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It's decision day on Great British Menu. | 0:00:02 | 0:00:05 | |
All week, three of the North West's leading chefs, | 0:00:05 | 0:00:08 | |
Lisa Allen, Johnnie Mountain and Bruno Birkbeck | 0:00:08 | 0:00:12 | |
have been striving for the chance to get their dish served at the ultimate street party. | 0:00:12 | 0:00:17 | |
On yesterday's programme, they locked horns over the main course... | 0:00:18 | 0:00:22 | |
Did you pinch my oven, Bruno? | 0:00:22 | 0:00:23 | |
..and new boy Bruno scored even with overall points leader, Lisa... | 0:00:23 | 0:00:27 | |
Can't let my dad down. It is all to play for really. | 0:00:27 | 0:00:31 | |
..leaving Bruno in second and maverick Johnnie trailing by two points in last place. | 0:00:31 | 0:00:36 | |
Right now, Bruno's in my vision and I'm going to take him down. | 0:00:36 | 0:00:40 | |
Scoring the chefs all week is taskmaster Marcus Wareing. | 0:00:40 | 0:00:44 | |
Now it's their last chance to impress, | 0:00:44 | 0:00:47 | |
as only the top two will face the judges tomorrow. | 0:00:47 | 0:00:50 | |
None of them are across the finishing line. Somebody today is going home. | 0:00:50 | 0:00:54 | |
Today it's desserts, and the three dishes in the running for a place at the People's Banquet | 0:00:54 | 0:00:59 | |
are a trio of rhubarb and custard puds, | 0:00:59 | 0:01:01 | |
a riff on a classic raspberry and chocolate pavlova, | 0:01:01 | 0:01:04 | |
and a tiramisu with a retro twist. | 0:01:04 | 0:01:07 | |
I think it's going to be tough. | 0:01:07 | 0:01:09 | |
They're going to be chasing me and also each other much more. | 0:01:09 | 0:01:12 | |
This year, each chef has sought inspiration for their dishes | 0:01:24 | 0:01:28 | |
in their own community, meeting local heroes | 0:01:28 | 0:01:30 | |
who use food to build common ground and bring people together. | 0:01:30 | 0:01:34 | |
-Shall we have a little taste? -ALL: Yeah! | 0:01:34 | 0:01:36 | |
-How was your food? -Very good. | 0:01:36 | 0:01:38 | |
For us to put one of our dishes in front of them on a banquet is a massive reward for us. | 0:01:38 | 0:01:42 | |
As the chefs embark on their desserts, they know it's crunch time. | 0:01:42 | 0:01:48 | |
Can they convince Michelin star holder Marcus that their food is fit for the People's Banquet? | 0:01:48 | 0:01:52 | |
This is the final thing. | 0:01:52 | 0:01:54 | |
This is still anyone's race, and it will get hot in there. | 0:01:54 | 0:01:57 | |
In first place with a total score of 25 it's former champion Lisa Allen, | 0:02:01 | 0:02:07 | |
whose experience and discipline throughout the week has given her a commanding lead. | 0:02:07 | 0:02:11 | |
Now, she's determined to stay out in front with a show-stopping pudding. | 0:02:11 | 0:02:16 | |
The dessert I've chosen to do is a traditional dessert with a little bit of me revamping it. | 0:02:16 | 0:02:21 | |
Familiar, but give it a bit of fun and excitement as well. | 0:02:21 | 0:02:24 | |
-What's the dish? -Right, I'm going to do a take on a pavlova. | 0:02:28 | 0:02:33 | |
So I'm doing a raspberry and chocolate pavlova with little ice cream pots | 0:02:33 | 0:02:36 | |
with sheep's milk ice cream and nuts in. | 0:02:36 | 0:02:39 | |
And some raspberry jelly on the side. | 0:02:39 | 0:02:41 | |
A little bit of theatre again because it should bring you back to that old pulling a pot together, | 0:02:41 | 0:02:46 | |
getting some ice cream and some pavlova. | 0:02:46 | 0:02:49 | |
I think I've done it quite cleverly because it's on a big plate and all joined, | 0:02:49 | 0:02:52 | |
but you can just put your knife in and pull them away. | 0:02:52 | 0:02:55 | |
So Lisa is staying true to her strategy | 0:02:55 | 0:02:58 | |
of re-imagining street party favourites, | 0:02:58 | 0:03:01 | |
but will her dramatic pavlova secure her top rank in the competition? | 0:03:01 | 0:03:06 | |
Lisa's dessert is about skill, making meringue, getting layers right. | 0:03:06 | 0:03:09 | |
She can't afford for a disaster. | 0:03:09 | 0:03:12 | |
She could lose this as easily as she could win it. | 0:03:12 | 0:03:14 | |
Next up is Bruno Birkbeck, a first-timer with everything to prove. | 0:03:15 | 0:03:20 | |
He's had a week of highs and lows, winning two impressive eights from Marcus, | 0:03:20 | 0:03:24 | |
but criticism for his fussy, fine dining approach. | 0:03:24 | 0:03:27 | |
