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-So far, the battle for the northeast has been fierce. -Ho-hey! | 0:00:02 | 0:00:05 | |
In yesterday's main course, | 0:00:05 | 0:00:07 | |
returning contender Stephanie Moon found herself in hot water. | 0:00:07 | 0:00:11 | |
-Just a bit worried... -No, I'm all right. -..that you misunderstood the brief. | 0:00:11 | 0:00:15 | |
It's getting white hot now. | 0:00:15 | 0:00:18 | |
But she pulled it back from the brink. | 0:00:18 | 0:00:19 | |
Steph, I'm giving you an eight. | 0:00:19 | 0:00:22 | |
Putting her just two points behind joint leaders Charlie Lakin, and Colin McGurran. | 0:00:22 | 0:00:27 | |
I tell you, I'm up for it. | 0:00:27 | 0:00:29 | |
I'm going to go in there and I'm going to cook my heart out. | 0:00:29 | 0:00:32 | |
Today, it's desserts, | 0:00:32 | 0:00:34 | |
and Colin's got a shockingly risky strategy up his sleeve. | 0:00:34 | 0:00:37 | |
-If I'm dead honest, I've never attempted this. -Serious? | 0:00:37 | 0:00:40 | |
I have to say, I've practised mine a few times. | 0:00:40 | 0:00:44 | |
I think it's always wise to, isn't it? | 0:00:44 | 0:00:46 | |
Can an untested dish cut it with hard-talking Nigel Howarth? | 0:00:46 | 0:00:49 | |
I can't believe he hasn't perfected his dish before he's come. | 0:00:49 | 0:00:53 | |
-I've really got the collywobbles now. -Probably the first time I've thought I could be going home today. | 0:00:53 | 0:00:58 | |
This year's chefs have been inspired by the Herculean efforts | 0:01:09 | 0:01:12 | |
-of Olympians past and present. -Good, much better. | 0:01:12 | 0:01:17 | |
In their bid to reach our star-studded Olympic feast, | 0:01:17 | 0:01:20 | |
they're going for culinary gold, | 0:01:20 | 0:01:22 | |
lifting the art of gastronomy to unprecedented heights. | 0:01:22 | 0:01:27 | |
This is that point where it becomes mind over matter. | 0:01:27 | 0:01:30 | |
I'm not in my comfort zone at all. | 0:01:30 | 0:01:31 | |
Let's do it, let's push those limits. | 0:01:31 | 0:01:34 | |
Today's scores will determine which two chefs go through | 0:01:34 | 0:01:37 | |
to the judging chamber. | 0:01:37 | 0:01:39 | |
Veteran Nigel Howarth knows just how tough it will be. | 0:01:39 | 0:01:42 | |
It's the sprint to the line. | 0:01:42 | 0:01:44 | |
They've got to make sure they deliver the perfect dish, | 0:01:44 | 0:01:48 | |
so they're the one on the podium. | 0:01:48 | 0:01:50 | |
Ambitious Colin McGurran has had a roller-coaster week, | 0:01:52 | 0:01:54 | |
with scores ranging from a lowly four to a dazzling nine. | 0:01:54 | 0:01:59 | |
He knows he can't afford another bad day. | 0:01:59 | 0:02:01 | |
There's lots of things that can go wrong on this next course of mine, | 0:02:01 | 0:02:05 | |
I need to be on my absolute A-game to get this perfect. | 0:02:05 | 0:02:07 | |
If I do, there's every chance we can get a 10. | 0:02:07 | 0:02:09 | |
-Right. -Ah... -The dessert. | 0:02:11 | 0:02:14 | |
What are you actually making? | 0:02:14 | 0:02:15 | |
OK. I'm going to do layers of rhubarb and custard with feuilletine | 0:02:15 | 0:02:20 | |
and that's going to be encapsulated in a chocolate sphere. | 0:02:20 | 0:02:24 | |
