspberry curd. CHARLIE: Oh! ELISE: Wow. And then you've got obviously chocolate work around it as well. Guys, dig in. Come on. Make sure you eat everything together as well. Oh, yum. What are you tasting? The mousse is just, like, super silk and just absolutely pure and then the curd is sweet and tangy, and just how fresh everything is. It's not, like, overpowering sweet. Like, it's fresh fruit and a little basil even stuff. It's just really yum. Sensational. Thanks, guys. Right. Pressure points. Straight up, what have we got? Got to really know how to temper chocolate. That's the key thing of this. Can you guys temper chocolate? Dark chocolate, not... White chocolate's different. ...white chocolate. So just look at your temperatures on your recipe. You need to know that. Make sure that your curd is completely solid and frozen. Also have you noticed that you've got this as well? Yeah, so we gotta do that. Some of them have got graffiti and some of them don't. They're the ones going around the side, yeah? Yep, cool. As much as you're daunted by this incredible dessert, don't be afraid. This is a massive task. Can you achieve it? Yeah, of course you can. But you have to be organised, focused. I want to show Anna that it's a privilege to be able to make her dessert, and I want to do it perfectly. You have three hours to replicate Anna's mess. And then you have 15 minutes to put it all together at the end. Everything that you need and the recipe is at your bench. Anna, would you like to do the honours? Love to, Gary. All right, guys, on the count of three, we're going to start cooking. Are you going to help me, guys? (CONTESTANTS SHOUT AGREEMENT) All right, so, good luck for today. Most importantly, have fun, all right, guys? So, on the count of three. ALL: One, two, three! (CHEERING) CHLOE: Come on, Charlie! Go, Elise! Go, Elise! Come on, Harry! I think this challenge definitely suits Elise and Charlie. They're really strong at desserts, Elise especially, and I know she'll have fun doing it today. I'm a little concerned about Harry because his desserts aren't really a strong point and following a recipe is pretty challenging for him. HARRY: I look at the recipe. There's practically a novel sitting on the bench, so there's no point reading through the entire recipe. It's going to take about 10 minutes. That's 10 minutes that I can't afford. I'm working super-fast. Got to get off to a great start and not slow down for the entire three hours. Come on, Elise. ELISE: So firstly I need to get on to my meringue kisses. They look so perfect on the top of the dessert and they give that little sweet crunch factor. I need to put my egg whites into the mixer, incorporating one spoon of sugar at a time until it forms this beautiful silky smooth mixture. I enjoy sweets but... (LAUGHS) nothing like that! We've got a lot on our plate. I'm just hoping that I do enough to get there. I love creating desserts. I love making cakes. This is what I'm here for, and this is my passion, this is what I want to do. I pipe my meringues by putting little teardrops of meringue on to the mat. I do it all the time so it's something that I'm really comfortable with. (CHEERING, APPLAUSE) Go, Harry! HARRY: Meringue kisses are pretty easy, so I'm just trying to get them into the oven as soon as I can. MILES: Harry's working fast, but his meringues don't have nice even shape about them. That's the sort of little mistake that can send you home if you're not really on your game in these pressure tests. CHARLIE: I'm really happy with the way that the meringue kisses look. They've got to cook for two hours, so you got to make sure that you get them right the first time. Today I'm not cooking against Harry or Elise. I'm cooking against myself. When I came into this competition, my dream was all about opening a cafe on the Mornington Peninsula with my sister. The more I work with desserts, especially amazing ones like Anna's, I can't help but feel myself more drawn to sweet and pastry. Next step is to make the raspberry financier sponge. The financier's a little cake that sits in Anna's mess. Start off by making a beurre noisette. I just melt some butter in a saucepan and wait till it gets a nice nutty golden brown. The next step is to make a meringue, and then I'll grab the flour and the almond meal. Mix those in a bowl with the cooled beurre noisette. Fold it back into the meringue gently till it's combined. I then put my financier sponge mix on top of six raspberries. CONTESTANT: Good job, Charlie. Level that out, pop it in the oven. BRETT: Way to go, Charlie! MATT 2: Nice, Charles. And then I move on to the strawberry coulis. CONTESTANT: Come on, Charlie. Can you say it louder for Charlie? What, don't you like him