The Dessert of Dreams! | The Professionals | Full Episode | S8 E6 | MasterChef UK

Monica Galetti and Marcus Wearing can’t get enough of MasterChef contest Danilo’s dessert!

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It’s the professional Master Chef quarterfinal these six talented chefs stood out in their Heats now they will face two more challenges to test them even further my final competition so far won the toughest experiences my life it’s a lot harder than you actually think to be a court finalist a pretty epic

Feeling I didn’t think it would mean as much as it does but being here it just spurred me on to go even further first they will have to face an invention test beautiful absolutely beautiful those that get through will then face the country’s most designing food critics

This dish is utter Perfection only the best will earn a place in knockout week six chefs and boy have we got a great test in store for them I want to see these chefs push themselves to the Limit chefs welcome back this is an invention test four of you are going to be going through and two of you are going to be going home you’re going to have to think on your feet you have to work hard you’re going have to focus please uncover your

Ingredients in front of you you have some whole almonds Calvados staranise you have cinnamon a vanilla pod chocolate apples some strawberries mascap poni and a bunch of Basil okay hey chefs 10 minutes to plan off you Go t is really quite difficult when you don’t have recipes in front of you it’s quite a science so it’s just going to be about sticking to what I know and getting it right all our six chefs here made Savory signature dishes this is why we’ve put together a pastry invention test pastry

Section is a third of a menu why miss out oneir of your training we have told them if you have a weakness we will find it I wouldn’t say that I’m like a pastry chef by trade otherwise I’d be a pastry chef not a private chef but I’m comfortable

Enough very happy with what you got in front of me but right now my mind is a bit a buzz of what to do chefs your 10 minutes is up you now have 1 hour and 30 minutes to make your desserts good Luck Josh our 26y old head chef from shopshire what a signature dish wow bit of controversy with that dish we just take the honeycomb out of the equation absolutely Sensational he’s got a great attitude he came in there fighting I hope he’s ready to fight for today as Chef i’ would say I’m quite

Creative I like to push boundaries I like to almost trip the customer into what they’re having I like to play with their minds play with their taste buds and hopefully they like it really Josh how’s it feel to be here oh it feels amazing you know after the

Previous performance I want to just push on and show you that I’m worthy of being here doesn’t scare you to to do a pastry challenge doesn’t scare me I’ve worked on pastry sections before and it’s easier said than done you know so I’m doing uh cheesecake with strawberries Basel crackback pepper toasted almonds

As well cuz I think it’s a good combination hopefully few bits and Bs that hopefully surprise you I just want to keep being me and believing in what I do any honeycom in your dessert today no honeycomb cuz you told me to refrain today so honey actually today’s the day

Actually would like your honey maybe a surprise of honeycomb later was looking forward to that okay thank you Cra Josh is so gungho at the moment I love it that he really wants to push himself Josh’s is making a vanilla cheesecake very very interesting to see what crusty puts underneath there are no biscuits he’s going to have to make some form of a crumb one thing I do know is

That if Josh can deliver a dish that comes close to a signature dish we are going to be in for a cracking Dessert Angela our 32-year-old private Chef in London she split us up a little bit in the judging for the signature dish but overall I thought she cooked very well she definitely showed promise and and I think she deserves to be here I wouldn’t say that I’m massively massively competitive person but I think

Some other people might disagree with me Everyone likes to win don’t they it’s a nice feeling no one likes to lose how do you feel about pastry today I’m really pleased actually I think of the things that could have happened today it’s not the worst what I’m going to do is a little

Patsu cray base with some apple panacotta apple and vanilla puree a burnt apple and cinnamon puree and some Italian merang is this something you’ve done before all the things that things separately I’ve done before but not the T itself okay well we wish you luck thank you so

Much Angela is making us a biscuit from sweet pastry panacotta a mousse hopefully some ring some apples it sounds like a lot of other desserts all coming together as one dessert and that just Rings a few little alarm Bells with me chefs you’ve had 30 minutes already you have just 1 hour

Left Danilo a 29 year-old chef from the Italian Embassy I like his calmness I like his control I hope the neilo can deliver something as lovely and as delicate and as skillful as he did in a signature dish I can’t say that I am the most creative and inventive I think it’s good

To stick to your guns do what you know there is time to try new things and there’s time which you don’t want to do That Danilo Hi how are you not bad can’t complain I’m doing a Tora capr which is an Italian cake without any flour at all some vanilla panacotta and strawberry puree with basil it’s sounds Divine sounds wonderful hope it tastes good as it sounds a pan of Cotter from an

