Reynold Poernomo Desserts For Christmas Inspiration | MasterChef Australia | MasterChef World

Today I'm cooking a dish called White Noise. And now it's for the fun part. I have to use liquid nitrogen to make the strawberry pebbles. I want everything on the plate to look white. But inside the pebbles it will be red. I just want to watch. It's all very bubble, bubble, toil and trouble, isn't it? I've got the consummate gel. And when I drop that in, liquid nitrogen, it creates a natural fall on the pebble. What's happening, Reynold? I'm making strawberry pebbles. Strawberry pebbles? Do you want us to go away or are you good? Nah, it's pretty okay. Mate, you look like you're working like a demon out there. It's been pretty... I forgot how it feels like. Just got to put it on the plate. Nice. Alright, thanks guys. I just feel a bit nervous because I've got a lot of pressure on my shoulders. For me to come back into the competition, I've got a reputation to maintain. I have multiple businesses running with my brothers. There's only one unity pin up for grabs for this whole entire season. And I really want it. I just need this dessert to be perfect. Reynold, tell us your dish. It's a dish that's revolving around the colour white. Jasmine gelato, coconut frozen ganache, white chocolate crumble, strawberry gum jelly, yogurt gel and little white pebbles with strawberry concentrate gel. It is so elegant to the eye. It's so technical. It's almost like being in a science lab. It looks breathtaking. It makes you want to dive into the bowl. It's very rare we see a dessert looking so beautiful so early on in this competition. Thank you. Is there a particular element that you would invite us to break first? Go for the little white pebbles. Okay. That's absolutely gorgeous. It's almost a shame to ruin it. Wow. It does taste as good as it looks. In fact, it tastes actually better, which is very hard for a dessert when it's so pleasing to the eye. I have to pinch myself, Reynold, cos we're at the beginning of this competition. Congrats, my man. Thank you. All of those flavours, white chocolate, strawberries and coconut complementing each other beautifully. Your technique throughout all the components is perfection. Well done, mate. Thank you. I'm going to dip it in the chocolate spray and then spray it with chocolate to give that velvety effect so I can brush it with some gold. Is this, like, the body of the snitch? Yes. What's really important is I don't want a smooth surface because when I'm brushing the gold, if it's smooth, it's going to have condensation and it's just going to melt off. The body of my snitch is done. It has the right texture, the layers are there and not only that, I've brushed it gold and it's holding on. The snitch looks really impressive. The only thing left I need to do now is pair and use the sorbet and yoghurt snow. Once I have everything done, the assembly is going to be so important cos that's what's going to make it look like the snitch. I grab a scoopful of my pair and use the sorbet in the middle of the plate and make a little well, a bed for my snitch body to sit on. Once I've got my snitch body, I'm getting these really fragile feathered wheels. That's going to be the wing for the snitch. I pipe on some ganache and then stick the twill together. I've got to be really delicate with this dish because it's so fragile and also it's very temperature sensitive. It looks so good. The Harry Potter snitch has two wings, but this is an inspiration dish. I'm going to have four and it looks better with four. Snitch! Oh my God, look at that. Stop it. There you go. What I think is incredible is that these wings aren't just flat out of the mould, they're twisted and manipulated so that they... And crunchy. So that they look like they're wings and crunchy. Gosh, it's almost a shame to break it. It's special when Renald gets up here and he's beaming. He's beaming for a reason, because to pull that off in here, that's next level. Absolutely next level. The really bright sorbet of the yuzu and the pear fills your mouth straight away. But then I was just like searching for that Tonka bean brown butter caramel because that's just what sort of coats your mouth and makes you want to go, hang on, I want to go back for yuzu. So I think it's just... I mean, technically, we don't even need to talk about it, but it is the hardest of hardest when we talk about technique in this very kitchen. He's absolutely nailed it. This dish is a game changer. It is technical, those beautiful honeydew feathers that I loved the way they sort of bent as if they were in mid-flight. And then just everything inside the ball itself, you know, the Tonka bean caramel, that brown butter mousse, you know, everything worked in terms of richness, refreshment. It's triumphant. This is exactly what we live for. It's absolutely inspired cooking. A1, first class, you know, presentation. But I've got to say, flavour, texture, balance, everything