0:00:02 > 0:00:05It's the penultimate Junior MasterChef,
0:00:05 > 0:00:09and at the end of today, four cooks will become three.
0:00:09 > 0:00:12Phoebe, Mya, Amelie
0:00:12 > 0:00:16and Barney are four of the best young cooks in the country.
0:00:17 > 0:00:21And they're about to battle it out to see who will make it
0:00:21 > 0:00:22through to tomorrow's final.
0:00:24 > 0:00:29Inside I feel very nervous, cos it's elimination day,
0:00:29 > 0:00:31but I think I can get through.
0:00:33 > 0:00:36If I got a place in the final it would be really cool.
0:00:36 > 0:00:38I just need to try my hardest.
0:00:40 > 0:00:43I'm really excited about today, but a little bit nervous as well.
0:00:43 > 0:00:47I don't think there's any room for error today.
0:00:47 > 0:00:49I think I can get to the final three
0:00:49 > 0:00:50of Junior MasterChef,
0:00:50 > 0:00:53because my dish today is a really good one.
0:00:56 > 0:01:00Junior MasterChef 2014, this is where it gets exciting.
0:01:00 > 0:01:03I'm absolutely loving this competition.
0:01:05 > 0:01:07First, they'll be given a masterclass
0:01:07 > 0:01:09in the art of chocolate making.
0:01:09 > 0:01:10I'm going to stay here forever.
0:01:10 > 0:01:13Before returning to the Junior MasterChef kitchen and cooking
0:01:13 > 0:01:17their best dessert for three of the harshest food critics in Britain.
0:01:17 > 0:01:21You know, we're judging this and just telling it like it is.
0:01:22 > 0:01:25At the end, one of them will be going home.
0:01:35 > 0:01:39It's early morning in London's Soho, and the four semifinalists are about
0:01:39 > 0:01:42to get the world's tastiest masterclass.
0:01:51 > 0:01:53Ladies.
0:01:53 > 0:01:57- Hi, guys.- Hi.- How are you doing?- Hi.- Good.- Good.
0:01:57 > 0:02:00My name's Paul A. Young, I'm a master chocolatier,
0:02:00 > 0:02:04and today I'm going to show you how to make chocolates.
0:02:04 > 0:02:05- Feeling creative? ALL:- Yes.
0:02:05 > 0:02:07Follow me down to the chocolate kitchen and we'll get going.
0:02:07 > 0:02:09Ah, I'm dribbling.
0:02:13 > 0:02:17Today, the contestants will have to design their own chocolate bars,
0:02:17 > 0:02:21but first, master chocolatier Paul will show them how it's done.
0:02:22 > 0:02:23Ooh.
0:02:27 > 0:02:31Take a palette knife, we're going to spread it out across the bench
0:02:31 > 0:02:35like you're icing a cake, so it's spread, backwards and forwards.
0:02:35 > 0:02:38Paul starts by controlling the temperature of the chocolate,
0:02:38 > 0:02:42by cooling it and mixing at the same time.
0:02:42 > 0:02:44This is called tempering,
0:02:44 > 0:02:48and will give the chocolate a glossy sheen and perfect texture.
0:02:48 > 0:02:50- Are you ready to go?- Yeah.
0:02:50 > 0:02:53- Are you ready to get messy?- Yeah!
0:02:53 > 0:02:54Weeee!
0:02:56 > 0:02:59First, they have to temper their own chocolate.
0:03:00 > 0:03:02You scrape in.
0:03:02 > 0:03:04It's so cool.
0:03:04 > 0:03:07Who's the cleanest and who's the messiest?
0:03:07 > 0:03:10Then they need to select the ingredients to flavour
0:03:10 > 0:03:11the chocolate with.
0:03:11 > 0:03:14- Mmm.- So this one's crystallised mint.- Ah.
0:03:14 > 0:03:17This one's freeze-dried raspberry.
0:03:17 > 0:03:18I'm looking forward to these.
0:03:18 > 0:03:22I'm doing coffee and cocoa.
0:03:22 > 0:03:25Dried raspberry and some white chocolate.
