ANNOUNCER: Previously on MasterChef Australia - Heston's third pop-up went underground. I'm excited. Arggh! Harry and Mimi made the judges melt... If you love chocolate, you'll love this dessert. ..while Elena and Matt joined the others in elimination. Tonight, in Heston's final pop-up... We're throwing you back in time. ..it's all about making history. This recipe is from 1490. I can't even read PROPER English! What?! These contestants will take inspiration from the past... Wow. Have you ever done it before? ..as they fight for their future. Oh, my God! With one spot left in elimination... When you read that recipe, did it make any sense? I think this is fabulous. ..who will cook their way to safety? I think that looks smashing. And who will be one step closer... I'm not really ready. ..to going home? I don't know what to do. No! # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Burning up # in my heart # like a flame, # like the brightest shooting star. # Able 2016 MIMI: What are we doing? HARRY: It's day four of Heston's pop-up week and we're walking through these beautiful scenic gardens, over these bridges, through this lake. ELISE: So pretty! MIMI: I have no idea what the challenge is gonna be today. It's the last Heston pop-up, so I know it's gonna be massive. (APPLAUSE) Welcome to Rippon Lea, one of Melbourne's most beautiful and historic homes, built in the 1860s - so, right bang in the middle of Melbourne's gold boom. A different world entirely, if you can imagine. And actually, it's the perfect location for Heston's last pop-up restaurant. We're throwing you back in time. (ELISE GROANS) Of course! If there's one thing that Heston loves almost as much as food, it's history. Think of historical feasts. Think of the fact that Dinner by Heston, both in Melbourne and also in London, uses ancient recipes, old recipes as a springboard for new ideas. Creativity is something that's been around for years. We think of it as something that's modern. And in fact, you can get fantastic inspiration from the past. And that's really what this challenge is about. Each of you will be preparing a single course in a four-course feast. We're gonna give you each a recipe to inspire you - one from the 15th, one from the 17th, one from the 18th and one from the 19th century. That is your springboard for a beautiful modern dish. THERESA: The oldest recipes I think I cook from are, like, old Women's Weekly magazines! (LAUGHS) It's not that... It's not that old. No, I don't really go back that far in time. To make a dish which is inspired by a recipe from a certain century, this is going to be a hard challenge for sure. So, here's your recipes. Two savoury, two sweet. They're sealed with a wax stamp. On the wax is a letter - don't turn it over yet. There's A to D. Alright, guys, turn them over and hold them up. So, who's got A? Mimi? So, Mimi, you're cooking the first course, Theresa second, Elise third, and finally, Harry, you're fourth. Although I was thinking savoury, now I've got the fourth course, and that can only mean dessert. So I'm hoping for, like, an Old World dessert recipe in that envelope that I can get inspired by. So, you want some rules? ALL: Yes. You've got two hours to prepare your course. You must make enough for 10 diners plus the four of us. George, Matt, Heston and I will be tasting your dishes, and as usual, we'll be judging it on creativity and, of course, deliciousness. The least impressive dish will send its maker into tomorrow's elimination. To make it so far in Heston Week and then just fail right at the end would be...devastating. It's gonna be a staggered start. Now, here's the thing. You've all got your recipes, that are sealed. Now, you're not allowed to crack that seal until your time starts. (THERESE LAUGHS) That's pretty terrifying. Am I gonna be able to think quick enough and am I gonna be able to come up with a dish? Good luck, everyone. Mimi, your two hours...begins... ..now. GARY: Go, Mimi! (APPLAUSE) MIMI: Time starts and I run to my bench. I have to open my envelope. ELISE: Go, Mimi! Good luck! Good luck to you! I'm thinking that because this is a historical challenge, it's gonna be a bit easier than the other Heston challenges. There's no crazy techniques back in the day, so I'm feeling OK about it. And then I open my recipe... What's...? I'm in big trouble. What?! It's in Ye Olde English. It's like reading another language. I don't understand it! "Roast in sauce - take