Only two points ahead of Johnnie, he must deliver a generous dessert today or face going home early. | 0:03:27 | 0:03:33 | |
Hopefully, the dessert will have a little bit of a wow factor. | 0:03:33 | 0:03:37 | |
It's more a bit of a gimmicky dessert, you know? | 0:03:37 | 0:03:40 | |
Rhubarb. What are you doing? | 0:03:41 | 0:03:44 | |
-We're doing a rhubarb and custard today. -OK. It's local rhubarb, I take it? | 0:03:44 | 0:03:49 | |
-Basically, that's Yorkshire, so it's just across the way. -Ooh! | 0:03:49 | 0:03:53 | |
A little rhubarb and custard tart | 0:03:53 | 0:03:56 | |
and then a rhubarb cheesecake with a Grasmere gingerbread base. | 0:03:56 | 0:04:01 | |
My mother's recipe. That's going to go into a cake box. | 0:04:01 | 0:04:05 | |
I remember when I was a young child, you know, you go to the cake shop, you get a box. | 0:04:05 | 0:04:09 | |
So I'm going to put that in a box and the box is going to be passed around the table. | 0:04:09 | 0:04:13 | |
So will Bruno's nostalgic selection of rhubarb and custard treats | 0:04:13 | 0:04:18 | |
be the stellar dish he needs to get him in front of the judges? | 0:04:18 | 0:04:22 | |
No plates, you know. He's really got a grip of the brief now. | 0:04:22 | 0:04:25 | |
It sounds a simple dish, but sometimes the simple things | 0:04:25 | 0:04:28 | |
are very hard to get right. Who knows what can happen? | 0:04:28 | 0:04:30 | |
Finally, at the bottom of the leaderboard with 19 points is last year's early user, Johnnie Mountain. | 0:04:32 | 0:04:38 | |
Desperate to do better, he has pushed his limits all week with an unpredictable global menu, | 0:04:38 | 0:04:43 | |
and there's no playing it safe for the final course, | 0:04:43 | 0:04:46 | |
as Johnnie needs to earn at least three points more than Bruno to stay in the race. | 0:04:46 | 0:04:53 | |
Going into the dessert course in third is usually a problem for any chef, | 0:04:53 | 0:04:57 | |
but I've got something really magical in my bag. | 0:04:57 | 0:04:59 | |
-What are you doing, Johnnie? -This year, I'm cooking a Viennamisu. | 0:05:03 | 0:05:07 | |
Sorry? A what? | 0:05:07 | 0:05:09 | |
It's a classic version of a tiramisu, slightly changed. | 0:05:09 | 0:05:12 | |
-It's Italian, so I've gone to Italy now. -Tell me about these. This is for? | 0:05:12 | 0:05:18 | |
These are the colourants for the pulled sugar that I'm attempting. | 0:05:18 | 0:05:21 | |
It's not going to be one, it's three pulled sugars. | 0:05:21 | 0:05:24 | |
It's Italian so I want to make an Italian ribbon. | 0:05:24 | 0:05:26 | |
Why have you stretched yourself so much here? | 0:05:26 | 0:05:29 | |
If we just copied everybody else then it would be very boring place. | 0:05:29 | 0:05:33 | |
If I can pull this off, it's, "Oh my God!" | 0:05:33 | 0:05:37 | |
You're sitting in third place at the moment. You're not out of this. | 0:05:37 | 0:05:40 | |
-Yeah, yeah. -It can be won. | 0:05:40 | 0:05:42 | |
There's two people going through and one going home. | 0:05:42 | 0:05:45 | |
Who's it going to be? | 0:05:45 | 0:05:47 | |
Italy, the final destination for Johnnie's jet-setting feast, | 0:05:47 | 0:05:52 | |
and he's again gambling on a risky strategy to save him. | 0:05:52 | 0:05:55 | |
Johnnie's got three different sugars. | 0:05:55 | 0:05:57 | |
He's got to bring them together as one. | 0:05:57 | 0:05:59 | |
It's a skill, it's an art. | 0:05:59 | 0:06:00 | |
It's a craftsman that does things like that, | 0:06:00 | 0:06:03 | |
and Johnnie doesn't quite strike me as the master craftsman. | 0:06:03 | 0:06:07 | |
With all three chefs vying for the top spot | 0:06:13 | 0:06:17 | |
and everything riding on their dessert, a simple error could mean leaving the competition for good. | 0:06:17 | 0:06:23 | |
-What are you doing? -Raspberry and chocolate pavlova | 0:06:23 | 0:06:26 | |
-with raspberry jelly, old-fashioned style. -Wobbly jelly? -Wobbly. | 0:06:26 | 0:06:30 | |
Marcus will be scoring each dessert on taste, execution and whether it's good to share. | 0:06:32 | 0:06:39 | |
He expects nothing less than the best, having served his own custard tart | 0:06:39 | 0:06:43 | |
at the Queen's 80th birthday banquet. | 0:06:43 | 0:06:46 | |
This is a skilful exercise, desserts. | 0:06:46 | 0:06:49 | |
It is the Achilles' heel of most chefs. We have to have accuracy, it just needs to be brilliant. | 0:06:49 | 0:06:55 | |
Most under the cosh is Johnnie, | 0:06:55 | 0:06:58 | |
who despite working on his menu for months, is still on the verge of repeating last year's early exit. | 0:06:58 | 0:07:04 | |