0:03:25 > 0:03:28I'm going to be doing red peppercorn with popcorn.
0:03:28 > 0:03:32Oh, that's so nice. It smells really peppery.
0:03:32 > 0:03:34Wow, that's going to be nice and spicy.
0:03:34 > 0:03:39A cumin topping. Put some coffee beans inside.
0:03:40 > 0:03:44Next, they layer the flavours into their moulds.
0:03:44 > 0:03:46And cover them in the chocolate.
0:03:46 > 0:03:48That's what I mean, that looks really good.
0:03:48 > 0:03:52I love milk chocolate, can't live without it.
0:03:52 > 0:03:55We've got some future master chocolatiers here, I think.
0:03:55 > 0:03:58- My mum really wants me to be a chocolatier.- Does she?- Yeah.- Right.
0:04:00 > 0:04:01We can sort that out.
0:04:02 > 0:04:06The secret is to bang the mould, to take the air bubbles out
0:04:06 > 0:04:08and to mix the ingredients in.
0:04:08 > 0:04:09Looking good, guys.
0:04:09 > 0:04:12Finally, it's the yummy toppings.
0:04:15 > 0:04:18I'm loving this, I'm going to stay here forever.
0:04:18 > 0:04:19Mmm, that's good.
0:04:22 > 0:04:26After 15 minutes cooling in the fridge, it's the moment of truth.
0:04:26 > 0:04:27Ta-dah!
0:04:27 > 0:04:29Tasting time.
0:04:29 > 0:04:30I just love that beautiful crunch.
0:04:30 > 0:04:32- I do, I agree. - In the seeds.
0:04:32 > 0:04:35I like the kind of corniness from the popcorn,
0:04:35 > 0:04:37and you get a hint of mint.
0:04:37 > 0:04:40- I got quite a big bit of chilli then.- Sorry.
0:04:40 > 0:04:41It's amazing, I really,
0:04:41 > 0:04:45really like how you mix the white chocolate with the milk chocolate.
0:04:45 > 0:04:48- It smells really nice.- Mmm.
0:04:48 > 0:04:51- Mmm, have you enjoyed it? ALL:- Yeah!
0:04:51 > 0:04:53Enjoy your bars, and I hope to see you again soon,
0:04:53 > 0:04:55making fantastic chocolates.
0:04:55 > 0:04:56Thank you very much.
0:04:56 > 0:05:00- You're very welcome. Take care, bye.- Thank you.- Take care.- Bye.
0:05:05 > 0:05:07That's the first time I've ever made my chocolate bars,
0:05:07 > 0:05:10and I was really happy with how they looked.
0:05:10 > 0:05:14I learned how to make chocolate with weird ingredients in it,
0:05:14 > 0:05:17and you think it's disgusting, but it's actually really good.
0:05:17 > 0:05:21I've never eaten so much chocolate in my life.
0:05:21 > 0:05:23I'm really keen to stay till the end of the competition now,
0:05:23 > 0:05:26because I've done so well to get this far.
0:05:29 > 0:05:33Our four are on their way back from their chocolate masterclass,
0:05:33 > 0:05:34and now it gets really tough
0:05:34 > 0:05:37because they're going to have to make their ultimate dessert.
0:05:37 > 0:05:40Not just for you and I, but for restaurant critics.
0:05:40 > 0:05:42Who is going to make the final three?
0:05:42 > 0:05:44Who is going to fall at the last hurdle?
0:05:44 > 0:05:47This is going to be their toughest challenge yet.
0:06:02 > 0:06:04Welcome back, guys.
0:06:04 > 0:06:06Things now are going to get very tough,
0:06:06 > 0:06:10because you are cooking for a place in the final.
0:06:13 > 0:06:16Today, you are cooking not just for Donal and I,
0:06:16 > 0:06:18you are cooking for restaurant critics.
0:06:18 > 0:06:23Tracey MacLeod, Charles Campion and Will Sitwell.
0:06:25 > 0:06:29Chefs shake and quiver when they walk into their restaurants.
0:06:32 > 0:06:34Don't let 'em scare you.
0:06:35 > 0:06:39One hour, your greatest dessert ever.
