0:00:03 > 0:00:06It's the MasterChef quarterfinal.
0:00:06 > 0:00:09And this week's best amateurs are back.
0:00:12 > 0:00:15I'm putting 100% into the competition.
0:00:15 > 0:00:17I'm living it, eating it, breathing it.
0:00:17 > 0:00:20Yes! Result!
0:00:20 > 0:00:22A quarterfinal place is good, but it's not
0:00:22 > 0:00:25good enough, because I still want to keep coming back.
0:00:25 > 0:00:28Come on!
0:00:28 > 0:00:31I never really realised how much joy I do get out of cooking.
0:00:31 > 0:00:34To progress in the competition would be just phenomenal.
0:00:34 > 0:00:38Tonight they will face just one challenge -
0:00:38 > 0:00:41to cook an exceptional dish from a brief set by
0:00:41 > 0:00:45renowned restaurant critic Tracey MacLeod.
0:00:45 > 0:00:47I want to see the energy, John. I want to feel the passion.
0:00:47 > 0:00:51I want to know that they seriously want this title.
0:00:51 > 0:00:55Today it's going to be steamy and hot in our MasterChef kitchen.
0:01:15 > 0:01:17Welcome back. This is a big day.
0:01:17 > 0:01:21This is a MasterChef quarterfinal day.
0:01:21 > 0:01:24You've been set a brief and you have a choice.
0:01:27 > 0:01:31You have to either cook a savoury dish using rice,
0:01:31 > 0:01:34or a dessert using almonds.
0:01:34 > 0:01:39That brief was set by restaurant critic Tracey MacLeod
0:01:39 > 0:01:43and she will be here later to taste your dishes.
0:01:44 > 0:01:48You know what you've got to do. You've got to impress.
0:01:48 > 0:01:51Ladies and gentlemen, one and a half hours, one plate of food.
0:01:51 > 0:01:52Let's cook.
0:02:00 > 0:02:01Tracey has set a brief,
0:02:01 > 0:02:04either a main course with rice or a dessert with almonds.
0:02:04 > 0:02:07I've just been round the room and nobody's doing anything savoury.
0:02:07 > 0:02:10It's all sweet. It's all about the almonds.
0:02:10 > 0:02:12It'll keep the bald bloke happy.
0:02:15 > 0:02:19I'm very pleased that I'm going to eat six different almond dishes.
0:02:19 > 0:02:23I absolutely love any pudding that's made with ground almonds.
0:02:23 > 0:02:26It's absolutely my first pick on any menu.
0:02:26 > 0:02:28So many flavours go well with almonds.
0:02:28 > 0:02:31It's an ingredient that marries well,
0:02:31 > 0:02:34and it's the basis of quite a number of classic desserts,
0:02:34 > 0:02:38so I've given them scope to do quite a range of things.
0:02:39 > 0:02:42Talk about pandering favour from Gregg.
0:02:42 > 0:02:44He's just going to love me after this.
0:02:44 > 0:02:46A six-pudding day!
0:02:46 > 0:02:48Doesn't get any better than that.
0:02:52 > 0:02:55Richard is a cook in my opinion who makes crowd pleasers.
0:02:55 > 0:02:58We've seen a piece of chicken spiced well with couscous.
0:02:58 > 0:03:00Some sea bass with potatoes and chorizo.
0:03:00 > 0:03:02And a panna cotta with a sauce.
0:03:02 > 0:03:04However, he makes little mistakes -
0:03:04 > 0:03:06dices the chicken up on the bone,
0:03:06 > 0:03:09the potatoes and the chorizo are slightly burnt,
0:03:09 > 0:03:10and the panna cotta, no sugar.
0:03:10 > 0:03:14Today, for Richard it's got to be no mistakes, please.
0:03:14 > 0:03:16I think I'm definitely going for it in this round.
0:03:16 > 0:03:18I think I have to impress the judges.
0:03:18 > 0:03:20Today I need to show John and Gregg
0:03:20 > 0:03:22that I can be error-free and do
0:03:22 > 0:03:25the best I can with what I'm confident in doing.
0:03:26 > 0:03:27Richard, good to see you again.
0:03:27 > 0:03:30- You made it, mate. You're a quarterfinalist.- I made it, somehow.
0:03:30 > 0:03:33It's fantastic to be here. I can't quite believe it, but I'm here.
0:03:33 > 0:03:35What are you making, Richard?
0:03:35 > 0:03:40I'm making a amaretto, raspberry and almond tart with amaretti cream,
0:03:40 > 0:03:45- almond tuile, almond crumb... - And how much would you love to go through to knockout week?