Down to 84. Come on! | 0:07:04 | 0:07:06 | |
-Do you feel under pressure now? -I'm rubbish at pastry. | 0:07:06 | 0:07:09 | |
You're rubbish at pastry so you pick a dessert like climbing Mount Everest? | 0:07:09 | 0:07:13 | |
With so many points to gain, Johnnie is putting it all on the line. | 0:07:13 | 0:07:17 | |
He's making the crisp, tempered chocolate layer of his Viennamisu | 0:07:17 | 0:07:20 | |
just one of five tricky elements he'll have to pull off. | 0:07:20 | 0:07:24 | |
-112 down to 84. -That's a task in itself! | 0:07:24 | 0:07:28 | |
It is. One of the tasks! | 0:07:28 | 0:07:29 | |
He's hoping his daring dessert will keep him in the competition. | 0:07:29 | 0:07:34 | |
Which elements aren't risky? They're all risky! | 0:07:34 | 0:07:36 | |
I'm trying to step my game up, | 0:07:36 | 0:07:38 | |
and I'm really stepping out of my comfort zone. | 0:07:38 | 0:07:41 | |
Newcomer Bruno has relied on cheffy tricks and fancy presentation to carry him through so far, | 0:07:41 | 0:07:48 | |
but with a place in Friday's judging on the line, he's taking a more homespun approach. | 0:07:48 | 0:07:52 | |
That's my mum's gingerbread recipe, so it's quite hard. | 0:07:52 | 0:07:56 | |
Hopefully the ginger comes through and goes with the rhubarb. | 0:07:56 | 0:07:59 | |
It's Bruno's first time on Great British Menu so it means a lot to him, | 0:08:01 | 0:08:06 | |
and I hope the pressure doesn't trip him over. | 0:08:06 | 0:08:08 | |
Close rival Johnnie's looking for any slip-up from Bruno to knock him off his game. | 0:08:10 | 0:08:17 | |
Eh up! | 0:08:17 | 0:08:19 | |
Bruno's under pressure! | 0:08:21 | 0:08:24 | |
I'm only two points behind. If it all works for me and one or two little things go wrong, | 0:08:24 | 0:08:28 | |
then two points might be coming back my way. | 0:08:28 | 0:08:30 | |
In the pavlova corner, seemingly unflappable Lisa's racing through her prep, | 0:08:32 | 0:08:36 | |
boiling raspberries in lemon juice and sugar for a puree, | 0:08:36 | 0:08:41 | |
while Johnnie is attempting a tricky pate a bombe filling for his Viennamisu. | 0:08:41 | 0:08:44 | |
To make this light and airy mousse, he must first boil sugar syrup at exactly the right temperature. | 0:08:44 | 0:08:51 | |
-What's this for? -This is to start my pate a bombe. | 0:08:51 | 0:08:54 | |
Just to put myself under pressure, I need to get this damn thing made first. | 0:08:54 | 0:08:58 | |
But eagle-eyed Marcus has noticed an error. | 0:08:58 | 0:09:01 | |
-That's what it is. It's the -BLEEP -pan, isn't it? | 0:09:01 | 0:09:03 | |
-In his rush, Johnnie has carelessly used a dirty pan. -Can we start again with the sugar, please? | 0:09:05 | 0:09:10 | |
It's in the base of the pan, that. | 0:09:10 | 0:09:12 | |
The pan wasn't quite clean enough so he's just started again. | 0:09:12 | 0:09:16 | |
That's a good sign. Normally, Johnnie just carries on. | 0:09:16 | 0:09:19 | |
That knocks me back. | 0:09:19 | 0:09:20 | |
400 grams, 400 mil as soon as possible. | 0:09:20 | 0:09:24 | |
Eager to pack a visual punch, all three chefs are decorating their desserts with pulled sugar. | 0:09:27 | 0:09:33 | |
-Sugar, is it? -Yeah. What do you use in your recipe? | 0:09:33 | 0:09:36 | |
Mine's just to add a bit of crunch. | 0:09:36 | 0:09:38 | |
It's a bit darker than that. I love them knots in it, yeah. | 0:09:38 | 0:09:41 | |
Across the kitchen, Johnnie has just started on his three sugars | 0:09:43 | 0:09:47 | |
which he hopes to fashion into an Italian ribbon. | 0:09:47 | 0:09:50 | |
It's a technique so precise he's brought in his own heat lamp to work under. | 0:09:50 | 0:09:55 | |
-What's happening, Johnnie? -Pressure, Marcus. It's quite complicated. | 0:09:55 | 0:09:59 | |
I'm up against it. I knew I was putting myself up against it. | 0:09:59 | 0:10:02 | |
I can't walk away from this. | 0:10:02 | 0:10:03 | |
You know what it's like with pulled sugar. Doing one pulled sugar's is difficult. | 0:10:03 | 0:10:07 | |
-So why are you doing three? -Why do we swim the Channel? | 0:10:07 | 0:10:10 | |
We don't swim it if we can't swim. | 0:10:10 | 0:10:12 | |
Why he's doing something so complicated, | 0:10:12 | 0:10:14 | |
so technically skilful is absolutely crazy. | 0:10:14 | 0:10:19 | |
Despite earning praise for the rest of her menu last year, | 0:10:21 | 0:10:24 | |
Lisa's dessert was panned by the judges and she doesn't want to make the same mistake twice. | 0:10:24 | 0:10:29 | |