a salmon and cut him in round pieces "and roast him on a... gred...gredirne"? I just have no idea what this recipe is even saying. "And take... "..wyn and powder... "..and canelle and draw them through the sten...stren... "..onions small and do other...to and boil them." Theresa! Your two hours starts now! (ALL CHEER) Go, Theresa! Run! THERESA: My time starts and I'm just praying at least it's a protein that I'm familiar with. I run straight to my bench, open up the recipe... Ah! Oh, Lord have mercy! ..and realise I can't read it. Oh! I can't even read PROPER English! This recipe is from 1490. "Chekyns farsed. "Gentle manly cokere, copyd of the sergent in the king..." I hear "chicken", I hear "skin", "herbs to your fancy" - they're making sense now. I can sort of see a dish that can come together. I might just grab the chickens and start breaking it down. Go, Theresa! Whoo! Come on, Theresa! So, today, the challenge is not just to read the recipe, but to modernise it. So, my plan to reinvent this recipe is to make a roulade of the chicken breast by wrapping it in the chicken skin, sous-vide it in the sous-vide machine so it's nice and moist, flash-fry it in the deep-fryer. The recipes is 'chickens farced', and to me, that means 'stuffed chicken'. So, instead of having a stuffing on the inside, I'm going to have it on the outside. I'm going to make that with nuts, leeks, raisin and herbs. I've never done this before. I've only made a chicken roulade with, like, prosciutto on the outside before, but I...I have seen this done. Whoa. Careful, careful. But, you know, it is Heston Week and... ..and I want to do everything I can to be safe today, so I'm hoping that I can get this done and the judges will see the hard work. (CHUCKLES) ELISE: It's alright. You've got this. Right, Elise! Your two hours starts now. Get in the kitchen. Oh, my God. Oh ho ho! Exciting stuff. What is this? What can it be? What can it be? Tarts. Taffaty tarts. Taffy tarts. Do you know what it is? Taffaty tarts! It's a dessert. Awesome. I start reading down. "Also then put to them apples in layers, "some fennel s..." Oh, my God. Oooh! I have an apple and fennel... Oh, my God. Keep reading. Keep reading, keep reading. Obviously a 'taffaty tart' is a tart filled with apples, some fennel seeds, a bit of lemon peel... Tart. Tart. Pastry. I can create that, but this whole challenge is about creativity and our interpretation, so I need to put my own twist onto this recipe. And I have some ideas already in my head. How are you going, Mimi? Mmm... ..not great. I am so confused and I have no idea what I'm doing. But I can't just keep standing here. (CHEERING AND APPLAUSE) HARRY: Come on, Mimi! So I run to the pantry and grab some salmon. I love salmon and always cook salmon at home, but I just have absolutely no idea what to do with it. "Serve it forth with peas cooked in milk of almonds." I have the first course and I still have no idea what my dish is gonna be. No idea. (CHUCKLES) Theresa looks like she's well on her way and I'm just really worried that I'm gonna fall behind and embarrass myself in front of Heston. "..on other fire accompanies as task..." What?! I don't get it. I've worked so hard to get up to this point and to throw it all away would just be so disappointing. No, I seriously don't get it. f "Serve it forth with peas cooked in milk of almonds..." Today, we have two hours to prepare a single course for 10 people, and we've been given a recipe that's from a past century and we have to translate it into a modern-day dish. "..cast in fff...frae pot with saffron and salt." I don't get it. There's just so many things going on in this recipe and I don't understand half of it. Hey, Mimi. Hello. How are you going? Just a bit stressed. It looks like gibberish to us, doesn't it? You always had to read the words out loud and hear them to understand what they were trying to say. "Ginger cast in fair pot with saffron and salt "and other fine accompanies as take your fancy, missus!" (CHUCKLES) OK. What takes my fancy. I think so. Alright. Heston asks me to read the recipe out loud and just see what I can take from it. So I read it out and I start sketching out what I CAN understand - salmon, wine and onions. There's actually some really great flavours in this. And then all of a sudden... I think I've got it. ..it comes to me straightaway. I'm gonna go with a lightly seared salmon, some beurre blanc sauce, and some almonds and peas. I've