-Right. -With the rhubarb sorbet. -Is that for you and I afterwards? | 0:02:24 | 0:02:28 | |
-That depends on the scores. -Is the vodka going into the rhubarb? -Sorbet. -Sorbet, right. | 0:02:28 | 0:02:33 | |
What's daring, what's the real risk in this dish? | 0:02:33 | 0:02:37 | |
Imagine this. I'm doing a sorbet that won't melt | 0:02:37 | 0:02:41 | |
unless you put it in your mouth, | 0:02:41 | 0:02:42 | |
so when I pour the creme anglaise over the top, you will reveal | 0:02:42 | 0:02:46 | |
the rhubarb and custard dessert, and still standing will be the sorbet. | 0:02:46 | 0:02:50 | |
You're neck and neck with Charlie, Steph's only two points behind. | 0:02:50 | 0:02:55 | |
It's still anyone's game, but I'm on a roll. I don't want to hold back on the last course, | 0:02:55 | 0:02:58 | |
-I want to go for it, push it and get it into the finals. -Good. | 0:02:58 | 0:03:02 | |
Colin has a bold vision for his daring desert, but will combining | 0:03:02 | 0:03:06 | |
warm custard and cold sorbet be a ground-breaking idea that works? | 0:03:06 | 0:03:11 | |
Colin's taking a lot of risk, and he's actually doing something new. | 0:03:11 | 0:03:14 | |
But he's got to get hot custard on the top, pour it over, | 0:03:14 | 0:03:18 | |
the chocolate melts. | 0:03:18 | 0:03:20 | |
If the sorbet melts, it's disaster. | 0:03:20 | 0:03:22 | |
Currently in last place is returning contender Stephanie Moon. | 0:03:23 | 0:03:27 | |
After a difficult start to the week, | 0:03:27 | 0:03:29 | |
an eight for her main has put her back in the running. | 0:03:29 | 0:03:33 | |
I'm not going down without a fight. | 0:03:33 | 0:03:34 | |
I've already shown I can claw back points. | 0:03:34 | 0:03:37 | |
You know, I think those boys better watch out. | 0:03:37 | 0:03:39 | |
-What's the name of your dish? -It's a Podium of Puddings. | 0:03:43 | 0:03:46 | |
Well, each podium is named either "higher," "faster" or "stronger," | 0:03:46 | 0:03:52 | |
which is the ancient Latin name for the Olympics. | 0:03:52 | 0:03:55 | |
So I've got, "stronger" is the chocolate marquise with chilli. | 0:03:55 | 0:04:00 | |
I'm going to make a banana salt caramel isotonic drink, | 0:04:00 | 0:04:03 | |
that's for "faster," and then "higher," I'm using Yorkshire honey | 0:04:03 | 0:04:08 | |
and I'm making a honeycomb parfait. | 0:04:08 | 0:04:10 | |
Finishing off with a nut brittle, which has got some goji berries, | 0:04:10 | 0:04:14 | |
speed foods that are going to speed our athletes on. | 0:04:14 | 0:04:17 | |
-I really believe in this dish. -Right. | 0:04:17 | 0:04:19 | |
If I can pull this off, I hope I've done enough. | 0:04:19 | 0:04:21 | |
So Steph's three-part dish is inspired by the Olympic motto, | 0:04:23 | 0:04:27 | |
but will it make for an awe-inspiring | 0:04:27 | 0:04:29 | |
gastronomic experience? | 0:04:29 | 0:04:31 | |
She's chosen a complex, intricate dessert. | 0:04:31 | 0:04:35 | |
Is she going to get every element perfect? | 0:04:35 | 0:04:38 | |
Or is she going to deliver three average elements? | 0:04:38 | 0:04:41 | |
Rustic chef Charlie's been leading all week, but now Colin's caught up, | 0:04:42 | 0:04:47 | |