0:03:45 > 0:03:48To get this far, to say you are a quarterfinalist, is brilliant.
0:03:48 > 0:03:50Once you've got this far, you've got the taste...
0:03:50 > 0:03:51You've got to get past Tracey MacLeod yet.
0:03:51 > 0:03:54Yes, that's a challenge all in its own.
0:03:54 > 0:03:56- Keep going.- Cheers. Thank you.
0:03:58 > 0:04:01Richard sounds good. All he's got to do is make sure he puts sugar in
0:04:01 > 0:04:04things, doesn't make a mistake and it looks OK.
0:04:11 > 0:04:13Everything that Giovanna cooks, she cooks very well.
0:04:13 > 0:04:15But she also divides you and I.
0:04:15 > 0:04:17We saw that with the quail and the caponata
0:04:17 > 0:04:20and we saw it again with the polenta and the partridge.
0:04:20 > 0:04:23However, we were united on that beautiful poached pear.
0:04:23 > 0:04:27Giovanna puts herself under a lot of pressure.
0:04:27 > 0:04:30She gets nervous. That's not the best way to cook.
0:04:30 > 0:04:32I want her to relax.
0:04:34 > 0:04:37Giovanna, importantly, I need to ask you. How are you feeling?
0:04:37 > 0:04:39I'm good. I'm feeling great.
0:04:39 > 0:04:43I'm cooking my own food, so I'm a lot more calm.
0:04:43 > 0:04:46- I think.- You said that in the last round.- Yeah.
0:04:46 > 0:04:50And you looked about as calm as a man about to be eaten by a shark.
0:04:50 > 0:04:51Yeah, that was different.
0:04:51 > 0:04:53You get so little time.
0:04:53 > 0:04:55- There was a lot to do. - What are you making for us?
0:04:55 > 0:04:58I'm making an almond ravioli made with almond pasta,
0:04:58 > 0:05:02and it's filled with chocolate and almonds and a bit of orange zest.
0:05:02 > 0:05:04And then almond sauce.
0:05:04 > 0:05:07- Wow.- I'm serving it with confit orange and confit orange peel and
0:05:07 > 0:05:09- an almond brittle. - And the inspiration?
0:05:09 > 0:05:10I love making pasta.
0:05:10 > 0:05:12I haven't made it yet.
0:05:12 > 0:05:15This challenge didn't really lend itself to that, so I sort of shoehorned it in.
0:05:15 > 0:05:17- Giovanna.- Yes?- Stay calm.
0:05:17 > 0:05:20- I will.- Carry on. - I shall. Thanks, Gregg.
0:05:23 > 0:05:25Just putting sugar in pasta, it does work.
0:05:25 > 0:05:28You do that with pastry, you can make it sweet or savoury,
0:05:28 > 0:05:31so there shouldn't be any reason why it shouldn't work with pasta.
0:05:32 > 0:05:34It's a bit of a risk.
0:05:35 > 0:05:37I just hope the almond ravioli's not chewy,
0:05:37 > 0:05:39the centre is lovely and oozing.
0:05:39 > 0:05:42I hope there's going to be enough flavour in the whole dish
0:05:42 > 0:05:44and it's not just going to be of damp almonds.
0:05:49 > 0:05:54I think Lyndsay the DJ is actually a cookery force to be reckoned with.
0:05:54 > 0:05:58But she's so ambitious that she doesn't control her timing.
0:05:58 > 0:06:00She gives herself too much to do.
0:06:01 > 0:06:03I'm only doing five million things
0:06:03 > 0:06:05instead of eight million things today.
0:06:05 > 0:06:08Hopefully I can get a really nice plate of food out
0:06:08 > 0:06:12and show them that they were right to give me a chance with putting me
0:06:12 > 0:06:14through, despite my timekeeping in the last round.
0:06:15 > 0:06:18Lyndsay with a Y. We've got two "Lindseys."
0:06:18 > 0:06:20You've got the choice. You can be Lyndsay with a Y,
0:06:20 > 0:06:22or you can be DJ Lyndsay.
0:06:22 > 0:06:24I'll go for DJ Lyndsay.
0:06:24 > 0:06:25What are you going to make for us?
0:06:25 > 0:06:28I'm going to use all the different ways you can use almonds.
0:06:28 > 0:06:31So I'm using the almond milk to make a panna cotta.
0:06:31 > 0:06:35I'm doing an almond cake with the ground almonds.
0:06:35 > 0:06:38I'm using flaked almonds to make a tuile,
0:06:38 > 0:06:41and I'm doing marzipan ice cream and raspberry sorbet.