Italian chef it’s got to be right yes oh well we don’t sound so sure no I mean you have to scare me no don’t ignore me he scares everybody it’s natural don’t worry about it you’re not the first we’ll let you get on thanks thank you thank you very

Much Delo to CI that’s a new one on me I don’t normally speak Italian I love the sound of this dog it’s got chocolate in it strawberries Basel and a vanilla panacotta and I hope that the Calvados is in there Somewhere Jason is the 34y old freelance Chef here in London signature dish wow all three of us agreed that he really did put Caribbean food on the Map me I’m the kind of Chef that just does things on the whims I break the rules I mix ingredients even if they don’t go until I get them them to fuse together perfectly and I think that that is a true Chef someone that can mix The Impossible Jason yeah Chef what’s

Happened to all the Cabos yeah I I like to cook with spirits and this is one of my favorite alcohols I like to cook with also so what I’ve done it is reduced it with the strawberries that is going to be in a gel I’m going to set my

Chocolate mousse on top of that I think I’m going to get something out quite good are you getting a bit confident now with with what you’re making creativity test is something that I love to do you know I just think is to me to put the

Flavors on the plate and it should all come together in the end so I think that I’m I got a good chance good man calor strawberries I’m curious how that will go with the balance of the chocolate in his dessert I’m wondering if there going to be overpowering for

The amount of strawberries he’s got if it works it’ be wonderful chefs you’ve had 45 minutes you’re now halfway Darren is our 34y old development chef from Scotland and I’m sure you remember that lusin dish that he made with the stunning bisque it was delightful and all three of us raved about

It as a development Chef I have to be very creative I’ve got to keep constantly coming up with things that people haven’t seen before uh otherwise there’s no point me being there Darren have I missed something here because there doesn’t seem to be anything on your bench have you served

Up and cleaned up uh no I’m most of my preps in the fridge semi done I’m just waiting hoping and praying with my fingers crossed that everything works What’s the title of the dish Apple semi Fredo with caramel chocolate mousse roasted apples and an apple puree what’s the inspiration just the beautiful

Flavors that were in front of us today so we had some really nice apples that caramel chocolate is just screaming out to be made into a nice mousse Touch of cinnamon touch a stares it’s just flavors that I love really I believe dessert is one of my strengths but I

Also believe that dessert is a science and and I find it really difficult not to have a recipe in front of me so um you we’ll see what happens Darren says he’s not comfortable to work without a recipe but he looks confident interesting combinations I

Think the key to the semi Fredo is the freezing of it you don’t want it rock hard you want it to be at the right Consistency Liam is a 26-year-old sue chef at a Michelin star restaurant in London his skills test was fantastic his signature dish he showed some great skills and I think he deserves to be here if I had to say i’ a weakness it would be pastry but it wouldn’t be a

Weakness that I’d shy away from you know give me a challenge and I’ll take it On Liam pastry stressing you out relaxing you how are you feeling I wouldn’t say it’s relaxing me but it’s not my strength but giving it my best really see what happens what are you going to make for us I’m making a roast apple with a calados cream a toffee

Sauce and a roasted macadamia nuts with a little bit of lemon zest in there are you using any strawberries any Basel any lemon any you making any pastry at all I’m not making actually any pastry I’ve left the strawberry and the basil out cuz obviously when I looked at the dish

There was kind of two different ways it was going to go it going to go sort of apple or roasted s so the focus is all on the Apple yeah exactly okay Liam is this a dessert you’ve done before like I said I haven’t done much pastry so it is

An invention test so I am kind of inventing it right Now Liam’s going to be serving the apples with toffee and chocolate sauce and also serving it with a Calvados cream and that’s pretty much it there’s no strawberries in there there’s no pastry making there’s no panacotta so many things he could be making for this dessert this seriously is a case of

Winging it at the moment I’m a bit worried for Liam chefs you’ve got 15 minutes left this is when our Chef should be checking that things that are set really are set sauces are done everything has got to be ready to be plated chefs you have only 8 minutes Left chefs time’s up stop cooking put in Chef well done thanks yeah thank you so much first up is 34-year-old development Chef Darren he’s made an apple semi Fredo with a caramel chocolate masap Pony roasted apples Apple puree and a vanilla crumb with a calador syrup on the

Side the dish looks really appealing I mean it really does if I have to critique I would just say that the chocolate cream looks very thick and it’s splitting on the side but on presentation I think you’ve done a great job here Darren thank you presentation looks good Darren very good nice and

