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all right here we go guys it's my eighth textured chocolate cake my heart suddenly leaps out of my chest because i've seen that dessert in his cookbook and i remember looking at it laughing thinking there's no way anyone could actually make that at home see you guys i think you're in for a challenge guys do you think there's seven elements there there's no more isn't there is one more let's have a look this is the eighth texture this is a hot chocolate ganache that gets poured in front of the guests a key [Music] we're gonna put that on the center of the cake and then we wait a little while and something magical happens [Music] this is the bit that counts the assembly [Music] eight layers of texture but ten minutes of pressure to go [Applause] presentation is probably the most pivotal part of the entire dish obviously if you just slap it on the plate and you include all the elements it's just not going to cut it there is actually an order that it needs to be assembled and there's a reason why it needs to be assembled in that order so it actually does look visually striking when you do finally present it that dessert has got to be one of the most difficult things that i've ever seen plated up and i would be terrified if i was down there right now it's phenomenal who will say who will go we'll find out very shortly you got two minutes to go i've slid the mold off the top and i can see it's starting to ooze out a little bit on the sides it just started to ooze down a bit so i'm just throwing it back in the fridge to just try and get a little bit of cold air around [Music] [Music] you've got 30 seconds to go got 30 seconds [Applause] you have ten seconds to go nine eight seven six five four three two one [Applause] [Music] [Applause] and i can't believe it [Music] are you ready ready this is the lollyback cake my heart absolutely breaks when i see it i'm not good with dessert wow i know that it's not going to be easy that there's probably multiple layers that aren't revealed yet [Music] [Applause] the cake was created by an evil genius i incorporate all the australian favorite lollies into this cake let me talk you through from the bottom we have almond jacon second layer there we have freckles crunch next one up here we have a spearmint buttercream and then the musk mallow who dreams up a seven layered cake made out of lollies like if any one of those contestants say they've made a cake like that before in their life they're lying they should be booted out straight away to top it all off there's that little bit of sugar work on top yeah that's sugar yes it's really easy oh yeah looks simple this cake is insanely difficult they've just pulled this big one out of the bag it's it's up there with the zumbo challenge i'm freaking out on what i should do how do i fix this it's not the best on top cut two squares yeah soften your buttercream down yep yeah and then spread it on top and chuck it back in the blast freezer [Music] [Applause] beautiful [Music] it's still all cracked and it's so disappointing because all the layers were there see this stuff yep see it's all melty already yep if you just do that quickly in a bowl you can do some repair work yeah okay then putty that baby up i'm really disappointed it's just not working [Music] so now all i have to do is cut down my cake [Music] [Music] all the layers are there and it looks like it looks pretty good i'm impressed beautiful christina beautiful cake's not bad either i don't have any of the layers it's not even going to have the pink coating i'm actually going to put the pink layer on top because it is that much of a disaster without my green layers that's just not going to sit my musk mallow layer is very runny it's not holding in its shape look at that it's a whole lot of slop oh it's looking disastrous wow four minutes to go four minutes for those final little touches come on [Music] i still need to finish this red skin glaze hurry up we haven't got much time going as fast as i can guys i'm starting to go into panic mode and i just want to plate up this cake so badly i'm doing my red skin glaze now look i haven't done the sugar but i'm so bloody proud of myself right now [Music] i've got all the layers done the next thing is to finish the glaze and i haven't got a lot of time left come on andrew come on andrew come on mate it's a mad rush the whole thing is melting it's all sliding off 60 seconds left if your fate is decided push on through guys come on i start to pour the glaze and it sticks to the cake i am so happy with this cake at the moment [Music] well done andrew that's great i get the glaze on top and it's too thin and it's just pouring out everywhere i'm really disappointed the whole thing will just just like roll off listen listen what do you reckon rishi pour it on there you go i'm amazed that it's sort of like trickling down the sides and around a bit and it's at least something [Music] [Applause] now i need to move the cake to the plate and i don't have any spatulas left ten seconds to go ten i just grab two chef knives and i shove them underneath the cake five four three two one bag [Applause] [Music] i've done it i've plated up this evil cake oh my god i can't believe i did it it's for my kids no sugar work is done on top but looking at it i don't think that it looks incomplete well done christina awesome mate it's fantastic love i can't believe i did it far out look i'm still [Music] clement i'm astonished that i've actually even got something it's not looking as great as christina's and i can see that andrew's also quite upset mine looks the worst [Music] i want to have done enough to avoid elimination um and because i don't