his place in the judging could be under threat. | 0:04:47 | 0:04:49 | |
I dropped a point or two yesterday, | 0:04:49 | 0:04:51 | |
so I've got to make sure today, bang on the spot. | 0:04:51 | 0:04:55 | |
Can't afford no mistakes. | 0:04:55 | 0:04:56 | |
This is your last chance to show me | 0:04:59 | 0:05:01 | |
that you can get to the banquet for the Olympians. | 0:05:01 | 0:05:04 | |
How are you going to do that, Charlie? | 0:05:04 | 0:05:06 | |
Earl Grey and strawberry souffle, gorse flower ice cream. | 0:05:06 | 0:05:10 | |
First of all, here's the gorse flowers, picked with my own fair fingers. | 0:05:10 | 0:05:13 | |
So that's my ice cream. | 0:05:13 | 0:05:14 | |
Going to do a mixture of a strawberry compote in my souffle, | 0:05:14 | 0:05:17 | |
-I'm going to roast off a few. -Right. | 0:05:17 | 0:05:19 | |
I'm going to put a few fresh ones in there, | 0:05:19 | 0:05:20 | |
and I'm going to use a few of these freeze-dried ones, as well. | 0:05:20 | 0:05:24 | |
So you get a nice mixture of textures and different flavours. | 0:05:24 | 0:05:26 | |
From a point of view, the wow factor, the element that you think... | 0:05:26 | 0:05:30 | |
It's that souffle, really, I think. | 0:05:30 | 0:05:31 | |
I've never heard of anyone doing a tea-flavoured souffle before. | 0:05:31 | 0:05:34 | |
With the gorse flower ice cream... | 0:05:34 | 0:05:37 | |
Charlie, you're a man that takes risks, | 0:05:37 | 0:05:40 | |
and souffle, for 100 people, at the Olympic banquet... | 0:05:40 | 0:05:45 | |
-Water off a duck's back. -NIGEL LAUGHS | 0:05:45 | 0:05:48 | |
Charlie's confident serving foraged gorse flower ice cream | 0:05:48 | 0:05:51 | |
with an Earl Grey souffle is a trail-blazing concept. | 0:05:51 | 0:05:53 | |
But he's set himself a serious challenge. | 0:05:53 | 0:05:57 | |
If he gets it up too early on the pass, | 0:05:57 | 0:05:59 | |
we could have a floppy souffle. | 0:05:59 | 0:06:02 | |
Nobody likes a floppy souffle. | 0:06:02 | 0:06:03 | |
So he's got to really time it to perfection. | 0:06:03 | 0:06:06 | |
All three chefs are desperate for a place in the final. | 0:06:13 | 0:06:17 | |
Steph might be two points behind the boys, | 0:06:17 | 0:06:20 | |
but her dessert wowed Nigel last year, and it's making them nervous. | 0:06:20 | 0:06:24 | |
I think desserts are like one of your babies, aren't they? | 0:06:24 | 0:06:26 | |
-Your cup of tea, is patisserie, isn't it? -Yeah, I quite like it, me. Yeah, quite like it. | 0:06:26 | 0:06:30 | |
Me and desserts don't usually get on too well, to be honest. | 0:06:30 | 0:06:33 | |
I'm a bit rough around t'edges for desserts. | 0:06:33 | 0:06:35 | |
There's nowhere to hide on the Great British Menu, is there? There is nowhere to hide. | 0:06:35 | 0:06:39 | |
-Warts and all. -Yeah. | 0:06:39 | 0:06:41 | |
No mistake will go unnoticed under Nigel's watchful gaze. | 0:06:41 | 0:06:45 | |
Somebody's going home today. | 0:06:45 | 0:06:48 | |
So who's going to put their marker down, go that extra mile, | 0:06:48 | 0:06:53 | |
and make this the perfect day, with the perfect dish? | 0:06:53 | 0:06:56 | |
Steph's getting cracking with her chocolate chilli marquise - | 0:06:58 | 0:07:01 | |