or something? We love Charlie. OK, then scream louder for him! (LOUD CHEERING) Come on, Charlie! Charlie! Charlie! HARRY: So, I finish making my sponge, get it into the oven. I need to keep up a good pace, and I want to get ahead of the others. I'm having quick glances, seeing where they're at, and seeing where I'm at. I do not want to be falling behind them today. We're nearly about 30 minutes gone. How's Charlie going? Charlie's doing really well. He's really focusing. What about Elise in the middle? Oh, I love Elise. You can see that she's a pastry chef and wants to do cakes and stuff. Harry I'm a little bit concerned. His meringue kisses aren't as finesse as they should be. And you reminded them right at the beginning it's all about detail, detail, detail. Oh, of course. Little things like the meringue kisses, they need to be like little kisses. Yeah. HARRY: My raspberry financier sponge is in the oven cooking. Now I have to get straight on to my strawberry coulis. To make my strawberry coulis, I've got to grab the puree out of the freezer, chop it up, get it into a pan, melt it down with some sugar. WOMAN: Come on, Harry! And then pass it through a sieve and get it back into the fridge. Go, Harry! Come on, Harry! Come on, Harry! So I'm just about to get on to my next step, and I look at my bench... I've got a weighed-out bowl of sugar. Oh my God. The sugar's supposed to be in my sponge, which is already in the oven. Now I have to do the whole sponge again. This is going to cost me a massive amount of time that I can't afford to lose. 1 Oh my God. It dawns on me that I've left my sugar out of the sponge. This is just a major setback. I'm going to have to redo my entire sponge. This is going to put me behind, I know it is, but I can make up for it. I'm just going to make sure I read the recipe properly so I don't make any more mistakes. In goes some caster sugar... WOMAN: Just keep reading the recipe. You got this. MAN: Read it over and over. (ALL CHEER, SHOUT ENCOURAGEMENT) ELISE: It's so cool cooking a dish created by Anna Polyviou. Whoo! She's set us a huge challenge today creating her mess. Three hours and 74 steps. This is going to be so tough. Come on, Elise! Now I need to get on to the raspberry curd dome. These sat in the dessert through the holes. It was beautiful. It was covered in this white chocolate and had her graffiti paint over the top. They were just so delicious and it just tied the whole dish together, so I've really got to get this element right. I need to incorporate eight grams of gelatine, raspberry puree, sugar and eggs into a pot and cook it down until it's a nice thick consistency. The gelatine is the setting agent of the dome. Without it, it'll be a runny mess instead of a nice firm semicircle. My raspberry curd's looking really good. I pour that mixture into the dome moulds and place that in the blast chiller. NICOLETTE: Go, get it in the chiller. The pressure test is probably the biggest test in the competition. You've gotta work fast. I grab some dome moulds and fill up the raspberry curd mixture right to the top... and then pop that into the blast chiller. (CHEERING, SHOUTS OF ENCOURAGEMENT) ZOE: I'm really worried about Charlie's raspberry domes. Watching Elise, she's put her gelatine in but Charlie's gelatine is just sitting on the bench. I'm really not sure if it's going to set in time. Stay calm! Read the recipe! Focus. One hour down, two hours to go. Come on! (CHEERING, SHOUTS OF ENCOURAGEMENT) Come on, Elise! Whoo! Come on, guys. Come on, Harry! HARRY: My second sponge is in the oven. Now it's time for me to get on to my raspberry curd dome. I feel like I'm catching up the time I've lost. I need to work faster. I've got so much to do. I'm going hell for leather to catch up with Charlie and Elise. Charlie and Elise, they're doing all right. They're doing all right, but do you know what? I know that Harry did a mistake before with his financier but he's actually back on track. Yeah. The next hour's going to be the one where we can go, "OK. I can really see who's ahead and who's not," because of that tempering. Tempering. NICOLETTE: Good job, Elise! Thanks, Nicolette. Now I'm on to the most dreaded part. I'm on to making my white chocolate domes. This white chocolate is... It is. It's the dish. This is the most important part of this whole recipe. If you don't have these domes, you don't have a dessert, and you'll be serving the judges a puddle of mess. I need to put one kilo of white chocolate into the microwave in 40-second bursts until it's melted. Got to start off with a high temperature and then slowly drop it down by adding other beads of chocolate into that. Come on, Charlie! Go, Elise! CHARLIE: Now I know I'm on to the biggest