lost a lot of time, so I really need to get a move on if I want everything to be done in time. I really need to make sure that there's heaps of flavour in this beurre blanc sauce today. I'm gonna reduce some white wine, fry off some shallots, and then add that to the white wine. Um, I think I'm feeling a bit better now. Um, so, just got to power on and make sure I get stuff done in time. THERESA: I'm still just breaking down chickens and it has cost me a lot of time. <BLEEP>! What are you doing? Um, I'm just thinking today, you know, it's all about being modern, so I'd like to get the skin and make a roulade with the breast... Yeah. ..sous-vide it right at the end, flash-fry it to crisp it up. Have you got time to make a roulade? I...I hope so. I've got... Because it's a cool idea. So, what you're imagining is you've got a chicken breast completely wrapped in skin that's gonna be crispy. Correct. Have you ever done it before? I've done it with prosciutto. Have you ever done it before? Not with skin. Does it work? I hope so! (GIGGLES) I don't know. I've never done it either. Gary sharing his concerns with me always makes me question myself, and it IS a concern, because I've spent so much time doing this, so if I don't make it work, I'm out. Please, please, please, God, I hope it works. Have you got a good idea, Elise? Yep. My recipe is for taffaty tarts! It's a dessert! Made plenty of tarts in my time, so I'm pretty happy with this. But I'm going to have my own interpretation of it. It will have a few different layers. So, there's a cinnamon pastry on the bottom, and then I'm going to do a fennel nougat, apple jelly in the centre, some caramelised fennel off to the side, and a lemon syrup. The first thing I need to do is make my pastry, because I need to let that set for, like, 60 minutes. Raw dough! Ohhh! Chuck me some! That's my favourite. I'm feeling really good. I'm cooking for Heston and 10 other people, I'm doing my own dish that I love, and I love the flavours. It couldn't be more perfect. Harry, your two hours starts now! Come on! Let's hustle! Good luck! Ohh, Harryyyyy! I'm nervous! Breaking the seal. Love it. Get out! Stuck already? I've got trifle! Opening that envelope and seeing trifle... (GARY AND HARRY LAUGH) ..I am so, so stoked. This is an inspiration. It's a springboard for you, right? I've got this awesome recipe for a trifle in my head and I just can't wait to get started. I'm a bartender back home, and one of my favourite cocktails to make is, of course, the espresso martini, and I think I can combine an espresso martini and a trifle, so today, I'm gonna make an orange and coffee trifle. This trifle's gonna be layered with heaps of different elements and it's gonna be very visual, so I'm gonna serve it in a stemless wineglass. I'm gonna have an orange and coffee jelly, and on top of that, I'm gonna have an orange mousse, I'm gonna have a nice biscuit crumb, chocolate and orange sponge, then some fresh fruit over the top. To make my coffee and orange jelly, what I'm doing essentially is just making a long black. I'll sweeten it with a bit of sugar, add some Grand Marnier in there, and then, of course, gelatine. I just want to make sure that it sets properly and doesn't end up as just coffee in the bottom of the cup. You right, Mim? MIMI: I've finally pin-boned my salmon and portioned them off, and it's ready to sear. I've got my blanc sauce on the go, and I really like the combination of peas and salmon, so I'm gonna serve some blanched and then also moosh some up. I know Heston likes mushy peas. He's from England, so... who doesn't like them there? I'm feeling a bit better now. I'm feeling like this dish could really come together. I'm just thinking about texture a bit with this dish. I'm taking some inspiration from the roast in the recipe. I've taken the skin off the salmon and I'm gonna roast it till it's really nice and crispy. Hopefully this dish will show the judges that I've been inspired by the recipe but that I've re-created it and put a modern twist on it. And all I've got left to do is a lot of stuff. Oh! Careful, careful. So, finally, my chicken is broken down. I put two chicken breasts reversed onto each other, so it's nice and even, and I roll them up. But there's only 40 minutes left on the clock. The roulades are gonna take almost the whole of the remaining time left. It's really cutting it tight. The recipe that I'm cooking today is based on 'chickens farced', so