0:06:41 > 0:06:44So are you seriously going to attempt five desserts? Yes?
0:06:44 > 0:06:46Yeah, yeah, we've got ages.
0:06:46 > 0:06:48I don't care what you're going to cook, you know what I care about.
0:06:48 > 0:06:50- Are you going to get it done on time?- On time!
0:06:54 > 0:06:56You've got panna cotta to set.
0:06:56 > 0:06:58Ice cream to churn. Cakes to bake.
0:06:58 > 0:07:00Tuiles to make so they're lovely and thin.
0:07:00 > 0:07:04That's a lot of work to do in one and a half hours.
0:07:04 > 0:07:06And presently, all I can hear are the clippety clop
0:07:06 > 0:07:09of Lyndsay's heels up and down this kitchen.
0:07:11 > 0:07:13You are halfway.
0:07:13 > 0:07:1445 minutes gone.
0:07:14 > 0:07:1645 left.
0:07:18 > 0:07:20Adam's been a real surprise for me,
0:07:20 > 0:07:23because that young man has a swagger about him, and he delivers big,
0:07:23 > 0:07:26bold flavours. The sea bass with the Asian vegetables,
0:07:26 > 0:07:28absolutely fault free.
0:07:28 > 0:07:31He has got a lot of knowledge and a very good touch
0:07:31 > 0:07:34for a contestant so young.
0:07:34 > 0:07:37I don't think there's any room to forgive anything going wrong today.
0:07:37 > 0:07:38It's a competition.
0:07:38 > 0:07:40If one element is wrong,
0:07:40 > 0:07:42it's just going to ruin everything.
0:07:45 > 0:07:48Adam, I seem to have hit you in the middle of a tuile crisis.
0:07:48 > 0:07:50- Yep.- What's happening?
0:07:50 > 0:07:53Everything's going wrong. My tuiles have not quite gone as planned,
0:07:53 > 0:07:56or how I practised. A little bit bubbly, a little bit dark.
0:07:56 > 0:08:00So I'm going to have to remake the mixture and try that again.
0:08:00 > 0:08:03Just burnt my caramel for my almonds as well,
0:08:03 > 0:08:05so I'm in a little bit of a hiccup at the moment.
0:08:05 > 0:08:07And then I come along.
0:08:07 > 0:08:09What are you making?
0:08:09 > 0:08:13A panna cotta flavoured with vanilla seed and amaretto
0:08:13 > 0:08:16with an almond tuile, some candied almonds,
0:08:16 > 0:08:19dark chocolate ganache and a cherry coulis.
0:08:19 > 0:08:21You're the youngest one here.
0:08:21 > 0:08:23Apart from me and John, and you're a very good cook.
0:08:23 > 0:08:26Just chin up, soldier on.
0:08:26 > 0:08:28- What will be will be. - Que sera sera.- Thanks, Gregg.
0:08:33 > 0:08:34Round two on the tuile mix.
0:08:36 > 0:08:40I'm quite worried right now because, for Adam, things are going wrong.
0:08:40 > 0:08:43Adam needs to get himself together and hold on to his nerve.
0:08:45 > 0:08:46Come on!
0:08:50 > 0:08:52Lindsey is a great cook, a generous cook,
0:08:52 > 0:08:55a homely cook who has lots and lots of skills.
0:08:55 > 0:08:57But she likes to put lots of things on a plate
0:08:57 > 0:08:59that don't really need to be there.
0:09:01 > 0:09:03Lindsey, what are you going to make for us?
0:09:03 > 0:09:08Almond panna cotta with a amaretto and bitter orange jelly,
0:09:08 > 0:09:12almond ravioli filled with chocolate orange,
0:09:12 > 0:09:14almond butter and ricotta
0:09:14 > 0:09:18in an orange soup and an amaretto biscuit to dunk.
0:09:18 > 0:09:20Where did the idea of this come from?
0:09:20 > 0:09:23I've seen sweet ravioli made
0:09:23 > 0:09:27and so I thought I would use it but chose my own filling.
0:09:27 > 0:09:30I love the idea of a lot of this, especially the jelly.
0:09:33 > 0:09:36Lindsey is making us a hot ravioli dessert,
0:09:36 > 0:09:38and she is making us a cold panna cotta.
0:09:38 > 0:09:41If you put that cold panna cotta with hot ravioli,
0:09:41 > 0:09:43the panna cotta's going to melt.
0:09:43 > 0:09:44It doesn't make any sense.