is also A1. It's first class. I agree with him. It's the best dish he's ever made. As soon as I hear George say he wants something that's seductive, he wants something that's a guilty pleasure, the first thing that came to mind was the forbidden apple. Something that's like to tempt you. Adam and Eve, forbidden fruit, it just makes sense. The idea I have in my head is an apple. It's got to be something that's going to be wow to the judges, so I was like, I've got to go all out. Reynold, you dream of being a high-end pastry chef, don't you? Yeah. Why are you confident I wouldn't put you together? Yes, this is a challenge. I'm happy it's going to be chocolate, but I'm really gambling on this. So what are you going to make? I just want to try and recreate something that's like a forbidden fruit in a way. Make something that looks like an apple, which is fine. OK, so you're going to use a mould that's going to be frozen in the middle. Is that the idea? Yeah, I've got hemisphere moulds just freezing at the moment. I'm just going to dip them into ganache and then into the red cocoa butter. I love it. It's fantastic. It's like watching someone work in a pressure test with a recipe set by a top chef. So if you do pull it off, it'll be massive kudos to you. Massive. It's ridiculous, 90 minutes, to think of this dish. It's got a lot of elements, it's got a lot of techniques that I need to keep right. I feel really scared that it's going to fall apart, it's going to break. It's a make-or-break dish. Today I've decided to make a difficult dish. It's going to represent the forbidden fruit. It's a frozen mousse coated with ganache and cocoa butter. Yeah, I'm freaking out because I've got so many elements, I'm really pushing this to the limit. I'm really worried about the coating of the apple because that's what's going to make it look like the apple. I want it to be smooth. What are you doing? I'm just trying to get everything together. Yeah, I'm just a bit stressed. Are we disturbing you at the moment? Yeah, sorry. I'm just going to watch. Keep going. It's got edges, it's got bumps, and it's just not coating evenly. I think that one's just gone. You've just got to stop, take a deep breath, take away the hurry, because you're going to stuff it up. And your dessert relies on that visual representation, doesn't it? Come on, Reynold. Don't stuff it up, mate. Come on. I'm pretty scared at the moment. In my mind, this dish looks absolutely amazing. I'm just trying to execute that well. I can't screw this up now. Good, man. Looks really good. Reynold, what's the dish? I call it the Forbidden Fruit. It's a chocolate mousse inside with a raspberry coulis coated with ganache and cocoa butter. And I've plated it up around with some raspberries and strawberries on a chocolate soil and a raspberry sorbet. It looks spectacular. Like, honestly, mate, that looks wonderful. Have you done it before? No. I was hoping to make it look more like an apple. I tried my best. Yeah, I'm quite happy with that. Quite. Smash it open, because I can't wait. Oh, yeah. Yeah, that is ridiculously good. Start of week two. Not finals week next week. The beginning of week two, and you're putting up food like this. Unbelievable. Thank you. Unbelievable. Yeah. Everything is right about it. The intensity of the raspberry sorbet, the smoothness, the lightness of the mousse, the chocolatey richness, the cocoa butter coating, the right amount of crumb for the dish, the way it looks. Yeah. Like, wow. Yeah. Wow, wow. Absolutely. Perfect dish. Perfect. Perfect. I'm absolutely gobsmacked, mate. Thank you. I really am. Wow, Reynold. Top five this morning. Let's not kid ourselves. It's top three dish. Thank you. And it deserves one of these. It deserves one of these. Come here. Respect. I'm going to be making a salted caramel ice cream with some macadamia crumble. The ingredients today, I'm going to be using the kwandongs, lemon myrtle and the macadamia. So I'm just going to keep it simple and just work my way with those three ingredients. I just feel like, at this point in the competition, you want to do something that you're comfortable with, but also something that can get you the advantage. So I'm going to do something that's my strength, and that's going to be dessert. My ice cream's in the churner, checking up on time, and I'm still not sure what else I need. I'm kind of missing something, and I'm playing around with whether or not I should candy some kwandongs. I don't know if I should use it. I don't know. So I'm just going to, just last-minute thing, I'm going to put some kwandongs into a pan with some sugar and some water and let that reduce. To be in the top three, I'm taking my dish up to the judges. The only thing I'm worried about is the kwandongs. I don't know if I like the kwandongs with the other stuff. So I've made a macadamia with salted caramel ice cream. You pleased? Uh, not really. Oh. It's the kwandongs. I just, I could have left them off. The