1 00:00:01,000 --> 00:00:08,560 NARRATOR: Previously on MasterChef Australia... 2 00:00:08,560 --> 00:00:09,880 Whoa! 3 00:00:09,880 --> 00:00:13,760 ..and let their imaginations run wild. 4 00:00:13,760 --> 00:00:16,640 I'm gonna make a spicy Rice Puff fried chicken. 5 00:00:16,640 --> 00:00:19,680 I feel like I've maybe gone a little bit loopy on the Fruit Loops. 6 00:00:19,680 --> 00:00:21,480 (LAUGHS) 7 00:00:21,480 --> 00:00:24,880 They brought new life to childhood memories. 8 00:00:24,880 --> 00:00:26,920 JOCK: 10 out of 10. The texture's amazing. 9 00:00:26,920 --> 00:00:28,480 But the flavour's even better. 10 00:00:28,480 --> 00:00:31,840 MELISSA: It's nostalgia done beautifully. Well done. 11 00:00:31,840 --> 00:00:33,720 ANDY: That's flawless, mate. It's really good! 12 00:00:33,720 --> 00:00:36,440 CONTESTANT: Whoo-hoo! CONTESTANT 2: Whoo! 13 00:00:36,440 --> 00:00:37,960 (ALL LAUGH) 14 00:00:39,200 --> 00:00:45,160 Tonight, the bottom three face an exceptional Pressure Test... 15 00:00:45,160 --> 00:00:48,160 DECLAN: This is make-or-break. The pressure's on! 16 00:00:48,160 --> 00:00:52,640 ..with a huge twist on a nostalgic favourite. 17 00:00:56,480 --> 00:00:58,760 (BIRDSONG) 18 00:00:58,760 --> 00:01:00,440 (TENSE MUSIC) 19 00:01:02,800 --> 00:01:05,080 Ah, here I am again. 20 00:01:05,080 --> 00:01:06,840 Another Pressure Test today. 21 00:01:08,600 --> 00:01:12,080 Only person in the MasterChef contest so far 22 00:01:12,080 --> 00:01:14,800 to be in their second Pressure Test. 23 00:01:16,000 --> 00:01:19,960 But then again, I feel like I do have a bit of an advantage. 24 00:01:21,360 --> 00:01:23,280 Not only wearing the pin 25 00:01:23,280 --> 00:01:26,640 but also knowing the structure of it. 26 00:01:28,000 --> 00:01:31,200 (CONTESTANTS GASP, CLAP AND CHEER) 27 00:01:38,280 --> 00:01:41,520 ANDY: Good morning, everybody! 28 00:01:41,520 --> 00:01:44,680 Take it from me, guys, Pressure Tests, they ain't easy. 29 00:01:46,280 --> 00:01:49,320 But if you survive, you're gonna be facing this competition 30 00:01:49,320 --> 00:01:52,840 with a whole new set of tools in your toolkit. 31 00:01:52,840 --> 00:01:54,720 That's the good part. 32 00:01:54,720 --> 00:01:56,200 (GRACE GIGGLES) 33 00:01:56,200 --> 00:01:58,600 Shall we get into it? 34 00:02:00,080 --> 00:02:01,520 Today's Pressure Test, 35 00:02:01,520 --> 00:02:05,800 it was created by a man who turned his passion into his career. 36 00:02:05,800 --> 00:02:09,880 He was head chef at hatted restaurant A Tavola in Darlinghurst 37 00:02:09,880 --> 00:02:11,520 for two years 38 00:02:11,520 --> 00:02:16,080 before his taking creative mind literally across the road 39 00:02:16,080 --> 00:02:19,320 to join the team at Gelato Messina. 40 00:02:19,320 --> 00:02:21,840 (CONTESTANTS GASP) 41 00:02:21,840 --> 00:02:25,520 Now with 25 stores across Australia, 42 00:02:25,520 --> 00:02:30,160 he's churned out over 5,000 unique flavours. 43 00:02:30,160 --> 00:02:33,120 Jesus! Ooh. Wow. 44 00:02:33,120 --> 00:02:34,520 ANDY: Yeah. 45 00:02:34,520 --> 00:02:37,600 Please welcome from Gelato Messina, 46 00:02:37,600 --> 00:02:39,880 Donato Toce! 47 00:02:39,880 --> 00:02:42,360 (APPLAUSE AND CHEERING) 48 00:02:47,720 --> 00:02:49,240 DECLAN: I've got goosebumps. 49 00:02:49,240 --> 00:02:52,800 I've been going to Messina for well over 10 years now. 50 00:02:53,840 --> 00:02:56,240 And now I feel honoured to be working with Donato 51 00:02:56,240 --> 00:02:58,160 in the kitchen, it's a privilege. 52 00:02:58,160 --> 00:02:59,360 DONATO: Wow. 53 00:02:59,360 --> 00:03:01,640 ANDY: Wow! (GRACE LAUGHS) 54 00:03:01,640 --> 00:03:03,200 JOCK: Mate, your reputation precedes you. 55 00:03:03,200 --> 00:03:05,000 I think you've got a few fans here today. 56 00:03:05,000 --> 00:03:07,040 I do? (CONTESTANTS CHEER AND LAUGH) 57 00:03:07,040 --> 00:03:08,600 (CONTESTANT WHISTLES) 58 00:03:10,320 --> 00:03:12,120 Thank you. Thanks for having us back. 59 00:03:12,120 --> 00:03:13,720 As you know, everyone, 60 00:03:13,720 --> 00:03:17,160 we are celebrating all things nostalgic this week. 61 00:03:18,240 --> 00:03:19,800 So, what's under there... 62 00:03:21,200 --> 00:03:23,160 ..is a childhood favourite. 63 00:03:23,160 --> 00:03:24,160 Ooh! 64 00:03:24,160 --> 00:03:26,760 It's a twist on a classic. 65 00:03:26,760 --> 00:03:29,600 It's beloved all across the world. 66 00:03:29,600 --> 00:03:31,680 Like a choc-top? 67 00:03:31,680 --> 00:03:34,720 Alright, Donny, do you wanna show them what's under there? 68 00:03:34,720 --> 00:03:36,200 Let's do it. 69 00:03:38,160 --> 00:03:39,600 RALPH: What is it? What is it? 70 00:03:41,440 --> 00:03:42,960 Today you're making my... 71 00:03:44,040 --> 00:03:45,200 GRACE: Oh! (ALICE GASPS) 72 00:03:46,800 --> 00:03:49,280 ..Messinetta. ANDY: Yeah! Yes! 73 00:03:49,280 --> 00:03:50,760 (APPLAUSE) 74 00:03:51,920 --> 00:03:53,520 Yay! 75 00:03:53,520 --> 00:03:55,040 ALICE: It's so beautiful. 76 00:03:56,040 --> 00:03:59,040 For me, that's bringing me back to all those childhood parties, 77 00:03:59,040 --> 00:04:00,520 having a Viennetta. 78 00:04:00,520 --> 00:04:04,160 And the dish itself looks like a work of art. 79 00:04:04,160 --> 00:04:07,800 Alice, what do you love the most about a classic Viennetta? 80 00:04:07,800 --> 00:04:09,880 I just love those two flavours - chocolate and vanilla. 81 00:04:11,440 --> 00:04:15,200 Classics done well together - nothing beats that. 82 00:04:16,200 --> 00:04:19,320 Guys, get over here and we can have a try of it. 83 00:04:19,320 --> 00:04:21,840 Oh, my gosh. 84 00:04:21,840 --> 00:04:24,000 Just before you cut it, 85 00:04:24,000 --> 00:04:28,200 I just want you to listen and appreciate the crunch of the layers 86 00:04:28,200 --> 00:04:30,000 as you cut it, Donny, go on. 87 00:04:31,480 --> 00:04:33,440 (CRUNCH!) (CONTESTANTS GASP) 88 00:04:33,440 --> 00:04:35,400 (LAUGHS) That's like... 89 00:04:35,400 --> 00:04:37,280 It's amazing. (APPLAUSE) 90 00:04:39,640 --> 00:04:41,640 GRACE: It looks amazing. 91 00:04:41,640 --> 00:04:43,800 But I'm thinking, OK, 92 00:04:43,800 --> 00:04:46,200 there's tempered chocolate and there's gelato. 93 00:04:46,200 --> 00:04:48,720 There's some chocolate sprayed on top. 94 00:04:48,720 --> 00:04:51,640 There looks like there's about three elements on this dish. 95 00:04:51,640 --> 00:04:53,960 That's not too scary! 96 00:04:53,960 --> 00:04:56,160 Alright, let's see inside. 97 00:04:57,840 --> 00:04:59,200 (GRACE GASPS LOUDLY) 98 00:04:59,200 --> 00:05:00,840 (CONTESTANTS GASP) 99 00:05:00,840 --> 00:05:02,320 My God! (LAUGHS) 100 00:05:02,320 --> 00:05:03,880 (LAUGHS) 101 00:05:03,880 --> 00:05:05,320 Oh! 102 00:05:06,440 --> 00:05:07,440 Stop! No! 103 00:05:07,440 --> 00:05:09,280 RALPH: Are you serious? Oh, my God! 104 00:05:11,400 --> 00:05:13,520 Bro! Wow! 105 00:05:14,680 --> 00:05:16,000 (GASPS) 106 00:05:16,000 --> 00:05:18,880 JOCK: It's bigger than a Viennetta! 107 00:05:23,560 --> 00:05:25,320 BRENT: Oh, my God, good luck, guys, 108 00:05:25,320 --> 00:05:27,160 'cause, seriously, I think just building that thing 109 00:05:27,160 --> 00:05:28,400 is gonna be hard. 110 00:05:28,400 --> 00:05:29,600 (GIGGLES) 111 00:05:29,600 --> 00:05:33,080 Alright, Donny, talk me through it, because it looks unbelievable. 112 00:05:33,080 --> 00:05:35,600 DONATO: In the centre there, we've got a strawberry gel. 113 00:05:35,600 --> 00:05:37,760 It's surrounded by vanilla gelato. 114 00:05:37,760 --> 00:05:40,880 Then we've got a chocolate gelato. 115 00:05:40,880 --> 00:05:43,800 Then around that is vanilla creme Chantilly. 116 00:05:43,800 --> 00:05:45,560 And then in between, 117 00:05:45,560 --> 00:05:48,840 you'll see that there's layers of tempered chocolate. 118 00:05:49,840 --> 00:05:53,720 You won't get that crunch unless you temper the chocolate, right? 119 00:05:53,720 --> 00:05:55,240 Like, it's so important. 120 00:05:56,240 --> 00:05:58,120 DECLAN: There's a hell of a lot of elements. 121 00:05:58,120 --> 00:05:59,840 I'm crumbling inside. 122 00:06:01,200 --> 00:06:02,760 Thank you. 123 00:06:02,760 --> 00:06:06,720 I'm definitely batting way out of any ballpark that I've played in. 124 00:06:06,720 --> 00:06:10,440 This is next level. This is...this is MasterChef. 125 00:06:11,920 --> 00:06:14,640 Declan, what are you scared of just looking at it? 126 00:06:14,640 --> 00:06:16,840 Um, ice cream. (LAUGHS) Yeah? 127 00:06:16,840 --> 00:06:18,000 (LAUGHS) 128 00:06:18,000 --> 00:06:21,760 Um, yeah, and the strawberry gel, tempered chocolate... 129 00:06:21,760 --> 00:06:23,880 Yeah, very uncomfortable right now. 130 00:06:23,880 --> 00:06:25,720 Crack on. Get some of that in your mouth. 131 00:06:25,720 --> 00:06:26,720 Thank you. 132 00:06:26,720 --> 00:06:28,680 Oh, that's so yummy! 133 00:06:28,680 --> 00:06:30,240 (LAUGHTER) 134 00:06:31,520 --> 00:06:33,840 ALICE: I'm tasting the elements individually. 