0:06:40 > 0:06:42Ladies and gentlemen, let's cook.
0:06:44 > 0:06:46Remember, if you try this at home,
0:06:46 > 0:06:49make sure you have a responsible adult with you.
0:07:02 > 0:07:06I have seen the critics before on TV, and they judge you really hard,
0:07:06 > 0:07:10so I need to make sure that everything I do is perfect.
0:07:10 > 0:07:12It will be a bit scary,
0:07:12 > 0:07:16but it's good to get feedback from really high up people.
0:07:22 > 0:07:23Phoebe, the toughest challenge yet,
0:07:23 > 0:07:26cooking for that place in the all-important final.
0:07:26 > 0:07:27How do you feel?
0:07:27 > 0:07:29I'm feeling quite excited, but a bit nervous.
0:07:29 > 0:07:31What are you going to cook for the critics?
0:07:31 > 0:07:35Mini ginger sponge layers with a stem ginger cream,
0:07:35 > 0:07:38with spiced, poached pears.
0:07:38 > 0:07:39Ooh.
0:07:39 > 0:07:42Phoebe, you come at every challenge with a great big, smile on your face.
0:07:42 > 0:07:44Do you think you can win this competition?
0:07:44 > 0:07:46I've got as good a chance as anyone else does.
0:07:46 > 0:07:49The last time you cooked a dessert for us,
0:07:49 > 0:07:51- it didn't really work, did it? - This time it will.
0:07:53 > 0:07:54It'll be fine.
0:07:54 > 0:07:57Stay focused. Good on you.
0:08:02 > 0:08:05This is here. There's nowhere to hide with Phoebe's dessert.
0:08:05 > 0:08:07The sponge has to be perfect, the cream's got to be perfect,
0:08:07 > 0:08:08the pears have got to be perfect.
0:08:08 > 0:08:11If those pears aren't poached all the way through, we've got a hard pear
0:08:11 > 0:08:14and a soft bit of sponge, it's hard to get right.
0:08:14 > 0:08:17If she can bring all those beautiful layers together of this
0:08:17 > 0:08:21wonderful dish, I think we are in for a treat with Phoebe's dessert.
0:08:24 > 0:08:26Wow.
0:08:26 > 0:08:30I'm best at desserts, cos I grew up in baking.
0:08:30 > 0:08:32Desserts is definitely my expertise.
0:08:39 > 0:08:43- G'day, Mya.- Hi. - How you doing?- Good.
0:08:43 > 0:08:45Tell us what you're going to make.
0:08:45 > 0:08:48I'm making raspberry and rose petal shortcakes.
0:08:48 > 0:08:53Raspberry and rose petal shortcakes. Very simple flavours, done right.
0:08:53 > 0:08:58Well, my main thing is, keep it simple but make it delicious.
0:08:58 > 0:09:01It should be enough to impress the critics and get me through
0:09:01 > 0:09:03to the final three.
0:09:06 > 0:09:10Mya talks about simplicity with clean, crisp flavours,
0:09:10 > 0:09:12and that's exactly what she's got to deliver
0:09:12 > 0:09:15because there are not a lot of ingredients on Mya's bench.
0:09:15 > 0:09:18She's stripped it right back and it could be a bit of a risk
0:09:18 > 0:09:20because she has left herself wide open.
0:09:20 > 0:09:24She needs to make sure that every aspect of this dessert is
0:09:24 > 0:09:26absolute perfection.
0:09:32 > 0:09:37It's quite nerve-racking, cooking for restaurant critics,
0:09:37 > 0:09:41but it's also really exciting, cos if it passes the test,
0:09:41 > 0:09:44then it means that I'm a really good cook.
0:09:51 > 0:09:53Amelie, how are you feeling?
0:09:53 > 0:09:55I'm feeling really confident because
0:09:55 > 0:09:57this dish is going to go really well.
0:09:57 > 0:09:59And tell us what this dish is.
0:09:59 > 0:10:03I'm making a rhubarb and custard brulee,
0:10:03 > 0:10:08because it highlights my Anglo-French roots.