task. I'm on to the white chocolate tempered dome. It's something that all three of us have never done before. I think we're all going to struggle to get that spot-on. Good job, guys. Doing so well. HARRY: I've got my curd dome setting in the freezer, so now I can finally start tempering my white chocolate. I'm so scared of tempering this white chocolate. Not only is it the most difficult element, but it's the most time consuming. If anything goes wrong, I won't have time to do it again, and I will not have a dish. (SQUEALS) Now I need to add my titanium powder in there. That's what gives it that beautiful white colour. MIMI: Go, go, go. I'm happy with the consistency. It's absolutely smooth and perfect. Wow! I need to drop the temperature down before coating the moulds. It's at 31.2 and I need to reach 28 to 29 degrees. By lowering the temperature, it's important to keep stirring till you get a nice thin temper. This is really crucial because otherwise my chocolate won't be tempered. So many processes to get your head round, the scariest of which is that chocolate. 90 minutes to go. Come on! (ALL CHEER, SHOUT ENCOURAGEMENT) WOMAN: Go, Harry! Go, Elise! Go, Charlie! ZOE: What temperature are you at, Charlie? 30.8. OK, keep stirring. BRETT: Keep stirring, mate. I'm standing here watching my thermometer like a hawk just waiting for that temperature to drop. Watching Charlie temper his chocolate, he's watching the temperature really carefully, but... he's not stirring it at all. MIMI: Scrape the edges, Charlie. If you don't stir your chocolate while you're tempering,... it's not going to temper properly, and it will just be too thick. My arm is hurting. (LAUGHS) HARRY: It is taking so long for the temperature of this white chocolate to come down. I'm going to do everything I can to make it work faster. So I'm running over to the blast chiller, opening the door. I'm going to stir it in front of the blast chiller. I'm just hoping that this is going to reduce the temperature way quicker and get me to that point of 28 degrees. GARY: Come on, Elise. ELISE: I reckon it's right. 28.6. All right, I'm gonna use it. My chocolate is finally at 28.5 degrees, and I've got to work quickly. I need to get these moulds done and into the blast chiller. (MIMICS CRYING) It's going to be so hard to de-mould these moulds if you don't have the right consistency. If it's too thick, yeah, it will come out perfectly easy, but if it's too thin, it's going to get stuck in there and then you're gonna break your chocolate and you won't have a mould, so it's a really fine line. NICOLETTE: That looks so good, Elise. Go, Harry! HARRY: 28.4. I'm going to do it. Get into it. It's taken me 40 minutes to get the chocolate to this point. It's time for me to get it into the mould to make those beautiful little domes. None of us have done anything like this before. We have to make sure these moulds are coated perfectly with the white chocolate cos if it's too thin, they won't come out of the domes. If it's too thick, it's not gonna taste nice. KARMEN: Nice. WOMAN: Good job, Harry. WOMAN: What's it at, Charlie? It's holding at 29. All right. Keep stirring. I can hear from the back of the room that Harry has completed it and he's moving onto the next step and Elise as well. So I'm starting to fall behind, but I know that I have to get this chocolate right, otherwise, the whole dish is a shambles. I think it's held there. MATT: Righto. Righto, mate. Press on. Go. WOMAN: Come on, Charlie. As I'm pouring my chocolate, it looks pretty thick. And I'm starting to freak out. Tempering this chocolate took nearly an hour, and there is no time to start again. If I don't get it right, I'm going to be in massive, massive trouble. 1 (APPLAUSE) Remember, the stakes are high in this challenge. Somebody is going home at the end of the day. One hour to go. Come on. (ALL CHEER ENCOURAGEMENT) MIMI: Come on, Charlie! Go, Charlie! Push, Charlie! Come on, guys! NICOLETTE: Come on, Elise. Push on. Come on. We're two hours into Anna's mess, and I've been flying through this cook so far. But the pressure is starting to get to me. I'm looking at the time. Serious? I don't know how I'm going to do it. My white chocolate domes are in the fridge. Now I need to get onto those little white chocolate discs that were around the dessert. I'm just pouring the chocolate over my acetate for my discs. I've smoothed that out nice and thinly until it sets and then I need to get the cutters and cut each individual circle out. My heart starts pounding a little bit and I'm thinking, "Just get this right." Ah! "Place it into a baking tray..." Come on, Elise! I'm just, like, wanting to make sure I'm doing everything right. Hello. Am I supposed to run with