135 00:06:34,960 --> 00:06:37,960 That beautiful acidic strawberry 136 00:06:37,960 --> 00:06:40,200 that's like the freshest strawberries you've ever had. 137 00:06:41,480 --> 00:06:43,880 Then you've got the beautiful creaminess 138 00:06:43,880 --> 00:06:45,880 of the vanilla and chocolate gelato. 139 00:06:45,880 --> 00:06:50,160 And then that perfect crack of the tempered chocolate. 140 00:06:55,840 --> 00:06:57,760 Critical pressure points in this, what are they? 141 00:06:57,760 --> 00:06:59,200 Tempering chocolate's one of them. 142 00:07:00,520 --> 00:07:02,760 Does everyone know what brix is? 143 00:07:02,760 --> 00:07:04,000 No. 144 00:07:04,000 --> 00:07:05,480 It's another pressure point here, isn't it? 145 00:07:05,480 --> 00:07:08,280 Yes. So the brix is the amount of sugar that's inside something. 146 00:07:08,280 --> 00:07:10,360 And that's crucial with the strawberry gel. 147 00:07:10,360 --> 00:07:13,840 If the brix is not within the range, 148 00:07:13,840 --> 00:07:15,880 then what's gonna happen is it's not gonna set. 149 00:07:17,240 --> 00:07:19,280 DECLAN: Onsite, getting your bricks levelled 150 00:07:19,280 --> 00:07:21,800 normally means my wall has to get level. 151 00:07:21,800 --> 00:07:24,680 I've never heard of...of my 'brix' level 152 00:07:24,680 --> 00:07:26,800 in...in this context before. 153 00:07:26,800 --> 00:07:28,240 How cool is that? Oh, mate. 154 00:07:28,240 --> 00:07:29,840 You're gonna learn about that today. Yeah. 155 00:07:29,840 --> 00:07:33,440 Anyway, I think the last obvious pressure point for me 156 00:07:33,440 --> 00:07:34,720 is just general construction. 157 00:07:34,720 --> 00:07:36,120 Yes. 158 00:07:36,120 --> 00:07:39,280 It seems to me that every single element of this 159 00:07:39,280 --> 00:07:42,640 needs to be done in order and kind of at the right time. 160 00:07:42,640 --> 00:07:44,720 Otherwise you won't finish on time. Exactly. 161 00:07:45,760 --> 00:07:50,080 So, welcome to Messina, the pressure point. 162 00:07:50,080 --> 00:07:51,960 (DRAMATIC MUSIC) 163 00:07:51,960 --> 00:07:54,040 Yeah. This is me game over. Yeah. 164 00:07:55,320 --> 00:07:56,840 Grace, Declan and Alice, 165 00:07:56,840 --> 00:07:59,320 you will have four hours and 15 minutes 166 00:07:59,320 --> 00:08:02,800 to re-create Donny's Messinetta. 167 00:08:02,800 --> 00:08:06,840 The recipe, equipment and all of the ingredients are at your benches. 168 00:08:06,840 --> 00:08:10,800 The dish that tastes and looks the least like Donato's 169 00:08:10,800 --> 00:08:12,120 will send its maker home, 170 00:08:12,120 --> 00:08:13,920 so it's time to focus. 171 00:08:13,920 --> 00:08:18,120 Declan, as you know, you have that shiny immunity pin on your chest. 172 00:08:18,120 --> 00:08:21,320 At any point during the cook, you can play it 173 00:08:21,320 --> 00:08:24,800 and head on up to the gantry, safe from elimination. 174 00:08:26,960 --> 00:08:30,200 Donato, would you like to do the honours? 175 00:08:30,200 --> 00:08:31,920 Good luck. Your time starts... 176 00:08:36,160 --> 00:08:37,440 ..now! 177 00:08:37,440 --> 00:08:39,840 (APPLAUSE AND CHEERING) 178 00:08:45,080 --> 00:08:46,680 RALPH: Let's go! Let's go! 179 00:08:50,680 --> 00:08:53,440 (DECLAN READS) "In a saucepan, combine strawberry puree, 180 00:08:53,440 --> 00:08:55,320 "water, invert syrup." 181 00:08:55,320 --> 00:08:57,320 GRACE: I'm feeling nervous, 182 00:08:57,320 --> 00:09:00,080 but I'm also just trying to stay focused, stay positive. 183 00:09:00,080 --> 00:09:04,560 I mean, keep reading the recipe and hopefully I can pull it off. 184 00:09:04,560 --> 00:09:06,480 (READS SOFTLY) "200 of sugar..." 185 00:09:06,480 --> 00:09:08,840 I'm starting with the strawberry gel. 186 00:09:08,840 --> 00:09:11,280 I love science and I love baking, 187 00:09:11,280 --> 00:09:13,960 so, yeah, I'm excited about this. 188 00:09:13,960 --> 00:09:15,360 CONTESTANT: Good job, Alice. Good job, Alice. 189 00:09:15,360 --> 00:09:16,560 Good job. 190 00:09:19,120 --> 00:09:23,320 Donato, Viennetta like we've never seen it before. 191 00:09:23,320 --> 00:09:25,840 Looking at all of the detail here, 192 00:09:25,840 --> 00:09:28,560 talk us through the first hour of this challenge. 193 00:09:28,560 --> 00:09:30,040 What do they really need to hit? 194 00:09:30,040 --> 00:09:32,240 So the first thing is the strawberry gel in the centre. 195 00:09:32,240 --> 00:09:34,640 You gotta make it and then you've gotta allow it to set. 196 00:09:34,640 --> 00:09:37,040 It needs to be hard set, so the brix are really important, 197 00:09:37,040 --> 00:09:39,360 make sure that you get right sugar elements on that. 198 00:09:39,360 --> 00:09:41,520 You've gotta get your gelato started, at least the vanilla, 199 00:09:41,520 --> 00:09:42,960 straight off the bat. 200 00:09:43,960 --> 00:09:46,600 As soon as the strawberry's ready, your vanilla needs to be ready 201 00:09:46,600 --> 00:09:48,120 because you need to start assembling that. 202 00:09:48,120 --> 00:09:50,280 You have to be on point with absolutely everything. 203 00:09:50,280 --> 00:09:51,880 'Cause you can't freeze faster. Yeah. 204 00:09:51,880 --> 00:09:54,040 It has to go on point with the timings. 205 00:09:54,040 --> 00:09:55,600 I don't think the difficulty is lost 206 00:09:55,600 --> 00:09:57,840 on any of our contestants today. 207 00:09:57,840 --> 00:10:00,520 DECLAN: "And 3.5 grams of 'pecteen'." 208 00:10:00,520 --> 00:10:02,960 Wouldn't have a clue what 'pecteen' is. 209 00:10:02,960 --> 00:10:06,680 Declan, he's got a pin. He's got a bit of a safety net there. 210 00:10:06,680 --> 00:10:10,440 But do you reckon he'll use it? Ah...yes. I would. 211 00:10:10,440 --> 00:10:13,040 With something like this, you don't want to take anything to chance. 212 00:10:13,040 --> 00:10:14,040 No. 213 00:10:15,560 --> 00:10:18,240 DECLAN: I'm making the strawberry gel. 214 00:10:18,240 --> 00:10:22,320 "Continue to cook on a low heat until 65 degrees." 215 00:10:22,320 --> 00:10:25,240 I've got to speak to myself out loud 216 00:10:25,240 --> 00:10:28,360 because, yeah, I made that mistake in my last Pressure Test 217 00:10:28,360 --> 00:10:31,520 and I missed a couple of key components. 218 00:10:31,520 --> 00:10:35,520 Game plan for my pin today is, um, not use it. 219 00:10:35,520 --> 00:10:39,040 Obviously, I'd love to take it with me further in the competition 220 00:10:39,040 --> 00:10:41,040 for when numbers get a bit smaller. 221 00:10:42,400 --> 00:10:44,280 I'm just, uh, following bit by bit, 222 00:10:44,280 --> 00:10:47,280 doing what I can, and hopefully I'm going at a good steady pace, 223 00:10:47,280 --> 00:10:48,600 but you never know. 224 00:10:48,600 --> 00:10:51,360 I'm not turning around and looking where the girls are up to. 225 00:10:53,440 --> 00:10:56,600 They can do them and I'll just focus on this. 226 00:10:57,760 --> 00:10:59,840 My brix... OK. 227 00:10:59,840 --> 00:11:01,920 It would be pretty awesome 228 00:11:01,920 --> 00:11:05,000 to prove to myself if I can get through today's Pressure Test 229 00:11:05,000 --> 00:11:06,400 without using my pin. 230 00:11:06,400 --> 00:11:07,400 Right... 231 00:11:07,400 --> 00:11:11,920 But a technical dessert, it's way out of my comfort zone. 232 00:11:11,920 --> 00:11:13,840 Um... 233 00:11:15,600 --> 00:11:19,440 MALISSA: What is this little gadget that Declan has just pulled out? 234 00:11:19,440 --> 00:11:21,080 PHIL: It is called a refractometer 235 00:11:21,080 --> 00:11:23,760 and it is used for measuring brix measurement or sugar measurement. 236 00:11:23,760 --> 00:11:25,520 DECLAN: 45 to 49... 237 00:11:25,520 --> 00:11:27,800 Gotta work quick now. Work quick. Declan, yeah, work quick. 238 00:11:27,800 --> 00:11:29,360 Arr! 239 00:11:29,360 --> 00:11:30,960 (LAUGHTER) 240 00:11:30,960 --> 00:11:33,600 CONTESTANT: Arr, me hearty! Arr, me hearty, I see some land. 241 00:11:33,600 --> 00:11:35,080 (LAUGHS) 242 00:11:36,280 --> 00:11:37,520 (GIGGLES) 243 00:11:37,520 --> 00:11:39,440 (ALICE MUTTERS) 244 00:11:42,040 --> 00:11:44,400 This is the kind of stuff that I love to do. 245 00:11:44,400 --> 00:11:45,920 I get to use a refractometer. 246 00:11:45,920 --> 00:11:48,160 I get to feel like I'm a scientist. 247 00:11:49,160 --> 00:11:52,960 So I'm aiming to look for anywhere between 45 to 49 248 00:11:52,960 --> 00:11:54,520 on the refractometer reading. 249 00:11:54,520 --> 00:11:55,760 (MUTTERS) 250 00:11:55,760 --> 00:11:57,520 Mine is saying 48. 251 00:11:57,520 --> 00:12:00,200 So, I'm glad that I got it on the first go. 252 00:12:00,200 --> 00:12:02,120 Good work, Alice! It looks good. 253 00:12:04,000 --> 00:12:05,480 ALICE: The next step... 254 00:12:06,480 --> 00:12:09,280 ..I need to put my strawberry gel into a silicone mould. 