want to go anywhere um i want to stay [Music] it smells incredible looks amazing ross step through this stone fruit it's just spectacular the things i like with stone fruit and i like to do in my restaurant is play with texture all the way through there's a lot of little components in there whereas i felt the chicken you probably had a bit more time up your sleeve this one's going to be a challenge do you want a taste yes please so the first bite you're going to get is the fresh beautiful nectarine of the sorbet it's so beautiful so now you've had that beautiful delicate taste as you get into the dessert i want to excite your palette again so keep going you'll find something else well what you can't see underneath the plated fruit is burnt peach butter we take the peaches and cook them on the hibachi grill until they're black and i don't mean lightly i mean black black black it's sweet though it's um it's delicious it's amazing the biscuit this is a beautiful indonesian layer cake we look through it it's like a piece of stained glass it's amazing it's easy to do they do it in every village in indonesia but to make it into that it's going to take some technique you have to add the bicarb of soda don't try to rush it because it won't be cooked you won't have the proving of the bicarb the bicarb makes the holes if you don't have the holes you're just going to have a piece of toast it's beautiful tastes like the crispy parts and pancakes cooked in butter those are the things that evoke childhood memories which i think are fantastic in food and you know we all have a this wonderful history of food in our lives as being chefs and those i think the things that are integral in creating a dish that it does sing to some part of your history in some part of your life it's not that simple is it you need to take the simplest things are the hardest things in a kitchen we poached nectarines to make the sorbet we've taken the sauce from the poaching liquor made a beautiful syrup for the fruit it's perfume fruit think about the final taste and how much you're reducing are you getting everything out of the fruit that you've got this syrup it's just it's so amazing and so beautiful right step back into life thank you it ties everything together and i just i can't wait to cook it contestants there's three of you there's one slicer let's see if you can get a wafer out don't forget these have got to be cut they've got to be pressed between two trays they've got to be baked don't leave it till the last minute now i check on my cake and it's nice and firm i need to slice it up now all right let's go never would have thought that i would be using jelly slicer especially for dessert let the machine do the work all right slowly it starts slicing at one mil thickness and it's working the biscuits look beautiful and the holes are there i'm really happy zoe has got her wait for her she is ready to go in the oven go zoe i need someone else ready to slide i'm ready it's the moment of truth so i'm slicing it on the deli slicer i can see little holes through there but they're not as good as ross's all right get it in the oven now i'm just hoping i've done enough that it keeps me safe [Music] i've never made biscuits as complex as this before slice and catch that's rough let it go keep going there are so many steps to get to this one point this one beautiful moment of slicing them and seeing how thin they are well done well done beautiful elena this is just like i'm having this moment of sheer joy this is actually going to work oh my gosh i know they still need to bake but it's all coming to that sort of end moment and you can see how close you are to having that final goal concentrate cut it butter it all bacon down to these last 10 minutes make sure every single little component of ross's dessert is ready to go come on girls go i'm feeling pretty ecstatic beautiful stuff there was a few moments during that cook that i didn't even know whether i'd be able to pull this off that looks really good alina it tastes amazing celine's caught right up keep it up yeah good job i can't believe it i was behind and i've caught up if i can give myself an advantage here i might still stand a chance of being able to plate up something beautiful today so i start preparing the fruit for the plating [Music] what's that pumpkin i see you slicing your fruit while you're doing that you have five minutes at the end of this session to be able to cut your fruit i feel like i was doing a good thing by over preparing and potentially giving myself an advantage at the end of the cook i've still got five more minutes to plate up my dish but i'm too scared to leave it all to the last minute carefully place them into the airtight containers and hopefully they'll be right for plating [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] it looks like all the elements coming together but i'm so nervous i hope that i've done enough but you can never be 100 sure [Music] elena your first time sitting in that chair for years for a pressure test um is this this good enough to keep you safe um i think at the start of the day i was focusing on my omar calling me sunshine girl and then then this reminded me of her again because it's got an indonesian layer cake in there and she's indonesian and then the stone fruit also reminded me of her and my mom because they had a stone fruit orchard growing up and i don't know it just i yeah i would hate to go home on something that i enjoyed so much yeah i think it's i think it's brilliant that you've had that epiphany i think it took billy last year until the last two weeks before she understood that what could make her food from good to great was a connection with who she was and