Makes me really nervous today, cooking the dessert, because last year, | 0:10:29 | 0:10:33 | |
the judges didn't give me a high score at all, they didn't like it. | 0:10:33 | 0:10:36 | |
This time she's pinning her hopes on dainty individual pavlovas, | 0:10:36 | 0:10:41 | |
stuffed with chocolate and raspberries. | 0:10:41 | 0:10:43 | |
The idea behind it is I can get more garnish in. | 0:10:43 | 0:10:46 | |
Put some chocolate sauce and chocolate puree. | 0:10:46 | 0:10:49 | |
When they cut away, it's joined together and is garnished as a big one. Makes it easier to cut away. | 0:10:49 | 0:10:54 | |
Lisa's just made her meringues. | 0:10:54 | 0:10:56 | |
In my mind, a pavlova is a big, round dessert. | 0:10:56 | 0:11:00 | |
It just doesn't seem big and bold enough. I don't know. | 0:11:00 | 0:11:03 | |
It just doesn't seem right. | 0:11:03 | 0:11:05 | |
The chefs' brief this year has been to cook up spectacular sharing platters for the People's Banquet, | 0:11:06 | 0:11:12 | |
a magnificent street party celebrating food's power to bring people together. | 0:11:12 | 0:11:17 | |
Lisa travelled to Eccles to attend a Lancashire Day party | 0:11:17 | 0:11:21 | |
to get inspiration for her dessert. | 0:11:21 | 0:11:23 | |
I'm a born Lancashire lass so for me to be able to come here and actually get some feedback | 0:11:25 | 0:11:30 | |
from fellow Lancastrians is fantastic. | 0:11:30 | 0:11:32 | |
I love the idea of Lancashire Day. | 0:11:32 | 0:11:34 | |
I remember when I was younger, cakes local to the region, hot pots, | 0:11:34 | 0:11:39 | |
different things that really brought your community alive. | 0:11:39 | 0:11:43 | |
Lisa's meeting Ann, the driving force behind the event, | 0:11:43 | 0:11:47 | |
and she's come armed with her own pudding to contribute. | 0:11:47 | 0:11:50 | |
Hello, Lisa, welcome. | 0:11:50 | 0:11:51 | |
Ann and her friends have been busy cooking up local specialities | 0:11:51 | 0:11:55 | |
for the traditional heritage lunch open to the whole community. | 0:11:55 | 0:11:58 | |
This is where it all happens. | 0:11:58 | 0:12:00 | |
-What's on the menu today? -Well, we start off with either black pudding or black peas. | 0:12:00 | 0:12:07 | |
And the hot pot with the cow heel. | 0:12:07 | 0:12:10 | |
And we have two choices of pudding, rice pudding that's done in the oven with the skin on top. | 0:12:10 | 0:12:14 | |
-That's the best way. -Manchester tart that I've already started here. | 0:12:14 | 0:12:18 | |
And we'll see what you're going to make us. | 0:12:18 | 0:12:22 | |
Brian! | 0:12:22 | 0:12:23 | |
Careful, now, don't drop it, please. | 0:12:23 | 0:12:25 | |
With Ann's husband's help, they take the food to the church hall, | 0:12:25 | 0:12:29 | |
where the locals have gathered for a slap-up feast. | 0:12:29 | 0:12:32 | |
Looks fantastic. | 0:12:32 | 0:12:33 | |
Proper tradition. | 0:12:33 | 0:12:36 | |
Beef and lamb. That's everybody's now. | 0:12:36 | 0:12:39 | |
Before she tests out her dessert, Lisa's keen to find out how these luncheons help bring people closer. | 0:12:39 | 0:12:45 | |
What do you think about the theme and how people get together? | 0:12:45 | 0:12:49 | |
It's a good social event. | 0:12:49 | 0:12:51 | |
Communities these days are getting split asunder with one thing and another, | 0:12:51 | 0:12:55 | |
and to do something like this and get it all together, | 0:12:55 | 0:12:58 | |
I think it's important. | 0:12:58 | 0:12:59 | |
It's a good way of socialising and getting to meet people. | 0:12:59 | 0:13:03 | |
-How was your food? -Yes, very good. | 0:13:03 | 0:13:05 | |
I'll have a taste in a minute when I've finished talking! | 0:13:05 | 0:13:09 | |
-It looks like it's time for dessert. -I know, and I'm dying to see yours. | 0:13:09 | 0:13:13 | |
Right, this is Lisa's contribution to our Lancashire lunch. | 0:13:13 | 0:13:19 | |
It's her version of pavlova. | 0:13:19 | 0:13:22 | |
Please don't eat it all because I'm dying to have some myself! | 0:13:22 | 0:13:26 | |
Will her meringues brings smiles and cheers or collapse under the expectations? | 0:13:26 | 0:13:30 | |
This is a big difference from your hotel to our little church hall, isn't it? | 0:13:30 | 0:13:34 | |
-Just a bit! -That looks like a real royal feast. | 0:13:34 | 0:13:38 | |
I'm not a sweet man myself, but I could demolish that. | 0:13:40 | 0:13:44 | |
It's gorgeous! | 0:13:44 | 0:13:45 | |
It's delicious. | 0:13:47 | 0:13:48 | |