255 00:12:09,280 --> 00:12:11,720 MALISSA: Let's go, Alice! ANTONIO: Good job, good job. 256 00:12:11,720 --> 00:12:12,720 Good job. 257 00:12:14,760 --> 00:12:18,840 And the whole purpose of this is to create that beautiful construction 258 00:12:18,840 --> 00:12:21,680 of strawberry gel surrounded by vanilla gelato. 259 00:12:21,680 --> 00:12:24,280 Then ultimately surrounded by chocolate gelato. 260 00:12:24,280 --> 00:12:27,080 So it's really important to work pretty quickly 261 00:12:27,080 --> 00:12:30,200 because I want every element to set. 262 00:12:30,200 --> 00:12:32,200 Blast freezer. 263 00:12:32,200 --> 00:12:33,880 Good work, Alice. Very good. 264 00:12:35,520 --> 00:12:38,120 DECLAN: Oop! That will do. 265 00:12:38,120 --> 00:12:40,760 ANDY: It's not just any old ice-cream cake, guys. 266 00:12:40,760 --> 00:12:42,960 45 down, three and a half to go! 267 00:12:42,960 --> 00:12:44,880 (APPLAUSE AND CHEERING) 268 00:12:44,880 --> 00:12:48,040 MALISSA: Let's go, guys! Whoo! 269 00:12:52,400 --> 00:12:54,080 It's still too high. 270 00:12:54,080 --> 00:12:56,480 What is it saying? It's, like, at the top. 271 00:12:57,760 --> 00:13:00,840 I am struggling with the brix levels. 272 00:13:00,840 --> 00:13:02,320 CATH: How do you adjust it? 273 00:13:02,320 --> 00:13:04,880 I don't... It says to add more water. 274 00:13:07,400 --> 00:13:08,600 I retest again. 275 00:13:12,120 --> 00:13:13,680 Yeah, it's all the way. 276 00:13:13,680 --> 00:13:15,760 The brix are still too high. 277 00:13:15,760 --> 00:13:17,040 OK. 278 00:13:20,000 --> 00:13:22,520 It's a hard start if something's happened. 279 00:13:24,120 --> 00:13:26,720 Every minute in this cook matters. 280 00:13:27,720 --> 00:13:31,600 Alice and Declan are already moving ahead to the next element 281 00:13:31,600 --> 00:13:33,360 and I'm just stuck. 282 00:13:45,360 --> 00:13:48,240 Let's go, girl! It's still too high. 283 00:13:48,240 --> 00:13:49,560 Grace. Hello! 284 00:13:49,560 --> 00:13:51,760 How are we travelling? Still haven't got the gel in? 285 00:13:51,760 --> 00:13:53,280 I'm struggling with this little bit. 286 00:13:53,280 --> 00:13:55,200 It's all the way. DONATO: All the way. Alright. 287 00:13:55,200 --> 00:13:56,800 So that means there's too much sugar. 288 00:13:56,800 --> 00:13:59,880 OK. It says to add more water, but I don't know how much to add. 289 00:13:59,880 --> 00:14:02,320 Just add a tablespoon at a time. OK. 290 00:14:02,320 --> 00:14:04,920 Not having this strawberry gel element right 291 00:14:04,920 --> 00:14:07,960 would be a really good reason to send me home. 292 00:14:08,960 --> 00:14:10,440 Coming down? No. 293 00:14:10,440 --> 00:14:11,840 Add a bit more. 294 00:14:11,840 --> 00:14:13,560 You're across what we're trying to do here? 295 00:14:13,560 --> 00:14:15,640 Yeah, bring the sugar levels down. Bring the sugar down. 296 00:14:15,640 --> 00:14:19,280 This strawberry gel is going to be the centrepiece of this dessert 297 00:14:19,280 --> 00:14:22,400 and it needs to be in the blast chiller for a long time 298 00:14:22,400 --> 00:14:23,840 in order to set. 299 00:14:23,840 --> 00:14:25,520 Too much still? Too much. 300 00:14:25,520 --> 00:14:27,640 OK. More water. 301 00:14:27,640 --> 00:14:29,200 I cannot waste a second. 302 00:14:29,200 --> 00:14:32,720 I keep adding more water in, I keep cooking it down. 303 00:14:32,720 --> 00:14:34,320 Ready, Grace? Yep. 304 00:14:34,320 --> 00:14:36,120 I take one more test. 305 00:14:40,840 --> 00:14:42,480 Whoo! Whoa! There she goes. 306 00:14:42,480 --> 00:14:44,280 (APPLAUSE) Thank you! 307 00:14:44,280 --> 00:14:45,960 OK. 308 00:14:45,960 --> 00:14:48,600 So, the obvious thing is... that took a while. 309 00:14:48,600 --> 00:14:50,520 So now you gotta speed up. Gotta motor. 310 00:14:50,520 --> 00:14:54,760 CONTESTANTS: Yay! CATH: Let's go! Oh, Grace! Oh! 311 00:14:54,760 --> 00:14:56,600 Yeah. Yeah. Go, go, go, go! Move, move! 312 00:14:56,600 --> 00:14:58,160 Need to motor. 313 00:15:01,840 --> 00:15:03,560 Good, Gracie. Yeah, let's go now. 314 00:15:04,720 --> 00:15:07,680 27 plus 22. 315 00:15:07,680 --> 00:15:09,880 I'm doing my gelato now. 316 00:15:09,880 --> 00:15:11,480 Dextrose. 317 00:15:11,480 --> 00:15:13,240 Bloody hell! Look at this. 318 00:15:13,240 --> 00:15:17,800 Leaning tower of things I've never heard of. 319 00:15:17,800 --> 00:15:19,200 In this vanilla gelato, 320 00:15:19,200 --> 00:15:23,040 I'm putting trehalose and dextrose and invert syrup. 321 00:15:23,040 --> 00:15:26,320 If I miss one of these, it could be detrimental for the dish. 322 00:15:26,320 --> 00:15:28,720 Um, it's a lot more technical, 323 00:15:28,720 --> 00:15:31,480 so, you know, I'm reading this out loud to myself, 324 00:15:31,480 --> 00:15:32,920 I'm double-checking everything, 325 00:15:32,920 --> 00:15:35,360 you know, measure twice, cut once. 326 00:15:35,360 --> 00:15:37,640 I'm reading it, I'm ticking it off. 327 00:15:37,640 --> 00:15:40,200 "And pour the gelato and set aside to cool 328 00:15:40,200 --> 00:15:42,880 "until temperature reaches 4 degrees." 329 00:15:42,880 --> 00:15:44,800 I'm multi-tasking. 330 00:15:44,800 --> 00:15:46,560 Done. Done. 331 00:15:46,560 --> 00:15:49,320 I move on to my sponge 332 00:15:49,320 --> 00:15:52,040 which was on the bottom of Donato's Messinetta. 333 00:15:53,040 --> 00:15:55,440 Mate, early thoughts? One by one, what do you reckon about Declan? 334 00:15:55,440 --> 00:15:57,800 He seems to be in pretty good place. Declan's motoring on. 335 00:15:57,800 --> 00:15:59,800 He's weighed up the ingredients for the sponge already, 336 00:15:59,800 --> 00:16:01,920 so it shows that he's...he's ahead. 337 00:16:02,920 --> 00:16:04,280 I'm happy. 338 00:16:04,280 --> 00:16:05,800 DONATO: And then Alice... 339 00:16:05,800 --> 00:16:07,520 THEO: You're alright, Alice. Take your time, darl. 340 00:16:07,520 --> 00:16:09,840 She's such a bookworm. 341 00:16:09,840 --> 00:16:11,240 (HUMS) 342 00:16:11,240 --> 00:16:13,960 She loves science. It's kinda where she's at, which is a great time. 343 00:16:13,960 --> 00:16:14,960 It's...it's good. 344 00:16:16,320 --> 00:16:19,480 I'm about to put the ice cream in the ice-cream machine. 345 00:16:19,480 --> 00:16:22,200 I'm just whipping up my, uh, sponge. 346 00:16:22,200 --> 00:16:25,200 Come on, Alice! 347 00:16:25,200 --> 00:16:26,960 167. 348 00:16:26,960 --> 00:16:31,680 ANDY: Grace. She had real trouble with her strawberry gel. 349 00:16:31,680 --> 00:16:34,360 That was like... That was hard, wasn't it? 350 00:16:34,360 --> 00:16:36,120 I was a bit worried for her. 351 00:16:36,120 --> 00:16:38,480 Whoo! And that has really put her behind. 352 00:16:38,480 --> 00:16:40,160 Yeah. Which is not where you wanna be. 353 00:16:41,680 --> 00:16:44,800 PHIL: Oh-ho-ho-ho! OK. RUE: Oh, OK! 354 00:16:44,800 --> 00:16:47,840 That is excellent! (LAUGHS) 355 00:16:49,120 --> 00:16:52,840 GRACE: I'm working on my gelato and my sponge at the same time. 356 00:16:52,840 --> 00:16:54,880 I have no idea if I'm catching up or not, 357 00:16:54,880 --> 00:16:57,720 but I'm trying to move as quickly as I possibly can. 358 00:16:57,720 --> 00:17:00,040 I need to be doing two things at once because 359 00:17:00,040 --> 00:17:01,920 I've already wasted way too much time. 360 00:17:01,920 --> 00:17:03,680 THEO: Good work, Gracie. Yes! 361 00:17:03,680 --> 00:17:05,800 (CLAPS) Catching up. PHIL: Come on, let's go! 362 00:17:10,840 --> 00:17:13,040 ANDY: You in a groove now? Yeah, I'm in a groove. 363 00:17:13,040 --> 00:17:14,120 Yeah. Yeah. Good. 364 00:17:14,120 --> 00:17:16,160 Have you tasted everything? Yeah. 365 00:17:16,160 --> 00:17:18,200 Tasted your ice-cream base? Yep, yep. 366 00:17:18,200 --> 00:17:20,360 Happy with that? I think so. Are you not? 367 00:17:23,080 --> 00:17:24,680 Are you sure that everything's in there? 368 00:17:24,680 --> 00:17:27,320 And if you're not sure, I'd be doing it again. 369 00:17:27,320 --> 00:17:28,800 Really? 370 00:17:28,800 --> 00:17:31,120 DONATO: We'll leave you to your thoughts. 371 00:17:31,120 --> 00:17:32,880 (PENSIVE MUSIC) 372 00:17:35,960 --> 00:17:38,760 I am feeling a little bit disheartened. 373 00:17:38,760 --> 00:17:43,000 I mean, I already had some issues with my first element. 374 00:17:43,000 --> 00:17:45,880 Now my gelato is not quite right. 375 00:17:46,880 --> 00:17:48,560 This is a gelato challenge. 376 00:17:48,560 --> 00:17:50,880 Read through the steps. Did you follow the steps correctly? 377 00:17:50,880 --> 00:17:53,920 I've put all of that in. Yeah. 378 00:17:53,920 --> 00:17:55,400 Alice? Yeah. 379 00:17:55,400 --> 00:17:57,400 Do you mind if I taste yours? Yeah, go ahead. 380 00:17:59,560 --> 00:18:04,440 I'm tasting it and it's not as sweet as Alice's gelato. 