kwandongs? Yeah. Did you doubt them? Yeah. Nice toasty, crumbly things with dark caramel. You're playing into our hands. Cooking's a really wonderful thing, isn't it? You create a dish and it plays in your mind. Will they like it? And doubt comes in. Yeah. The kwandongs. You doubted them. I love them. I love the kwandongs. I think they actually make the dish, and I like the dish because it's not sweet. Well done, Reynolds. Thank you. Thanks, Reynolds. My dish today is called Down the Rabbit Hole. And it has a Deutsche Diplomat white chocolate tempera disc, a chocolate spray, chocolate tree, chocolate tree branch, pistachio sponge, matcha soil, a yogurt foam, and a golden vanilla caramel. There's a lot going on in this idea that I have, but if I can really pull it off, I think it's not only going to hit the brief, but the flavor's going to be on point and it will take you to Down the Rabbit Hole. 20 minutes to go, and I've made my Deutsche Diplomat cream, and I have my dark chocolate tube that's been tempered, vanilla caramel. Next thing I start working on is the chocolate branch for the tree. I've got my tempered chocolate in a small piping bag, and I pipe it into ice cold water. And what that's going to do, it's going to set, and as it's setting, I'm going to keep piping into the branches and kind of create this 3D effect of a chocolate tree. There's not much time left. I'm going to spray the whole inside of the bowl to kind of give that dark chocolate forest floor effect. Now it's time to plate up. I've got my white chocolate disc, I've got my chocolate tree, my chocolate branch, I've got pistachio sponge, and I'm piping some Deutsche on top of the forest floor. The aesthetics of this dish is to draw you into Alice in Wonderland. To make it more special, I put a little bit of Deutsche cream on the chocolate tree branches. I've got some shiso flowers from the garden, and I start placing them onto the tree branch, and it's looking really cool. And it's really fun to kind of cook with inspiration from a fairy tale. I've got my yogurt foam cooked in nitrogen, and I think it looks incredible. It's a caramelised white chocolate diplomat with pistachio sponge, matcha crumble, dark chocolate, and a vanilla caramel with lime yogurt. Ready? We're ready. I've got my hot caramel, it needs to be hot enough to melt through that chocolate and give that rabbit hole effect. I'm looking down at my plate, I'm looking at the judges, I'm looking back at my plate, and I'm just thinking to myself, please! It needs to melt it. And there it is. There's the rabbit hole. My dish is there, right there. It's down the rabbit hole. I'm just really stoked that I pulled this off. Well, as per your usual specifications, it is beautiful to look at. However, let's hope it tastes the same. Yeah, thanks guys. Thank you. I mean, look at that. We asked for fairy tale, and if that's not fairy tale in a bowl, my goodness. I mean, it just looks so magical. Alright. We're on. Thank you. I mean, even the twigs are brushed in gold dust. Right. From the top, theatre. Big take for me. Like, really got the idea of the challenge. But actually going into the dessert, the diplomat is so rich. The dark chocolate has got that bitter edge to it. The yoghurt snow has got the acidity. And the caramel sauce is just rich in an edge of saltiness. Just, it's hard to fault as an overall dish. Today I'm going to be making a three creme blanc, which is vanilla, coffee and hazelnut cream. So, three different flavours, so when you take a spoonful, it's different every time. Now, it will be covered with a coffee and hazelnut crumble. And on top will be a couple of moose rocks. This whole concept of the dish looks like earth. It will take you to a feel, it's earthy. But at the same time, it will be amazing and delicious. So Ranul, what did you make? A pile of dirt and a couple of rocks. Brilliant. Love it. So what flavour is your pile of dirt and couple of rocks? So it's chocolate, hazelnut, coffee and vanilla. I've got that as a creme on the bottom. And I've got hazelnut and coffee crumble on top. And a frozen chocolate moose. Cool. I love it. I really love it. I felt like I was in a little, you know, pile of dirt. It's wonderful. He's done well again, hasn't he? The apple pie filling is going to have spices, it's caramelised, it's kind of like a stewed apple and a cinnamon parfait. I want texture through this dessert, like a crunch. I want something where you can chew on as well, which is going to be the ginger snap. I also wanted to do something that's very theatrical to finish off my apple pie. I'm just working so hard. I'm running. I'm sprinting, actually. And I've got everything everywhere. Sarah Claire, she's calm. She's cool and collected. And my brain is in 50 different places. Apple pie, flavour-wise, is very simple. So I'm thinking about three, four components. But since it's a very simple dish on its own, how can I elevate it? I really want to do