0:09:46 > 0:09:51I'm pushing myself to do new things with this dish.
0:09:51 > 0:09:53I never had a pasta machine until about a week ago,
0:09:53 > 0:09:55and the only pasta I've made is sweet pasta.
0:09:55 > 0:09:58So I've put something in there that's completely new to me.
0:09:59 > 0:10:0120 minutes left!
0:10:01 > 0:10:02You've got 20 minutes left, people.
0:10:07 > 0:10:10I like Visha because she cooks with the beautiful spices
0:10:10 > 0:10:11and flavourings of India.
0:10:11 > 0:10:13Who doesn't love those?
0:10:13 > 0:10:16It's a beautiful cuisine and she has mastered it.
0:10:18 > 0:10:20I need to nail it.
0:10:20 > 0:10:22I need to make sure every single thing
0:10:22 > 0:10:24on my dish is perfect.
0:10:26 > 0:10:29I just want them to look at it and go, "That is pretty cool.
0:10:29 > 0:10:30"That is amazing."
0:10:33 > 0:10:35I am completely out of my comfort zone today
0:10:35 > 0:10:38and I am making an almond bavarois.
0:10:38 > 0:10:40The base is a biscuit and then you've got the cherry curd and
0:10:40 > 0:10:42the bavarois at the top.
0:10:42 > 0:10:46The bavarois is basically a custard and you fold whipped cream into it.
0:10:46 > 0:10:48Because you're so good at the food of India,
0:10:48 > 0:10:50I thought you'd have done a rice dish?
0:10:50 > 0:10:53I didn't want to keep doing the same thing I do at home.
0:10:53 > 0:10:56I wanted to show to you guys that I don't just know the curries and my
0:10:56 > 0:10:59spices, I can do something else, I can tackle something else.
0:10:59 > 0:11:02Visha, love the smile on your face.
0:11:02 > 0:11:05- I hope it reflects in your bavarois. - Thank you, I hope so too.
0:11:08 > 0:11:09A bavarois.
0:11:09 > 0:11:14Bavarian creams and then the curd and then a crumb across the top.
0:11:14 > 0:11:16Could be absolutely delicious.
0:11:16 > 0:11:19But is it going to get on the plate looking the way she wants it to?
0:11:19 > 0:11:21That's the question.
0:11:21 > 0:11:22Yes!
0:11:22 > 0:11:24Result.
0:11:28 > 0:11:29I've ruined it.
0:11:33 > 0:11:36- Right, so what's happened? - My pasta's gone wrong, twice.
0:11:36 > 0:11:38- Your pasta's gone wrong twice? - Yep.- OK.
0:11:38 > 0:11:42The thing is, at least you've got a panna cotta, you've got a dish.
0:11:42 > 0:11:43- Yeah?- Yeah?
0:11:45 > 0:11:47Ten minutes left of this quarterfinal.
0:11:47 > 0:11:49Just ten minutes left.
0:11:58 > 0:12:00Just four minutes, please.
0:12:05 > 0:12:06Lyndsay, you've got to get stuff on plates, mate,
0:12:06 > 0:12:09- otherwise you're going to not serve a thing.- Yep.
0:12:13 > 0:12:15Lyndsay, come on.
0:12:24 > 0:12:26Lyndsay, put that on a plate. It's time.
0:12:26 > 0:12:28Time's up. Stop.
0:12:35 > 0:12:37That looked a little bit stressful to me.
0:12:37 > 0:12:39Well done.
0:12:39 > 0:12:45Now, what I want to do is introduce you to the lady that caused this
0:12:45 > 0:12:49stress, that actually set you this brief.
0:12:49 > 0:12:53Ladies and gentlemen, restaurant critic Tracey MacLeod.
0:13:02 > 0:13:04Adam, please, up you come.
0:13:13 > 0:13:16First up is 23-year-old Adam,
0:13:16 > 0:13:19who's cooked an amaretto and vanilla panna cotta,
0:13:19 > 0:13:22caramelised almond spikes,
0:13:22 > 0:13:24a chocolate and almond ganache
0:13:24 > 0:13:26served with cherry coulis
0:13:26 > 0:13:28and an almond tuile.
0:13:29 > 0:13:31Your tuile looks a bit the worse for wear.
0:13:31 > 0:13:34Yeah. Yeah, it's not gone very well at all.
0:13:34 > 0:13:36Your chocolate sauce has split, as well.
0:13:36 > 0:13:38- Correct.- A shame.
0:13:44 > 0:13:48I would probably think you could be a bit bolder with the flavouring.