381 00:18:04,440 --> 00:18:07,480 So, all I can do at this point is 382 00:18:07,480 --> 00:18:11,040 bring some more sugar into this gelato to hopefully save it. 383 00:18:11,040 --> 00:18:15,960 Um...so I'm just working to try to bring up the sweetness. 384 00:18:15,960 --> 00:18:17,600 I don't have enough time to remake it, 385 00:18:17,600 --> 00:18:20,200 so I'm just gonna work at bringing those sugar levels up. 386 00:18:22,840 --> 00:18:25,160 RALPH: How thin does this have to be? Oh, my God. 387 00:18:25,160 --> 00:18:26,920 DECLAN: Says 3 mil. BRENT: 3 is like... 388 00:18:26,920 --> 00:18:28,400 It's like... Yeah, it's like... 389 00:18:28,400 --> 00:18:31,640 ..um, baking paper. Yeah, yeah. Pretty much. 390 00:18:32,760 --> 00:18:36,920 Taking me back onsite, smoothing off my screed. 391 00:18:36,920 --> 00:18:39,360 MELISSA: This is no time to be nostalgic. 392 00:18:39,360 --> 00:18:42,320 You still have three hours to go. Come on, you three! 393 00:18:42,320 --> 00:18:43,600 (CHEERING) Let's go! 394 00:18:43,600 --> 00:18:45,760 BRENT: Let's go, let's go, let's go! 395 00:18:45,760 --> 00:18:47,520 Three hours. 396 00:18:47,520 --> 00:18:49,240 Come on! 397 00:18:55,600 --> 00:18:58,280 ALICE: I've got my vanilla gelato in the churner... 398 00:18:59,400 --> 00:19:01,200 ..my strawberry gel in the blast chiller 399 00:19:01,200 --> 00:19:03,600 and now I'm putting my sponge in the oven. 400 00:19:03,600 --> 00:19:07,200 MALISSA: Let's go, Alice. So you're doing so well. 401 00:19:07,200 --> 00:19:09,520 I feel pretty organised. 402 00:19:09,520 --> 00:19:13,800 I feel like I've got a good handle on the different elements. 403 00:19:14,880 --> 00:19:15,880 Done. 404 00:19:15,880 --> 00:19:17,120 (MUTTERS) 405 00:19:17,120 --> 00:19:19,920 At this point, I'm ahead of Grace. 406 00:19:19,920 --> 00:19:23,000 CATH: How's it going, Grace? Yeah, it's sweeter. 407 00:19:23,000 --> 00:19:24,680 Getting here? Yeah. 408 00:19:24,680 --> 00:19:26,240 ALICE: But I'm behind Declan. 409 00:19:26,240 --> 00:19:27,440 DECLAN: Yeah! 410 00:19:27,440 --> 00:19:29,640 I mean, Declan is just on cruise control. 411 00:19:29,640 --> 00:19:32,120 That guy can really push his way through a Pressure Test 412 00:19:32,120 --> 00:19:33,680 and it's really impressive. 413 00:19:33,680 --> 00:19:36,120 I'm trying to measure myself up against him 414 00:19:36,120 --> 00:19:38,160 so I don't fall too far behind. 415 00:19:38,160 --> 00:19:40,040 Oh! It burns! 416 00:19:40,040 --> 00:19:41,680 Ahhh! 417 00:19:43,480 --> 00:19:45,440 My ice cream has churned. (BEEPING) 418 00:19:45,440 --> 00:19:47,720 THEO: Go, Deccy boy, come on, mate! 419 00:19:47,720 --> 00:19:51,520 "Once gelato is churned, turn the ice-cream machine off 420 00:19:51,520 --> 00:19:54,720 "and transfer gelato into a piping bag." 421 00:19:54,720 --> 00:19:56,760 I can now take my vanilla gelato 422 00:19:56,760 --> 00:19:58,280 and pipe it into the mould. 423 00:19:59,280 --> 00:20:01,280 The recipe is extremely precise. 424 00:20:01,280 --> 00:20:03,120 7 mils... 425 00:20:03,120 --> 00:20:07,560 And I need to measure the exact amount of weight into these moulds 426 00:20:07,560 --> 00:20:10,160 in order for it to be perfectly uniform 427 00:20:10,160 --> 00:20:13,280 when we build it at the end of this cook. 428 00:20:15,760 --> 00:20:17,400 This part's real tricky. 429 00:20:17,400 --> 00:20:20,840 Once my vanilla gelato is in the blast freezer, 430 00:20:20,840 --> 00:20:22,560 I can now clean out my churner 431 00:20:22,560 --> 00:20:24,920 to prepare it for the chocolate gelato. 432 00:20:24,920 --> 00:20:29,920 CONTESTANT: Come on, Declan! Let's go! Whoo! 433 00:20:29,920 --> 00:20:32,600 Watching what's happening in this particular Pressure Test, 434 00:20:32,600 --> 00:20:34,360 there's a tale of three very different cooks 435 00:20:34,360 --> 00:20:36,160 in this challenge right now. 436 00:20:36,160 --> 00:20:38,680 Declan, I mean, he seems really confident. 437 00:20:38,680 --> 00:20:40,560 He is pretty much bang-on time. 438 00:20:40,560 --> 00:20:42,080 Churn. 439 00:20:42,080 --> 00:20:45,600 "Pour back in the churner and churn for 25 minutes." 440 00:20:45,600 --> 00:20:47,520 And then Alice behind him, 441 00:20:47,520 --> 00:20:49,800 she is losing a little bit of time 442 00:20:49,800 --> 00:20:52,040 and she should have finished her chocolate gelato already 443 00:20:52,040 --> 00:20:53,240 and she hasn't. 444 00:20:53,240 --> 00:20:54,920 ALICE: That's the milk for the chocolate gelato. 445 00:20:54,920 --> 00:20:56,680 I'm heating it up to 45 degrees. 446 00:20:56,680 --> 00:20:58,920 And then Grace... (SIGHS DEEPLY) 447 00:20:58,920 --> 00:21:01,920 ..I think that she's actually making up some time, which is great. 448 00:21:01,920 --> 00:21:04,960 PHIL: Come on, Grace, let's go! THEO: Come on! You'll get it right. 449 00:21:04,960 --> 00:21:07,480 This race continues. 450 00:21:07,480 --> 00:21:11,280 And so someone who was right ahead at the beginning may end up being last. 451 00:21:11,280 --> 00:21:12,280 Yeah. 452 00:21:12,280 --> 00:21:15,440 CATH: Hey, Alice, do you need to get your ice cream out of there? 453 00:21:15,440 --> 00:21:16,840 Yeah. OK. 454 00:21:16,840 --> 00:21:19,240 Yeah, I'm gonna get that. Good on you, buddy. 455 00:21:22,760 --> 00:21:24,920 Hang in there. You're all still in the race. 456 00:21:24,920 --> 00:21:27,080 Two hours to go! (CHEERING AND APPLAUSE) 457 00:21:31,600 --> 00:21:33,760 CATH: Come on, Alice. Get a move on! I know. 458 00:21:33,760 --> 00:21:35,400 I've dropped behind a little bit. 459 00:21:35,400 --> 00:21:37,120 Alice. Hi. 460 00:21:37,120 --> 00:21:39,280 How are you feeling? Oh, my God! 461 00:21:39,280 --> 00:21:42,280 I love this kind of stuff. I don't know, I feel like I'm a kid. 462 00:21:42,280 --> 00:21:44,880 Do you think that having such an academic background 463 00:21:44,880 --> 00:21:46,320 of paying attention to detail 464 00:21:46,320 --> 00:21:48,120 and making sure that there's no room for error, 465 00:21:48,120 --> 00:21:49,880 do you think that's helping you right now? 466 00:21:49,880 --> 00:21:53,400 Yeah, I think so. I love solving problems. I love reading things. 467 00:21:53,400 --> 00:21:56,920 I love cracking challenges. Yeah. Great. 468 00:21:56,920 --> 00:21:58,520 Where's your chocolate gelato? 469 00:21:58,520 --> 00:22:01,400 Um, that's steeped, so I'm gonna do that next. 470 00:22:01,400 --> 00:22:02,960 Yep. OK. Alright. Get on it. OK. 471 00:22:02,960 --> 00:22:04,240 Gonna finish it. 472 00:22:04,240 --> 00:22:06,760 Keep moving fast. Yeah. Thank you. 473 00:22:07,800 --> 00:22:09,440 I'm ready to put the chocolate gelato 474 00:22:09,440 --> 00:22:11,080 into the base of the ice-cream machine. 475 00:22:12,080 --> 00:22:13,560 Oh, my gosh! 476 00:22:14,600 --> 00:22:16,080 Oh, gosh. 477 00:22:16,080 --> 00:22:19,920 But what I've noticed is that I left the ice-cream machine on 478 00:22:19,920 --> 00:22:24,000 and the vanilla gelato is frozen to the base of the ice-cream machine. 479 00:22:24,000 --> 00:22:25,400 Oh! 480 00:22:25,400 --> 00:22:28,080 RALPH: Oh, my God, no. 481 00:22:28,080 --> 00:22:29,880 Once I finished my vanilla gelato, 482 00:22:29,880 --> 00:22:32,080 I was supposed to turn the machine off... 483 00:22:32,080 --> 00:22:33,640 Oh, my gosh! 484 00:22:33,640 --> 00:22:35,080 ..clean the ice-cream machine 485 00:22:35,080 --> 00:22:37,160 and take out all the excess ice cream. 486 00:22:37,160 --> 00:22:40,160 Oh, yeah, it's frozen solid, yeah. Oh, that's frozen solid, is it? 487 00:22:43,120 --> 00:22:44,840 I know time is of the essence. 488 00:22:44,840 --> 00:22:47,360 I need to get my chocolate gelato into the machine. 489 00:22:47,360 --> 00:22:49,000 Am I behind? THEO: Just get that cleaned. 490 00:22:49,000 --> 00:22:50,720 And get that chocolate one in. 491 00:22:50,720 --> 00:22:52,240 (DRAMATIC MUSIC) 492 00:22:52,240 --> 00:22:53,680 Oh, my God! 493 00:23:02,400 --> 00:23:04,960 ALICE: My God, it's frozen solid. Oh, that's frozen solid, is it? 494 00:23:04,960 --> 00:23:05,960 Yeah. 495 00:23:05,960 --> 00:23:08,160 Should I put hot water in it to get it out? 496 00:23:08,160 --> 00:23:10,160 You don't want to drop the temperature down too much. 497 00:23:10,160 --> 00:23:12,200 Otherwise then you've got to cool it down a bit. 498 00:23:12,200 --> 00:23:13,200 Yeah. 499 00:23:13,200 --> 00:23:14,880 I'm pretty worried 'cause I just got distracted 500 00:23:14,880 --> 00:23:16,320 with all these other elements 501 00:23:16,320 --> 00:23:20,320 and the vanilla gelato is frozen to the base of the ice-cream machine. 502 00:23:20,320 --> 00:23:22,920 Am I behind? THEO: Just get that cleaned. 503 00:23:22,920 --> 00:23:24,440 And get that chocolate one in. 504 00:23:24,440 --> 00:23:27,000 I'm desperately trying to clean that out as soon as possible 505 00:23:27,000 --> 00:23:29,720 so that I can get my chocolate gelato into the machine. 