something that's very theatrical. Something more unique. And that's blown sugar. Reynolds blowing bubbles. What's he doing? Blowing bubbles. What's happening? I'm going down too. I've never seen a sugar ball blown live! Why are you all here? No pressure. It's a lot of pressure. You guys are killing me. This is my first live sugar ball experience. This is too... This is a lot of pressure. Come on, mate. I'm feeling really stressed. They're watching me. I'm still just pumping away. I'm trying to ignore them. I'm just trying to stay calm. I'm feeling a lot of pressure. This dome has to be perfectly done. There's no room for error. I don't feel any pressure at all. I've got to get the sides right so it can fit over the cinnamon parfait. It has to be beautifully shiny. It's got to be see-through and it can't be too thick. That's it. I'm going to cut it and then cut a hole and it's going to sit above the parfait. You made that look very easy, didn't you? Didn't we? Amazing. It finally freaking works. I've got one beautiful sugar dome and now I set that aside and I'm going to be really gentle with it. Yeah! Holy moly. I cannot believe what you've got done in an hour. What have you made? It's my take on an American apple pie. Spiced apples with cinnamon parfait and a brown sugar snack. That looks absolutely incredible. I can't do that kind of sugar work. I don't have it in me. I don't have the patience. Reynolds, and I admire you not only for doing it, but for doing it here in the MasterChef kitchen. It's a credit to you. Well done, mate. It's almost a shame to demolish this. Don't act like you don't want to do it. There you go. When you put that down, you can't help but just be amazed. What you did then was amazing. You've done a Reynolds to the apple pie. It tastes like an apple pie. The flavours are there. That's a wow of a dessert, that's for sure. You've managed to distill the soul of an apple pie into something that is just ephemeral art. It was absolutely gorgeous to behold. To dig into the flavours, apple, cinnamon, ginger. You've kept a lot of fun in it as well, which I think is a wonderful thing. Well done. Great texture on that parfait. Apples cooked beautifully, great level of flavour. I'm not a cinnamon lover by any means, but I actually really enjoyed that. And the sugar work, it's just visually unbelievable. Well done. Thank you. Berries and cream. How many trays? Grab it, two. It's obvious who the dessert master is in this competition, which is Reynolds. I've got meringue, chards. We've got two types of frozen cream. He's my lieutenant on desserts. I really want to make a special dessert today with berries and cream and an Anzac crumble. My plan is to use meringue chards to pull it all together. If that's the best produce, that's the best of Australia, I'm happy with it. I've got a great team here with me. I'm going to do my absolute best. We're going to do our absolute best, and I think it's going to be a cracking dish. What are these doing on dessert, mate? Everything is done. I'm not sure. I might need more meringue. I'm not worried. We've got Reynolds, and he's our secret weapon. He's my boy. He's my boy. Our dessert today is a Berry Melba, which is Reynolds' version of a classic Aussie pav. Loads of berries and cream to go with crispy meringue chards. Christina, you're going to do this. You're going to do the crumble. Two big spoonfuls. Keep it tight. Presentation is really important. The main elements on the plate are the lemon cream, some crumble, and the berries and some meringue. Just break them apart. Make sure you can try covering just a little bit. That's enough. That looks awesome. Looks amazing. The meringue is a key part of the dessert. We're going to use it to pull all the key elements all together. Gentlemen, this is our take on a Berry Melba. So it's fresh berries, meringue chards, and a crumble, yeah. Hope you enjoy it. Brilliant. Done. Thank you. Looks great. It looks fresh. It smells amazing. It looks spectacular, and you know, Reynolds had a big play in this dish, and you can just tell. He's got the touch, hasn't he? It just smells beautiful. I want to eat it. Go on then, let's. Forget just the way it's been plated up, which looks super modern and super beautiful, but just that idea of not just throwing berries and cream on a plate, but adding that little bit of passion fruit that's going to bring some savoury note to it. The fresh mint, the little bit of lime zest on the meringue, they've given us a dish where everything else just enhances it. Wonderful. Very happy with that. What's that, Reynolds? This is for the dacquoise. I am doing a lot of elements in my dessert. I'm whipping up my ganache for the cherry ripe. Oh my god, you're crazy, Reynolds. Did he just whip the ganache? Yeah. I didn't even know you could whip ganache. Whipped ganache, it's a really light consistency in flavour. It's kind of like chocolate mousse. What's the red syrup? It's cherries and blood limes. I