just one of three complex elements in her dessert. | 0:07:01 | 0:07:05 | |
She's taken her inspiration from the Olympic motto, | 0:07:05 | 0:07:07 | |
but so far this week, Nigel's been unimpressed by her sporting theme. | 0:07:07 | 0:07:13 | |
-Which of your elements is this one, then, Steph? -This is "stronger." | 0:07:13 | 0:07:16 | |
This your chocolate marquise? | 0:07:16 | 0:07:18 | |
Yeah. I think the chilli will take a bit of time to come out. | 0:07:18 | 0:07:21 | |
I don't want it to be chilli that people burn their tongue, | 0:07:21 | 0:07:24 | |
it's just subtle and in there. | 0:07:24 | 0:07:25 | |
Steph, do you think this aspect of your dessert is breaking new ground? | 0:07:25 | 0:07:29 | |
Chocolate and chilli, you know, it's a classic combination. | 0:07:29 | 0:07:31 | |
But the marquise, I think it just, | 0:07:31 | 0:07:35 | |
it's a nice, rich part to the dessert. | 0:07:35 | 0:07:38 | |
I'm getting a very mellow flavour of chilli. | 0:07:38 | 0:07:41 | |
I hope she's put enough in there to give her the kick. | 0:07:41 | 0:07:45 | |
Whether she pushes the boundaries or she's doing a nice dish, | 0:07:45 | 0:07:49 | |
only time will tell. | 0:07:49 | 0:07:51 | |
Across the kitchen, joint leader Charlie is making the base for his souffle, | 0:07:53 | 0:07:57 | |
using pears infused with Earl Grey tea. | 0:07:57 | 0:08:00 | |
But it's the foraged gorse flower ice cream he's serving it with, Nigel wants to see. | 0:08:00 | 0:08:04 | |
So, how would you describe that flavour? | 0:08:04 | 0:08:07 | |
Bit of a banana-y, tea flavour. | 0:08:07 | 0:08:09 | |
My pastry chef thinks a little bit of hay. | 0:08:09 | 0:08:12 | |
I think the gorse flower part could be extra special. | 0:08:13 | 0:08:16 | |
Getting a really good ice cream, making sure it sits, it sets, | 0:08:16 | 0:08:20 | |
and it's perfect for that souffle, | 0:08:20 | 0:08:23 | |
timing is absolutely vital. | 0:08:23 | 0:08:28 | |
Ambitious newcomer Colin has played a risky game so far, | 0:08:29 | 0:08:33 | |
using experimental methods with mixed success. | 0:08:33 | 0:08:36 | |
He's tempering chocolate - a precision technique which is every chef's nightmare. | 0:08:36 | 0:08:40 | |
-It's a beast and half, is the old chocolate, when it wants to be, in't it? -Yeah. | 0:08:42 | 0:08:47 | |
His daring dessert rests on creating perfect chocolate spheres. | 0:08:47 | 0:08:51 | |
So how many of these are you happy with so far? | 0:08:51 | 0:08:55 | |
Out of six, two. | 0:08:55 | 0:08:58 | |
Two out of six! | 0:08:58 | 0:08:59 | |
Imagine if you're doing a banquet for a hundred. | 0:08:59 | 0:09:02 | |
You're going to need a lot of chocolate spheres for that job. | 0:09:02 | 0:09:06 | |
And the scale of the challenge hasn't escaped Nigel's notice. | 0:09:06 | 0:09:10 | |
Where are you with your chocolate, Colin? | 0:09:10 | 0:09:13 | |
-I've done a few spheres. I've done probably about six. -Right. | 0:09:13 | 0:09:17 | |
Some of them aren't perfect, so they're going back in. | 0:09:17 | 0:09:19 | |
Are those the unperfect ones, the broken ones, the ones that you've rejected? | 0:09:19 | 0:09:22 | |
-They're quite nice and delicate, still. -Yeah. | 0:09:22 | 0:09:25 | |