To the Queen. Duke of Lancaster. | 0:13:48 | 0:13:51 | |
Before she goes, Lisa's got a surprise for Ann and the rest of the Lancashire lunch-goers. | 0:13:51 | 0:13:56 | |
I just want to say a big thank you to Ann and all of you today. | 0:13:56 | 0:14:00 | |
It would be absolute honour, IF I was to get one of my dishes through to the banquet | 0:14:00 | 0:14:07 | |
which is a street party for the Great British Menu, if Ann and all of you be my guests at the party. | 0:14:07 | 0:14:12 | |
I'd love to be one of your guests. Yes, thank you very much. APPLAUSE | 0:14:12 | 0:14:16 | |
'Ann, she's an incredible lady.' | 0:14:16 | 0:14:18 | |
It makes you want to work even harder knowing that you can invite people | 0:14:18 | 0:14:22 | |
to the banquet and make their day and their hard work more special. | 0:14:22 | 0:14:26 | |
In the kitchen, three chefs are battling for two places in front of the judges tomorrow. | 0:14:30 | 0:14:36 | |
Lisa Allen's serving a cunningly constructed | 0:14:36 | 0:14:39 | |
chocolate and raspberry pavlova with sheep's milk ice cream. | 0:14:39 | 0:14:43 | |
Bruno Birkbeck's out to impress with a cake shop inspired | 0:14:43 | 0:14:46 | |
selection of three rhubarb and custard desserts. | 0:14:46 | 0:14:50 | |
And Johnnie Mountain's going for broke with a Viennamisu, | 0:14:50 | 0:14:53 | |
topped with a fiendishly tricky pulled sugar Italian ribbon. | 0:14:53 | 0:14:57 | |
Former champion Marcus Wareing will determine which two chefs to save and which chef to sent home early. | 0:14:57 | 0:15:04 | |
The pressure's big. They're all very busy, they're all very, very focused. | 0:15:04 | 0:15:08 | |
They can smell the finish line. They know it's just around the corner. | 0:15:08 | 0:15:12 | |
Hoping to be the first over the line is firm front-runner Lisa Allen, | 0:15:16 | 0:15:20 | |
who's un-moulding her retro raspberry jellies. | 0:15:20 | 0:15:24 | |
Also on course is Bruno Birkbeck, who's keeping a careful eye on his rhubarb and custard tartlets. | 0:15:24 | 0:15:30 | |
But for Johnnie Mountain, nothing is going right. | 0:15:32 | 0:15:36 | |
Already pushed for time, he spoons a coffee reduction on to his sponge base | 0:15:36 | 0:15:40 | |
and starts piping on his mascarpone pate a bombe. | 0:15:40 | 0:15:44 | |
-BLEEP. -It's split. | 0:15:47 | 0:15:49 | |
-It's split. -Johnnie's having a few problems at the minute. | 0:15:52 | 0:15:56 | |
He might have bitten off more than he can chew. | 0:15:56 | 0:15:58 | |
-What are you going to do? -I'll have to do it again. | 0:16:00 | 0:16:02 | |
This is it. The curtains are going to be closed on him and he will be going home tonight | 0:16:02 | 0:16:06 | |
as the man kicked out of the Great British Menu for the second time running. | 0:16:06 | 0:16:10 | |
You've thrown it away, you're starting again. | 0:16:10 | 0:16:12 | |
-Yep. -You are up against the clock. There's no two ways about that. | 0:16:12 | 0:16:17 | |
Johnnie's best hope of a place in front of the judges is to knock Bruno off second spot. | 0:16:17 | 0:16:23 | |
-How are you, Johnnie, mate? -BLEEP -off. | 0:16:23 | 0:16:25 | |
Bruno's scores all week have suffered from his restaurant-style presentation, | 0:16:27 | 0:16:31 | |
but today he's relaxing his approach. | 0:16:31 | 0:16:34 | |
I'm not too sure about Marcus. Hopefully, he'll like it. | 0:16:34 | 0:16:38 | |
Sounds like there are lot of fun elements coming in from Bruno | 0:16:38 | 0:16:41 | |
but he's really under pressure. He's got a lot going on. | 0:16:41 | 0:16:44 | |
But Johnnie's not the only threat for Bruno. | 0:16:46 | 0:16:49 | |
He's just spotted that Lisa's had the same idea of him, | 0:16:49 | 0:16:51 | |
serving little tubs of ice cream with wooden spoons. | 0:16:51 | 0:16:54 | |
And she's gone one better, packaging hers with custom-made designs. | 0:16:54 | 0:16:59 | |
I remember when I was little going to an ice cream van. You get a lid you can pull off. | 0:16:59 | 0:17:03 | |
They also remind me of ones at the cinema. | 0:17:03 | 0:17:05 | |
Me and our lass used to go in the back row of the cinema, get those little pots there as well, like. | 0:17:05 | 0:17:10 | |
-The back row? -That's it. Many memories, you know. | 0:17:10 | 0:17:12 | |
But it's Johnnie who's feeling the strain most. | 0:17:12 | 0:17:16 | |
With time against him, he's finally got around to pulling his sugar by hand. | 0:17:16 | 0:17:20 | |
The only problem is, this is about 130 degrees. | 0:17:20 | 0:17:24 | |