I want to make a really great stuffing with it - I've really got to get that going - and my jus. I'm just running out of time. GEORGE: How are you going, Theresa? Yeah, good. Um... I wish it didn't take so long to make the roulades, but I'm happy. Oh, they're made? Yeah, they're in there. Can I have a quick look? Yeah. Yep. Oh, wow. So... GARY: That's gonna take some time to cook, though. Um... And if you duck your head down there, people are starting to arrive. (LAUGHS) I can see that the diners are here! What else is with the dish? So, I'm making a jus now. A madeira jus. Yeah. And what else? And then I've got raisin. I'm gonna make up a stuffing on the outside to go at the bottom. You're gonna get all that done? 'Cause I'm telling you, you're gonna be pushing it. By the time they're cooked, getting them caramelised, there's a lot going on with this sauce that's not really there, and I think you're really gonna be pushing it. And remember the consequences. Yeah. Come on! Yep. Heston Week has been a real fight for survival, and to get this far and then end up in elimination, that would be absolutely devastating today. MAN: Look around. As the Favourites come out, it begins. Working as the Dream team. Nice! Ah. The flirt. Classic! Cadbury Favourites. f Oh, my God! There's people already! HARRY: What the...? Got to get a move on. Oh, my God! Come on! We have two hours to prep and cook a course for 10 diners and the judges plus Heston. I can see that the diners are here. I'm not really ready at the moment. And we're running out of time. Mimi! You've got 15 minutes before your course needs to be on the pass! Yep. Come on, Mimi! Let's go! Let's go! Come on! Come on, Mim. ELISE: Go, Mimi! In my dish today, I have to be inspired by this old English recipe for roast salmon. My interpretation is a lightly seared salmon with some peas and a beurre blanc sauce. Cooking for Heston and knowing that this dish has to save me from that elimination tomorrow is a terrifying feeling. And then I taste my sauce and...it... ..it needs something else to it. I look back at my recipe, just trying to get some inspiration on how to improve this dish. I see saffron there and I think maybe I could put that in my beurre blanc sauce and improve the dish. It transforms the whole sauce. I'm finally starting to feel like I've got this. Just got to power on and make sure I get stuff done in time. Now it's time to cook my salmon. I'm gonna cook the fillets for about 30 seconds on each side in the pan just to get them nice and seared on the outside but perfectly cooked inside. I've got to put up 14 dishes and we're serving Heston. I don't want to be in elimination, so I need absolutely every bit of the salmon to be perfect. ELISE: Today, I'm going to do my version of a taffaty tart, based on this old English recipe. I'm doing my nougatine. So, I'm just making a sugar syrup and I've got to fold some cream through there. The recipe says, "If I please, put some fennel seeds in them." Yep. Love fennel. Love working with fennel. So I'm incorporating ground fennel into my nougat. I want it to have a really strong fennel flavour, and I start putting them into the moulds and getting them into the blast chiller. My apple jellies are going to sit in the middle of the nougat so when you cut through the fennel, you're gonna have this beautiful apple flavour. All the flavours came from my recipe, so it's... You know, that's where we're meant to get the inspiration from, so, yeah, that's what I'm following. I'm feeling under control. If I can survive Heston Week, I'd be so proud of myself. I've got this awesome Old World dessert recipe for a trifle. I've got lots of elements on the go. I've got... My jelly's done, setting in the fridge. I've got, uh...the coffee crumb that I'm making on the go. I've got my custard on the go as well. Oh, my God. Yum. What I want to achieve from this dish is a really beautiful coffee and orange flavour combination. It's time to move on to my coffee mousse. I'm going pretty hard on coffee. I love coffee and I'm just hoping that the judges don't think that I'm straying too far from the original trifle idea. MIMI: The salmon is looking incredible. I'm feeling really good. I can picture my dish in my head and I've tasted everything - it tastes really good. Mimi! Five minutes, yeah? I just need to start getting everything prepared for plating. Alright. So... (SIGHS) ..the next thing to do is... I can see Mimi running