have to churn my gelato using nitrogen and it makes a really silky smooth ice cream. And also make a yogurt snow. So this is really going to be very tight. But I always want to push further and further because as the competitions get harder, I need to put up dishes that are more impressive. Nice, Reynolds. This is my first time in round two elimination cook. And if I was to go home today, I'd be devastated. So right now, it's crunch time. I take my meringue out of the oven and it is cracking and breaking. It was meant to look like the Sydney Opera House. So it's not looking like what I want it to be. It's not bending. I'm going to try my best to get this meringue off the silicone mat because I want to still get that onto the plate. I'm going to plate up my dish in front of the judges. I will try my best to make it look like the Sydney Opera House. Thank you very much. Thanks, guys. Thanks, Reynolds. From this angle, I can see maybe a deconstructed artistic interpretation of the Opera House sails. Opera House or no Opera House, it looks very, very delectable. There's no need to talk about the technique here because it is all flawless. From the wafer shards to the coconut ice cream, it's all how it is exactly meant to be. The flavour composition. And it's all exactly how it's meant to be. That coconut ice cream is like, just give you that in a cone and it's happy days. I mean, the texture of that ice cream is the bomb. The chocolate mousse is super rich and with those pitted cherries in there, it just makes it even richer again. But then that's a yoghurt, popcorn frozen number, cuts across your palate. I loved everything about it. I'm a big fan of the cherry rive. The dark chocolate, the cherry, the coconut, all faithfully represented, but just in a way we could never have conceived it because it's come out of Reynolds' amazing brain. There's a new menu item at his restaurant right now. This must be your dream challenge. If the last round was Jessica's dream challenge, this must be your dream challenge. Take one ingredient and just do it three ways for you. This is heaven, isn't it? Oh, this is definitely heaven for me because I love chocolate. You know I love my chocolate. So I'm going to do chocolate three ways. One's going to be with the raspberry ganache. It's going to be tempered into a log, another element. And it's going to be chocolate soil. So inside is going to be raspberry gel, which is just from this one. And when you crack it open, it should just ooze out with the raspberry. Oh, you are pushing yourself. You want that apron, don't you? I really do. Now this dish, this could be the one. I hope so. I wish I had more time for this dish. That advantage would have been great, but I'm going to push myself. I'm going to push myself really hard. I'm running out of time. This is ridiculous. I've still got a lot to do. I've got to assemble the log, so I've got to move really fast. It's a really tricky dish, because if I melt the chocolate in my hand, it's not going to work out. What's really important is to get the shape right. Oh, this is the most stressful cook I've ever done. This is insane. I've got no time here. I'm really stretching it. Hey, look at that. I love that. It looks interesting, but weird. So I've done the chocolate three ways. It's a chocolate log with raspberry liquid centre, chocolate raspberry ganache, and chocolate soil. So is there something in the middle? Yeah, just crack it open. It is crackable too, isn't it? Oh, yeah. Fun. That looks great. Doesn't it look good? This is unbelievable. Yeah, really good. And in terms of interpreting the challenge, three ways. Three stairways to heaven. Three chocolate stairways to heaven. Absolutely. I'm just smiling because it's one of those little moments, isn't it, when you smack that thing in half and it oozes that lovely red centre. Really gorgeous. You're an amateur cook. You're putting up food. It is as spectacular and as restaurant quality as this. You could be in The Running, The Pirate, and that guaranteed immunity pin. I'm really stoked. I'm really surprised. I haven't had this good feedback in a really long time. Oh my god. They finished? I'm cooking a sweet dish utilising Tahitian lime. I've made my gelato, my curd, my granita. It's a three component dish. I usually do about six, seven components on a dessert. This time it's only three very simple things. Simple it can be amazing, but each component has to be perfectly balanced. There's no room for error. My granita is very acidic and I'm not sure about the balance and I'm thinking of another component to do to have some sweetness. Just do like a sugar blown lime or something. Yeah, blow a sugar lime. Yeah, blow a lime. I might do that actually. If he actually does. I'm going to add in another component to this dish. A feijoa whipped ganache with mangosteen. Freeze dried feijoa. Yum. Feijoa is a green fruit. It's in the same family of the guava family. The flavour is a cross between