506 00:23:29,720 --> 00:23:32,480 Oh, my gosh! It's coming out. 507 00:23:32,480 --> 00:23:34,600 It's just taking time. 508 00:23:34,600 --> 00:23:38,480 This is a reminder that the smallest thing can really impact 509 00:23:38,480 --> 00:23:41,840 the direction of travel in your Pressure Test. 510 00:23:41,840 --> 00:23:43,440 CATH: Come on! Get a move on, sweetie! 511 00:23:43,440 --> 00:23:44,520 OK. 512 00:23:47,040 --> 00:23:48,920 CATH: Yeah, you've really caught up, Grace. 513 00:23:48,920 --> 00:23:50,440 Oh, good! Yay! 514 00:23:50,440 --> 00:23:53,280 BRENT: Keep pushing. Keep pushing. Oh, good job. Yeah, keep going. 515 00:23:53,280 --> 00:23:55,920 I think I've somehow caught up. 516 00:23:57,720 --> 00:23:58,720 Oh! 517 00:23:58,720 --> 00:24:00,160 I can't believe that. 518 00:24:00,160 --> 00:24:02,120 You can pull off anything in this kitchen. 519 00:24:02,120 --> 00:24:03,880 You just need to back yourself. 520 00:24:03,880 --> 00:24:06,240 I'm about to start tempering my chocolate. 521 00:24:07,240 --> 00:24:10,800 The most exciting part about this dish was the sound... 522 00:24:10,800 --> 00:24:13,000 (CRUNCH!) (CONTESTANTS GASP) 523 00:24:13,000 --> 00:24:14,240 (LAUGHS) 524 00:24:14,240 --> 00:24:16,520 ..of that tempered chocolate snapping. 525 00:24:17,520 --> 00:24:19,440 If I do not temper this chocolate properly... 526 00:24:19,440 --> 00:24:21,600 Should've gone to the gym this morning. 527 00:24:21,600 --> 00:24:24,360 ..it's gonna take away from that beautiful eating experience, 528 00:24:24,360 --> 00:24:26,920 so it's really important to get this right. 529 00:24:28,280 --> 00:24:30,560 BRENT: Hey, Grace, happy with the temp? 530 00:24:30,560 --> 00:24:32,560 Yep. You're going really good. 531 00:24:32,560 --> 00:24:34,200 Thanks, Brent. 532 00:24:35,320 --> 00:24:36,880 (DECLAN WHISPERS) 35... 533 00:24:36,880 --> 00:24:38,360 MELISSA: Declan... Yeah? 534 00:24:38,360 --> 00:24:40,360 Do you know how to temper chocolate? Yeah, I do. 535 00:24:40,360 --> 00:24:41,400 And... Good luck. 536 00:24:41,400 --> 00:24:43,440 As you know, this is the bit you wanna nail. 537 00:24:43,440 --> 00:24:45,480 You're gonna be great. OK? Yeah. Alright. Thank you, Mel. 538 00:24:45,480 --> 00:24:47,320 I've tempered chocolate at home, 539 00:24:47,320 --> 00:24:50,080 so I understand, like, the technicalities 540 00:24:50,080 --> 00:24:51,480 of tempering chocolate. 541 00:24:53,320 --> 00:24:56,480 You want to bring it up to a certain temperature 542 00:24:56,480 --> 00:24:59,000 and then you want to bring it back down. 543 00:24:59,000 --> 00:25:00,440 32. 544 00:25:00,440 --> 00:25:02,480 BRENT: 32? 32 is what we want. 545 00:25:02,480 --> 00:25:05,120 Mate. Good job, Declan! 546 00:25:05,120 --> 00:25:09,440 And then leaving the chocolate out at room temperature, it should set. 547 00:25:09,440 --> 00:25:11,200 Ohh! 548 00:25:11,200 --> 00:25:12,680 The finesse. 549 00:25:12,680 --> 00:25:14,680 It's my favourite word today. 550 00:25:14,680 --> 00:25:16,240 How much time left? 551 00:25:16,240 --> 00:25:18,640 Listen up, guys, it's time to bring it home. 552 00:25:18,640 --> 00:25:21,520 You've only got 90 minutes to go! Come on! 553 00:25:21,520 --> 00:25:23,280 (CHEERING) 554 00:25:23,280 --> 00:25:28,400 MALISSA: Come on, guys! Let's go! Whoo! 555 00:25:28,400 --> 00:25:30,040 Hey, is that temped? 556 00:25:30,040 --> 00:25:32,600 THEO: Good work, Gracie. Looks nice. 557 00:25:33,960 --> 00:25:35,640 ALICE: The chocolate gelato's churning. 558 00:25:35,640 --> 00:25:38,560 I've got to do the tempered chocolate next. I've gotta catch up. 559 00:25:40,080 --> 00:25:41,400 Alright. 560 00:25:41,400 --> 00:25:42,680 Done. 561 00:25:42,680 --> 00:25:46,760 I leave my tempered chocolate uncovered on the bench to set 562 00:25:46,760 --> 00:25:48,600 and then move on to my next step. 563 00:25:48,600 --> 00:25:51,280 "Remove mould with strawberry gel." 564 00:25:51,280 --> 00:25:53,480 OK. I can do that. I can do that. 565 00:25:53,480 --> 00:25:57,600 It's time to start assembling the middle part of this Messinetta. 566 00:25:58,600 --> 00:26:01,320 It's like a babushka doll stack. 567 00:26:01,320 --> 00:26:03,200 A strawberry gel square 568 00:26:03,200 --> 00:26:05,720 inside a vanilla gelato square 569 00:26:05,720 --> 00:26:08,360 inside a chocolate gelato square. 570 00:26:08,360 --> 00:26:10,800 The old chess game. 571 00:26:10,800 --> 00:26:13,120 I've got to take out my strawberry gel. 572 00:26:13,120 --> 00:26:14,960 Ain't much on. 573 00:26:14,960 --> 00:26:18,760 I've got to put it in the centre of my vanilla gelato insert. 574 00:26:21,000 --> 00:26:23,360 How am I going, old boy? ROBBIE: Yeah, brother. 575 00:26:23,360 --> 00:26:25,240 If you want, use that pin, mate. 576 00:26:25,240 --> 00:26:29,240 And then I pipe the remaining vanilla gelato around the sides 577 00:26:29,240 --> 00:26:31,560 to encase the strawberry gel completely. 578 00:26:31,560 --> 00:26:33,720 That's looking good. 579 00:26:33,720 --> 00:26:35,720 It's like silicone. You wanna get it in every corner. 580 00:26:35,720 --> 00:26:37,280 OK, yeah. Perfect. Yeah. 581 00:26:37,280 --> 00:26:40,080 (MELISSA LAUGHS) Thank you for being relatable. 582 00:26:40,080 --> 00:26:41,400 Just doing some grouting. Yeah. 583 00:26:42,480 --> 00:26:44,640 Next time, carry a spirit level with you as well. 584 00:26:44,640 --> 00:26:45,680 (LAUGHS) Yeah. Yep. 585 00:26:45,680 --> 00:26:48,080 It's really important on the next one as well, the chocolate one? 586 00:26:48,080 --> 00:26:50,200 Remember, perfect... Thank you. 587 00:26:52,280 --> 00:26:55,280 GRACE: I'm just working patiently in this step. 588 00:26:55,280 --> 00:26:58,720 I wanna make sure that I get the ice cream right through this mould. 589 00:26:58,720 --> 00:27:00,200 I made those moulds myself. 590 00:27:00,200 --> 00:27:01,480 Did you, really? Yes. 591 00:27:01,480 --> 00:27:03,280 Ohh! Feels like an honour. 592 00:27:03,280 --> 00:27:05,720 MALISSA: Looks great, Alice! Looks great! 593 00:27:05,720 --> 00:27:06,920 Good job! 594 00:27:06,920 --> 00:27:08,120 Tempered chocolate is done. 595 00:27:08,120 --> 00:27:09,720 I'm doing the gelato strawberry gel insert now. 596 00:27:09,720 --> 00:27:12,440 I know that I'm behind. 597 00:27:12,440 --> 00:27:14,320 I'm having to work pretty quickly. 598 00:27:17,240 --> 00:27:19,800 But I've noticed that it's hard to pipe. 599 00:27:19,800 --> 00:27:21,240 Let that sit for a bit. 600 00:27:21,240 --> 00:27:23,240 So I put the piping bag on the counter 601 00:27:23,240 --> 00:27:25,160 so that it heats up just a little bit. 602 00:27:25,160 --> 00:27:28,280 ADI: The iced vanilla gelato, it was too set. 603 00:27:28,280 --> 00:27:29,280 Yeah. 604 00:27:30,880 --> 00:27:33,360 Oh, my gosh, I really wanna eat this, but I can't. 605 00:27:34,360 --> 00:27:36,040 The chocolate gelato looks good, 606 00:27:36,040 --> 00:27:39,160 except I'm noticing that it's a little bit stiff as well. 607 00:27:40,960 --> 00:27:45,080 So I decide to leave that piping bag on the counter as well. 608 00:27:45,080 --> 00:27:49,440 I can then pipe both as soon as they get to the right consistency. 609 00:27:49,440 --> 00:27:51,800 CONTESTANT: Keep going! Keep going, keep going. 610 00:27:51,800 --> 00:27:55,120 If you're not starting to assemble your Messinetta now, 611 00:27:55,120 --> 00:27:57,960 you're falling behind 'cause you've only got one hour to go! 612 00:27:57,960 --> 00:27:59,160 Come on, guys! 613 00:27:59,160 --> 00:28:00,800 RALPH: Go, guys, let's go! 614 00:28:00,800 --> 00:28:02,840 JOCK: Push, push, push! 615 00:28:07,680 --> 00:28:10,960 DECLAN: I've never cooked food that's this intricate before. 616 00:28:10,960 --> 00:28:13,120 Like, I walked in this morning 617 00:28:13,120 --> 00:28:15,720 and, um, didn't think by any means 618 00:28:15,720 --> 00:28:18,520 I'd be able to replicate the Viennetta. 619 00:28:19,680 --> 00:28:21,040 10 strips. 620 00:28:21,040 --> 00:28:24,440 Um, but I just wanna get all these perfect. 621 00:28:24,440 --> 00:28:28,320 The tempered chocolate is what makes a Viennetta a Viennetta. 622 00:28:28,320 --> 00:28:31,880 The chocolate strips are what holds those vanilla waves together, 623 00:28:31,880 --> 00:28:36,360 and the chocolate squares finish off the Messinetta on both sides. 624 00:28:36,360 --> 00:28:38,840 I'm just really taking my time with this one. 625 00:28:38,840 --> 00:28:40,800 I really don't wanna bugger this one up. 626 00:28:40,800 --> 00:28:42,640 I've got my 10 strips. 627 00:28:42,640 --> 00:28:45,600 I've got my plaques for either end of the Viennetta 628 00:28:45,600 --> 00:28:47,600 and I'm happy with it, they're all perfect. 629 00:28:47,600 --> 00:28:50,160 Oh, no, he's not gonna do that. He's not gonna do that. 630 00:28:50,160 --> 00:28:53,200 He's not gonna do that. What's he doing? What's he doing? 