around. She's about to start her service. And then that means I don't have much time left. My hazelnut crumb, my poached raisins, my leeks and my jus, they're sitting there ready to go, but I haven't got the chicken out of the sous-vide machine yet. If any of the chicken's not cooked, that would be terrible. I'm just gonna check the internal temperature of them now. It's not cooked. Another...10 minutes. I'm gonna pump it up a little bit. My heart sinks. (WHISPERS) Oh, please, please, please! I'm not sure that the chicken is going to be cooked in time. Um... (MOANS) ELISE: Is the sous-vide done? Uh, not yet. I'm putting together all the elements. I want it to look great, because this is being served to Heston, after all. I started the day so confused by this old English recipe. I think I did it justice, but just put my modern twist on it. I'm hoping the fish is just really nicely cooked and the flavour combination's really there. I just hope that they love it. Service, please. HESTON: Thank you. Um, so, I thought, you know, a table piece, so, help yourself to a piece of crispy salmon skin. GARY: Gets us all involved. When you read that recipe for the first time... (LAUGHS) Yeah. ..did it make any sense whatsoever? Absolutely no sense whatsoever. And I was like, "What the hell does that even say?" Um...and I just tried to take... So, what have you tried to do? 'Cause it reads in, kind of, Ye Olde English, doesn't it? It says, "Then lay the salmon in a dish "and cast the syrup thereon, all hot." Yes. Um... So is that the sauce? That is the sauce, yes. So, I've made my take on a roast salmon with crispy skin, mushy peas and some almonds - I've got some paprika almonds and some blanched almonds. I tried to interpret all the different wording. I wrote down a list of the key elements that I wanted to portray in the dish, and I hope I've...done that. Thank you. Thanks. Good stuff. Thanks, Mimi. She's put together a really beautiful dish. Let's see what it tastes like. My piece of salmon is cooked beautifully. I reckon this has gone from Mimi disaster into a super success. Because...I love the peas. I mean, when you read this recipe, the thing you pull out of it is peas, almonds and the syrup, particularly, and I think she's got all of those elements in there, and that sauce, that beurre blanc, is absolutely smashing. You do get a nice vinegared...winy, vinegared note in the beurre blanc. And it's sweet too, which is like verjuice, you know? I think that makes this a very bright, light, vibrant, modern dish, and that's what we wanted. We wanted something that would sit on a modern menu, not on the table of the king, so Mimi's done a good job. It definitely looks modern. THERESA: Time is running out. I finally get the roulades out of the sous-vide machine. They should be cooked, but I still need to brown them off. Deep-frying's nice and quick, so hopefully I can just flash it in there and the hot oil will... (CRACKLES) ..you know, crisp up the skin and I'll be done. I'm gonna just try this and see if it works. But I leave them in there for a minute and then I go and check it and... Shit! ..it bursts. All I see now is two dry pieces of chicken breast with scraggly skin. I cannot do it that way. I decide to pan-sear it with some butter, because the butter will be brown and that will help get that nice brown colour on the skin. I'm really worried, because that'll take longer. OK. Theresa, in five minutes' time, you're gonna have to start serving. I'm like, "Oh, no! What have I done?!" You're now into your plating time. Alright. You know, I'm supposed to be plating up now, and I'm not even ready. Come on, come on, come on, come on. You have to get stuff on the plate. Otherwise, if you don't get stuff on the plate, you know, we might as well put you straight into the elimination and, um... No! Your reward points can be a passport to travel, but when you try to use them, you may find they don't all go the distance. For example, the same number of membership rewards points from American Express that will get you to a ball game in LA... ..may only gets you part way with other cards. Just part of the altogether more rewarding service we deliver daily. American Express. g Where's Matt? Is he doing the washing up or what? Come on, quick, quick, quick, quick, quick, quick, quick, quick, quick! THERESA: I've finally got my chickens browned off. Come on. Come on! OK. I pray that those chickens are cooked well. Please be cooked! That