0:10:08 > 0:10:12Amelie, creme brulee is one of the toughest things to perfect
0:10:12 > 0:10:15because it's such a classic, but what can go wrong?
0:10:15 > 0:10:18The only thing that can go wrong is the custard
0:10:18 > 0:10:21because, if you add the egg too quickly or you have the
0:10:21 > 0:10:25hob on too high, then it turns into scrambled eggs.
0:10:25 > 0:10:27We don't want any scrambled eggs.
0:10:27 > 0:10:28No scrambled eggs, thank you very much.
0:10:28 > 0:10:32Amelie, how important would it be to make the final three?
0:10:32 > 0:10:33It would be really important
0:10:33 > 0:10:36and it would be like, "Yay, I'm a good cook!"
0:10:36 > 0:10:38Will you do exactly that when you celebrate?
0:10:38 > 0:10:40Yay, I'm a good cook!
0:10:40 > 0:10:43Well, you've a lot to do in a short amount of time,
0:10:43 > 0:10:45so you have to stay focused, and the best of luck.
0:10:45 > 0:10:46Thank you.
0:10:51 > 0:10:54Amelie is promising us rhubarb and custard brulee,
0:10:54 > 0:10:56but getting a creme brulee right is difficult,
0:10:56 > 0:10:59cos that custard can curdle very, very easily.
0:10:59 > 0:11:02I've got to admit, I am really excited about Amelie's dessert,
0:11:02 > 0:11:05rhubarb and custard, and it's a brilliant riff,
0:11:05 > 0:11:07using creme brulee to bring it together.
0:11:07 > 0:11:09If she can bring this dessert to the table,
0:11:09 > 0:11:12and have it perfectly executed, I think we are
0:11:12 > 0:11:15going to have a really good competition on our hands.
0:11:24 > 0:11:27My game plan today is to impress the judges,
0:11:27 > 0:11:30impress the restaurant critics, and hopefully get through to the
0:11:30 > 0:11:32three finalists of Junior MasterChef.
0:11:37 > 0:11:40Barney. What sort of brave thing are you making today, Barney?
0:11:40 > 0:11:44I'm making a raspberry and almond souffle.
0:11:46 > 0:11:48- You look surprised.- I am.
0:11:48 > 0:11:54With a raspberry and almond fruit salad, with a raspberry
0:11:54 > 0:11:59and almond smoothie and a vanilla Chantilly cream.
0:11:59 > 0:12:02- Are your souffles in the oven already?- Yes.
0:12:02 > 0:12:04- And how long will they take to cook?- 25 minutes.
0:12:04 > 0:12:09- Will they not fall before you serve them?- Hopefully not.
0:12:09 > 0:12:11How many times have you made this before, Barney?
0:12:11 > 0:12:13Five times, never failed.
0:12:13 > 0:12:15Wow. That is serious confidence right there.
0:12:15 > 0:12:17Barney, good luck, mate
0:12:20 > 0:12:24A souffle is a lightly baked pudding, made with egg whites.
0:12:24 > 0:12:28It's a tricky dessert to perfect, and can collapse very easily.
0:12:28 > 0:12:31Wow, there's a lot going on that plate.
0:12:31 > 0:12:33I think it could all work together,
0:12:33 > 0:12:37but it really relies upon one thing working, and that is that souffle.
0:12:37 > 0:12:39I think the dessert Barney has chosen to make for us
0:12:39 > 0:12:42today is really a big risk.
0:12:42 > 0:12:45I don't know that he needs all those extra elements.
0:12:45 > 0:12:48I think if he perfects the souffle, that's all he needs,
0:12:48 > 0:12:51but maybe I'll be surprised, maybe those extra elements will bring
0:12:51 > 0:12:53something special that will wow both me, and the critics.
0:13:01 > 0:13:04The critics are coming.
0:13:04 > 0:13:07The very people who tell restaurant chefs
0:13:07 > 0:13:09if their food is any good or not.
0:13:10 > 0:13:13It's a great challenge, MasterChef.
0:13:13 > 0:13:18Being able to take it on at such a young age is really,
0:13:18 > 0:13:19really difficult.
