When Cornflakes Aren't Just Breakfast | MasterChef Australia | MasterChef World

I'm torching the meringue and if you combine  a blowtorch with baking paper get fire [Music] at least he remembers I  believe that none of my dessert   got burnt because I might not have had  a dish to plate up three minutes to go I need to make this dish look like a bowl of  cornflakes so I start getting the flakes that   I've made and poking those into with lemon  verbena mousse I want the entire desert to   be covered with the saffron flakes because I want  it to really look like a bowl of corn flakes so I   can't really leave any mousse showing because I  want all of that in the center to be a surprise as I'm plating up all the elements on stood  play I'm high bay it's gonna be a complex   cohesive dish top with a butterscotch  camel in the middle some watch over prim   law around it some Apple pieces and  then some apple chips there's a lot   of cattle elements but at the same time  of custom alloy elements as well [Music] it is a huge risk for me to make a dessert  against you know somebody like Reynold I know   that presentation is gonna be really important  my dish has to look perfect today [Music] so I   am plating up two dishes just so I can choose  which one I want to present to the judges   beep more work but I think it's gonna be a good  choice like some of the roasted figs on top of   mile or so caramel and then on the side I'm piping  my blue cheese onto these little honey wafers   [Music] as I'm placing them one of the wife is  snaps in half and the potting on that was pretty   dodgy as well so kind of already know which one I  want to serve the judges the time is ticking away I dusted the garment wheel and put that  on top of the plate the place looking   absolutely amazing it's one of my most  beautiful dishes that I've ever put up   this kitchen I've grabbed my ice cream out  of the freezer I'm trying to Cornell it but   there's parts that are really firm and parts  that are soft I'm really struggling with this   I'm running out of time I'm feeling crazy  stressed George pointed out that if I was   gonna do a Cornell I had to do a beautiful  one and this is just not working for me thirty Seconds come on thirty Seconds [Music] believe me you want that advantage 10 seconds to  go I managed to finally get an odd-shaped quenelle   out of this ice cream and then I put it on the  plate [Music] [Applause] I have placed it on   the wrong plane the one with the broken wafer and  the piping that looks like it was done by a monkey [Music] so the dish is white chocolate lemon  verbena loose with a lemon curd and   strawberry center and saffron flakes  with the macadamia praline as the sugar it's nice that's very nice [Music] very clever this race are very delicious  I shut my eyes now on a run by my tongues   dramati I get that sense of how we even  call plates I get that flavor that's   brilliant and what's nice is because the  saffron's baked really immature it's not   too potent you know I think we questions  we all question the idea whether Safra the   lemon verbena would go together and Billie  is proved yet again that she's got a really   sure way with flavors because they marry  perfectly in their dish I love the fact   she's taking a risk she's done a dessert he's  done the dessert it's pretty out there and now okay Georgia Georgia Georgia why the wooden spoons  the wooden spoon represents my childhood   memory of licking the spoon my cooking  and lemon meringue pie with my grandma [Music] conceptually a lot idea it's  just the meringue very sweet [Music] come on Jessica what's wrong I'm just really  out it myself wash cheap in smaller things   and we spoke about presentation did  we a lot embarrassed but okay looks   don't want Debbie don't be ridiculous  what's the dish I've done roasted figs   with a blue cheese cream other also ice  cream and a honey wafer tweezers round [Music] I can smell it it smells good would you like some yeah well how delicious is  there well Wow just just everything everything   you want intensity in that in that that  sherry caramel freshness and the ice cream   freshness in the figs just enough heat to  soften so they're really they have broken   down by their super succulent super juicy I'm  I had a good whack of blue cheese mousse on my   feet and so that that was perfect balance but  the thing I really love and brings all those   sherry flavors together is that is that bird  butter crumb and which is heavily salty and   it just gives you that sense of the night even  the biscuit to go with your blue cheese I love   it I can see a clear transition from where the  idea comes from to where this dessert is and   is all the work complexity all the technique the  jessica's showing worth it with this dish I think Hey look at that are you happy yeah really happy  with it yeah would be to look spectacular I love   that little kind of white furry tuile on the  top what's the dessert Apple and caramel says   a child Apple butterscotch caramel and vanilla  ice cream crispy Apple bits and the almonds will just just before we dive in I reckon  that is one of the best-looking   desserts we've ever had on the show  and I'm not just talking about from   contesting Joey Gary I'm talking  about from professionals as well [Music] [Music] I find the overloaded caramel quite quite heavy  I want some more I want some more Apple I wants   more freshness and I just feel that this is this  is the toffee apple where the Apple is tiny and   the toffee is loads for me there's not enough  freshness there's not enough acidity to balance   all that sugar I love this candy of this kind of  toffee candy floss that's brilliant I love the   crispy Apple skin but but into finally I find  it pretty wearing to it in terms of endless   onslaught of toffee you'll did a fabulous job  today but only one of you can win that advantage giorgia we love the idea of licking that desert  off that wooden spoon the creativity but you know   what it was just too sweet so unfortunately  you won't be winning that advantage to that the three of you made the decision almost  impossible for us today and really that's   just as it should be in finest week Reynold  Billy your desserts look absolutely beautiful Jessica you're worried about how your  dish looked but looking beautiful is   one thing looking delicious looking like  you want to dive right in and then when   you do being rewarded with this kind of  riot of flavors is balance of salty crown   salty blue cheese and caramel sauce the figs  wow wow wow Jessica that's why you win today [Applause]

Channel: MasterChef World

Views: 4,312,010

Keywords: Billie Saffron Twist, Gary Mehigan, George Calombaris, Giorgia Lemon Meringue, Matt Preston, Reynold Dessert Art, cooking show, masterchef, masterchef australia, masterchef australia season, masterchef world

Id: XHC9OWb6hJ8

Length: 12min 12sec (732 seconds)

Published: Sun Feb 23 2020