looks pretty good. It looks good! Go! If you don't get all 14 out, you might as well put on a black apron right now! You've got, like, two and a half minutes. Come on. OK. Come on. Come on... You know, I'm plating up, and it IS frantic. If I don't get this food up to Heston, the judges and the guests... Quick, over there! Fast, fast, fast! Come on! ..then I'm headed straight for elimination. Arggh! (INHALES SHARPLY) Ow! Burning my fingers, but it's all good, yep. Finish the plates. I have my hazelnut crumb, my leeks, my poached raisins and my jus. Throwing the elements onto my plate is not good, 'cause I can see, you know, there's different amounts of crumble here, different amount of raisins there. It's frantic and nothing is perfect. Alright. Oh! Alright, thank you. OK, here they come. Thank you. Hi. How are you? (CHUCKLES) I'm not looking very graceful, but... (CHUCKLES) Hi. Theresa? That's Heston's you've got there. Oh! I get to serve you, Heston! (ALL CHUCKLE) There you go, Heston. Thank you. You look nice and relaxed. (GARY LAUGHS) Oh, yeah! Yeah! (LAUGHS) What's the dish? Alright, the dish I have for you is sous-vide roulade of chicken, and there's a pan jus with crushed hazelnuts and verjus-poached leek and raisins. The name of the dish is 'chicken farced'. Where's the stuffing on this dish? I've brought everything outside. I put the nuts and the raisins and all the delicious stuff on the outside. You deconstructed a dish from 1490. Well, that's... Mmm. Thank you very much. GEORGE: Thank you, Theresa. Thanks, Theresa. Thanks. Thanks. Obviously it was rushed, and it does look like that on the plate, and in terms of... Just the balance of the number of raisins that you've got. It's all in the taste, right? And the leeks are soft, which is good. Oh, look, I really like the dish. I think she struggled through that, and I actually questioned whether or not she would be able to get that sous-vide chicken together and be able to caramelise it and get it on the plate and make it look attractive, and I think it is. The raisins themselves, I thought were...delicious. Little punches of juiciness that cut through. You've got the chicken breast, which is nicely cooked. Chicken - mmm. Raisins, sauce is good. Nuts. The leek is good as well. The leek is delicious. But for me, the negative is I've got so many raisins, and they're...like... ..you know, you just... the ratio's so wrong and out. Yeah, I mean, if you look at the plates around you, it's quite clear those that got lots of raisins and those that didn't. So, we polished our plates off, because we didn't have as many as you. HARRY: There are a lot of elements to get onto the plate, so I've got to think about plating now. I'm feeling really, really confident. This trifle's gonna be layered with heaps of different elements. I'm gonna have coffee jelly on the bottom, some crumb, some custard, some mousse, some sponge on the top, and also some fresh fruit as well. I'm looking at it thinking, "This IS just a trifle at the end of the day... "..and I really need to jazz it up and make it Heston-y." So I decide to add another element to the dish. So, I'm mixing up some white chocolate and cocoa butter, and I'm gonna get that into a siphon gun so I can spray it into some liquid nitrogen. It sort of goes, like, really fluffy and turns into, essentially, snow. I really, really want my dish to have an element of theatre, so I just hope that I can get it finished in time. I do not want to be going into elimination. Alright, Elise, you've got five minutes to go. You look organised. Yep. I am. I need to start plating. I'm really happy with my nougat. It's set rock-hard. I'm gonna incorporate my apple jelly in the middle of my fennel nougat. That's gonna help break through the strong fennel flavour in the nougat. And I start putting my pastry disc on the bottom, frozen nougat on top. Wow. Can't believe it. Looking forward to seeing this in a minute, huh? Your version of taffaty tart. Yep. Let's see what Heston says. Oh, no. I put a little bit of the caramelised fennel off to the side. I really like the flavour. It's like a savoury flavour but a sweet flavour at the same time, and, you know, if you love fennel, you'll love this. Thank you, Heston. Thank you. Ooh. So, Elise, the task you were set was the old recipe of taffaty tart. 17th century, we've got here. The Compleat Cook. Amazing. So, your interpretation? My interpretation is... it's got a tart bottom, and