you? Yeah, yeah. Come! (LAUGHS) What's going on? I've tempered my discs. I've got my domes in the fridge. Then obviously you're going to clean the bench as well, aren't you? Is that what you were gonna tell me next? I'm going to go and clean my bench. Usually, I'm really cool, calm and collected, but... Argh! WOMAN: It's alright, Elise. It's OK. The pressure is really getting to me. I'm working messy. Ah! Seriously? I'm starting to make mistakes I don't usually do in the kitchen. Head space is a massive thing. Like, you need to be in a good head space, because if you're not, you're already one step behind. (ALL SHOUT ENCOURAGEMENT) So, all of my chocolate elements are setting in the fridge. Now it's time for me to take my second sponge out of the oven, and it looks perfect. I'm feeling so in control now. I just have to make sure that I keep this momentum going. Now it's time for me to move onto the vanilla and mascarpone mousse. The mascarpone and vanilla mousse is a massive, massive part in this dish. Anna's mousse tastes so, so good, and it's also a really nice texture. I have to make sure I replicate that. To make this mousse, I have to start with an anglaise. So I bring some milk and vanilla to a boil in a little pot, whisk in some egg yolks and sugar and mix it up until it's thick. I have to get 80g of white chocolate into a bowl, pour the anglaise mixture over the top and then whisk it through. And then I mix together some mascarpone, also some cream to make a beautiful, light, fluffy mix. KARMEN: Well done, Harry. MIMI: Nice work, Harry. Looks good. CHARLIE: I'm frantically whisking this mascarpone, trying to get it right. I then fold that anglaise mix through the mascarpone mix and then transfer that to a piping bag. BRETT: Come on, Charlie. Get it in there, mate. Move. Yes, Brett. (LAUGHTER) Guys, time is running out! You need to push! You need to go! You need to move! Half an hour! (CHEERING) I've got one main element to do, and that's the mascarpone and vanilla mousse. Holy sugar! Ah! NICOLETTE: You'll be fine, Elise. I need to hurry up and get a move on. Watch your anglaise. Watch that anglaise, Elise. Ah! What am I doing? As I was running over to get more bowls, my mixture has` it's boiled. Oh! I don't have time to do it again. I've just got to use it. Elise, you've just got to get it done. Anna's mousse was this nice, fluffy, thick mousse, but... mine just looks like a runny mess. Get it in, Elise. Just do it. You don't have time. It's runny, but I taste it, and it still tastes good, so it's better to serve this to the judges than nothing. Come on! Guys, please don't let me down! This means a lot to me! Yes, Anna! CHARLIE: Yes, Anna! Oui, chef! Yes, chef! Yes, chef. HARRY: There's only about 20 minutes to go. I run to the blast chiller to check my raspberry coated domes. WOMAN: Go, Harry! And hopefully, they're set. Thank God they're set. Pop a couple out and get them straight into the freezer. I take my raspberry curd domes out of the blast chiller, and I'm trying to push it out, and it's not budging. NICOLETTE: It's all right, Elise. Nah, they're not coming out. It's all right! BRETT: Elise, you've got to get 'em out, all right? Just get 'em out. I get a blowtorch and I start blowtorching the back of the plastic and I know I shouldn't be doing that, but I just need some sort of form of heat on there just so that I can pop the dome out. Got it. MIMI: Good job. Good job. Come on, Elise! I've got one and that's all I need. You need one. Come on! (CHEERING, APPLAUSE) BRETT: Come on, Charlie! Keep pushing! Come on, guys! CHARLIE: I pull the raspberry curd domes out, and I'm trying to turn them out, and... Oh. TRENT: Oh my God. BRETT: Oh. ...they're not set. I can't figure out why my curd domes are this runny. This could throw the whole dish off. Oh. It's at this point where I really start to panic. There's no way to fix it now. I've just got to keep moving and hope that it doesn't throw the dish too much. This is not the time to drop the ball. That comes later! 15 minutes to go! (CHEERING, APPLAUSE) My white chocolate domes are in the freezer. I'm so scared that they're not set and they're not going to come out. I'm just going to leave it to the last minute and get onto plating all my other stuff for the final 15 minutes. It's time to get the white chocolate dome moulds out. This is the moment of truth. This is going to tell me if I've tempered the white chocolate properly and if I can get them out properly. BRETT: 12 minutes, guys. Let's go, Charlie. Power home, mate. (CLAPS) I've got to put on these white gloves so I don't get any fingerprints on them, and I start to unmould the domes, and my heart is beating 1,000 miles an hour, and I'm just trying to do it without