Crisp nice and clean and the syrup absolutely just delivers the dish beautifully well I think the texture of the semi freto is just right it’s not too Frozen and it’s very creamy it’s how it should be the chocolate caramel cream is delightful against that apple and with

The syrup again it comes together what I like about this dish Darren is you’ve got so many little things going on and lots of different skills and I think what I can see here is that you’ve really pushed yourself and delivered a very very good dish thank you very much

Very good very very good thank you both thank you that was amazing I’m so pleased so pleased I’m over the moon with the judge’s reactions to my dessert uh Marcus said make sure you’re not a one dis Wonder so hopefully I’ve proved today that I’m not Italian Embassy Chef danilo’s

Dessert is a Tor depress a chocolate cake made without flour with a vanilla panacotta a strawberry mousse and strawberries and Basel it looks fantastic thank you thank you very much beautiful absolutely beautiful thank you Chef you know it’s not too fussy but there’s enough in

There to really make you want to dive in and try this dessert thank you thank you very much the cake tastes delicious it’s crunchy on the outside it’s moist Monica’s still eating it so it must be good uh it’s good I love the little nutty flavor going through it as well it’s a

Delicious cake the panacotta has got great texture the strawberries on the plate and the strawberry cream and the basil this dish works it’s been in good hands you’ve done yourself proud thank you very much sir thank you Danilo the cake is really good wonderful wonderful wonderful I’m not going to say anymore

Cuz I’m going to finish my cake do you know what the best thing about this dessert is there’s no Greg he’s not here we don’t need to we don’t to share it with him no you don’t have to I’m going to thank you very much thank you delicious good job thanks Top

Job I’m feeling really really great now yeah yeah good relieved oh oh yeah I’m feeling good 34-year-old freelance Chef Jason has made strawberry and Calvados jam with a light chocolate mousse Mas caponi vanilla cream Armond brittle and fresh Strawberries first thing I’m going to ask you Jason is what has happened what’s happened is it totally went peer shaped the mo did not set as a predicted it would set presentation I think we can all see is not good yes one thing is very clear about this

Dessert Jason pastry is not your thing the strawberry gel underneath has just got far far far too much gelatin into it I it’s almost rubber ball like underneath and the mousse itself isn’t a mousse it’s not soft it’s not light it’s actually quite heavy and doy to be

Really honest with you and the caramel’s not good either overall it’s not a great dessert and it’s certainly not been your best day in the kitchen yes Che Jason this is just bad bad execution pastry is very precise for the reason that if it isn’t this is what will

Happen what happened is I just looked to here for a couple seconds and this is Pierry it went wrong like I was I’m not Pierry Chef so I went only for Liams Sue Chef Liam has made roasted and poached apple with a coffee and chocolate puree and a masap pony Calvados Cream it’s not a great looking dessert here Liam it looks very simple possibly too simple from a chef like you lack of experience in pastry is very evident here and very very clear Liam the best bit about this dish is the toffee on the base of the plate it’s got

A really nice flavor it’s got a nice smoothness to it a texture it is a very simple dessert it’s fresh it’s got texture it’s got the nuts it’s got the cream but we’re looking for the skill factor here roast me and apple don’t put an apple in a water bath blow torch it

And tell me it’s roasted cuz it’s not okay Liam I don’t think this lives up to the expectations you set for us and I’m disappointed gutted now they said it was just too simple I could have pushed myself a lot more I had a lot of time I’m very disappointed in myself right

Now really am private Chef Angela has made made torched lime merang on sweet short pastry filled with roast Apple a cinnamon gel an apple and vanilla gel and Calvados and apple masap Pony it looks fantastic I love the way you’ve piped it and what’s really nice

Is to see the beautiful green spal of the lime coming through if that was sitting in a k shop I think I’d want to buy that thank you very much I think it’s a really good attempt Angela because to make a pastry with no recipe it’s never easy and you’ve cooked

It well what’s missing here is a bigger Boulder flavor of the Apple uh and a little bit of acid in there it’s all very very sweet but having said that the merang is incredibly light you’ve colored it and and the lime zest has worked and it has a a nice texture to it

The pastry is is lovely and crumbly I think you’re a couple of minutes away from getting the base perfect I do like the tart but I’m just finding it it’s very sweet and there’s bits of Apple in there but it’s not as intense as I thought it would be

Okay in hindsight I wish that I’d made things a little bit more cohesive within the tart you know it’s so hard to say whether one’s done enough or not finally it’s Josh he’s made a deconstructed vanilla cheesecake with a baselin fused dehydrated olive oil cake a raw strawberry salad with basil and