0:13:48 > 0:13:51- OK.- Because really what we're getting is kind of cream
0:13:51 > 0:13:53- to the power of cream.- OK.
0:13:54 > 0:13:57When things go wrong, they go wrong, don't they?
0:13:57 > 0:14:01I mean, today, you burnt your caramel, your sauce split twice,
0:14:01 > 0:14:04your tuile mix didn't work twice,
0:14:04 > 0:14:07but you fought on, Adam, and I really, really appreciate that.
0:14:07 > 0:14:12- It's not quite perfect but a nice panna cotta.- Thank you.
0:14:12 > 0:14:14Mate, there's a couple of issues.
0:14:14 > 0:14:17I tell you what I don't get a lot of, I don't get a lot of almond.
0:14:17 > 0:14:19- OK.- Shame.
0:14:19 > 0:14:22Technically, I think you're a lot, lot better than this.
0:14:24 > 0:14:26I'm just extremely disappointed in myself
0:14:26 > 0:14:28for making the mistakes that I did make.
0:14:28 > 0:14:33But I've done as much as I can do and now it's just a waiting game.
0:14:36 > 0:14:40Music teacher Giovanna has made dessert pasta,
0:14:40 > 0:14:43almond ravioli filled with ricotta,
0:14:43 > 0:14:46chocolate, orange and almonds,
0:14:46 > 0:14:48served with confit orange,
0:14:48 > 0:14:53a crushed almond brittle and almond sauce.
0:15:02 > 0:15:04I think it's absolutely wonderful.
0:15:04 > 0:15:08That combination that you've got of chocolate and orange
0:15:08 > 0:15:12with a really good taste of almond is a really winning one.
0:15:12 > 0:15:15I think it's subtle, I think it's sophisticated,
0:15:15 > 0:15:18- I really, really enjoyed it. - Thank you very much.
0:15:18 > 0:15:21You've celebrated the almond, especially in that brittle.
0:15:21 > 0:15:23The filling inside the ravioli,
0:15:23 > 0:15:26with the chocolate and the ricotta is smooth and wonderful.
0:15:26 > 0:15:28I've got to admire your skill,
0:15:28 > 0:15:31I've got to admire your invention and I've got to admire your use
0:15:31 > 0:15:33of the almond. Yeah, I like it a lot.
0:15:35 > 0:15:37We can't always agree.
0:15:37 > 0:15:40Tracey really likes it, John really likes it. In this case,
0:15:40 > 0:15:41I really like it as well.
0:15:41 > 0:15:44I think it's a wonderful, wonderful dessert.
0:15:47 > 0:15:49Oh, my goodness, I can't believe it.
0:15:49 > 0:15:52I really like that dish but it's quite out there.
0:15:52 > 0:15:55There's a lot of elements, I was like, they might hate it, so yeah,
0:15:55 > 0:15:57- I'm over the moon. - That's great, well done.
0:16:02 > 0:16:06Berkshire-based Lindsey is serving a white chocolate
0:16:06 > 0:16:11and almond panna cotta topped with amaretto and bitter orange jelly,
0:16:11 > 0:16:14set in an orange and almond soup
0:16:14 > 0:16:17served with amaretti biscuits.
0:16:17 > 0:16:20You do bold things and you put things together
0:16:20 > 0:16:23and I don't know whether I'm pleased the ravioli didn't work,
0:16:23 > 0:16:27because I wondered if it was going to be too much. I don't know.
0:16:32 > 0:16:36Well, you've got some really vivid flavours in here.
0:16:36 > 0:16:40I absolutely love that orange soupy sauce.
0:16:40 > 0:16:41It just springs to life in your mouth.
0:16:41 > 0:16:43It's sort of Technicolor.
0:16:43 > 0:16:46And the almond biscuit, I love that texture.
0:16:46 > 0:16:51You've got the crisp giving way to that lovely melting almondy centre.
0:16:53 > 0:16:54I think your flavours are good.
0:16:54 > 0:16:57- But I think they're fighting against each other.- Right.
0:16:57 > 0:17:01It's got to do with the creaminess of the panna cotta and the
0:17:01 > 0:17:03soupiness of the sauce.
0:17:03 > 0:17:05- It's creamy, soupy flavour.- Yeah.
0:17:07 > 0:17:08I absolutely love that.
0:17:08 > 0:17:10I think I had three spoonfuls.
0:17:10 > 0:17:12I'll wait to see if they were going to finish
0:17:12 > 0:17:13because I'll go in for the last bit.