shaking too much. GARY: Look at this. Look at this. Look at this. (CHEERING) Go, Charlie! I'm so stoked when these moulds come out. They look perfect. And it's at this point where I really start to believe that maybe I want to be a pastry chef and this is something I could do for a living. (CHEERING) The feeling when they came out and how perfect they looked, it was just something I will hold onto for the rest of my life. MILES: Start thinking about those domes, Harry. Everything is ready to go except for the white chocolate domes. I am so worried that they're not going to come out easy. I looked up the front, Charlie's came out in just a second. So I'm hoping mine are going to do the same. I scrape all the chocolate off the top of the dome moulds so the white chocolate domes come out nice and easy. NICOLETTE: Go, Elise! Come on, Harry! But they're not coming out nice and easy. MILES: Get your gloves on and just work gently. You've got time, mate. I don't have time. I just really need this to work. Use your gloves, Harry, cos you can grip and slide it. If the white chocolate domes don't come out of their moulds, I don't have a dish. What am I going to do? They're just going to be a mess on the plate. These white chocolate domes are so thin. They need to be thin because when you drop it, they're meant to crack everywhere, but... I can't pull it out. The recipe is telling me to push on them, but... It's not coming out. ...I can slowly see little cracks happening. Is it fully clean, the top? It's stuck! MILES: Don't panic, Elise. You're right. It's just not working. They're not coming out. And I'm` I` I don't know what to do. They're not coming out. How...? Come on, Elise! It's all right! ELENA: Elise, gentle. Gentle. NICOLETTE: Calm. Calm. (ALL CHEER ENCOURAGEMENT) NICOLETTE: It should just slide out. HARRY: They're not sliding out. I am so desperate at this point. I'm just smashing these moulds on to the bench, hoping the white chocolate is going to pop out. Be careful! Be careful! Be careful! Be careful! Nothing is working. I am so, so desperate. They'll slide out. They'll slide out. They're entirely stuck to the dome. Come on, Elise! Push! Really delicate. MATT: This is insane. I'm watching Harry and Elise with these domes, and they are not budging. If they don't have those, they're not going to have anything to show at the end of this cook. MIMI: Keep it together! Breathe! (GROANS) 1 CHLOE: Keep pushing, girl. WOMAN: Come on, Elise! BRETT: You're almost there. ZOE: Get those domes out! Come on, Charlie, push! I can't believe it. I've managed to get everything ready to go with time to spare. Go, Charlie! CHLOE: Come on, Charlie! We've got 15 minutes to plate up after time is up. But I've got to start getting all of my other components ready to plate. BRETT: Come on. You can do it, Harry. You can do it! ZOE: Find a loose edge. HARRY: There is no loose edge. Then scrape it. I am feeling so, so frustrated. These need to come out or else I don't have a dish. MATT: Stay calm. BRETT: Try and get it to release, mate. Just work around the edges. They're just not budging ` totally stuck to the side. I have no idea how I'm gonna pull this off. Be really careful, Elise. It's not coming out! MATT: Keep calm, Elise. Keep calm. Keep calm. Come on, Elise. Chin up, love. It's all relying on these white chocolate domes and me getting them out. Come on, Elise, you can do it. They should just slide out. ELISE: They're not sliding. They're not moving. I'm absolutely gutted. Oh... Guys, unbelievable stuff! But only two minutes to go! Come on! (CHEERING AND APPLAUSE) MATT: Come on, Elise! It's stuck! Elise, try and put a tea towel down and tap it. ZOE: Not hard. Gently, gently. No, other way. Other way. Gently, Elise. Gentle! Gentle! Careful, don't break it. DRAMATIC MUSIC Ooh. Aaargh! Elise, keep it together. Elise, keep it together. Put your hand in. BRETT: Come on, Elise. Keep going. ZOE: Elise, gentle. They're not moving. I'm freaking out that I'm not gonna be able to put up this dessert. TRENT: Stay calm. I just snapped it again! I snapped it! NICOLETTE: Turn it over and tap it hard. No, no, with your hand on the... It's literally so stuck to the dome, it's not coming out. I'm doing everything ` smashing it on the bench. Not working. Scooping it out. Not working. I try even using a blowtorch. Oh, he's... What are you doing, Harry? ANNA: Do not blowtorch it! Harry, don't blowtorch it. It's chocolate. You're gonna melt it. Thi` This is it. This is it. I'm done. One minute! One minute! (APPLAUSE) (ONLOOKERS SHOUT) My whole life is riding on whether or not these white chocolate domes are gonna come out of the moulds. Keep focused! Go, Harry! Do everything else that you can. Yeah. Like, that, like that. Not like that! Like what you were just doing! (ALL CHEER) Ohh! It comes out! (CHEERING) I have never, ever been so relieved in my entire life. Come on, Harry! BRETT: Come on, Haz! 30 seconds! Come on! Come on, Elise! Go, Elise! Keep pushing! Go, Elise! ELENA: Practise on that one. ANASTASIA: Yeah, you're doing it. MATT: Right, keep going. It's comin', it's comin'! Ha! HEATHER: You can do this, Elise. Just be patient. TRENT: Keep calm. And just remember you can do it. ZOE: Come on, Elise! Come on! Come on, Elise! Come on, Elise! (CHEERING) (ELISE LAUGHS) The final countdown! 