0:13:19 > 0:13:20Well, as restaurant critics,
0:13:20 > 0:13:23I suppose we're always looking for fresh talent.
0:13:23 > 0:13:26It doesn't get any fresher than the contestants on Junior MasterChef.
0:13:28 > 0:13:30It's an amazing achievement to be here.
0:13:30 > 0:13:34You know, we're judging this as we judge all food - honestly,
0:13:34 > 0:13:37thoughtfully, and just telling it like it is.
0:13:47 > 0:13:48Nice.
0:13:57 > 0:14:01So Phoebe's doing layered ginger sponge and spiced, poached
0:14:01 > 0:14:03pears with ginger cream, which is actually quite sophisticated.
0:14:03 > 0:14:06I like the way that she's done something a bit adventurous.
0:14:06 > 0:14:09There's a bit of baking in there, poaching of the pears,
0:14:09 > 0:14:11there's a little bit of technique in there,
0:14:11 > 0:14:13so it'll be good to see how well she does with this.
0:14:18 > 0:14:20What else has to go on the plate?
0:14:20 > 0:14:21Just this quenelle of cream
0:14:21 > 0:14:25and then I'm going to put a little bit of stem ginger.
0:14:25 > 0:14:26Come on then, let's go.
0:14:28 > 0:14:29Time to face the critics.
0:14:41 > 0:14:43Thanks, Phoebe.
0:14:43 > 0:14:48Today, I've made for you ginger sponge layered with a ginger stem,
0:14:48 > 0:14:50cream and spiced, poached pears.
0:14:50 > 0:14:52- Thank you.- Thank you very much.- Thank you.
0:14:56 > 0:14:59It's a lovely golden colour, it looks, to me, well baked,
0:14:59 > 0:15:00and I like the way she's layered it up.
0:15:10 > 0:15:13I really like this. You've got the texture of the sponge,
0:15:13 > 0:15:15the texture of the pear, and the pear isn't overcooked,
0:15:15 > 0:15:17there's a bit of crunch in it.
0:15:17 > 0:15:19Then you've got that wonderful softness of the cream.
0:15:19 > 0:15:23It's a sweet little piece of heaven. I love it.
0:15:23 > 0:15:27Phoebe has managed to integrate the elements of the dish really nicely.
0:15:27 > 0:15:32Love the glace ginger, I think it's very nice indeed.
0:15:32 > 0:15:33I shall have some more.
0:15:33 > 0:15:35It's not walloping us with that ginger flavour.
0:15:35 > 0:15:39It's very subtle and it works terribly well with the pears.
0:15:39 > 0:15:41I think she's done really well.
0:15:42 > 0:15:47Mmm, wow. That is a really good dish.
0:15:47 > 0:15:49Mmm hmm. It looks good, it tastes good.
0:15:49 > 0:15:52They're the boxes you need to tick.
0:15:52 > 0:15:57Oh... It was quite scary walking in the room and seeing the three
0:15:57 > 0:16:00critics because I was just like, "Oh, don't drop the plate."
0:16:01 > 0:16:06I'm feeling really happy and excited cos I think it went really well.
0:16:10 > 0:16:14Do you know how to use a glove puppet? Look, 'Hello.'
0:16:14 > 0:16:15- Oh.- OK.
0:16:18 > 0:16:19OK, never done this but...
0:16:21 > 0:16:23Tastes OK.
0:16:23 > 0:16:27Mya is doing a raspberry and rose petal shortcake.
0:16:31 > 0:16:33Which could be very nice, if it's not too dry.
0:16:33 > 0:16:35Three minutes.
0:16:36 > 0:16:37Looking good, smells great.
0:16:37 > 0:16:40Mmm-mmm. Beautiful.
0:16:40 > 0:16:43It's like you've done this before, Mya.
0:16:43 > 0:16:45Ah, this is where the roses go.
0:16:48 > 0:16:49- Are you happy to go?- Yeah.
0:16:49 > 0:16:51To the critics you go.
0:16:51 > 0:16:52- Good luck, Mya.- Good luck.
0:16:52 > 0:16:53Thank you.