Black pepper and merang the presentation’s got really nice colors to it it’s very prettily put together you’ve broken it down and you’ve dissected it up I think the presentation is really nice that mering is lovely just how it looks and how it’s made you’ve got it spot on

I love the strawberries with the olive oil and bits of pepper through that the cheesecake for me is so delicate and very light very creamy I think the way that you’ve made this dish it’s unexpected but pleasantly so you know what I admire your bravery the dish does work it’s treeing and is

Different good job well done I like it I’m over the moon I got great remarks and the judges it’s me putting my heart and soul on stuff it’s not just a case of being a bit trying to be different I am different I do chefs you’ve certainly given Monica

And I something to talk about Marcus and I have got to decide which two of you have to leave us today off you go guys Well what an interesting invention test one of the chefs that stood out for me today was Danilo I loved his panac cotta and that cake I thought was a delight a delightful dish the strawberries the strawberry cream the basil it all came together it was superb Josh is on another Chef I’m

Starting to take a great shine to he challenges my way of thinking about food and I love that very clever Chef very very good dessert Darren is another Chef that stood out today and I really enjoyed his dessert we both enjoyed that dessert the caramel chocolate mascapone cream was

Divine it’s a dish I think I’ll remember Danilo Darren and Josh I think we both agree these Three Chefs have got to go through I think Monica the chef that really crumbled today without a doubt was Jason I think that really showed today in his dish yeah it was an absolute disaster for

Jason well Marcus that then leaves us with Angela and Liam Liam I felt hadn’t really challenged himself a toffee sauce on the plate some roasted apples that weren’t roasted there’s a lot of skill in this chef but today Monica maybe we’ve just uncovered his weakness and that’s pastry Angela’s dessert the dish

Just needed the acid of the Apple to sort of lift the sweetness Marcus We’ve Got Two Chefs and they both show a lot of potential here but we’ve got to decide which one are we going to take through I’d be pretty gutted if I went

Home today I mean I’m pleased that I got through to the quarterfinals but gutted that I didn’t make it through to the second half I’ve got so much I want to show and I want to be able to give them that chance to just come back and

Absolutely attack it like I know I Can we tried some amazing desserts today delicious in Fact but we can only take four of you through to the critics round and the first chef leaving the competition Is Jason thank you our second Chef leaving the competition Is Liam I’m majorly frustrated I came here to go away but it wasn’t to be I messed up today on my dessert and that’s why I’m going out now I’m going feel a bit GED but you know what there’s four marvelous dishes in there that I saw it was my time to

Leave so I’m leaving no and I think you know I’ve achieved a lot congratulations you all through to the critics well done This is all about you now this is your food cooking for the critics not easy at all it’s an hour for your first four plates and then another 15 minutes for your dessert today is all about control timing attention to detail detail you’re going to be under a huge amount of

Pressure but guys you’ve got to get your heads down and deliver the goods you have got to make this something special cuz at the end of it one of you is leaving the competition off you Go 1 hour 15 minutes is tough for any chef to deliver two dishes four of each dish huge pressure the critics and the time constraints this is really going to test our chefs I’m feeling good cooking for the critics you know treat him as I would anyone else that comes into the restaurant

Where I work it’s not just being safe I’m a bit out there today playing on flavors just making it a bit more fun with the elements that I’ve got going on and hopefully um it’ll be enough for me today to go through hey Josh what are you going to

Be cooking today a halibut dish with warm tartar clams Char cucumber and Heritage radish it’s a modern take on what I think is sort of being by the Sea getting your Fresh Catch in I love fish T sauce salt and vinegar so I’m going to play on those flavors and hopefully

It’ll get me there and get me through and for dessert I’ve got a lemon merang pie sule nice sule risky yeah um I think it’s got to be risky you know I’m not here just to be a number I’m here to go on when the fire in my belly keeps

Burning so hopefully I’m doing something right is that fire in your belly uh going to get you through to to knockout week do you think yeah I want to be there I want to be there I like the sound of alibet roasted fantastic salt and vinegar is making a

Gel from that which I think is a really interesting idea Josh’s dessert I like sou but only if it’s got a bit of texture that comes to it bring into this Pine custard something I’ve not had and I can’t wait to try chefs you’ve had 20 Minutes I just love being a chef I love the feeling of being a chef it’s just great you know it’s like probably the closest job in the world to being a rock star without actually being a rock star it’s just a cool a cool job hey Darren how are you I’m good