631 00:28:53,200 --> 00:28:56,400 So the chocolate is set and he's about to put a tray on top of it. 632 00:28:56,400 --> 00:28:58,000 And it's all bent. No, it's gonna snap. 633 00:28:58,000 --> 00:28:59,160 Exactly. 634 00:28:59,160 --> 00:29:00,440 Declan... Yeah? 635 00:29:00,440 --> 00:29:02,360 You didn't read the recipe properly. 636 00:29:02,360 --> 00:29:04,160 My heart sinks. 637 00:29:04,160 --> 00:29:06,800 And I'm like, "Well, how? How have I done it wrong?" 638 00:29:06,800 --> 00:29:09,000 See the bend on it? Yeah. 639 00:29:09,000 --> 00:29:11,480 You've got two options. 640 00:29:11,480 --> 00:29:13,000 Keep that. 641 00:29:13,000 --> 00:29:14,000 Yeah. Or... 642 00:29:15,040 --> 00:29:16,120 ..start again. 643 00:29:16,120 --> 00:29:17,680 Oh, OK. (DRAMATIC MUSIC) 644 00:29:17,680 --> 00:29:19,960 Yeah, I'm in a bit of shambles. 645 00:29:19,960 --> 00:29:21,360 No, yeah, I'll start again. 646 00:29:21,360 --> 00:29:24,200 But read...read the recipe and read the instructions. They're there. 647 00:29:24,200 --> 00:29:25,720 Alright. Thank you. 648 00:29:25,720 --> 00:29:27,280 Any mistake in a Pressure Test 649 00:29:27,280 --> 00:29:31,960 can most definitely cost you your spot in the competition. 650 00:29:43,200 --> 00:29:44,520 MALISSA: It's OK. No. 651 00:29:44,520 --> 00:29:46,120 ANTONIO: You just need to cut it before... 652 00:29:46,120 --> 00:29:47,600 Yeah. ..it's fully set. 653 00:29:47,600 --> 00:29:50,200 I haven't read the recipe correctly. 654 00:29:50,200 --> 00:29:53,000 "Lay another piece of acetate on top of the chocky." 655 00:29:53,000 --> 00:29:54,320 Ohh! 656 00:29:54,320 --> 00:29:56,920 I was only meant to mark out the chocolate strips and squares 657 00:29:56,920 --> 00:29:58,320 on the chocolate 658 00:29:58,320 --> 00:30:01,000 and then weigh it down with a tray until it's set. 659 00:30:05,000 --> 00:30:06,760 JOCK: Looks perfect. GRACE: Thank you. 660 00:30:06,760 --> 00:30:08,320 (LAUGHS) 661 00:30:09,720 --> 00:30:12,320 Setback and a half. 662 00:30:12,320 --> 00:30:15,680 Re-tempering this chocolate is definitely setting me behind. 663 00:30:15,680 --> 00:30:19,600 And that means less time for that crucial assembly at the end. 664 00:30:19,600 --> 00:30:20,720 Bloody hell. 665 00:30:21,760 --> 00:30:24,080 So this is the first time in this cook 666 00:30:24,080 --> 00:30:27,400 where I'm like, "Look, maybe I might need to use this pin." 667 00:30:27,400 --> 00:30:28,640 Um... 668 00:30:28,640 --> 00:30:30,680 Just, like, a lot of, like, self-doubt. 669 00:30:30,680 --> 00:30:32,680 Like, do I play it? Do I not? 670 00:30:32,680 --> 00:30:34,640 This is make or break. 671 00:30:36,480 --> 00:30:38,280 Come on, Declan! Come on, buddy! Yeah, come on! 672 00:30:38,280 --> 00:30:40,320 You're doing good, Deccy! Come on! Let's go! Come on! 673 00:30:40,320 --> 00:30:43,760 Classic Pressure Test where you have someone out in front, 674 00:30:43,760 --> 00:30:45,640 but then everything changes. 675 00:30:46,760 --> 00:30:47,960 Oh! 676 00:30:49,080 --> 00:30:50,800 MALISSA: Come on, Alice! Let's go! 677 00:30:50,800 --> 00:30:53,840 Oh, my gosh, the adrenaline is just skyrocketing. 678 00:30:53,840 --> 00:30:56,080 I feel like I could run a marathon or sprint. 679 00:30:56,080 --> 00:30:57,320 It's just insane. 680 00:30:57,320 --> 00:30:59,040 CATH: Come on, Alice! 681 00:30:59,040 --> 00:31:01,960 I need to finish the centre of the Messinetta. 682 00:31:03,080 --> 00:31:05,680 Now it's...a bit too runny, maybe. 683 00:31:05,680 --> 00:31:07,440 ANTONIO: Oh! There we go. Oh! 684 00:31:07,440 --> 00:31:09,920 MALISSA: It's coming out the top. ADI: Oh, matey. 685 00:31:09,920 --> 00:31:13,480 When Alice first got her gelato out and put it in the piping bag, 686 00:31:13,480 --> 00:31:15,800 it was too solid to pipe out. 687 00:31:15,800 --> 00:31:18,960 But now that she's come back to it, it's looking quite melted. 688 00:31:18,960 --> 00:31:21,720 CATH: Come on, Alice! Get it in there! Come on! 689 00:31:23,680 --> 00:31:26,720 My inserts are in the freezer. I'm doing the creme Chantilly. 690 00:31:26,720 --> 00:31:30,440 Donato's creme Chantilly was basically the beautiful piping 691 00:31:30,440 --> 00:31:32,400 on the sides of that Messinetta. 692 00:31:33,400 --> 00:31:34,880 JOCK: Come on, Alice. Yep. 693 00:31:34,880 --> 00:31:36,640 You gotta pick up the pace. Right? Yeah. 694 00:31:36,640 --> 00:31:39,720 Yeah? Really, you wanna be constructing this... 695 00:31:39,720 --> 00:31:41,160 Five minutes? ..in the next five minutes. 696 00:31:41,160 --> 00:31:43,160 Five minutes? OK. This part's all fun and games. 697 00:31:43,160 --> 00:31:44,800 This part's all fun and games? 698 00:31:44,800 --> 00:31:48,000 She nearly lost that as it is. 699 00:31:48,000 --> 00:31:50,840 You are actually quite evil. No. 700 00:31:50,840 --> 00:31:52,320 You're very unassuming. 701 00:31:52,320 --> 00:31:55,080 Dr Evil. Ooh. Yes. Ooh. 702 00:31:55,080 --> 00:31:57,040 (SUSPENSEFUL MUSIC) 703 00:31:59,000 --> 00:32:01,080 (BLOWS RASPBERRY) 704 00:32:01,080 --> 00:32:03,480 This is it. It's crunch time now. 705 00:32:03,480 --> 00:32:04,880 Bloody hell. 706 00:32:04,880 --> 00:32:07,800 I'm trying to take this last mould out. 707 00:32:07,800 --> 00:32:09,160 Oh, shit. 708 00:32:09,160 --> 00:32:11,440 And it's not working. 709 00:32:12,520 --> 00:32:14,400 Ugh! 710 00:32:14,400 --> 00:32:17,280 I am trying to stay cool, calm and collected. 711 00:32:17,280 --> 00:32:20,080 Come on! Come on, you bastard. 712 00:32:20,080 --> 00:32:22,640 But inside, I'm bubbling with anxiety. 713 00:32:22,640 --> 00:32:24,680 Oh, my goodness. 714 00:32:24,680 --> 00:32:25,840 It's all or nothing. 715 00:32:25,840 --> 00:32:28,280 Alright. I'm sorry. 716 00:32:28,280 --> 00:32:32,400 I start hacking away at this mould, just cutting it from all four edges. 717 00:32:32,400 --> 00:32:35,520 I spent a whole weekend making those. 718 00:32:35,520 --> 00:32:36,560 I'm sorry. 719 00:32:36,560 --> 00:32:40,440 I knew I had to do this if I wanted enough time to piece it together. 720 00:32:41,760 --> 00:32:45,040 Now's the time to keep your cool. 15 minutes to go! 721 00:32:45,040 --> 00:32:47,640 ANDY: Come on! Let's go! (CHEERING AND APPLAUSE) 722 00:32:50,760 --> 00:32:54,120 Go, Declan! Whoo! 723 00:32:55,640 --> 00:32:58,520 Go, Alice! ALICE: Oh, my gosh. 724 00:32:58,520 --> 00:33:00,400 Well done! 725 00:33:00,400 --> 00:33:03,000 Come on, Declan! Come on! 726 00:33:03,000 --> 00:33:06,200 DECLAN: This suspense, it's just like next level. 727 00:33:06,200 --> 00:33:08,680 Something that I wanted to get right in this Pressure Test 728 00:33:08,680 --> 00:33:12,520 was being more delicate and paying more attention to the finer details 729 00:33:12,520 --> 00:33:15,720 and this is something that I just can't get a grasp on. 730 00:33:16,920 --> 00:33:18,920 How are you feeling? I'm just pretty upset with myself. 731 00:33:18,920 --> 00:33:20,400 Why? Why? What's up? 732 00:33:20,400 --> 00:33:22,200 Um, my presentation. 733 00:33:22,200 --> 00:33:25,360 It's just not as neat and, like, pretty. 734 00:33:25,360 --> 00:33:27,000 Where's the head at with the pin? 735 00:33:27,000 --> 00:33:30,560 My mindset's probably to just use the pin, so... 736 00:33:30,560 --> 00:33:32,800 "You've got the pin. Just...just play the pin." 737 00:33:32,800 --> 00:33:35,240 That's where my head's at right now. 738 00:33:35,240 --> 00:33:38,160 Have a think about it, mate. RALPH: Let's go! 739 00:33:38,160 --> 00:33:40,080 CATH: Is he gonna play it? 740 00:33:44,520 --> 00:33:46,960 BRENT: Come on, Alice, let's go! MALISSA: Come on, girls! Let's go! 741 00:33:46,960 --> 00:33:49,040 Come on, Grace! 742 00:33:49,040 --> 00:33:51,640 I've piped so many cakes in my time. 743 00:33:51,640 --> 00:33:54,800 But now is not the time to be a perfectionist. 744 00:33:54,800 --> 00:33:59,440 So I'm just getting all those wave layers down as quickly as possible. 745 00:33:59,440 --> 00:34:02,600 You have five minutes to go! 746 00:34:02,600 --> 00:34:04,760 ANDY: Come on! JOCK: Five minutes! 747 00:34:04,760 --> 00:34:07,160 (CONTESTANTS CHEER) Is it four? 748 00:34:07,160 --> 00:34:09,840 PHIL: Attention to detail here. You got this. 749 00:34:09,840 --> 00:34:11,880 GRACE: Missing even the smallest element 750 00:34:11,880 --> 00:34:13,920 could be enough to send me home. 751 00:34:13,920 --> 00:34:17,200 Just keep that rhythm. You're doing so good, honestly. So good. 752 00:34:18,200 --> 00:34:20,920 Come on, Deccy! Let's go, mate! Come on! 753 00:34:20,920 --> 00:34:23,880 DECLAN: I'm still concerned about my presentation. 754 00:34:26,400 --> 00:34:30,440 But I look around and I am the only one up to spraying at this point. 