10 seconds! Nine... ALL: ...eight, seven, six, five, four, three, two, one... That's it! Your time is up! Well done! Whoo! Well done, Charlie! There is no way on heaven or earth I ever thought that I would get these domes out of their moulds. (APPLAUSE CONTINUES) (LAUGHS) That was unbelievable. There was no way that I thought I would be putting up this dessert. Words can't describe it. Amazing. Amazing. (CHEERING) We did it. So, 15 minutes to plate up. This is make or break. To build the domes, I put my raspberry coulis in. Then the next layer after that is the financier sponge. On top of that is the mousse, then a raspberry curd dome. And I've also got meringue kisses. But, you know, the meringues are not the shape and the texture that I really want. I could be paying for that mistake. Anna said that this is gonna come down to the smallest, tiniest detail. Every element has to be perfect in this dish. I am really, really worried. INDICATOR CLICKS RHYTHMICALLY (GASPS) SILENCE (EXHALES SLOWLY) Mate, I'm so sorry. I thought there was time. You just pulled out. I don't have time to stop. It was a simple mistake. LOUD RUMBLING Please. (VOICE TREMBLES) I've got my boy in the back. I'm going too fast. I'm sorry. (SOBS) SEAT BELT CLICKS EERIE CREAKING HARSH WHOOSHING 1 GEORGE: What do you think, Anna? Wow. It looks really, really good. You know, your chocolate work, your disc. It's great. It looks amazing. I know you're happy. I know you're relieved. I don't think you were prepared to find yourself in this pressure test. On a day like today, you could find yourself just going home. How does that sit with you? It's not cool. What will you go home to? I... Nothing. I left my job. I moved so I could live with my mum and be focused on food for MasterChef before coming in. I don't know what I would do if I was to leave. I have no idea. Harry, we` we know you've got the skills, we know that there is a possibility that you could win this competition. Whatever happens today, you've got to keep your chin up. Good cook. Trust in your skills. And you know what? At the end of that cook, with 15 minutes to go, I don't think any of us thought you were gonna put up that dessert. Nor did I. (LAUGHS) (GARY LAUGHS) So, we're gonna... We're gonna tuck in. I think you have to do the honours and, uh,... Oh, yeah, the fun bit. ...and smash the thing, don't you? I would love to. I would absolutely love to. Oh, yeah, we've gotta do this, haven't we? Cos you know what? It's your mess. (LAUGHS) It's definitely gonna be Anna's Mess on Anna. What a pleasure, after three hours of blood, sweat and tears, to be able to do this. I just want to destroy this. Don't throw it down too hard, right. (ANNA AND HARRY CHUCKLE) Do it! Ohh! Look at that! Brilliant. Who would have thought, eh, Harry? ANNA: Like, honestly, you did amazing. Really, really well. Look how thin that chocolate is as well. Awesome. Great stuff. GEORGE: Well done, Harry. See you, mate. Thanks, guys. GARY: Gee, that is thin, isn't it? Ooh! Mm. The thing that pops on the plate straightaway is that curd. Mm. It's just really delicious. It sparkles. It's full of fruit. Yeah, I agree. That's, like, a massive highlight for me. It's just so soft and really, really yummy, yummy, yummy. And it sets the tone, I think, for the rest of the dessert, along with the beautifully smooth and delicious mousse. I think he's done a really good job with a lot of the elements inside this dessert. The thickness of this chocolate is wonderful. ANNA: Yeah, it's super-thin. The financier? I think he did a really good job with that and I was really impressed that he did it again. The meringues I'm not happy with. They taste OK. It's just the piping consistency. Who would think we'd be sitting here, and the only negative we can find on Harry's dessert is the piping of the meringues. Honestly, overall, all the textures and stuff, he did a great job. (SIGHS) All right, guys, let's get the next dish in. ANNA: Yeah, for sure. I have one ` one ` one dome intact. And one's a little bit cracked. That's good enough. I'm happy with everything, but as I'm piping my mascarpone vanilla mousse,... I can see