0:17:13 > 0:17:16There is something that really appeals to me about that sweet
0:17:16 > 0:17:21and that bitter, like marmalade, with the amaretto heat.
0:17:21 > 0:17:23I just absolutely love it.
0:17:25 > 0:17:29I was a little bit disappointed that I didn't get my ravioli
0:17:29 > 0:17:30out on the plate.
0:17:30 > 0:17:33At the back of my mind, I'm scared that I haven't quite done enough.
0:17:39 > 0:17:45Shropshire-based Richard has made an almond, raspberry and amaretto tart,
0:17:45 > 0:17:48served with amaretto cream
0:17:48 > 0:17:51an almond shard
0:17:51 > 0:17:53and amaretti biscuit crumb,
0:17:53 > 0:17:56a flaked almond tuile,
0:17:56 > 0:17:58fresh raspberries and a raspberry coulis.
0:18:06 > 0:18:08You've got some good, strong flavours in there.
0:18:08 > 0:18:10There's a real sharp kick to that coulis
0:18:10 > 0:18:13but although the frangipane tart is fine,
0:18:13 > 0:18:16there isn't quite the snap to the pastry,
0:18:16 > 0:18:19not quite the contrast between the frangipane and the base
0:18:19 > 0:18:21that I would have hoped for.
0:18:22 > 0:18:24I like your tart.
0:18:24 > 0:18:27I mean, the almond flavour with the sharp raspberry,
0:18:27 > 0:18:29it's a marriage made in heaven.
0:18:29 > 0:18:31It's a lovely combo and I like it.
0:18:31 > 0:18:33There's not a great deal more going on.
0:18:35 > 0:18:38I think you've celebrated the almond very, very well
0:18:38 > 0:18:42but your frangipane needs to be lighter and those raspberries
0:18:42 > 0:18:44themselves are making it quite wet.
0:18:44 > 0:18:47And the thing I don't understand the most is the dust.
0:18:47 > 0:18:50You made biscuits and then you crushed them up.
0:18:50 > 0:18:51Serve the biscuits.
0:18:55 > 0:18:58I haven't made any major errors,
0:18:58 > 0:19:00which is a step up from the last round.
0:19:00 > 0:19:02So that's pleasing.
0:19:02 > 0:19:04I'd like to think I can go through but I don't know yet.
0:19:10 > 0:19:15DJ Lyndsay has made an almond milk panna cotta with dehydrated
0:19:15 > 0:19:19raspberries, raspberry and almond frangipane cake
0:19:19 > 0:19:22served on a raspberry coulis,
0:19:22 > 0:19:24a flaked almond tuile,
0:19:24 > 0:19:26honey roasted nectarines
0:19:26 > 0:19:29and marzipan ice cream with raspberry sorbet.
0:19:30 > 0:19:34There's loads of things there that I'd love to dip my spoon into.
0:19:34 > 0:19:37Unfortunately, it's arrayed in such a scruffy manner because, again,
0:19:37 > 0:19:39you almost ran out of time again.
0:19:39 > 0:19:42Again! This lesson doesn't seem to be sinking in at all.
0:19:52 > 0:19:56There are so many wonderful things here that you could strip
0:19:56 > 0:19:59two or three of the not-so-wonderful things out
0:19:59 > 0:20:02- and you would still have a really lovely dessert.- Thanks.
0:20:02 > 0:20:05I mean, that is probably the best panna cotta we've had today.
0:20:05 > 0:20:08Light, airy, subtle.
0:20:08 > 0:20:12And the sponge, which is for me the centrepiece of the whole thing,
0:20:12 > 0:20:15lovely texture, not heavy at all.
0:20:15 > 0:20:18And the flavour of the raspberry coulis is lovely with it.
0:20:18 > 0:20:20Thank you.
0:20:20 > 0:20:22Panna cotta, cake, ice cream,
0:20:22 > 0:20:26sorbet and a tuile do not all belong on one plate.
0:20:26 > 0:20:28The cake with your marzipan ice cream,
0:20:28 > 0:20:30I love that marzipan ice cream.
0:20:30 > 0:20:33I think it's fantastic. I know you want to push yourself, Lyndsay.
0:20:33 > 0:20:36You know, save something in your tank for later on.
0:20:36 > 0:20:38You don't have to do it all now.
0:20:39 > 0:20:43There are also bits on here that I really admire and I,
0:20:43 > 0:20:45like my two friends here,
0:20:45 > 0:20:47are wondering why you attempted so much
0:20:47 > 0:20:49when it was obviously unnecessary.