Thank you what’s it feel like to finally be cooking for our critics it’s a an equal mix of nerves and excitement I think once I get going I think I’ll be fine but I’m just all about fingers and thumbs at the minute what are you cooking for the critics today so I’m

Doing a stuffed rabbit I’ll water bath it and then I’m going to serve that with some brazed lentils a nice carrot puree and hopefully a really powerful zoo and your dessert baked chocolate mousse uh with a hazelnut Prine and a hazelnut ice cream Dar you don’t do service in your

Place of work and today this is the closest you’re going to get to a service how do you feel about that I’m really excited about Marcus um I don’t like you say I don’t get the opportunity very often and I miss the buzz every day uh

So it’s a chance for me to get back to what I used to do what I love and what I miss good man list let you crack on Dar thank you thank you very much I really like the sound of Darren’s menu I love the fact he using a wild

Rabbit this is very very difficult to get right it’s the cooking in the water bath and and hopefully bringing out that fantastic rich gy flavor Darren is making us a baked chocolate mousse and in he’s going to cool it down and then he’s got to bring it back up to room

Temperature so it’s lovely and soft can’t wait to try it cooking for the critics for me I think it’s kind of a milestone in the competition it’s you know the people that go into restaurants and make or break restaurants essentially and make or break people’s careers which is

Terrifying Angela here we are what are you cooking black sea bass on a bit of brazed fennel with some fresh fennel and lightly lightly pickle fennel Dill creme fresh and a Lustine bis a lot to do a lot to do okay and what about four desserts lemon merang mil lemon vabina

Chanelli cream lemon vabina sbet Italian merang some raspberries and some little mini lemon flavored mer wow you’ve really got your work cut out for you here I do quite a lot yeah yeah off you go thank you very good luck so much andel’s main course is Black Sea bath

The key to the success of this dish is makinging sure the fish is beautifully cooked the longest steamed bisque looking for big flavors she’s got a lot of other things going on the plate she’s got cucumbers she’s got fennel 3 ways Angela’s dessert is a lemon merang

Milk boy I’ll tell you something Monica if she could pull this off all these different flavors and all these techniques we’re going to be in for a really good treat Today feel really started to cook for the critics today it’s really simple if I get this man right I have a chance to go to knockout week if I don’t is Bye-bye Danilo how are you be stressed out by the timing but now I want it yeah you got a taste of it yes what are you making for us today Roto with braced onion uh quail and summer truffle I’m going for Rich taste oo I do love Roto

With onion puree just make it more creamy and Rich and the summer truffle go perfect with Quail you don’t want any other truffle with meat like Quail what about dessert chocolate ganach with saffron ice cream and salted caramel so is this food that you cook for the Ambassador yes yes this dessert I’ve

Been making for a couple of years now he’s really happy with it guest are really happy okay list you Danilo is making onion risoto we we want that Rice just with a little bite at the back if you can keep the cooking of that Quail still pink this will be

Great I’ve never had saffron before with chocolate really intrigued by this combination of flavors the key with saffron is the quantity too much saffron and it can overpower the dish itself overall Monica you can feel it in the kitchen there’s a huge amount of tension the pressure is on there’s a

Massive challenge of cooking for the critics and impressing them but not only them you and I Too you know the chefs who enter this competition it’s their life and if they deliver great plates of food then their lives can change chefs can go wrong by trying to follow fashion it’s we’re always saying give us something simple I want to see strong flavors clear ideas and great

Cooking we are looking for people who can combine originality with good technique we’ll just have to See Josh you’ve got 15 minutes for your main course is up what’s left to do H cook my fish charm my cucumber it’s all alumin my last bit so I’m going to get it ready okay not keeping weight Josh is cooking Fisherman’s catch I can

Almost hear the sea girls I can see the ship coming into Shore with his halber salt and vinegar Char cucumber warm Tatar clams and peas that sounds reasonable I’m not sure about Char cucumber slightly worries me Josh you’ve got just under five minutes going to be bad Chef ready yeah go pushing himself yeah hi there than today you’ve got what I calls Fisherman’s catch got halet clams Char cucumber Heritage radish water sauce and peas with Sal and vinegar thank you hope you enjoy thanks the overall look of the dish is is relatively

Pleasant I can sort of see what Josh is going for with this dish the overall impression is the flavor of fish and chips and you’re just disappointed Ed that there isn’t some lovely crisp beer batter and fantastic chips with it because all these other trimmings are really adding nothing the halib