Have you got the recipe? | 0:17:24 | 0:17:26 | |
No. | 0:17:26 | 0:17:28 | |
Aaagh! Aaagh! | 0:17:28 | 0:17:32 | |
-Napalm. -Bruno's keeping it cool. | 0:17:32 | 0:17:34 | |
If he has any sense, he should start putting the knife in Johnnie right now. Pile the pressure on him. | 0:17:34 | 0:17:39 | |
-Kick him while he's on the floor. -It is hot. | 0:17:39 | 0:17:41 | |
-That's the northern in you, fella, coming out. -Aah, you...! | 0:17:41 | 0:17:44 | |
You won't be able to do anything with them hands for a few days! | 0:17:44 | 0:17:47 | |
Fortunately for Johnnie it's Lisa who'll be serving first, | 0:17:47 | 0:17:50 | |
and true to form, she's calm and collected at the final curtain. | 0:17:50 | 0:17:54 | |
-What's this here? -It's praline paste, that. | 0:17:54 | 0:17:57 | |
-That is gorgeous. -She fills the meringue with raspberry and chocolate sauce, | 0:17:57 | 0:18:02 | |
pipes on hazelnut cream and adds the jellies and tops with pulled sugar shards to complete the dish. | 0:18:02 | 0:18:09 | |
Those two pots on there, if you just bring those up. | 0:18:09 | 0:18:13 | |
Are you happy with the presentation? | 0:18:16 | 0:18:19 | |
Yeah, I think so. Centrepiece goes in the middle of the table and they help themselves. | 0:18:19 | 0:18:23 | |
-So the idea is for me to cut straight through? -That's it. | 0:18:23 | 0:18:26 | |
-Are you happy with the meringue? -Yes, it's gooey in the middle like a marshmallow. | 0:18:29 | 0:18:33 | |
-Looks like a proper jelly. -Lisa, come with me, let's try. -Thank you. | 0:18:33 | 0:18:36 | |
Lisa believes her reworked pavlova is perfect for a celebratory street party. But will Marcus? | 0:18:39 | 0:18:46 | |
You've just put your dessert on the table, is it good enough? | 0:18:46 | 0:18:50 | |
-Think you're going to get your way to the next stage? -I hope so. | 0:18:50 | 0:18:52 | |
Pavlovas can be quite heavy. I think this is very light. | 0:18:52 | 0:18:55 | |
I've kept it quite dainty and quite quirky. It's something I would be happy to serve. | 0:18:55 | 0:19:00 | |
I like the way that she's kept the raspberry jelly quite tart | 0:19:03 | 0:19:07 | |
so it helps to cut through all the sugar. | 0:19:07 | 0:19:09 | |
The meringue is soft in the middle. | 0:19:09 | 0:19:11 | |
I wanted that marshmallowy, because I think that's what pavlova is, isn't it? A marshmallowy chew. | 0:19:11 | 0:19:16 | |
Sheep's milk ice cream. Really delicious. | 0:19:19 | 0:19:22 | |
It reminds me of when I was a kid with that little pot. | 0:19:22 | 0:19:25 | |
You'd be very happy to see that go through the banquet hall? | 0:19:25 | 0:19:28 | |
I think it's quirky and people should recognise it. "I could get one of those from an ice cream van." | 0:19:28 | 0:19:32 | |
It must be good anyhow, we've polished it off! | 0:19:32 | 0:19:34 | |
I might just take that back to my station! | 0:19:34 | 0:19:36 | |
I'm incredibly nervous now, you know? | 0:19:39 | 0:19:41 | |
It's that crunch point where one of you is going to get kicked out. | 0:19:41 | 0:19:45 | |
And it's not a good feeling cos I really want to cook for those judges tomorrow. | 0:19:45 | 0:19:49 | |
Next to the finish line is Bruno, sitting in second place, two points ahead of Johnnie. | 0:19:51 | 0:19:57 | |
His cake shop-style confection includes a rhubarb sorbet, | 0:19:57 | 0:20:01 | |
a rhubarb cheesecake with a ginger base, his mum's recipe, | 0:20:01 | 0:20:04 | |
and, finally, rhubarb and custard tarts. | 0:20:04 | 0:20:07 | |
-Bonny little boys. -Yeah, bonny little tartlets. | 0:20:07 | 0:20:10 | |
The tarts! | 0:20:10 | 0:20:12 | |
So, yeah, you just open them up. | 0:20:16 | 0:20:19 | |
The idea is you pass it round the table and everyone takes one of them, | 0:20:19 | 0:20:22 | |
or if they want a tart and a little bit of cheesecake they can do. | 0:20:22 | 0:20:25 | |
It's almost sort of cake shop-like, isn't it? Is this your mum's recipe? | 0:20:25 | 0:20:29 | |
The ginger, quite crunchy at the bottom there, so you need to... | 0:20:29 | 0:20:32 | |
Get a chisel! | 0:20:32 | 0:20:34 | |
Very good. That's the one. Have a do. | 0:20:34 | 0:20:37 | |
-Are you happy with that? -Yeah. -Let's go. | 0:20:37 | 0:20:39 | |
Is Bruno's trio of eye-catching desserts more than the sum of its parts? | 0:20:41 | 0:20:46 | |
-This is the dish that will get you through. -Yeah, this is the dish that will get me through or, | 0:20:46 | 0:20:52 | |
maybe, see me go, you know? So... | 0:20:52 | 0:20:55 | |
