"It's Like Your Wet Trash" | MasterChef Australia Dessert Masters | MasterChef World

picture this right you're a nice gastronomic restaurant you had a beautiful meal and then someone bring this you know what I mean it's like a wet wet trash wow wow wow cheesy fries please always what can't be improved with a bit of cheese mustard sauce tomato sauce uh both please oh oh my go Anna what's the name of this dish hot dog I'm back in America I I love the visual of this dish I think we really into the photo realistic look it's exactly what was expected I love the fact that you can interact with it I love the fact that you brought the cheese that look exactly like cheese I hope I won't be disappointed taste-wise because visually it's a bump thank you I appreci I hope you're not disappointed total trick of the eye cheers I did a milk bun on the base and then a little tropical fruit compt in there then I've done a crunch my mousse sausage and then my mustard sauce is mango curd and then the tomato sauce it's actually a strawberry the Sho fries is Che Rose and with my cheese I've done a block of chocolate I really liked it oh thank go I just the milk chocolate mousse is so light and I'm glad you added the Exotic compost absolutely I think he pairs so well with the milk chocolate mousse good thinking there's still just that moment of am I eating what I think I'm eating that's the magic that's what we're looking for this is close to Perfection to me yeah well done Anna Jess lemon look how cute wow [Applause] nice I love it I think it's so cool I think visually you did incredibly well it's very cute it's so cute it's very cute it is a Chinese money plant oh there's a lot of attention to detail in terms of realism all right let's reveal the layers ready that's kind of dirty it looks lovely I love those layers yeah you know when you cut and everything is solid this has life so on the bottom um I've made my Biscoff and then a roasted o gray cremo and then you got the Almond daa the candied orange peel and then on the top is the orange infused ganes just like in your previous desserts you show us that you know how to craft things to Perfection chocolate tends to be rich this one is very fresh very light very good job it had that signature personality from you it's cute it's considered it's fun bonus point for me uh massive chocolate tempering you really pushed yourself to craft in a different experience thank you so much well done Jess well done Jess thank you [Applause] kin what have you brought us tonight a bowl of conji Ken this is an amazing idea it's really convincing so on the bottom is rice pudding with a little bit of lime zest and then the Davidson Plum sambal and a little bit of finger lime Kev have a little bit of Pop I love the tartness I love the sourness I love the sweetness and I think the lime Lea just bring that that J sea that I really like adrio nice it's time for tea I'm going to call it kettle black I love this because CU there's that real question of what is real and what isn't wow so it's a old school chocolate mirror glaze and then CH we have a black sesame crunch on the bottom uh usually C then that light team mov when I showed you my work and you decided to do the teapot within 3our time I thought it was very ballsy of you and I really liked it it's it's soft it's creamy it's light really great mate yeah yeah thank you so much the next dish we'd like to taste belongs to Andy there been some great dessert that look really beautiful and appetizing especially up against my little pile of trash I'm just hoping that the judg will dig into it and really love it hello hi are you mocking us hi are you trying to say we're garbage no I'm going to go back to my spot what's the name of your dish uh I'm going to call it Bound for the bin [Music] okay well I think it's very bold to serve this to a customer picture this right you're a nice gastronomic restaurant you had a beautiful meal and then someone bring this you know what I mean it's like a wet wet trash andd when you do such a bold statement it's such a big risk so the flavor and the inside must be impeccable we it's not so good I brought this for you get into yeah let's dig in so you have a honey custard on the bottom there's chunks of flowless chocolate cake smoked almond and cocoa soil a soral sbet there some charcoal honeycomb and dehydrated Sor leaves you know what I actually take it back I love it gorgeous trash mate the sorrow sorb the freshness it's so surprising and it's a past for illusion I would have never won that route we'll talk about turning trash into treasure this is an absolute gem I don't know that I've eaten out of a a dust pan before and it's so delicious I love the bitterness of the chocolate and little layers of honey and that sour herbal quality that sorl gives deliciously dirty that's really like top of the pack for me really really great job thank you yeah happy with that I think my dish is quite realistic and I hope it's a big surprise for the judges when they eat it [Music] a this is a pair of desserts a pair of desserts so it's a play on words uh a pair of desserts so basically two desserts one dessert and the bottom dessert and you it all together it's meant you kind of pair with the pair I don't get it sometimes when I'm explaining it doesn't make sense to okay I'm really excited to get into [Music] this wow nice and the pair flavors aren't in the pear it's in the plates in the plat yes just crack right into it he's having us eat the [Music] plate [Music] [Music] oh yeah crazy stunning this is fabulous wow I love this you haven't even tasted it yet the sparkled everything is so refined it's pure all right let's dig in so the actual pair shape that one there is a doce and vanilla Whip ganes and the center there is a caramelized honey with Yuzu gel inside the plate you've got a pear compt a compressed pear and a center cake with uh filing chocolates it's so good thank you the pear is very surprising it's fresh it's light the chocolate is thin and it pairs so well with the plate flavor and texture wise you are really spot on just like the last dish you presented us and the the surprise element it's wonderful you get me from afar at any restaurant you are presented this for the the last memory you will have your experience it's phenomenal but if I can just say one thing I think the chocolate makes it hard to get all the way to the bottom yeah Reynolds there is a lot of chocolate which does take away from the lightness of the dish however I think you've really thought about Flavor texture Dimension balance and in that regard I think it's very very clever work we're so close to a perfect dish thank you Ry thank so [Applause] [Music] [Music] much

Channel: MasterChef World

Views: 232,416

Keywords: MasterChef challenge, MasterChef pressure test, best dishes on masterchef, best masterchef dishes, cooking competition, cooking show, how to cook, master chef world, masterchef, masterchef best dishes, masterchef world, recipe, masterchef australia, masterchef dessert masters 2023, masterchef dessert, dessert recipes, melissa leong, amaury guichon, dessert masters australia, dessert masters australia episode 2, reynold poernomo, masterchef reynold poernomo, dessert masters

Id: 1xKPusCR25E

Length: 11min 58sec (718 seconds)

Published: Tue Mar 26 2024