0:20:51 > 0:20:56I am worried because they said the same criticism as before which is
0:20:56 > 0:20:59putting too much on the plate and giving myself too much to do,
0:20:59 > 0:21:02but I can assure you I have learned my lesson now, that's for sure.
0:21:09 > 0:21:12Last up is company director, Visha,
0:21:12 > 0:21:17who's made an almond bavarois with a base of amaretti biscuit,
0:21:17 > 0:21:21cherry curd and topped with flaked almonds
0:21:21 > 0:21:23in a sticky cherry sauce,
0:21:23 > 0:21:25served with almond ice cream.
0:21:33 > 0:21:35I suppose the reason I chose almond as my brief was because
0:21:35 > 0:21:39I really love the flavour of almonds and, to me,
0:21:39 > 0:21:42the flavour that's coming through is cherry, so,
0:21:42 > 0:21:47I want a bit more foregrounding, perhaps, of the marvellous almond.
0:21:49 > 0:21:50I love the cherries.
0:21:50 > 0:21:53I have to tell you, I love the sort of bittersweet cherry that's
0:21:53 > 0:21:55underneath with the amaretti biscuits.
0:21:55 > 0:21:58I think that's really lovely but it needs to celebrate the almond
0:21:58 > 0:22:00a little bit more, rather than the cherry.
0:22:01 > 0:22:04I like it. I like it and I'll tell you why I like it,
0:22:04 > 0:22:06it tastes to me and reminds me of a cheesecake.
0:22:06 > 0:22:08I like the flavours.
0:22:08 > 0:22:11I'm not sure there's a great deal of sophistication going on there.
0:22:11 > 0:22:13Your ice cream's flavour's nice
0:22:13 > 0:22:16but it hasn't quite worked properly, has it?
0:22:16 > 0:22:19- No.- Visha!- I know.
0:22:22 > 0:22:24Mixed feelings.
0:22:24 > 0:22:28Should have added more flavouring into my main concept of the dish
0:22:28 > 0:22:32but, overall, I'm hoping that they like it enough.
0:22:34 > 0:22:37Our job now is to make a decision.
0:22:37 > 0:22:39We're going to ask you to step outside and as soon as
0:22:39 > 0:22:41we've made that decision,
0:22:41 > 0:22:42we'll call you back in again.
0:22:42 > 0:22:44Thanks very much indeed. Thank you.
0:22:44 > 0:22:45ALL: Thank you.
0:22:55 > 0:22:58I've never seen that before. I've never seen every contestant pick
0:22:58 > 0:23:01the same option. I think it made for a fascinating day.
0:23:01 > 0:23:03Giovanna was definitely our star cook.
0:23:03 > 0:23:07Great ravioli, really interesting, very exciting, great delivery.
0:23:07 > 0:23:09Beautiful, beautiful dish.
0:23:09 > 0:23:12She needs to go through. It's been her strongest round so far.
0:23:12 > 0:23:15I've got to say, I'm gutted for Adam.
0:23:15 > 0:23:19I'm really, really gutted because we have seen great food from Adam
0:23:19 > 0:23:20through this competition,
0:23:20 > 0:23:23but that panna cotta with the split chocolate sauce and the
0:23:23 > 0:23:26failed tuile was not very good at all.
0:23:26 > 0:23:29He messed up in a quarterfinal
0:23:29 > 0:23:32and it's probably the end of his MasterChef career.
0:23:32 > 0:23:35Visha made for us a Bavarian cream or a bavarois but it didn't
0:23:35 > 0:23:39really show off the almond and it really wasn't the brief.
0:23:39 > 0:23:41I liked the flavours of Visha's dish.
0:23:41 > 0:23:44Unfortunately it was the flavours of cherry cheesecake
0:23:44 > 0:23:46and not of almonds.
0:23:46 > 0:23:51My God, I can't express it as to how much I want to keep doing this.
0:23:51 > 0:23:55I stepped out my comfort zone, so let's hope it pays off.
0:23:56 > 0:24:01DJ Lyndsay's plate was a cacophony of things.
0:24:01 > 0:24:04Too many things on one plate but you've got to admire the fact
0:24:04 > 0:24:06that she made a panna cotta beautifully,
0:24:06 > 0:24:10she made that centrepiece of that frangipane cake beautifully,
0:24:10 > 0:24:12she made a really well-flavoured ice cream.
0:24:12 > 0:24:15It's just she's trying to do too much.
0:24:15 > 0:24:17How many chances are we going to give her?
0:24:17 > 0:24:19I think that's up for discussion.