0:16:58 > 0:17:00Thank you.
0:17:00 > 0:17:04You've got raspberry and rose petal shortcakes.
0:17:04 > 0:17:07So have you flavoured your shortcakes with rose petal?
0:17:07 > 0:17:09I've flavoured the cream with rose petals.
0:17:09 > 0:17:12The shortcakes are flavoured with vanilla.
0:17:12 > 0:17:13Looks lovely, thank you.
0:17:19 > 0:17:21Well, I think that looks very nice.
0:17:21 > 0:17:25Two shortbread biscuits, held apart by a few raspberries.
0:17:25 > 0:17:27I look forward to it.
0:17:27 > 0:17:29I hope that she hasn't overdone it on the rose water,
0:17:29 > 0:17:31cos what she's shown us here looks quite simple.
0:17:38 > 0:17:43Well, it's a very nice shortbread biscuit, not too sweet,
0:17:43 > 0:17:45good texture, vanilla after tones,
0:17:45 > 0:17:48I would be very proud to have made a biscuit like that.
0:17:48 > 0:17:52There is a problem in that the cream does taste too much of rose water,
0:17:52 > 0:17:54which is a shame.
0:17:54 > 0:17:58And I actually like the taste of rose water, so this cream is not
0:17:58 > 0:18:03too floral for me, but it is a bit of a love it or hate it ingredient.
0:18:09 > 0:18:12Punchy little number, this one, isn't it?
0:18:12 > 0:18:15There is a whacking amount of rose water.
0:18:15 > 0:18:17I'm really impressed with this, and I love the presentation,
0:18:17 > 0:18:20but for me, there is too much rose water in that cream.
0:18:24 > 0:18:26I'm feeling really excited, a little bit nervous
0:18:26 > 0:18:28but really happy that it's done.
0:18:31 > 0:18:33Amelie, you've got ten minutes
0:18:33 > 0:18:34I'm on schedule then.
0:18:36 > 0:18:39At least, I think I am.
0:18:39 > 0:18:45Amelie is cooking for us rhubarb and custard brulee with ginger biscuits.
0:18:45 > 0:18:49I must confess there is a magic word there, custard.
0:18:49 > 0:18:51I really like the sound of this.
0:18:51 > 0:18:53It's a challenging dish to cook.
0:18:53 > 0:18:55If she does it, I'll be very impressed.
0:18:55 > 0:18:56BEEPING
0:19:07 > 0:19:08Finishing touches, Amelie.
0:19:08 > 0:19:10You ready to face the critics?
0:19:10 > 0:19:12Yep, and I've finished them as well.
0:19:12 > 0:19:14Good luck. Off you go.
0:19:19 > 0:19:20Thank you.
0:19:20 > 0:19:22Thank you very much.
0:19:22 > 0:19:28Today I've made a rhubarb and custard brulee with ginger biscuits.
0:19:28 > 0:19:32I made this dish because of my Anglo-French roots.
0:19:32 > 0:19:36I thought creme brulee and rhubarb, rhubarb from Yorkshire
0:19:36 > 0:19:38and creme brulee from France.
0:19:38 > 0:19:40Thank you very much.
0:19:40 > 0:19:41Thank you.
0:19:44 > 0:19:47The creme brulee looks spot on, good bit of blowtorching there.
0:19:47 > 0:19:51It's nice to see a proper crisp top.
0:19:59 > 0:20:02It's a really good creme brulee.
0:20:02 > 0:20:07Creamy, nice texture, nice bit of sharpness from the rhubarb.
0:20:07 > 0:20:09It's a really good thing.
0:20:09 > 0:20:13That custard is absolutely gorgeous.
0:20:13 > 0:20:14That is as delicious
0:20:14 > 0:20:17and as perfect a creme brulee as you might wish to have.
0:20:17 > 0:20:19I think that worked really, really well.
0:20:19 > 0:20:21She should be very proud of herself.
0:20:26 > 0:20:29Amelie's ideas here are absolutely right.
0:20:29 > 0:20:32Rich, sweet custard, that crunchy top of sugar which was
0:20:32 > 0:20:35perfectly done, with rhubarb sitting underneath.