I've got a fennel nougat with an apple jelly inside and a lemon syrup over the top with some caramelised fennel. Thank you very much. Enjoy. So, I think that looks smashing, and as a definition of a 'tart', with the pastry base and then this little dome of nougatine, I think that's wonderful. I think this is... I think this is fabulous. I love the little apple surprise in the middle. We're always talking about, "OK, yeah, great, you can do a nougatine, a parfait, "but what's inside, what can we find?" You know? Like finding lots of jam in a doughnut, you know? Yeah. For me, the flavour is... really spot-on. Yeah. Fennel... ..um, apple, lemon - it's delicious. What I love the most is that, sort of, caramelised fennel. It's just delicious. It's got this lovely sweetness, but bitterness and chewiness too. I love that. Mmm. What I love about the fact - and I think this is the genius thing about looking at old recipes and using them for inspiration - the reference to the fennel is, "If you please, put some fennel seeds to them," and I think "if you please" very much indeed - that's fantastic. It just tastes... It's delicious. HARRY: I'm gonna try and make some white chocolate snow by putting this mix into some liquid nitrogen. I have a quick look at my trifle recipe again and I notice that it says red wine is one of the ingredients, so...could I add some red wine to this and then make a red wine chocolate snow? (CHUCKLES) I'm gonna give it a go. This is Heston. I'm not just gonna put up a regular old trifle for him. I want to make this special and I want to put my Harry/Heston twist on it. And it's mixing up well. It looks like it's fine. So I'm just gonna get it all into the big bowl and see if it works. And...it's split. It splits. (GROANS) I really want this red wine and chocolate snow to work, so I'm gonna give it another go. I've just got to hope it works. Harry? You gonna be ready? You've got five minutes, yeah? Yeah? Thanks, George. It splits. Again. (GROANS) It's just... it sort of breaks your heart. (SIGHS) I... I don't know what to do now. This IS just a trifle at the end of the day. There's no theatre. If I can't think of a plan B, I'm in trouble. HARRY: My white chocolate snow mix has split twice. I am devastated. I really, really need a theatrical element to add to the table to make it look delicate, beautiful and tasty. I just wanted to jazz it up and make it Heston-y, do something interesting. (SIGHS) I don't know what to do now. I feel like I've failed. I'm just racking my brain. I'm trying to think of ideas. I look over and I see the liquid nitrogen bench, and... ..I've got some berries and seasonal fruit. And then it comes to me. GEORGE: So, what are you gonna... Nitrogen? I'm gonna freeze some fruit in liquid nitrogen... ..and break up the cells and see what happens. Um, I'm gonna just put them in there and smash it up. Let's look. Open it up. Ooh! Oh, my God! Yes! Look at that. See? All the cells separate. It looks like confetti. Oh, look at that! That's so beautiful. Get them to start sending out your glass now and go. This is gonna be like little explosions of fruity flavour to balance out the coffee and it's gonna be also a really cool theatrical element. So, Harry? So, just talk us through it. So, essentially, what we've got on the bottom is an orange and coffee jelly, and on top of that, we have an orange custard. On top of that is a coffee mousse, and then we've just got fresh fruit segments and a chocolate sponge. In here, so, we have frozen blackberries, raspberries and orange segments. It's good. HESTON: Lovely. Thanks, Harry. Well done. Thank you guys so much, and enjoy. Enjoy your night. What I like is the little... cells of the fruit have kind of gone a little bit like hundreds and thousands, and the original hundreds and thousands, which was little...seeds, herbs covered in coloured sugar. So there's a nice little nod to that there as well. I like the layering, and I wasn't convinced about choosing coffee, but now I read the recipe, this doesn't have to follow a particular line of flavouring. As long as it's got the orange in and the syllabub. I think it's great. I mean, espresso martini is a very good analogy, 'cause it is lots of coffee jelly at the bottom. Because of the coffee, it starts veering towards tiramisu and away from a trifle, and that's my concern. Yep. d The final Heston pop-up! (SIGHS THEATRICALLY) Oh, my goodness! And at this beautiful property. How