But I want them really fine, you know? | 0:09:25 | 0:09:27 | |
It's crucial, isn't it, getting them really fine? | 0:09:27 | 0:09:29 | |
The key element is that it's tempered properly, that it's really fine, | 0:09:29 | 0:09:35 | |
so that when he puts his custard over the top, it breaks instantly. | 0:09:35 | 0:09:39 | |
If Colin's chocolate doesn't melt, the dessert doesn't work. | 0:09:39 | 0:09:43 | |
To develop ideas for his ground-breaking dessert, | 0:09:47 | 0:09:50 | |
Colin travelled to Sheffield to meet British Olympic diving hopeful | 0:09:50 | 0:09:54 | |
Nick Robinson-Baker and his coach, Steve Gladding. | 0:09:54 | 0:09:57 | |
-Good to meet you. -Nice to meet you, too. You well? -Not too bad at all. | 0:09:59 | 0:10:02 | |
Nick knows all about striving for excellence, | 0:10:02 | 0:10:05 | |
having started diving at the age of seven, | 0:10:05 | 0:10:08 | |
and made his Olympic debut in Beijing by 21. | 0:10:08 | 0:10:11 | |
So I want to find out how you guys are pushing yourself to the limit. | 0:10:11 | 0:10:14 | |
-I want to take some inspiration away with me. -You've come to the right place. | 0:10:14 | 0:10:17 | |
These guys are pushing themselves, day in, day out. | 0:10:17 | 0:10:20 | |
We thought we'd get you in here, and get you jumping off the board. | 0:10:20 | 0:10:23 | |
Just so you know, before you get in the water, | 0:10:23 | 0:10:25 | |
Steve and I came up with a fantastic idea of giving you your own pair of budgie smugglers. | 0:10:25 | 0:10:30 | |
Lovely colour. They're all yours, mate. | 0:10:30 | 0:10:32 | |
-I brought Bermuda shorts, but... -Those are tradition. | 0:10:32 | 0:10:36 | |
Nick's putting Colin through his paces | 0:10:36 | 0:10:39 | |
to see how far he's prepared to push his fear of heights. | 0:10:39 | 0:10:43 | |
Go! | 0:10:43 | 0:10:45 | |
All of a sudden, we're five metres up in the air, | 0:10:47 | 0:10:49 | |
so everything is getting a little bit more scary. | 0:10:49 | 0:10:52 | |
This is where you've got to grow a set and go for it. | 0:10:52 | 0:10:54 | |
One, two, three, go! | 0:10:54 | 0:10:58 | |
Woo! | 0:10:58 | 0:10:59 | |
APPLAUSE | 0:10:59 | 0:11:02 | |
Colin now faces the ultimate test - the ten-metre board. | 0:11:02 | 0:11:07 | |
This is that point where it becomes mind over matter. | 0:11:07 | 0:11:09 | |
How you feeling about chucking yourself off of it? | 0:11:09 | 0:11:12 | |
Yeah, I mean, to be honest, I'm properly frightened, here. | 0:11:12 | 0:11:15 | |
It's, it's not in my comfort zone at all. | 0:11:15 | 0:11:18 | |
You came here to push your limits, and that's exactly what you're about to do. | 0:11:18 | 0:11:23 | |
That's a ten-metre drop. You up for it? | 0:11:23 | 0:11:25 | |
We talked about pushing your boundaries today. | 0:11:25 | 0:11:28 | |
I think this is taking pushing your boundaries to the absolute limit. | 0:11:28 | 0:11:31 | |
Yeah. I mean, it's petrifying, isn't it? | 0:11:31 | 0:11:35 | |
-I can imagine. -It's no joke. | 0:11:35 | 0:11:36 | |
-My God. -Let's do it. Let's push those limits. | 0:11:36 | 0:11:39 | |
Keep looking down at that poolside. One, two, three, go! | 0:11:39 | 0:11:45 | |
Oh, you starting to shake a little bit? | 0:11:46 | 0:11:49 | |