755 00:34:30,440 --> 00:34:33,440 If you want to play that pin, Declan, you've only got two minutes to go. 756 00:34:33,440 --> 00:34:35,160 Two minutes! Come on! Come on! 757 00:34:35,160 --> 00:34:37,720 (CONTESTANTS CHEER) 758 00:34:37,720 --> 00:34:39,880 Let's go! 759 00:34:42,920 --> 00:34:45,040 I don't think he's gonna play his pin. 760 00:34:45,040 --> 00:34:48,000 DECLAN: Being ahead, it does give me a bit more confidence 761 00:34:48,000 --> 00:34:49,720 in maybe not having to use my pin. 762 00:34:49,720 --> 00:34:52,920 This is it. Are you playing it? 763 00:34:52,920 --> 00:34:55,720 (SUSPENSEFUL MUSIC) 764 00:34:55,720 --> 00:34:57,520 No. I won't play it! It's not at play? 765 00:34:57,520 --> 00:34:59,960 I'm not playing it. Declan! Whoa! 766 00:34:59,960 --> 00:35:04,640 Come on, Dec! CATH: Oh, come on! Come on! 767 00:35:04,640 --> 00:35:06,080 Come on! 768 00:35:06,080 --> 00:35:08,720 Come on, Grace! Come on! 769 00:35:08,720 --> 00:35:10,840 This is pure panic for me right now. 770 00:35:10,840 --> 00:35:13,160 I don't know how to attach this. 771 00:35:13,160 --> 00:35:15,520 I still haven't sprayed it with chocolate. 772 00:35:15,520 --> 00:35:17,800 CONTESTANT: Come on, Gracie! Come on, Alice! 773 00:35:17,800 --> 00:35:19,440 Other one, other one. 774 00:35:19,440 --> 00:35:21,200 ALICE: Declan being the gentleman that he is... 775 00:35:21,200 --> 00:35:23,200 You're alright. Here. It's not working. 776 00:35:23,200 --> 00:35:25,760 ..he comes over and helps me with the spray gun. 777 00:35:25,760 --> 00:35:27,240 This is nerve-racking. 778 00:35:27,240 --> 00:35:28,880 Thank you so much, Declan. 779 00:35:28,880 --> 00:35:31,400 30 seconds! 780 00:35:31,400 --> 00:35:33,120 (CONTESTANTS CHEER) 781 00:35:33,120 --> 00:35:35,200 RHIANNON: Go, Grace! Go, Grace! Get it on! 782 00:35:35,200 --> 00:35:37,960 Get it on! Come on, Alice! 783 00:35:37,960 --> 00:35:40,080 Come on! Get it on! Get it on! 784 00:35:40,080 --> 00:35:44,280 Come on! Go, go, go! Alice! 785 00:35:44,280 --> 00:35:46,200 Get it on the plate! 10... 786 00:35:46,200 --> 00:35:48,280 ALL: ..9,8, 787 00:35:48,280 --> 00:35:50,160 7, 6, 788 00:35:50,160 --> 00:35:52,240 5, 4, 789 00:35:52,240 --> 00:35:55,120 3, 2, 1! 790 00:35:55,120 --> 00:35:57,080 That's it! Done! 791 00:35:58,120 --> 00:35:59,720 Good job. That was so stressful. 792 00:35:59,720 --> 00:36:00,720 It was! 793 00:36:03,240 --> 00:36:04,720 Oh, my God. 794 00:36:04,720 --> 00:36:07,760 Did you use the pin? No. It's still with me. 795 00:36:12,560 --> 00:36:13,920 (DRAMATIC MUSIC) 796 00:36:14,920 --> 00:36:15,920 (SIGHS) 797 00:36:15,920 --> 00:36:17,040 I'm nervous as hell. 798 00:36:17,040 --> 00:36:18,640 Good luck, Declan. 799 00:36:18,640 --> 00:36:20,800 Definitely not confident I'm safe. 800 00:36:24,440 --> 00:36:27,280 Here he is, the gamblin' man. 801 00:36:27,280 --> 00:36:28,440 Yeah. 802 00:36:28,440 --> 00:36:32,600 Today could be my day where I go home on MasterChef 803 00:36:32,600 --> 00:36:35,760 and I'm the bloke who was too stubborn and didn't use his pin. 804 00:36:43,000 --> 00:36:48,800 ANNOUNCER: In the mood to cook? 805 00:36:48,800 --> 00:36:50,400 on 10 play. 806 00:36:52,000 --> 00:36:54,280 (BIRDSONG) 807 00:36:54,280 --> 00:36:56,280 (SUSPENSEFUL MUSIC) 808 00:36:57,600 --> 00:37:00,600 Declan, how come you didn't play your pin? 809 00:37:00,600 --> 00:37:02,600 The angel and the devil on each of my shoulders... 810 00:37:02,600 --> 00:37:03,600 Yeah. 811 00:37:03,600 --> 00:37:05,760 ..like, you know, "Play it safe, you'll be fine." 812 00:37:05,760 --> 00:37:10,040 But I think just, like, came down to me backing myself. 813 00:37:10,040 --> 00:37:12,600 I think there's two ways this is gonna go. 814 00:37:12,600 --> 00:37:18,040 One, we taste the dish, it's epic. You keep the pin on your apron. 815 00:37:19,160 --> 00:37:22,200 The second is, we cut this open, something's wrong with it, 816 00:37:22,200 --> 00:37:23,640 you get sent home. 817 00:37:25,640 --> 00:37:27,760 We gotta taste, brother. Thank you, Declan. 818 00:37:30,120 --> 00:37:33,320 DECLAN: Shit. Shit. Shit. 819 00:37:34,480 --> 00:37:36,280 JOCK: What do we think about look, guys? 820 00:37:36,280 --> 00:37:39,400 I mean, it looks a little rough around the edges. 821 00:37:40,640 --> 00:37:43,160 But did we ever think that someone was gonna be able 822 00:37:43,160 --> 00:37:44,920 to make it look exactly like yours? 823 00:37:44,920 --> 00:37:47,120 DONATO: No, we didn't. It was a tall ask. 824 00:37:48,120 --> 00:37:49,480 Shh! 825 00:37:49,480 --> 00:37:51,000 (MELISSA WHISPERS) OK. I'm ready. 826 00:37:53,120 --> 00:37:54,440 (CRUNCH!) 827 00:37:55,520 --> 00:37:57,120 Yeah, baby. Yeah. 828 00:37:57,120 --> 00:37:58,400 That's satisfying. 829 00:38:03,320 --> 00:38:04,800 Layers look good. 830 00:38:25,320 --> 00:38:27,720 So impressed with this. 831 00:38:27,720 --> 00:38:32,120 From a flavour perspective, it's, like, 99%... 832 00:38:32,120 --> 00:38:33,760 It does. ..to yours. It really has... 833 00:38:33,760 --> 00:38:35,280 I think it's testament to the way 834 00:38:35,280 --> 00:38:36,960 he's followed that recipe to the tee. 835 00:38:37,960 --> 00:38:39,640 I can't pick holes in it. 836 00:38:40,680 --> 00:38:44,160 The balance of flavours within everything is bang-on. 837 00:38:44,160 --> 00:38:46,680 The visual - he was under the pump. 838 00:38:46,680 --> 00:38:49,320 But flavour-wise, nailed it. 839 00:38:49,320 --> 00:38:53,400 He made a very thoughtful decision to not play the pin 840 00:38:53,400 --> 00:38:54,840 and I think that it's paid off 841 00:38:54,840 --> 00:38:57,000 because the result is something he should be proud of. 842 00:38:57,000 --> 00:38:58,000 Yep. 843 00:38:59,000 --> 00:39:01,200 Well, look, I finished mine, so... (LAUGHS) 844 00:39:01,200 --> 00:39:02,680 That kinda says something. 845 00:39:02,680 --> 00:39:05,120 Me being an ice-cream fiend, I really enjoyed that. 846 00:39:05,120 --> 00:39:09,000 The strawberry gel, the vanilla gelato, um, the chocolate gelato, 847 00:39:09,000 --> 00:39:11,080 the tempered chocolate, the Chantilly cream, 848 00:39:11,080 --> 00:39:12,920 it is all so sound. 849 00:39:12,920 --> 00:39:16,800 And I'm so glad for him because this will be a jolt of confidence 850 00:39:16,800 --> 00:39:18,120 that he needs. 851 00:39:22,200 --> 00:39:24,000 Good luck, Alice. Go, Alice. Well done. 852 00:39:24,000 --> 00:39:25,760 Thanks so much, Declan. Thanks, Gracie. 853 00:39:25,760 --> 00:39:27,960 My main concerns are the form. 854 00:39:27,960 --> 00:39:30,200 It doesn't look exactly like the original. 855 00:39:30,200 --> 00:39:31,960 Hi, Alice. Hi. 856 00:39:33,360 --> 00:39:37,440 And then that gelato that melted on the counter - 857 00:39:37,440 --> 00:39:39,200 I'm just a little bit worried about that. 858 00:39:41,040 --> 00:39:43,560 You started really strong. 859 00:39:43,560 --> 00:39:46,360 Where did the wheels start to come off for you? 860 00:39:46,360 --> 00:39:48,840 I took, um, too long trying to get my ice cream 861 00:39:48,840 --> 00:39:51,720 out of the ice-cream churner to go and do the chocolate gelato. 862 00:39:51,720 --> 00:39:53,240 Mm. That ate into some time. 863 00:39:53,240 --> 00:39:57,600 How do you feel about sitting in front of what you've created, though? 864 00:39:57,600 --> 00:39:59,280 There's the perfectionist part of me that goes, 865 00:39:59,280 --> 00:40:01,920 "Oh, gosh, I can see all the things that are wrong with it." 866 00:40:01,920 --> 00:40:04,400 But then the other side of me is just saying, 867 00:40:04,400 --> 00:40:06,080 "You managed to plate it." 868 00:40:06,080 --> 00:40:08,320 Yeah. I should be happy about that. 869 00:40:08,320 --> 00:40:10,080 We'll taste now. Thank you so much. 870 00:40:10,080 --> 00:40:11,800 Thanks, Alice. Thank you very much. 871 00:40:11,800 --> 00:40:13,040 DONATO: Thank you. 872 00:40:16,480 --> 00:40:18,280 She's a little rough. Yeah. 873 00:40:18,280 --> 00:40:20,720 Interesting-looking rendition of yours. 874 00:40:21,720 --> 00:40:24,200 ANDY: She went hard with the Chantilly on top, didn't she? 875 00:40:25,640 --> 00:40:26,840 Listen. 876 00:40:26,840 --> 00:40:28,520 (CRUNCH!) 877 00:40:28,520 --> 00:40:30,440 OK. Good crack. 878 00:40:30,440 --> 00:40:32,360 How do we look? 879 00:40:35,280 --> 00:40:36,800 Internally, it's good. 880 00:40:49,360 --> 00:40:51,400 It's definitely a different texture. 881 00:40:51,400 --> 00:40:53,960 It's a little bit icy. Don't know if you're picking that up. 882 00:41:02,840 --> 00:41:05,200 I have to commend Alice for finishing. 883 00:41:05,200 --> 00:41:08,240 It wasn't looking like she would finish at all. 884 00:41:09,240 --> 00:41:11,280 So I'm glad that she did. 885 00:41:11,280 --> 00:41:14,080 But where this sits in comparison to yours is... 886 00:41:14,080 --> 00:41:16,320 ..is a little further away than I'd like. 887 00:41:16,320 --> 00:41:17,400 Yep. 888 00:41:18,400 --> 00:41:21,880 It just didn't eat anywhere near as beautifully as yours. 