0:20:35 > 0:20:38But the issue here was the rhubarb could be cooked a little bit more.
0:20:38 > 0:20:40As a creme brulee goes, this isn't half bad.
0:20:40 > 0:20:42You've got that wonderful crunchy topping.
0:20:42 > 0:20:44I'm really impressed with that,
0:20:44 > 0:20:46because not many people get it right.
0:20:46 > 0:20:49All in all, a pretty strong attempt at a creme brulee.
0:20:51 > 0:20:56Ah, it's really nerve-racking cooking for three MasterChef critics
0:20:56 > 0:21:00because they know a lot about food,
0:21:00 > 0:21:03and you've got to make sure that your dishes are perfect.
0:21:04 > 0:21:07I'm really happy because that was the best creme brulee I've
0:21:07 > 0:21:08ever made.
0:21:12 > 0:21:14Barney, you've got nine minutes left.
0:21:15 > 0:21:16Feel OK?
0:21:18 > 0:21:21Well, Barney's given us raspberry and almond pudding,
0:21:21 > 0:21:23with toasted almond and raspberry salad,
0:21:23 > 0:21:28vanilla Chantilly cream, and an almond and raspberry smoothie.
0:21:28 > 0:21:31Do you need to whisk it harder?
0:21:31 > 0:21:36If Barney manages to get through his long work list, I think
0:21:36 > 0:21:38it could be very good indeed.
0:21:38 > 0:21:43Barney, you have one minute left. Final touches now, please.
0:21:43 > 0:21:44- You done?- Yep.
0:21:44 > 0:21:46Good man. Put a smile on your face.
0:21:53 > 0:21:55Thank you.
0:21:55 > 0:22:00I've cooked you today a raspberry and almond souffle pudding, a fruit
0:22:00 > 0:22:06salad with a raspberry smoothie and a vanilla Chantilly cream.
0:22:06 > 0:22:09You've got a thing about raspberries and almonds, I guess.
0:22:09 > 0:22:12- Yeah.- Yeah.- Thank you.
0:22:16 > 0:22:19The souffle looks a little bit raggedy,
0:22:19 > 0:22:22but frankly, it's all on the flavour.
0:22:22 > 0:22:26- The smoothie, a thing of beauty, even matches my loom band.- Cheers.
0:22:37 > 0:22:41The souffle is a kind of souffled sponge.
0:22:41 > 0:22:46It hasn't done ten out of ten, but it's done eight out of ten.
0:22:46 > 0:22:48This is better than some of the things we've been
0:22:48 > 0:22:52given in the grown-up versions of MasterChef.
0:22:52 > 0:22:55Apart from its appearance, it's really tasty.
0:22:55 > 0:22:58I think, you know, even though we thought raspberry and almond,
0:22:58 > 0:23:00raspberry and almond, could be a bit repetitive,
0:23:00 > 0:23:03he's found different ways of bringing those flavours together,
0:23:03 > 0:23:06and it's a lovely, original, delicious plateful.
0:23:11 > 0:23:14I don't think the souffle's as good as it could be,
0:23:14 > 0:23:16but Barney's put in a huge amount of work.
0:23:16 > 0:23:19You're right, serious effort has gone in here, and I think
0:23:19 > 0:23:22he really wanted to show us the skill that he has in the kitchen.
0:23:26 > 0:23:27I'm feeling very disappointed.
0:23:30 > 0:23:33The souffles didn't come out very well.
0:23:35 > 0:23:38I think this is the toughest challenge that I've had
0:23:38 > 0:23:40so far in Junior MasterChef.
0:23:54 > 0:23:56Great day, four brilliant cooks.
0:23:56 > 0:23:58I've got to say, really brilliant cooks.
0:23:58 > 0:24:01I'm really impressed with how they performed.
0:24:01 > 0:24:04I thought Phoebe's dessert was almost faultless.
0:24:05 > 0:24:09All together, really, really impressive dessert from Phoebe.
0:24:09 > 0:24:10I'd eat the whole lot.