It's like afternoon tea for ladies. | 0:20:55 | 0:20:57 | |
It is. The colour, it's very feminine. | 0:20:57 | 0:21:00 | |
-It is. For a big boy! -For a big lad like him! | 0:21:00 | 0:21:02 | |
-The biscuit, chewy, isn't it? -A little bit chewy, but it is a little bit crunchy, as well. | 0:21:06 | 0:21:11 | |
-I think it's lovely... -But? -But, personally, I don't get any rhubarb. | 0:21:16 | 0:21:20 | |
I don't get rhubarb. I don't get any sharp taste. | 0:21:20 | 0:21:24 | |
Is it going to really stand out at the banquet if it gets there? | 0:21:26 | 0:21:29 | |
It's got the little gimmicks, and, you know, | 0:21:29 | 0:21:31 | |
the cake box, and everybody can have a little "ooh" when it comes up. | 0:21:31 | 0:21:35 | |
Then you've got the sharing element as well. It fits the bill for me, | 0:21:35 | 0:21:38 | |
but, you know, it's up to yourself. | 0:21:38 | 0:21:42 | |
Delicious tart. | 0:21:44 | 0:21:46 | |
Johnnie, are you threatened by this dessert? | 0:21:46 | 0:21:49 | |
I am, big time. | 0:21:49 | 0:21:50 | |
With four courses served, Bruno's chance of meeting the judges is now in Marcus's hands. | 0:21:50 | 0:21:55 | |
I think I've done enough to get there. | 0:21:55 | 0:21:57 | |
Between me and Johnnie, I cooked well and a little bit better than him. | 0:21:57 | 0:22:00 | |
For final chef Johnnie, it's still an uphill battle with his pulled sugar to sculpt | 0:22:00 | 0:22:05 | |
and his Viennamisu to build from scratch. | 0:22:05 | 0:22:08 | |
Time against him, Johnnie layers his coffee-soaked sponge base with the pate a bombe mix, | 0:22:08 | 0:22:13 | |
sour cherries and chocolate. | 0:22:13 | 0:22:15 | |
So, layers of sponge chocolate... | 0:22:15 | 0:22:18 | |
Soaked sponge. | 0:22:18 | 0:22:19 | |
Finally, Johnnie finishes off his delicate Italian ribbon centrepiece. | 0:22:21 | 0:22:25 | |
It's too complicated. He's just trying to do too much. | 0:22:28 | 0:22:31 | |
-Can I just say that, Johnnie Mountain, you are a nutcase! -Yeah! | 0:22:31 | 0:22:35 | |
-How many times have you practised that, Johnnie? -This is the first time I've ever done it! | 0:22:38 | 0:22:43 | |
-Look at that! -Eh? | 0:22:43 | 0:22:45 | |
Despite the epic setbacks, Johnnie has managed to complete | 0:22:46 | 0:22:49 | |
his dessert to plan and on time, but is it enough to save him? | 0:22:49 | 0:22:55 | |
-That looked tough. Was it worth it? -You know if you put something | 0:22:55 | 0:22:59 | |
on the plate in front of you and YOU know it's not right, | 0:22:59 | 0:23:01 | |
-then it's pointless me doing it, you know? -You're going home. | 0:23:01 | 0:23:05 | |
-Can I get a little jug of my coffee reduction? -Hurry up. | 0:23:09 | 0:23:12 | |
Where's my coffee reduction, please? | 0:23:12 | 0:23:15 | |
In his dash to the finish, Johnnie has forgotten to serve one vital element of his dessert. | 0:23:15 | 0:23:20 | |
-Sorry, Marcus, I wanted to serve this with just a little bit... Yeah. -Let's go. | 0:23:20 | 0:23:24 | |
Will Johnnie's last-ditch craftsmanship be worth all the pain? | 0:23:27 | 0:23:32 | |
That guy's gone down on Great British Menu history for producing sugar like that! | 0:23:32 | 0:23:36 | |
Good wow factor, isn't he? It's what they're looking for. | 0:23:36 | 0:23:39 | |
-Centre of the table, it's a masterpiece. -What is it? | 0:23:39 | 0:23:41 | |
It's a tiramisu, but it's a Viennamisu to me, | 0:23:41 | 0:23:43 | |
so I threw a bit of retro '70s and '80s in from that classic dessert. | 0:23:43 | 0:23:48 | |
Yeah, I love it. | 0:23:50 | 0:23:52 | |
So you've got the sponge and that's soaked in the coffee reduction they put on the plate. | 0:23:52 | 0:23:56 | |
-Yeah. -You've got cherries that give that real nice sharpness to it. | 0:23:56 | 0:23:59 | |
Chocolate, which gives the crack. And then the cream to finish. | 0:23:59 | 0:24:02 | |
The coffee syrup is, yeah, lovely. | 0:24:02 | 0:24:04 | |
I think without it it would be a little bit dry, but with it, it's superb. | 0:24:04 | 0:24:07 | |
-Is it the one for the banquet? -I think it could be. Can you imagine upscaling that... | 0:24:07 | 0:24:11 | |
Fantastic. You know, you could make it as wide or as long as you want. | 0:24:11 | 0:24:15 | |
Marcus saw the trouble that I was in and I don't think he believed that I could pull it off, | 0:24:17 | 0:24:22 | |
so being able to put it in front of him made me the proudest chef, | 0:24:22 | 0:24:26 | |
certainly within this competition. | 0:24:26 | 0:24:29 | |
