Liquid Gnocchi Pressure Test | MasterChef Australia

guys guys Jessica Randolph sorry just one second with this brill you're all having the same problem and i guarantee you it's because your milks too hot you just killing the use they're also yeah gotta start again and i'm wasting time now the cake component of this dish is the liquid bottom not yaki I know it's a really hard technique so I need to get onto them as soon as possible to make sure I have enough time to get them right and I've just got to keep moving and I've got to move fast my brioche hasn't risen there's really no way around it except to start right from the beginning again I'm just gonna leave it to knead and walk away let us do its thing haven't even started on the soup for this pumpkin gnocchi so I really need to get a move on these spheres of pumpkin soup that you know look like magic pretty much start out like a normal pumpkin soup the recipe says that I need to dice my pumpkin so I decided to save myself some time I'm gonna grate it it's definitely a risk deviating from the recipes but I'm gonna trust my instincts and do it this way got some shallots and some garlic that's going to be sweated off isn't butter [Music] I'm happy with this something that the temperature was like okay when I had of the yeast I've got my second batch of brioche into the oven next I had my egg whites into the RAF mixture then add all of that into my mushroom stonking but the raft is gonna do for the mushroom stock is gonna collect a sediment as it just slowly cooks the egg whites next thing I do start working the pumpkin gnocchi ivory made my brioche I have definitely fallen behind a little bit I'm feeling the pressure big time I need to clarify my stock and pass it in One Bowl I have egg whites and in the mixer I have my meats are nuts things like that add remaining mushroom stuff and I'll just win mine but then add the broth mixture to all my stock but I still have a whole bowl full of egg white sarah has made a massive mistake she hasn't put our glides in with her brass mixture the egg whites cooking is actually what clarifies the consomme so if Sarah doesn't realize her mistake soon she's going to be in big trouble there's definitely a part of me that thinks you're actually not reading it you're seeing words but it's not computing upstairs you know you got 13 minutes to go it is still possible to get the dish up 30 minutes to go second batch of dough looks a bit better so I'm gonna put it into the oven and cross my fingers my raft looks really good it's got a nice little hole in the middle everything's kind of bubbling away I really want it in there for as long as possible to get as much flavor in there as I can [Music] Jessica and Reynold have their rafts in their stock and there's nothing like Sarah's sorrows looks really different and kind of wrong hang on I still don't have I checked the recipe like what have I missed that's why it's not doing it the egg whites needed to be incorporated from the beginning [Music] she just put chicken yeah that's so stupid okay Sarah hi so I realized why it wasn't working it was never any other lights enough I thought you were doing Bolognese on a different job this here is a major judgment though we're gonna be judgment so this here really needs to be clear and cooked out [Music] Bree we can do this I feel like if I don't get through this you going on take two seconds have a breath and I think to myself okay we're all gonna be out of our depths at some point in our lives and I'm a firm believer that you can either look at all the negatives or you can go you know what I can cook and I believe in myself so let's give it a go I'm gonna choose the latter you know how to cook I decided to separate the stock into two sauce pans incorporate some egg whites into one and hopefully the egg whites will grab all the other things and split it and make it a consummate if it works it works come on so I keep going at this point in time I know I have fallen behind [Music] I need to start moving as fast as I can on that pressure not letting you get the better of you 15 minutes to go I can hear behind me that Jessica is already starting to blend the soup for the gnocchi I know then your piece the most important elements so I need to get on to that I just like to spend my consomme you could probably use a few more minutes to clarify more but I need as much time as possible to get very lucky right so I have to strain it now [Music] Reynolds consomme is really dark and plat cloudy I hope he's got the flavor right because the consistency just doesn't seem right [Music] I'm making the pumpkin liquid soup but the thing I'm worried about is my mushroom consommé I'm really hoping that my makeshift raft has worked and my consummate isn't going to be too cloudy looking at the color and the clarity you can't stop Big Cypress Lake if Grant says that my consomme looks good at least I can hold into that I'm just gonna leave it let it cook [Music] now can I go in at this point it's amazing how much all three of them have managed to do but i think jessica is is the one who's in control I mean look at the thing is that heat even though Sarah made a mistake tuned for the egg whites in the raft now it's fixed stop is good yeah right that's great I think you know but as with every pressure test you can be ahead for their jet speeds now when it comes in that pumpkin that pumpkin liquid into your bone oh there's a little yoki this is this is all about well we might have needles but pumpkin I think and to add three grams of calcium lactate powder to the pumpkin soup it is the thing that's going to react with the algún bath that's going to turn my soup into a sphere so it's very important I'm just going to be really careful tasting it I'm going to season it again make sure that it's definitely got enough salt in there it's lucky we are supposed to pour little drops of the new pumpkin gnocchi into the Elgin bath until you get beautiful perfect two centimeter spheres and this is a major part of the dish I don't have these then I don't have a dish I did deviate from this recipe a little bit by grading up my pumpkin so I'm really hoping that it works [Music] it just goes everywhere by working not really big trouble if I don't get this done I'll be guy hi as a matter cause it comes down to shine comes down to that dish there's no doubt that this pressure test is probably thrown up the biggest surprise and the competition so far let's get them in let's save two people and sadly say goodbye to one of them [Music] well grant I think you did it again a deceptively simple dish but full of complexity full of technique and I think undoubtedly three of you I reckon the toughest cook you've had in this competition but then it should be because it is finals working unfortunately today this challenge defeated one Sara your first pressure test will be your last we are so sorry you are going home [Music] Sahra first mystery box which used Gary's ingredients you mail that dish with Nettles pretty much anytime we threw a mystery box at you whether it was when has penis fear is beautiful but that delicious dear Sabina and lemon myrtle then yesterday's mystery box with that Texas and squid that was just brilliant it's the best food you've put up in this competition for me Wow to be confronted with a random selection ingredients be able to put up a dish that looks good and tastes better is an amazing skill that's gonna stand you in great stead on the next chapter of your invention I have utterly loved every single second of this whole journey and I've loved the best days as much as the worst days I look back on things like our American barbecue challenge that we did together this is really nice you know ii was incredible yeah delicious I just take everything I can from every experience I've had it's been an absolute joy ride it's been a pleasure of what you cook and I think we all wish you every luck and every success and it means you have a very special place in our heart and you also have three of us on speed dial so if there's any advice in top-five very special bunch of people you're no different thank you oh I don't want to do this nothing anyone's want to do is we've got to do it Sarah I'm sorry but your adventure here in Worcester kitchen has ended it's time to say your goodbyes [Music] it's really hot too late but now I know what I'm capable of I've got this rhythm I know what's possible it's given me momentum and it's giving me pace and I want to keep going [Music] [Applause] [Music]

Channel: MasterChef Australia

Views: 292,593

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Id: j11gqRLvOIU

Length: 12min 32sec (752 seconds)

Published: Mon Jul 13 2020