guava, strawberry and pineapple. It's going to add in some creaminess to cut the acidity of the limes and the mangosteens can add some texture and some more sweetness. I really hope that it's enough to get to round two. How's it going Randall? Doing alright. You're alright. Just alright. What's happening? I just need to taste everything. I'm just hoping that I've used enough acidity without being too sour. The feijoa is quite acidic. The curd as well. But I've got some creamy components to kind of mellow everything out. You've normally got like eight or nine elements. Today you've only got four. I'm really hoping I've done enough. Let's hope you're not playing it too safe mate. Thanks. Okay Reynolds, tell us about your lime dish. I've got a lime curd, feijoa and lime ganache with lime granita, mangosteens and a lime zest ginger gelato. Are you happy with how much lime is in it? It's definitely limey, but in terms of balance, it's comes down to that. Shall we taste it? Let's do it. You had a short amount of time but your ability as a chef to balance is what is the most striking part of this dish. You start off and you get that full zing. You get the burst. You get the granita. And then it just goes silky smooth. Pairing it back doesn't mean that it's going to be boring and that right there is a testament to that. My mouth is still pinging from the lime. It's really, really bright and fresh and zesty and it really, this dessert really did benefit from the richer elements because you've been thinking about balance. Nicely done. Thanks Reynolds. So smooth Reynolds. If desserts don't work out you can be a plasterer. Once I've coated the meringue with the beautiful vanilla ash I pop it into the oven at a very low temperature. I'm looking at my lemon jam. It's caramelised. It's got this beautiful texture. I've done a ice cream mix where I've steeped the coffee beans in the milk. It's got a beautiful balance of vanilla and coffee. So I gave my ice cream to the churner. The next thing to do is the whipped chocolate ganache, which is a dark chocolate. I was told by a chef that you won't be able to do a beautiful whipped ganache within two hours. I kind of want to challenge that. I soak gelatin in water, pop it in the fridge, melt my chocolate and cream in the pot and then blend in some cold cream. It has this beautiful velvety texture without any eggs so basically it's like an eggless mousse. It needs to set because if I try to whip it and it's not set, it's just going to split and that's just going to ruin my whole dish. Usually with the whipped ganache it's best to set overnight. It takes a long time The gelatin structure is definitely going to be super ambitious but I love challenge. I just love this adrenaline. Reynolds, wow. Yeah, I've got my whipped ganache because I was pretty surprised it set in time. Incredible. My ice cream is done with 20 minutes to go, which is pretty awesome. Got these meringues done as well. I'm yet to make a salted caramel sauce so that's going to take a little bit of time. We haven't looked up the entire time I've been standing here. Such is the focus of you and I really appreciate that. Thank you. Hope you enjoy. It's not just that I don't want to go home yet. I want to go all the way. I'm here back to win. Just got to stay focused, headstrong in the game. I want this dish to be played in a way how they eat it. Getting that whipped ganache, getting the ice cream which is cold and the different textures that crumble. Meringue. This lemon jam, it's random. Sometimes you get it, sometimes you don't. And when you do, it's a surprise of this intensity. Oh my word. Okay, firstly the dish name. It's chocolate with a coffee steeped ice cream burnt vanilla meringue and lemon jam. What are the elements that we've got going on here? On the bottom is a whipped chocolate ganache and a lemon jam, brown butter walnut crumble, walnut crumble on top with coffee steeped ice cream and burnt vanilla meringue. And yeah, what are the little sort of batten Oh yeah, that's right. Those are little whipped cream with creme fraiche folded through as well and then just frozen little bits. Oh, there's a whole other element I forgot to tell you. Wow. Hey. Thank you, thank you, thank you. Don't understand how you can do it in the time. You know, not everything you do is perfect but God, when it is it's incredible. That coffee ice cream smooth as. The whipped chocolate is to die for. I got a hit of the jam. Wow, just made me smile. It's just so good and the balance is so good. The elements are so good. It is so good. Well done mate. Thank you. That was about as close to transcendental dessert magic I've ever seen. It's not too sweet. The coffee balances with the lemon balances with everything else. The textures are distinct and cohesive. You have play of temperature and texture. It's just so highly conceived. It blows my little noggin. I feel privileged to eat it, so thank you. Thank you. Appreciate it. When