where she'd come from what do you think ross if that was put down in front of you in a restaurant you go wow that looks great it's pretty thank you elena thank you very much [Music] what do you reckon beautiful precision in a presentation there's a there's care but syrup looks wonderful and juicy the color of the fruit the thinness of that wafer [Music] right there's taste [Music] sorbet is fantastic yeah she's got a really nice shine to it a great great consistency and texture the wife is great she does a good job there they're thin they're crisp they're delicious and the syrup is really good the issue is that the recipe very clearly said cut your fruit in the five minutes by cutting the fruit early i've lost some of that beautiful freshness yeah but really it's not a major thing this is a beautifully presented dish okay guys well today you will be cooking wow my snow egg if i wasn't scared before i am definitely scared now i'm completely petrified i'm gonna die of all things on my first illumination challenge i have to cook snow egg and that's the original flavor this is the original flavour from season two finale the strawberry guava and custard apple oh my goodness it's so beautiful spectacular right at the bottom there is the full layer which is a combination of strawberry guava and custard cream and you fold it through the puree and you get that beautiful swirled effect the next is the strawberry guava granita refreshing icy component this is the moment that most of the diners the key wait for the anticipation of actually cracking the egg open give it a really good tap the snow egg looks so refined and there's so many layers in that egg itself right inside the poached meringue snow egg is the custard apple ice cream that's wrapped in a maltose tulle which will blow torch over the snow egg the shell around it represents the eggshell the ice cream looks like a yolk it's beautiful and the meringue is the white of the actual egg it looks so i'm delicate about ben's twirls like they're not thick enough gonna crack easily my first wheels didn't work out and i'm not sure i've got enough time to get another one done without these tweels on the dish i'll be going home they're way too thin i'm not taking a chance not having those tweels right it's a crucial element for the dish i've got to remake these tweels the dish needs them come on faster quick quick you need a time frame to cool down remember i've got some twill mix left over i've got to get a thicker layer of tweel mix onto the oven trays and get them into the oven it's up to you if you want to panic or not but guys get everything ready to go three minutes to go come on come on guys [Music] good work okay oh good time has gone so quickly still got a few more things to do i'm gonna moto and i'm not gonna stop i'm just gonna keep on going come on smear we go it's very nerve-wracking at this moment i'm really trying to rush through things i'm going through my checklist somehow miraculously i've managed to get every element done i put my tweels in a container on my bench wow that's so delicate i'm so proud of you you look like you've got to give up you don't give up do we kristen no [Music] make sure everything is where it's supposed to be bench freezer fridge final checks one minute to go [Music] i'm really happy with all my elements and how they taste but it all comes down to the plating have you started checking off that checklist uh yep at the end of the cook we've only got 10 minutes to plate up three snow eggs grab a puree covered in a bowl so i'm just going through my checklist now to make sure that i have everything before i have to plate up guys i hate to say it 30 seconds 30 seconds 30 seconds come on come on vanilla cream yes herren domes yes chew in airtight container on bench yes grenada in tray in freezer yes guava done done come on band move it move it move it there's not much time left on the clock i pull my second lot of tweels out of the oven and i am so stoked i'm really happy with the thickness and the tough bit now i was going to be assembling it big time 10 seconds to go 10 9 eight seven six five four three two one that's it [Applause] [Music] [Applause] i'm gone [Applause] that was definitely the most intense cook i've had in this kitchen um i've fought as hard as i can to stay in the comp today i've tasted everything tried to match it as close to peter's as possible i just hope that i balance the flavors beautifully and then all the elements are on the plate and that it looks beautiful i'm really happy with the meringue texture and the flavors overall i think i've got them bang on thanks ben we'll taste now thanks guys let's taste this gives you so much bad texture you've got it icy you have a creamy you gotta have fluffy you gotta have crispy and he's nailed that with all those elements they're all exactly right that's a really good effort actually let's get samira kicked off i've spent so much time making sure that every element is as perfect as it can be have you got another chill yeah they're a little bit thin i think that's why it's happening i hope i have done enough to keep myself safe today we're seeing the tasting room i'm happy with my granita and my ice cream but i'm a bit concerned i've only got half of the amount of guava puree with the vanilla cream i'm not sure if there is enough guava flavor in the full well samir we promised you a monster pressure test who won you or the monster oh well the monster was very scary that's for sure you will have to tell me who won monster awry thank you we're going to taste now thanks nice snap hmm i mean the flavor of the grenade is good ice cream is good the fool's definitely a little bit weaker in flavour yeah it's just