0:24:19 > 0:24:22Despite all the trauma and all the pressure and all of that,
0:24:22 > 0:24:25it is great fun. Yeah, I'd be gutted to leave.
0:24:26 > 0:24:30Richard went for a classic frangipane and raspberry tart.
0:24:30 > 0:24:33The thing was, that tart wasn't quite right.
0:24:33 > 0:24:37The pastry should be crispier, the frangipane should have been lighter.
0:24:37 > 0:24:42Richard gave a decent tart without it being an exceptional tart.
0:24:42 > 0:24:45The fact we all choose to do an almond dessert
0:24:45 > 0:24:46means there's nowhere to hide,
0:24:46 > 0:24:50so I think those little things that went right or wrong will play.
0:24:50 > 0:24:55Lindsey didn't get to make her ravioli and she was upset by that.
0:24:55 > 0:25:01I, personally, absolutely loved the amaretto panna cotta.
0:25:01 > 0:25:02I thought it was divine.
0:25:02 > 0:25:06I didn't really like the panna cotta with the jelly and the orange sauce.
0:25:06 > 0:25:09However, Lindsey's determination is good,
0:25:09 > 0:25:13her technique is good and she did impress YOU, that's for sure.
0:25:14 > 0:25:17I think today is going to be one of the closest rounds so far.
0:25:17 > 0:25:20Fingers, legs, toes, you name it, everything's crossed.
0:25:21 > 0:25:23John, we've been here before.
0:25:23 > 0:25:27I think we should only put through the people that we really think have
0:25:27 > 0:25:29the potential to lift the title.
0:25:40 > 0:25:42Tough decision, I have to tell you.
0:25:42 > 0:25:44You guys all pushed yourselves.
0:25:46 > 0:25:49We've decided we are going to take three of you
0:25:49 > 0:25:50through to knockout week,
0:25:50 > 0:25:53which, of course, means that three of you are leaving us.
0:25:55 > 0:25:56The first person going through...
0:25:59 > 0:26:01..is Giovanna.
0:26:01 > 0:26:02- Well done.- Thanks, guys.
0:26:02 > 0:26:04Congratulations.
0:26:08 > 0:26:11The second person going through to knockout week...
0:26:17 > 0:26:19..is DJ Lyndsay.
0:26:21 > 0:26:22Very good.
0:26:26 > 0:26:29The third person going through to knockout week...
0:26:37 > 0:26:38..is Lindsey.
0:26:40 > 0:26:42Congratulations, Lindsey.
0:26:44 > 0:26:45Well done.
0:26:47 > 0:26:51Very disappointed. I am disappointed, but hey, I've got this far.
0:26:51 > 0:26:52I'm a MasterChef quarterfinalist.
0:26:52 > 0:26:55I'd love to have been a finalist, I'd love to have gone further,
0:26:55 > 0:26:58but, no, delighted. The experience has been amazing.
0:26:59 > 0:27:01I've come to this point.
0:27:01 > 0:27:03I would have loved to have gone to the knockout week,
0:27:03 > 0:27:06but I'm proud, yeah.
0:27:06 > 0:27:10Being in the competition has definitely encouraged me to experiment more
0:27:10 > 0:27:13and just go out there and just try something else, because food,
0:27:13 > 0:27:17it is exciting. It is. Yeah, play around.
0:27:17 > 0:27:21Ladies, you three are through to knockout week.
0:27:21 > 0:27:23Well done. Very well done.
0:27:25 > 0:27:28I actually don't know what I feel at the moment.
0:27:28 > 0:27:31I've gone through nearly wanting to cry and now the smile.
0:27:31 > 0:27:34It's going to be there for a long, long time.
0:27:34 > 0:27:37Right now, I still can't quite believe it.
0:27:37 > 0:27:39I've just got through.
0:27:39 > 0:27:40Me and my crazy cooking.
0:27:43 > 0:27:47I'm so excited for knockouts and all the madness that comes with it.
0:27:47 > 0:27:51I have absolutely no doubt that from now on it just gets tougher
0:27:51 > 0:27:54and tougher and tougher and it's already pretty tough.
0:27:56 > 0:28:01Next week, eight more cooks battle it out for a place in the quarterfinal.
0:28:02 > 0:28:04My mind's just gone blank.
0:28:04 > 0:28:07I can't even think about what I can cook.
0:28:07 > 0:28:09The pastry is falling to bits.
0:28:09 > 0:28:11What a disaster.
0:28:11 > 0:28:14You've got 15 minutes on your dessert and your mousse is
0:28:14 > 0:28:16still in the blender.
0:28:16 > 0:28:19This has got elements of greatness.