I knew that I was going to be one of the people to stand here, I was like I was excited. It's probably right up there with the dish and the competition. It's technically sound but overall it tastes bloody fantastic, Randall. I'm like I'm so glad that I got to be here to eat it. Today I'm going to try and finish a chocolate ganache dessert that I've never been able to finish before. I've got my ganache sitting in the fridge and I'm also making a rosemary flavoured ice cream to get a savoury flavour onto the plate. To make it extra special I'm going to add some other elements including some honeycomb. I'm worried about making my honeycomb today because I haven't got a good history with honeycomb. In the Asian restaurant challenge I stuffed up the honeycomb twice and it's burnt. Once I've got the honeycomb mixture to the pot I bring that up to a temperature which is I think about 160 degrees, whisk it and put it into the silicon mat. And it's looking quite pale. I'm just hoping that it's going to get darker. There's consequences to today's cook so I'm going to be the one going home if it doesn't go right. I'm feeling a bit of pressure. Check my honeycomb. It's cooled down but it's just not setting and it's just so soft. What happened to the honeycomb? I didn't take the sugar far enough so it's really soft. I've got to start that again. You've got 30 minutes to go. Yeah. Will you be ready? Hopefully, I've just got to... Hopefully? Yeah, I will. I hope so too. I've only got 30 minutes to get this right. This is a dish pretty much what I've loved to cook and it's... I don't want to fail today. I'm going to try again, try again, try again until I get it right. Last time I did honeycomb was an absolute disaster. I've got to make the honeycomb again. Hopefully, I can get it all done. Second batch of honeycomb. I'm going to be using a thermometer this time. I'm going to make sure it comes up to the right temperature. Pour out my second lot of honeycomb and it looks good so I'm pretty happy about it. I know I've bitten off a lot than what I could chew but I want to keep pushing. I want to just get things done. It's not over until it's over. I'm going to add another chocolate element. I'm going to try and temper chocolate because I remember the first time when I got it wrong over and over and over again. It really made me really frustrated and there's one point when I got it right and that was probably one of the best days of my life. Today's elimination day. There's consequences. One of us could be going home but this is childhood. I'm evoking my memories so I want to temper chocolate. I take out the chocolate and I pour over the acetate and I spread it very thinly and I'm hoping it's going to set. The chocolate seems to be working. Check on my honeycomb. That's alright. Snap it and it works. It's looking like what I want it to look like. This is finally in the MasterChef kitchen that I've got honeycomb down. Finally, everything's slowly coming together. I'm just hoping that I can just keep it together. Less than 10 minutes to go and I've got to start plating up. I cut a circle out of the ganache and a hole in the middle. I cube up the orange jelly and put that in the centre. Next thing to do is put the chocolate crumb on top. What is that? It's just the crumble. Of what? The burnt? So I taste the crumb and something's really missing. Oh my god. I've got to put sugar. I can't believe it. That is such a stupid mistake. It just flew over my head. I'm just going to coat this in caster sugar and hopefully that it will cover the sweetness. Yes, I've taken quite a bit of risk. You know, it's all in or nothing. This whole idea in the picture is finally coming together. Looks amazing, Reynolds. I'm actually really proud of actually putting something like this up. I've done dishes before in a competition that I've been happy with but never a dish like this. I'm really proud of myself to put up a dish like this. I think I've done more than justice to my childhood memory. Wow. Well I tell you what, it looks absolutely drop dead gorgeous. So what's the dish? So it's a chocolate ganache with orange jelly, tempered chocolate, honeycomb and rosemary ice cream. That is the best dessert for me that we've had all season. It is absolutely beautiful. The chocolate mousse is delicious. The rosemary ice cream is just an inspired idea. The little tumble of ingredients which includes what? That lovely light crunchy honeycomb. Those little pebbles which is, you know, was a mistake but in fact worked out brilliantly. And the little shards of chocolate are all just on the money. He's 21 years of age. This is phenomenal. But what's interesting is that explosion of flavours. Most pastry chefs have a sweet tooth. That's why they make pastry. He's got a sour chef's palate which is taken into the pastry which is rare and that's what will define him apart from every other pastry chef in this country. His palate. Brilliant. Absolutely brilliant.