889 00:41:23,120 --> 00:41:26,280 Definitely the gelato is really dense. 890 00:41:26,280 --> 00:41:27,280 Yep. 891 00:41:27,280 --> 00:41:29,920 And I think that's come from melting it again 892 00:41:29,920 --> 00:41:31,920 and all of the air has gone out of it. 893 00:41:31,920 --> 00:41:33,960 And it's actually quite gummy. Mmm. 894 00:41:33,960 --> 00:41:38,080 Technically, everything was there, but she didn't...she didn't feel it. 895 00:41:38,080 --> 00:41:39,640 She wasn't tasting it. 896 00:41:40,640 --> 00:41:42,360 When you pick up a piping bag 897 00:41:42,360 --> 00:41:45,280 and the gelato is literally pouring into the mould, 898 00:41:45,280 --> 00:41:46,840 that something in you would go, 899 00:41:46,840 --> 00:41:48,960 "Hang on a second, this might not be right." 900 00:41:53,400 --> 00:41:55,440 DECLAN: Good luck, Grace. Good luck, Gracie. 901 00:41:55,440 --> 00:41:56,440 Thanks, guys. 902 00:41:57,440 --> 00:42:01,480 I know that my vanilla gelato is going to be 903 00:42:01,480 --> 00:42:04,320 the most scrutinised element in this dish. 904 00:42:04,320 --> 00:42:06,680 I tried to fix my vanilla gelato, 905 00:42:06,680 --> 00:42:11,040 but ultimately I've missed a step or I've mis-weighed something. 906 00:42:12,440 --> 00:42:16,040 And this is probably going to send me home. 907 00:42:26,720 --> 00:42:30,040 You have a few problems along the way. Talk us through them. 908 00:42:30,040 --> 00:42:34,000 So, I had some issues with the sugar levels in my strawberry gel 909 00:42:34,000 --> 00:42:35,080 to start off with. 910 00:42:35,080 --> 00:42:37,400 And I... Next would have been gelato? 911 00:42:37,400 --> 00:42:39,880 Yeah, my gelato. So, something happened there which... 912 00:42:39,880 --> 00:42:42,120 I mean, I'm sure I'll read back the recipe tonight 913 00:42:42,120 --> 00:42:44,400 and maybe the light bulb will turn on. 914 00:42:44,400 --> 00:42:45,960 But I didn't want to give up. 915 00:42:45,960 --> 00:42:49,080 I'm incredibly proud of you that you got this up. 916 00:42:49,080 --> 00:42:52,400 With that, we're gonna taste it now. Thank you. 917 00:42:57,600 --> 00:42:58,840 Ohh! 918 00:42:58,840 --> 00:43:01,920 DONATO: I don't think this is gonna be great. 919 00:43:01,920 --> 00:43:04,400 Oh, I'm so nervous about this. 920 00:43:04,400 --> 00:43:06,280 Ready? 921 00:43:07,400 --> 00:43:09,200 (CRUNCH!) 922 00:43:10,200 --> 00:43:12,880 Chocolate work sounded solid. 923 00:43:14,280 --> 00:43:16,800 God, you know what? It's not that bad. 924 00:43:21,600 --> 00:43:23,240 Looks pretty good. It's held. 925 00:43:35,240 --> 00:43:37,360 This eats rather well. Mmm. 926 00:43:37,360 --> 00:43:40,480 That strawberry's quite sharp and bright. 927 00:43:40,480 --> 00:43:41,560 Yep. 928 00:43:42,560 --> 00:43:45,160 I am so happy for Grace. 929 00:43:45,160 --> 00:43:50,040 Look, I'm not ecstatic about the visuals here, do you what I mean? 930 00:43:50,040 --> 00:43:53,000 But the strawberry in the centre is delicious. 931 00:43:53,000 --> 00:43:56,520 The gelato is beautiful. It's creamy. 932 00:43:56,520 --> 00:43:58,320 The creme Chantilly is lovely. 933 00:43:58,320 --> 00:43:59,600 Chocolate... 934 00:43:59,600 --> 00:44:01,920 (CRUNCH!) ..beautifully tempered. 935 00:44:02,920 --> 00:44:04,080 Overall... 936 00:44:05,640 --> 00:44:08,200 ..it's pretty close to yours. Yep. 937 00:44:08,200 --> 00:44:10,920 The vanilla, like you said, the fix she did on it fixed it. 938 00:44:10,920 --> 00:44:11,920 Yeah. 939 00:44:11,920 --> 00:44:13,600 The gel, she got it right. It's perfect. 940 00:44:14,840 --> 00:44:17,800 I can't really fault her on the textures or the flavours. 941 00:44:17,800 --> 00:44:19,240 It's just the construction. 942 00:44:19,240 --> 00:44:20,600 I didn't expect that. 943 00:44:20,600 --> 00:44:21,800 Like, honestly. No, no. 944 00:44:24,360 --> 00:44:25,840 (DRAMATIC MUSIC) 945 00:44:29,840 --> 00:44:34,200 Donny, how was it watching three amateur cooks 946 00:44:34,200 --> 00:44:35,720 attempting your dish? 947 00:44:35,720 --> 00:44:37,640 Oh, it was tough. It was tough. (LAUGHTER) 948 00:44:37,640 --> 00:44:40,000 Sorry! (LAUGHS) 949 00:44:40,000 --> 00:44:42,080 You finished, and, for me, that was impressive. 950 00:44:42,080 --> 00:44:44,720 Let's give it up for Donato Toce! 951 00:44:44,720 --> 00:44:47,480 (APPLAUSE AND CHEERING) 952 00:44:53,520 --> 00:44:55,480 JOCK: Today the pressure was on. 953 00:44:56,480 --> 00:44:59,000 And for one...more than others. 954 00:44:59,000 --> 00:45:00,000 Declan. 955 00:45:01,480 --> 00:45:04,720 You had a pin and you didn't play it! 956 00:45:04,720 --> 00:45:07,360 Yeah. But you didn't need to. 957 00:45:07,360 --> 00:45:08,360 Oh! 958 00:45:08,360 --> 00:45:13,800 'Cause, Declan, your Messinetta was so similar to Donato's in taste, 959 00:45:13,800 --> 00:45:15,520 there's no way we could send you home. 960 00:45:15,520 --> 00:45:17,920 Oh! Congratulations, mate. You're safe. 961 00:45:19,840 --> 00:45:22,760 (DECLAN SPEAKS INDISTINCTLY) 962 00:45:23,760 --> 00:45:24,760 Oh! 963 00:45:24,760 --> 00:45:26,240 I can't believe it. 964 00:45:26,240 --> 00:45:29,640 The pin lives to see another day and I'm safe. 965 00:45:31,280 --> 00:45:33,400 So, it comes down to Grace and Alice. 966 00:45:34,720 --> 00:45:39,800 Alice, even though your chocolate was very nicely tempered, 967 00:45:39,800 --> 00:45:43,680 the texture of both your gelatos was a little bit off. 968 00:45:43,680 --> 00:45:45,840 OK. 969 00:45:45,840 --> 00:45:49,640 Grace, you battled through the cook today 970 00:45:49,640 --> 00:45:52,560 and the end result was not that pretty either. 971 00:45:53,640 --> 00:45:55,480 But, you know what, 972 00:45:55,480 --> 00:45:59,600 pretty is overrated when it tastes as good as yours. 973 00:45:59,600 --> 00:46:05,120 Every element on that plate was bang-on in terms of flavour. 974 00:46:05,120 --> 00:46:08,360 And that's why you're safe and I'm sorry, Alice... 975 00:46:08,360 --> 00:46:10,000 It's alright. ..you're going home. 976 00:46:10,000 --> 00:46:13,160 Thank you so much. Congratulations. Well done. 977 00:46:13,160 --> 00:46:14,480 Well done. 978 00:46:14,480 --> 00:46:20,680 MELISSA: Alice, this is the toughest cooking competition in the world. 979 00:46:20,680 --> 00:46:25,760 Making it this far in this place is a huge achievement. 980 00:46:25,760 --> 00:46:29,400 You are an incredible woman and a talented cook. 981 00:46:29,400 --> 00:46:31,400 Thanks, Mel. I really appreciate it. Thank you. 982 00:46:32,960 --> 00:46:35,200 Wherever you land in the world of food after this, 983 00:46:35,200 --> 00:46:39,320 whatever shape your food dream takes, we know that you will excel at it. 984 00:46:39,320 --> 00:46:40,320 Thanks, Mel. 985 00:46:40,320 --> 00:46:41,400 I agree. Thanks. 986 00:46:41,400 --> 00:46:44,600 But now it's time to say goodbye. Thank you. 987 00:46:44,600 --> 00:46:46,800 I'll miss you. 988 00:46:46,800 --> 00:46:50,200 ALICE: MasterChef has made me feel for the first time 989 00:46:50,200 --> 00:46:52,200 that anything is possible. 990 00:46:52,200 --> 00:46:55,280 You just need to open the door. I feel like I've just opened the door. 991 00:46:55,280 --> 00:46:56,640 Mel, you're gonna make me cry, 992 00:46:56,640 --> 00:46:58,560 but thank you for everything you've ever said. 993 00:46:58,560 --> 00:47:01,680 You've taken a great sacrifice to be here. Make it count. 994 00:47:01,680 --> 00:47:04,200 And at the risk of quoting 'Casablanca', 995 00:47:04,200 --> 00:47:07,120 it's the beginning of a beautiful relationship 996 00:47:07,120 --> 00:47:09,600 and that beautiful relationship is with food. 997 00:47:09,600 --> 00:47:12,160 'Bye, Alice! Love you! 998 00:47:12,160 --> 00:47:16,040 Give it up for Alice, everybody! (APPLAUSE AND CHEERING) 999 00:47:21,200 --> 00:47:24,080 ANNOUNCER: Tomorrow night on MasterChef Australia... 1000 00:47:24,080 --> 00:47:26,760 Full-nostalgic Chinese takeaway place. 1001 00:47:26,760 --> 00:47:30,080 ..it's a good old-fashioned Service Challenge. 1002 00:47:30,080 --> 00:47:32,520 THEO: It's so nostalgic to me. It's crazy. 1003 00:47:32,520 --> 00:47:34,120 Let's move, let's move, let's move! 1004 00:47:34,120 --> 00:47:35,520 Backs! Backs! Backs! Backs! 1005 00:47:35,520 --> 00:47:36,960 Alright, alright, let's go, let's go! 1006 00:47:36,960 --> 00:47:38,920 CATH: Oh, no! 1007 00:47:38,920 --> 00:47:40,240 There's real people coming! 1008 00:47:40,240 --> 00:47:41,240 I forgot about that. 1009 00:47:41,240 --> 00:47:44,080 But can they conquer the classics 1010 00:47:44,080 --> 00:47:47,200 of an Australia institution? 1011 00:47:47,200 --> 00:47:49,640 I'm here for the win, so I'll do whatever. 1012 00:47:49,640 --> 00:47:51,640 Captions by Red Bee Media