Get a bit of support going, here. Bit of a clap, come on! | 0:11:49 | 0:11:52 | |
Get him going! | 0:11:52 | 0:11:54 | |
STEADY CLAPPING | 0:11:54 | 0:11:57 | |
One, two, three, go! | 0:11:57 | 0:11:59 | |
Woo-hoo-hoo! | 0:12:01 | 0:12:04 | |
APPLAUSE | 0:12:04 | 0:12:06 | |
I'm not great with heights as it is, and when I jumped off the ten, I really was bricking it. | 0:12:06 | 0:12:10 | |
And the adrenaline was kicking in, the legs were going, | 0:12:10 | 0:12:13 | |
it felt amazing to jump off, and land in one piece, | 0:12:13 | 0:12:18 | |
come out the pool and just, yeah, it's fantastic. | 0:12:18 | 0:12:20 | |
I'm like this. | 0:12:20 | 0:12:22 | |
That's a 33-foot drop, and you're travelling at about 30 mile an hour, | 0:12:22 | 0:12:25 | |
you know, if it goes wrong, you can really hurt yourself. | 0:12:25 | 0:12:28 | |
So it was really courageous, and I was really impressed that he did it. Really proud of him. | 0:12:28 | 0:12:32 | |
Having overcome his fear, | 0:12:32 | 0:12:34 | |
Colin's now giving a dramatic cooking demonstration, | 0:12:34 | 0:12:38 | |
putting a prototype of his non-melting sorbet to the test. | 0:12:38 | 0:12:41 | |
Hopefully I've come up with this dessert that I feel as being truly ground-breaking. | 0:12:41 | 0:12:45 | |
-We're going to do a flaming sorbet. -The sorbet's going to be alight? | 0:12:45 | 0:12:48 | |
-The sorbet will be alight. -Really? And it's not going to melt? -And it won't melt. | 0:12:48 | 0:12:53 | |
Wow! | 0:12:53 | 0:12:55 | |
-Can't believe that's still so cold. And lovely, as well. -That is amazing. | 0:12:57 | 0:13:01 | |
I'm so happy that they enjoyed my sorbets. | 0:13:01 | 0:13:04 | |
It gives me the confidence, | 0:13:04 | 0:13:05 | |
that I'm going to go back into my kitchen | 0:13:05 | 0:13:07 | |
and give my all and push myself tremendously more, | 0:13:07 | 0:13:10 | |
cos I'm in this competition to win, and I really want to win gold. | 0:13:10 | 0:13:14 | |
His ground-breaking sorbet safely in the freezer, | 0:13:14 | 0:13:17 | |
Colin's putting his Olympian lessons into practice. | 0:13:17 | 0:13:19 | |
So, Colin, standing on that diving board, how does that make you feel, | 0:13:19 | 0:13:24 | |
being in here, now? | 0:13:24 | 0:13:25 | |
He was a guy who just goes for it all the time, you know? | 0:13:25 | 0:13:28 | |
When you're at the Olympics, you're there on the day, | 0:13:28 | 0:13:31 | |
and you've got to deliver it, and you think, "Well, yeah, that's the same." | 0:13:31 | 0:13:34 | |
I'm in this competition, we're towards the end of it, | 0:13:34 | 0:13:37 | |
-what's done is done, now it's just about... -Going for it. | 0:13:37 | 0:13:40 | |
Only two chefs will survive the day, | 0:13:43 | 0:13:46 | |
and veteran Nigel Howarth's keen to foster their competitive spirit. | 0:13:46 | 0:13:50 | |
I want it to be tight to the finishing line, | 0:13:50 | 0:13:52 | |
and for all of them to deliver, at their best, the best quality. | 0:13:52 | 0:13:57 | |
Ooh! | 0:13:57 | 0:13:59 | |
Close! | 0:13:59 | 0:14:01 | |
Desperately trying to fight back from last place, | 0:14:01 | 0:14:04 | |