Overcooked tired there’s a reason people don’t Char cucumber it’s because it’s completely pointless it’s just an effect that you don’t need I’m afraid for me Josh’s dish doesn’t work at all as good as it looks this dish is crying out for more sauce and seasoning it’s not come together I hope there’s

Going to be some salt and pepper on the table out there for the critics all right Josh you now got 15 minutes for your dessert to do Josh’s dessert is a lemon merang sule with pine that could be quite nice if it works if it rises and then we adding Pine on it

Which could add a wonderful kind of Alpine Hue or it could completely destroy it hello how long will the sou take 9 minutes from now Che 9 minutes yeah Josh this is looking lovely okay thank you can you manage to Yeah sorry to keep your W in just over a minute and a half thank you sorry thank you sorry my dessert today is lemon merang pie sule with Douglas fur thank you and is there Pine in the dish other than in Branch form within the um on glaze that

I’ve made there’s Douglas fur flavor for it okay thank you cheers thank you very much hope you enjoy it I love the sule it’s light air lemony I really like this sweet custard that goes onto it I love the lemon curd with the raspberries I didn’t get any

Lemon from the souit FL at all I got egg quite rich but incredibly Bland and then we got lemon curd with some raspberries which is absolutely Splendid I’m not getting anything particularly pinish from the ca but it’s a decent little custard well there’s definitely some good stuff here but it’s just like he

Hasn’t really made his mind up what the main part of the pudding is so he’s given us a little bit of everything a kind of deconstructed lemon merang pie if he can find himself a decent plate I’ll be very happy to have it again the sule is just egg white with

Very light lemon coming through the best bit about this this dessert Monica is this the merang the raspberries and the lemon curd that is absolutely Delicious oh it’s unbelievable how hard that was slightly over on my times which I’m annoyed at cuz practice practice practice and yeah it’s very hard Darren 3 minutes for your first course I might be a couple of minutes late just so I know I’m right so Darren’s M stuffed rabbit with

Carrot and lentils and rabbit you sounds all right this one if he can cook it so it’s still tender juicy with a nice bit of Jew I love lentils this could be fantastic how’s the rabbit it’s a little under Chef what’ you do now I’m going to have to pfly it Chef how do you feel now I feel about B dis disappointed in myself but I feel okay off you go hi there I’m really sorry to keep you waiting I I apologize thanks turn so for you today I’ve made a stuffed rabbit with brazed lentils carrots and a rabbit Jew what have you

Stuffed your rabbit with the rabbit is stuffed with the leg meat a little bit of Panetta and the awul from the rabbit great thank you I think the rabbit looks absolutely fantastic unfortunately the rabbit is overcooked it’s quite hard and quite tough the carrots are basically raw and

The lentils aren’t just Al Dente they are massively undercooked and they’re supposed to be soft and melting it’s such a shame because I really I wanted to love this from the moment I read it to then when I saw it but it misses the Mark I think this

Is very nice indeed I like the carrots cuz I like my carrots crunchy undercooked they’re not cooked they they’re they’re just charred on the outside I mean they are raw they’re really nice though are your lentils cooked my lentils are fairly gritty but that is the kind of nature of lentils

Um I think as usual I’m the warm water between fire nice because I kind of sit between the two of you I don’t think the lentils are undercooked I don’t think the carrots undercooked I think they’re as they meant to be but there are a few

Off notes for me as well carrot puree slightly watery but I think there’s enough here to make me feel confident about Darren’s cooking the lentil for me could do with another couple of minutes more cooking the je it’s almost a consume uh consistency I really hope Darren can

Turn it around in his dessert course cuz he’s going to need to Darren now got 15 minutes for your dessert yes sir thank you Darren moves on to a baked chocolate mousse with hazelnuts difficult to get right cuz you want it to have that particular texture but very very good when it is Good you almost look like you finished your got 3 minutes left to go this looks a very different story to your main course it’s worked out in the end for for the dessert so I just need to quel my ice cream I’m going to shred some roasted hazelnuts over the top and I’ve

Got a hazelnut caramel Syrup happy yes chef much happier we have to go Right thank you so I’ve made for you a baked chocolate mousse with hazelnuts so it’s a hazelnut ice cream and a hazelnut Prine with a caramel syrup thank you thank you very much this is a very competent looking pudding uh it looks professional the hazelnut ice cream I

Love I love the way there’s a bit of salt to that TW and the mousse may not be very mousy but it’s a really really good blast of chocolate it’s a good pudding it delivers an intense belt of chocolate when you need it it would be