The chefs have cooked their hearts out. | 0:24:30 | 0:24:33 | |
Soon they'll learn who's lived to fight another day and who is going home. | 0:24:33 | 0:24:37 | |
They've both given me a run for my money | 0:24:37 | 0:24:39 | |
and it's really daunting waiting for those scores to come out. | 0:24:39 | 0:24:43 | |
I've been sent home before in this competition. | 0:24:44 | 0:24:47 | |
If I get sent home again at least I know that I put everything in. | 0:24:47 | 0:24:51 | |
I've cooked my socks off all week, you know? | 0:24:51 | 0:24:54 | |
And definitely, definitely, don't want to go home. | 0:24:54 | 0:24:57 | |
-Hi, guys. -It's time for Marcus to deliver his final verdict. | 0:25:00 | 0:25:06 | |
-Lisa, in my mind I had this thought of a big pavlova. -Yeah. | 0:25:08 | 0:25:13 | |
But, when you presented it and I went through the process of serving, | 0:25:13 | 0:25:18 | |
it was a very accomplished dish and I thought the eating of it was absolutely delicious. | 0:25:18 | 0:25:24 | |
-It was singing summer. -Thank you. | 0:25:24 | 0:25:26 | |
Bruno, I loved the idea. | 0:25:28 | 0:25:31 | |
Very cake shop like. And I thought the sorbet was delicious. | 0:25:31 | 0:25:35 | |
Beautiful colour when you opened it, but the cheesecake didn't really get much flavour of rhubarb | 0:25:35 | 0:25:41 | |
and I also felt that the biscuit underneath, obviously, was hard. | 0:25:41 | 0:25:45 | |
As an accomplished dessert, for me it felt a little bit disjointed. | 0:25:45 | 0:25:50 | |
And, Johnnie, | 0:25:50 | 0:25:53 | |
your dessert sounded very quirky, you put it together very nicely. | 0:25:53 | 0:25:58 | |
You didn't give in and I thought the sugar work was brave. | 0:25:58 | 0:26:01 | |
One final thing that you did was that coffee sauce. | 0:26:01 | 0:26:05 | |
If you'd have forgotten that, that coffee flavour | 0:26:05 | 0:26:08 | |
would have been missing within the layers of the tiramisu. | 0:26:08 | 0:26:11 | |
So, which two chefs will be cooking for the judges tomorrow? | 0:26:15 | 0:26:19 | |
With the score of nine for their dessert, | 0:26:20 | 0:26:23 | |
the highest-scoring chef of this week | 0:26:23 | 0:26:30 | |
-is you, Lisa. Congratulations. Well done. -Thank you very much. Thank you. | 0:26:30 | 0:26:34 | |
That leaves you two. | 0:26:34 | 0:26:36 | |
And only one of the two of you can go through to tomorrow. | 0:26:38 | 0:26:42 | |
-Bruno. -Chef? | 0:26:42 | 0:26:45 | |
For your rhubarb and custard... | 0:26:49 | 0:26:51 | |
..I'm going to give you five. | 0:26:55 | 0:26:58 | |
OK. Thank you. | 0:26:58 | 0:27:01 | |
Johnnie... | 0:27:06 | 0:27:07 | |
..for your dessert... | 0:27:12 | 0:27:14 | |
..I'm going to give you eight. | 0:27:17 | 0:27:19 | |
Congratulations, Johnnie. | 0:27:19 | 0:27:21 | |
Well done, Johnnie. | 0:27:21 | 0:27:23 | |
-Commiserations, Bruno. -Thank you. | 0:27:25 | 0:27:28 | |
Congratulations, mate. | 0:27:28 | 0:27:30 | |
Johnnie, you got over the barrier you never thought you'd get across. | 0:27:30 | 0:27:34 | |
You should be proud. | 0:27:34 | 0:27:36 | |
Johnnie's huge risk has paid off and, against the odds, | 0:27:36 | 0:27:39 | |
he's up against Lisa in tomorrow's judging. | 0:27:39 | 0:27:42 | |
Sadly, Bruno will be packing his bags. | 0:27:42 | 0:27:45 | |
I'm upset, you know? Without a doubt. | 0:27:45 | 0:27:47 | |
But I am happy that I've cooked to my best. | 0:27:47 | 0:27:50 | |
Well done, big lad. Johnnie. | 0:27:50 | 0:27:52 | |
What can I say? You know, I'm absolutely overwhelmed. | 0:27:52 | 0:27:55 | |
Mr Mountain! | 0:27:55 | 0:27:57 | |
I may fool around and I may be a joker, but, you know, I've got a lot of emotions inside. | 0:27:57 | 0:28:01 | |
It's just a front that I put on. I'm the proudest man alive right now, I really am the proudest man alive. | 0:28:01 | 0:28:07 | |
Tomorrow, Lisa and Johnnie have three tough judges to satisfy. | 0:28:07 | 0:28:11 | |
I think all the flavours are absolutely amazing, I really do. | 0:28:11 | 0:28:14 | |
I think you're rather too easily pleased and too easily made happy. | 0:28:14 | 0:28:18 | |
With a place in the final at stake, it's time to get serious. | 0:28:18 | 0:28:22 | |
No talking! | 0:28:22 | 0:28:25 | |
Gloves are off! Me and Johnnie Mountain. | 0:28:25 | 0:28:27 | |
I'm going to give him a run for his money. | 0:28:27 | 0:28:29 | |
Subtitles by Red Bee Media Ltd | 0:28:36 | 0:28:39 | |
E-mail [email protected] | 0:28:39 | 0:28:43 |