0:24:12 > 0:24:14I'm very proud of what I've done today,
0:24:14 > 0:24:18cos I tried my hardest, so that's all I can do.
0:24:18 > 0:24:21Mya presented us with a very pretty dish.
0:24:21 > 0:24:24Presentation wise, Mya is absolutely flawless.
0:24:24 > 0:24:26However, what was quite overpowering for me
0:24:26 > 0:24:28was the rose water in the cream.
0:24:28 > 0:24:30I liked the dessert.
0:24:30 > 0:24:33Saying that, that cream was over-whipped by a touch,
0:24:33 > 0:24:36and the rose water was very, very powerful.
0:24:36 > 0:24:39I think it's really important that I impress with that dish, but
0:24:39 > 0:24:44obviously I've got really, really far, but hopefully it goes well.
0:24:47 > 0:24:51Serious creativity from Amelie at her bench today.
0:24:51 > 0:24:53Rhubarb and custard is a wonderful, wonderful thing.
0:24:53 > 0:24:55I admire Amelie's adventure.
0:24:55 > 0:24:58I like that she's taking a classic and playing with it.
0:24:58 > 0:25:00I think I've done enough to get
0:25:00 > 0:25:04myself into the Junior MasterChef finals, but we'll just have to see.
0:25:06 > 0:25:09Barney today flew the flag of bravery.
0:25:09 > 0:25:12The star of the show, that souffle, I think he brought it
0:25:12 > 0:25:15out of the oven too early, but the rest of it, I really liked.
0:25:15 > 0:25:19You look at what Barney achieved in that small amount of time,
0:25:19 > 0:25:21and it is really impressive.
0:25:21 > 0:25:27If I went home today, I would feel proud but a little bit disappointed.
0:25:28 > 0:25:31This is going to be a very hard decision to make.
0:25:44 > 0:25:47Guys, incredible work today.
0:25:47 > 0:25:49I think both myself and John are really,
0:25:49 > 0:25:51really proud of what you've done,
0:25:51 > 0:25:56and you've showed us some incredible skills, some impressive enthusiasm
0:25:56 > 0:25:59and passion for cooking, and that's exactly what we're looking for.
0:25:59 > 0:26:03Our critics were blown away with what you did today.
0:26:03 > 0:26:05However, we've made a decision.
0:26:12 > 0:26:16The person who is leaving us today is...
0:26:22 > 0:26:23Mya.
0:26:25 > 0:26:26I think you did really well.
0:26:26 > 0:26:29- Well done. Thank you so much. - Very much indeed.- Well done
0:26:29 > 0:26:30APPLAUSE
0:26:33 > 0:26:37I've had a lot of fun and I don't think it could have been better.
0:26:39 > 0:26:42I'm really, really, really proud of myself,
0:26:42 > 0:26:44and I'm not going to stop cooking.
0:26:44 > 0:26:46Our final three.
0:26:47 > 0:26:50Well done. You cook again.
0:26:50 > 0:26:54Just think, one of you three is going to be our champion.
0:26:54 > 0:26:56We'll see you guys in the final.
0:26:58 > 0:27:00I'm feeling really happy right now.
0:27:01 > 0:27:03I'm going to do a lot of celebrating tonight.
0:27:06 > 0:27:07It's fantastic,
0:27:07 > 0:27:10and now I'm one of the final three of Junior MasterChef.
0:27:10 > 0:27:12Usain.
0:27:12 > 0:27:15I'm still the last boy, hopefully all the boys out there
0:27:15 > 0:27:18will say, "Go on, boy, keep going."
0:27:19 > 0:27:22It feels really cool to be in the finals.
0:27:22 > 0:27:26I really didn't expect it, so I'm really happy with myself.
0:27:26 > 0:27:29I'm not really too sure how I'll celebrate.
0:27:29 > 0:27:35I'll just go home and watch TV!
0:27:35 > 0:27:38I think he's crying with happiness
0:27:38 > 0:27:40I want a group hug.
0:27:46 > 0:27:50Next, it's the final day of the competition.
0:27:50 > 0:27:51It's delicious.
0:27:51 > 0:27:57Our Junior MasterChef champion 2014 is...