that it's really runny. I've just got to go with this. I don't have another one to use. So, this is it. I start putting the dome over the top of the dessert, and I can see where it's cracked. I get the white-chocolate graffiti discs, and I start trying to cover it up. So, I know the judges are gonna see it, but if I can hide it a little bit, then I'm happy with that. I look down on my dessert, and I've got the three holes through it. I've got every single element on the plate, and I'm just` I'm so happy with myself. Oh, Elise, that was a wild ride. Definitely was. Does it make you realise how important the competition is to you? Definitely. It does. Reality sets in when you walk your dish up here and you present it to the four of you. This could be it, and if I was to leave today, I'll walk out those doors with my head held high, because I honestly could not have put in any more effort than what I did. Fingers crossed. Yep. Time for us to taste. GEORGE: Would you like to do the honours? Yes, please. (LAUGHS) How high? GEORGE: There. All right. Ready? You ready? That's gonna splat everywhere. One, two... That's the whole point. Yes! (ELISE LAUGHS) GARY: How good does that feel, after three hours of hard work, huh? It's incredible. It's absolutely incredible. Thank you. You know what I was immediately struck by, when she brought it in, was the fact that she'd got the holes in the dome, which just lightened the whole dish up, so you can see all the beautiful intricacy inside. In terms of the balance of the dish, there's so many things she's done right. The thickness of the chocolate is fantastic. You know, I can forgive her that little crack on the side of the dome because it looked amazing. Like, if that came to your table, you'd just` you'd be properly chuffed. The curd's great. Overall, I think she's done a really good job. Yeah? I really do. GARY: Yeah, I think, one thing ` I'm looking at that mousse and thinking that looks really wet. The mousse doesn't have that full body. I reckon it's more like a custard than a mousse. It needs a little bit of a` a more robust mousse to stand up to those big flavours. GARY: It's the only thing. I think we need to put it into perspective. Three hours, 70-plus processes in this dessert. It's nice to see that we're picking at the most minute details. GARY: It's wonderful. Shall we get the next one in? CHARLIE: I'm being really careful to use this time plating up to nail the presentation of my dish. But I saw how thin the chocolate was on Harry and Elise's domes, and I'm worried that my mess isn't gonna smash on the plate with the theatre of Anna's. (GARY CHUCKLES) Charlie, I love those faces. Phhh! Whoar! Yeah. Exactly that, wasn't it? Three hours of power! Three hours of mayhem. It was crazy. But, like, I had so much fun. The joy I got out of making that today was crazy. I know it's not perfect, like yours, Anna, but, um, I loved it, and I think I'm starting to kind of realise that I want to do something within pastry and really, really cool stuff, like this. But, Charlie, it was such a pleasure watching you as well. You've done a really, really good job. Thank you. I'm so glad that this dessert ` Anna's Mess ` has actually inspired you to be a pastry chef. Thank you. It's an extra bonus. Yep. OK, well, I think we've come to that moment. Let's undo all that good work you've done. Yeah. GEORGE: Lift it up. Hang on. A little bit lower. There. Three, two, one... (CRASH!) 1 GEORGE: Lift it up. Three, two, one... Didn't that feel very, very heavy when it hit the table? Something was heavy in there, wasn't it? GEORGE: Thank you, Charlie. Thank you, guys. That's a pretty thick chocolate. GEORGE: Yeah, it's very thick, isn't it? I mean... GARY: Oh, yeah. MATT: I mean, great snap on it, but, um... Oh... Oh, it's` that's really soft, isn't it? The curd. Did he add his gelatine in as well? Jeez, I love these meringues. I mean, they're really cute. They're exactly what you said. They're little kisses. And they taste wonderful. They're great. MATT: Looking at the three different versions of that dessert, Charlie's is, by far, the neatest. There's none of the cracks that Elise had. All the essential flavours are in there. I mean, there's berries, there's coulis, there's the chocolate mousse, but, of course,... the chocolate's really thick, right, so, you know, it kind of throws the dish, because then it's really heavy in chocolate. And, of course, that curd is just really, really soft, isn't it? I think the balance is just out. To be honest, I think this is probably, Anna, the toughest challenge so far this year. Anna, are you proud? I mean... Oh, you know what? Big ask. George, I'm super-proud. Even as professionals, we've done this dish so many times