Far too rich and Powerful were it not for the fact that it’s tempered by this soft and delicious hazelnut ice cream he has got a great palette and when he cooks well he does it perfectly the this is phenomenal once the sauce was poured on this this the dish came up to another

Level the Twill lovely and thin and brittle the ice cream was velvety smooth it tastes of hazelnuts oh fantastic ice cream to be honest with you most things went to plan it was just that the timing was tight if the rabbit hadn’t been undercooked I would maybe been 7 minutes

Over but the time it took to get the rabbit back it’s like 15 minutes it’s just a nightmare Angela you’ve got 4 minutes left for your main coures adue are we going to get there on time no how over do you think you’re going to 10 minutes

I think I need about 15 more minutes 15 more minutes you’re going to have to really push this one Angela now you got to step up the pace yeah so Angela’s main black bass pickled brazed and fresh fennel cucumber dill and Lustine beis there’s a lot going on

Within the time available this is one of those dishes where the chef’s going to either be completely frazzled with pain Agony and stress or she’ll be very accomplished or’ll come in it’ll work how you doing Angela you’re out of time now okay are you happy with how it’s looking

I’m happy with the color I’m happy with how it feels the dness I’m happy with it Angela we really need to get going pushing it pushing it prise okay all I have to do now is get the bis into the glass things you need to really start moving now really really start moving

This or the restaurant’s closed okay I’m good to go you are 20 minutes late okay put them one of those big smiles of yours when you walk through the door we’ll do wow that was tough I am so sorry I’m late there you go thank you that’s such a

Pleasure I’ve made black Seabass on some brazed fenel with some fresh fenel pickled fenel some dill pickled cucumber and Dill creme fresh and then you have a Lustine bisque thank you that’s okay it’s light oh are you kidding me 20 minutes over my fish is raw the critics got the

Same piece that we’ve got undercook like that they’re going to tear it to pieces I think it’s very well cooked piece of fish tastes nice got a bit of seasoning to it please can I have a big bowl of the Lustine Beast it’s really nice could be a little bit more powerful

Deeper and richer and stronger but I suppose it’s probably the right measure for this quite sensitive plate I’m not entirely convinced by that Dill cream it doesn’t fit for me with the rest of the dish but it’s a really really nice dish you’ve got 15 minutes left okay and

You have to serve your dessert on time my dessert will be on time you be in big trouble okay Angela is doing a lemon merang mil Foy with lemon Vina s and chantilli there’s a lot of technical stuff that has to be done there she’s got to make

The sbet she’s making the chanti cream she’s making lemon merang she’s making mefu I think this dish is too complicated for its own good Andrew You’ve Got 5 minutes left thank you very much are we good are we on time um my Italian mer just solidified the the Sugar’s just

Solidified in the bowl it’s not going to happen so what are you going to do I’m just going to apologize for the lack of morang on my lemon morang mil fory got one minute Angela you let’s Go hi there hi thank you there you go not a problem for your dessert I’ve made lemon merang milf with lemon Verina s and a lemon V shant cream and raspberries please enjoy thank you a Meo is many layered and this isn’t many layered it’s three layered let’s try a spoon on

It the sbet it’s got a sort of syrupy taste it’s almost like a sort of Mel melted scented candle isn’t it it’s it’s too fragrant and that is unbalancing everything else in the dish The Raspberries work quite well with the lemon glop at the bottom it’s a nice

Pudding that’s as far as it goes this hasn’t worked the pastry at the bottom is way too tough the sort of almost panacotta base is a bit too gelatinous it just leaves you disappointed the Twill yes they’re nice but a should be absolutely perfect on presentation everything cut to the right

Size you know it’s all about presentation on this this is not a great dessert and I’m you know I probably actually just I got so befuddled with the um worrying about the timing that your brain almost goes into like slowmo like you’re in mud or something I don’t know

Danilo you got 4 minutes left are you on time yeah yeah I’m going to be on time how’s the rotto are you happy with it can be better but don’t say that I’m always hard with myself so Dano’s main course risotto with brazed onion quailes and summer truffle every grain of rice

Has got to be absolutely perfect it sounds great if I saw this on a menu in a restaurant I would order it without DeLay So what’s left to go on the plate now the quail quail and some sauce yes I was planning to serve the sauce on the

Side perfect okay quil’s on and we’re good to go time is great we have one Chef one one out of four I’ll take that hello hi thank you thanks so this is a braed on rotto with quail and asparagus and summer truffle thank you thank you very much enjoy

Thanks well it looks rather pretty I love the quail the je is Sensational but the risotto it’s just the wrong side of Al Dente it’s Al crunchy I love the risotto I love the fact there’s still a bit of crunch there but it’s absorb the flavor of those brazed onions magnificently the