gorgeous does it look now, Rippon Lea? And you know what? We are amazingly proud of how well you've done. You only had two hours to conceptualise and bring up to date those recipes that date back to the 15th and 16th centuries. So, absolutely well done. Heston, what did you think? It was a tough challenge. I think probably just the shock of reading the text... (ALL LAUGH) ..would... (LAUGHS) ..wouldn't have kicked you off on the best footing. But I have to say, all of you, I thought, did fantastically, 'cause you see the connections to the original recipes. The cooking was modern. It was a pretty hard one, this one, to call, to be honest, because each dish was a success on some level or other. So, fantastic. Now, before we come to the inevitable denouement and the announcement of which one of you goes through to the elimination tomorrow, um... ..we'd like to just take a moment to just think about what was so special about each one of those four dishes. Mimi. A restrained, elegant, modern take that clearly related to the recipe. Theresa, your chicken was beautifully moist, wonderfully succulent, and that sauce - absolutely delicious. Harry, that was an absolutely spectacular arrival of a dessert. You brought us, in true Heston spirit and in true spirit of the historical nature of the challenge, trifle with theatre. Oh, Elise! Putting fennel front and centre in that dish was a clever leap in a surprising direction and it paid off big-time. I think we all reckon that could easily be a signature dish of yours in the future. We loved it. What?! This is crazy. They're saying that this is a signature dish. That's amazing. You know, it just gives you that little bit more confidence to know that you CAN do this and follow your dream. Yep, I'm definitely gonna take this dish with me into my cake stall. With dishes this good, the success or failure of them tends to have its foundation in the kitchen. HARRY: Definitely had a couple of problems in the kitchen today. Really, really hoping that I'm not gonna be going into elimination. So, I'm thinking, did anybody else have trouble, or was it just me? If it's just me, then I'll be the one in elimination. With dishes this good, the success or failure of them tends to have its foundation in the kitchen. So, I'm thinking, did anybody else have trouble, or was it just me? If it's just me, then I'll be the one in elimination. At this stage of the competition, organisation and time management are CRUCIAL... At the start of the cook, I wasted so much time coming up with an idea. I'm just hoping that it's not gonna cost me. ..and one of you ran out of time. That meant it impacted on the consistency of how you plated the dish - herbs thrown on at the last minute, sauce kind of sploshed on places... ..and way too many raisins on some of the dishes. And that's why, Theresa, I'm sorry, you're joining our six over here in black in the elimination tomorrow. It's so disappointing, you know, to have survived this whole Heston Week and to have fought so hard to make it here, and to know that it didn't pay off and that I'll be fighting in elimination is devastating. Mimi, Elise, Harry, well done. You've definitely set yourselves out, the three of you, as frontrunners in this competition, and you proved that this week with your resilience. The rest of you, it's not over yet. Yeah? You need to be ready. Now it's time to forget what's happened... ..and think about what's in front of you. Go home, get rest, get pumped and get ready to fight and to fight hard. You got it? ALL: Yes, George. Get out of here, guys. I've already gone home before, so...I don't want to go home. You know, I'm ready to go in there and fight for my life again. ANNOUNCER: Tomorrow night - it's back to black. And this is Heston Week. It's not a normal elimination. But amidst the darkness - a splash of colour. Seven colours, seven of you. The aim of the game... Orange. ..pick a colour... Red! Violet? ..create a dish. Blue. MATT: I can't think of any food that is blue. I'm not looking forward to this. At this stage of the competition... Give us the colour! Taste, taste, taste. ..there's no room for error. I'm going for it! Sounds delicious. Colour outside the lines... How's that gonna look? ..and... Um... ..it could be fatal. See you later. I'm going home. 1 UPBEAT MUSIC WHERE BETTER TO SPEND A COLD CHRISTMAS NIGHT THAN IN THE COSY SURROUNDINGS OF SOME OF MY FAVOURITE AMAZING SPACES? JUST MAKES YOU FEEL ALL CHRISTMASSY.