to perfect it. This is their first time. Good on 'em. I'm sure if we asked you to throw a few adjectives at us to describe how you felt, you'd have no trouble at all. Maybe, I don't know, elated, exhausted, relieved, nervous. Absolutely a massive challenge. Anna's beautiful Anna's Mess. And we are absolutely in awe, to be honest, that all three of you managed to put up a fantastic dessert. Anna? You know, Gary, yes, the Anna's Mess, everyone did really well. But it's a fact that there was a stage, in each of you guys, that you struggled, but then you pushed on and continued working. That's what happens in the kitchens as well. I'm really proud. CONTESTANTS: Thank you. Wonderful to see three amateur cooks tackle something as complex as that and do so well. But, Harry, Elise, Charlie, it comes down to that dish who stays and who goes. Harry, you gave us a wonderful mousse, chocolate that was eggshell-thin, light, billowy raspberry curd. Above all, yours was the closest to Anna's in flavour and texture, and that's why, Harry, you're safe. I'm speechless. I worked so, so hard, and I'm so happy that I'm safe. You know, the chocolate was wafer-thin, the mousse had a lot of body into it and all the judges agreed on that. The curd was amazing! It definitely was my highlight with all that. Thank you so much. So, I'm sorry, Charlie, Elise, that means one of you is about to leave the competition. Charlie, you got your domes out beautifully intact, and Anna felt that those little meringue kisses were really wonderful. But the white chocolate in your domes was really thick. And the curd wasn't properly set. Elise, your dome was cracked, and it was broken at the edges. And your mousse was loose. But when we ate it, it tasted delicious, and that's why, Elise, you're safe. Charlie, I'm sorry. You're going home. Oh, Charlie. (ELISE SIGHS) Charlie, what can I say? But we've loved having you here, mate. I mean, you think about the food that you've cooked and those spiced poached pears with the anglaise were delicious. MATT: I love a poached pear. That's why I'm a yes. Oh, yes! GEORGE: Nigella's mystery box. Crispy-skin chicken, cumin and fetta pumpkin puree. Fabulous. Thank you. That is my type of food. The win in Marco's mystery box. This, without question, is the greatest dessert I've ever eaten in MasterChef. What are you gonna remember most about your time here? Just the constant encouragement from you guys and the experiences that I've got to gain throughout this journey. It's just amazing. And it's something I'll never forget, and it's only gonna push me on stronger. You know, with every negative, there's always a positive. So, you gained a lot of knowledge, you know, being here. You've learnt that you want to be a pastry chef. Watching you in the kitchen, and the fact that this has inspired you to, you know, do pastry... Charlie, you know what? My door's always open for you. Oh, thank you. You're always welcome to come into my kitchen, with my amazing team, to come and do some work experience. Thank you. Thank you so much. I can't believe it. I've been given this great opportunity by Anna to jump in and get some work experience. So, it's something I will definitely take up. Now it's time to say goodbye. Thanks, Charlie. See you, guys. Good luck. Right, I'm gonna come in for a hug. Why not? (CHUCKLES) Might as well. Yeah? Get a bit of chocolate. Good luck, mate. Appreciate it. Thank you. Good luck. Yeah? Thanks, George. All the best, eh? Work hard. Thanks, Anna. Mwah! Thank you. It was a pleasure to do that today. Oh, thank you so much. It was amazing. Thank you. GEORGE: Good luck, Charlie. ANNA: Thank you so much. See you later. I've just had the best experience ever. I've really started to come out of my shell and just learn a lot about myself. (SOBS) Sorry, guys. The main thing is I've really learnt who I am. I'm a pastry chef. Coming out of this, I now know I want to be in desserts. There's been so many opportunities and so many doorways now opened. It's now time for me to take advantage of that and work hard, and focus now on a career in dessert. Next time ` an immunity challenge that could see Chloe make MasterChef history. Imagine if you won another pin. No one's ever done that before. You need to want. But first, she must prepare the perfect eclair. I am so nervous. With Brett and Trent on the same mission... A pin at this stage in the competition is priceless. Go, go, go! ...the pressure to perform will be huge. Come on! The pressure is definitely a lot bigger, Can Chloe cook her way to MasterChef history? This is literally down to the wire. All right. I'll see you later. All right, son. Have a good day. You too. # GILBERT O'SULLIVAN: Alone Again # In a little while from now