Asparagus alente charred absolutely delicious so much flavor and the quail tender oh this dish is utter to Perfection my heart goes out to the jeo very good gravy and the idea that you can have gravy with your risotto I think might have invented something new and wonderful the risotto is delicious the

Quail is beautifully cooked the summer truffle works really well this dish is excellent Danilo has done himself proud we now have very high expectations for danilo’s dessert 15 minutes for your dessert are we going to be okay hope so yes thank you very much good love you go Dano’s

Dessert chocolate ganache sephron ice cream and salted caramel Crow pleasa with the little added Nuance of saffron in the ice cream just to show us that he can bring in sort of rather more exotic ingredients pretty good stuff take your time you don’t have to

Rush it in a couple of minutes thank you That’s it let’s Go good job my job good lad yeah yeah thank you wel so this a it’s a chocolate ganache with salted caramel and saffron ice cream and there’s a little biscuit or something here yeah it’s a cocoa crumble thank you very much well the main event looks great red

Chocolaty deep rich looking forward to eating that I do find the saffron ice cream bit in congruous it is very overpowering the smell is huge the color is terrifying I’m not sure how it will match big tick for the chocolate ganache also for those candied walnuts lovely and I

Really like the way he’s introduced salt into the cocoa crumb which just brings alive all the sweetness of the chocolate then youve got the saffron ice cream we worried about the fact that the saffron was going to overpower the ice cream and it does I don’t like it even on its own

But that aside this is great so sometimes less is more and that’s really rich and just a bit of clotted cream would do me very well would I have preferred a different type of ice cream personally I would this is not to everyone’s taste you know a lot of people will question this

Because of that saffron ice cream do I like it yes you know it feel like I shouldn’t but yes I like it that was really really really hard not everything will work out perfectly I can tell you that I am like 65% happy so all in all good

Enough that was a tough day for our chefs pressure frustration things going wrong it was all in there today shall we start with the the one Chef who we both know did well and that is Danilo he was the one that stood out today for me not

Just in the way he worked his timing was impeccable and of course those dishes were great the risotto was divine his dessert was always going to divide people sephron ice cream you’re either going to like it or you really won’t if that’s all we’ve got to worry about then

I don’t think we’ve got anything to worry about I think he’s for me the hot Chef in the kitchen today I absolutely Ely agree with you on this a Danilo has to go through y that leaves us with our remaining Three Chefs we have Josh the

Time caught up with him and he was just missing a few things on his fist dish it was lacking seasoning and without a doubt more sauce his dessert today there was the pine custard and then there was that little side dish of The Raspberries the merang and the lemon curd was

Absolutely delicious Josh really wanted to push himself today and he did that Darren looks like a chef that’s just not quite used to the service when came to the main course he was incredibly flustered and frustrated with himself and that showed on the plate he then came back with his dessert and it

Was like a whole new Chef the star of this plate without a doubt was the ice cream it was divine Angela was also very late the main course I liked the presentation it was a beautiful elegant looking dish what really upsets me is a chef that’s

20 minutes late yet the fish is raw that miloy should have been a stunning dessert I just think there was just too many things going on with her that she couldn’t cope with it we have a really really tough judging here we just have to make sure we choose

The right ones to go through I hope I’ve done enough to stay in a competition I’d be absolutely gutted to go home now hopefully they can see that I’m a risky person I’m willing to push myself to the Limit that’ll keep me in I’m not feeling phenomenal I can tell

You that I’d hugely love to say and I just don’t think I deserve it at this point so I don’t Know not easy cooking for the critics as I’m sure you all now realize Marcus and I have made a decision and the chef that is leaving us is Angela thank you very Much I’m feeling very emotional but you know it’s it’s the right choice I really hope that I can say with confidence that you did not see the best of my cooking today I mean I know you should be able to hold your nerve so that it does not

Affect what you do but sometimes it does and I think today definitely Did congratulations you’re through to knockout week massive relief a place in knockout week is amazing just got Pro that I’m one of the better ones to keep and keep going and hopefully push on for the semis I think I’ve heard about a reality check today I probably thought I could

Come in and cruise it and it didn’t quite work out like that so I need to refocus for knockout week yeah today was crazy yeah I’m feeling good I’m feeling great now yeah and relief next time another six professionals fight for a place in the quarterfinals St the lid the lid oh that

Much we’ve got issues here I wasn’t expecting a big kickass dish like that from You