cream yeah it is the ratio is not quite right you know there's just not enough there's no question about it she could be in trouble yeah [Music] the messina chopped up my first reaction is that it looks too easy which then makes me think it's going to be really hard do you want to have a look what's inside come come close it looks cute from the outside doesn't it but i think knowing what you're liking inside i'm quite terrified how cool is that nick can you run through those layers for us so inside we have salted caramel gelato you're going to be making it from scratch so you're going to be making your own caramel the soft serve caramel you have to ensure that you get your caramel burnt at the right consistency visually has to have a beautiful dark amber brown color if you take it too far and it starts to approach on the black side you're going to get a burnt flavour through your soft serve if you take it a little bit under you're not going to get that punch that the sort of caramel jelly delivers we then have some italian meringue we have some janduya ganache we then have crushed amaretti biscuits inside and then sprinkled on the outside pretty much the most difficult of all is the sugar cone not necessarily the recipe as such the actual making of it it's really hot so be careful and burn yourself but you have no choice because you really only have about 15 seconds from when it comes out of the oven to roll and shape it after about 10 to 15 seconds if you try to do anything to it you'll just crack 15 seconds is all you get between success or disaster so that's pretty terrifying go meals come on meals pull out two more pans and i roll my fourth and fifth cones which actually roll really well i'm a lot happier with these two nice i need four cones for the three judges and nick i have one more in the oven so i'm hoping in an ideal world i can pull that one out and get it rolled in time that means i'll have six cones and i can pick the best four to use keep an eye on your twills looking good first one yeah get it shut yeah yeah yeah yeah and straight away give it a go i only have one crack at this i haven't got any practice cones in the oven 15 seconds to roll these out otherwise they'll crack and you've got to go fairly quickly come on sarah okay hold it and get that closed okay okay good next one my god next one sarah oh that's nice next one [Music] oh my god last one still needs a second how far it's about i don't know two minutes which is how long you've got [Music] right the four of us are praying that all those cones work you have two minutes to go come on a minute's go and i'm just looking in front of that oven waiting for the last minute that i can pull this out and have a nice color on it one more one more [Music] to get one out and roll it all we can do is wait and do them sarah you also have amaretti biscuits [Music] oh my god my american biscuit it worked now it's just about my cones the hero of the dish it only takes 10 seconds to roll yeah everything else is done right this is it it's ice cream time one minute to go come on guys come on [Applause] sarah keep pushing come on come on guys come on come on come on go milo last one really there okay don't pull it out too quickly it'll collapse come on do it do it my hand is so burnt who cares about burn hands 10 seconds keep going nine eight seven six five four three two one that's it brilliant job [Applause] i've got four combs up and ready for the judges i'm shocked actually i didn't think i could actually do that so yeah i feel really relieved the time's up and i've actually got all my elements ready where'd you pull that from sarah oh yeah you did it last week done craziness i think everyone's got everything up i'm not sure what each of the different components look like but i'm happy with my ice cream flavor i'm happy with my ganache and my meringue and my sauce pretty confident that i'll be able to stay today renee chop-clops like this renown for putting smiles on people's faces this challenge put a smile on your face i did the absolute best that i could do today so i'm really proud of that because i think i got all the flavors quite right so i'm really happy with my caramel i think i got it to the perfect color and i'm really happy with the other flavors as well great well let's find out thank you very much indeed thank you thanks renee thanks hmm [Music] it's pretty good it's got you know it's got a good layer of meringue inside a little bit of the ganache on the bottom to act as a plug the chandeliers there the the italian meringues there the the ice cream is definitely in there i'd say the highlight is definitely the salted caramel it's great it's nailed yeah delicious flavor [Music] right amount of kind of bitterness from that not just subtle bitterness from caramelization and good head of soup i'm really really impressed with it absolutely she did a very good job didn't she an amazing job if this is the benchmark we're selling renee's done a really good job because it's a high benchmark you know what's funny is i love a chop top when i go to the cinema and now i've had these chop tops nick i don't think i can go back to those you

Channel: MasterChef World

Views: 1,819,042

Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking show, cooking competition, masterchef world, masterchef best dishes, best masterchef dishes, masterchef Australia, masterchef Australia dessert, masterchef Australia Compilation, MasterChef Australia replication, masterchef Australia ice cream, masterchef Australia dessert cake, dessert, summer ice cream, dessert ideas, chocolate cake recipe, how to make desserts at home easy

Id: 3IxTFWT3Nko

Length: 34min 2sec (2042 seconds)

Published: Wed Aug 31 2022