Steph's making three intricate desserts, | 0:14:04 | 0:14:07 | |
including a honeycomb parfait and a banana caramel energy drink. | 0:14:07 | 0:14:11 | |
That's better. | 0:14:11 | 0:14:12 | |
You know, I've been head down. My dish is a monster, really. | 0:14:12 | 0:14:17 | |
It's a lot going on there. | 0:14:17 | 0:14:19 | |
And I hope I can pull it out the bag. | 0:14:19 | 0:14:22 | |
She's also making an energy brittle using goji berries and nuts. | 0:14:22 | 0:14:26 | |
But is go-faster food what the brief demands? | 0:14:26 | 0:14:30 | |
I'm not sure whether Stephanie's energy brittle will be ground-breaking enough. | 0:14:30 | 0:14:33 | |
She's got all the flavours going in there. | 0:14:33 | 0:14:36 | |
Is it going to be spectacular enough? | 0:14:36 | 0:14:38 | |
You know, it's got to be a real "wow!" | 0:14:38 | 0:14:41 | |
Joint leader Charlie's embarked on the most dangerous part of his dish. | 0:14:44 | 0:14:49 | |
He's folded whisked egg whites into his tea-flavoured souffle base, | 0:14:49 | 0:14:52 | |
and is filling his dishes with the mixture and his strawberry compote. | 0:14:52 | 0:14:55 | |
I wouldn't like to do a souffle for this competition. | 0:14:57 | 0:15:00 | |
I would have nightmares thinking about doing that for 100 people. | 0:15:00 | 0:15:03 | |
If Charlie can pull this souffle together, it will be an Olympic feat. | 0:15:03 | 0:15:07 | |
But, if he can't, I may stand a chance. | 0:15:07 | 0:15:11 | |
Going in now, then. Sink or swim, guys. | 0:15:11 | 0:15:14 | |
Good luck. May The Force be with you! You're going to need it. | 0:15:14 | 0:15:19 | |
It's rising already. | 0:15:22 | 0:15:23 | |
So, my mix. I reckon it's going to be all right. | 0:15:23 | 0:15:26 | |
It should hold. | 0:15:26 | 0:15:28 | |
I think I've got it. I think I've got it. | 0:15:28 | 0:15:30 | |
Innovator Colin's experimental methods and taste for improvisation | 0:15:33 | 0:15:36 | |
have won him erratic scores so far, | 0:15:36 | 0:15:39 | |
and Nigel has no idea what to expect from his ambitious dessert. | 0:15:39 | 0:15:44 | |
-Is this one of your signature dishes? Is this something that you... -No. | 0:15:44 | 0:15:47 | |
-No? -No, no. | 0:15:47 | 0:15:49 | |
If I'm dead honest, I've never attempted this yet. | 0:15:51 | 0:15:55 | |
-Serious? -I've not done this yet. This is the first time, so... | 0:15:55 | 0:15:59 | |
So, this is really stretching the boundaries. | 0:15:59 | 0:16:02 | |
It is. It's on the basis of not being sensible. | 0:16:02 | 0:16:04 | |
I can't believe he hasn't perfected his dish before he's come. | 0:16:05 | 0:16:09 | |
It's staggering. | 0:16:09 | 0:16:11 | |
You know, I've really got the collywobbles, now. | 0:16:13 | 0:16:16 | |
Absolutely. | 0:16:16 | 0:16:17 | |
I reckon I'm about four minutes, four to five minutes off. | 0:16:17 | 0:16:21 | |
But Colin has a brief reprieve, | 0:16:22 | 0:16:25 | |
as it's Charlie who's first to serve, today. | 0:16:25 | 0:16:28 | |
With his souffles in the oven, this stage is fraught with danger. | 0:16:28 | 0:16:32 | |
-How is it? -I might not have got the ramekins quite right. | 0:16:32 | 0:16:34 | |
Saying that, I'm watching them. It's like a Yorkshire pudding. | 0:16:34 | 0:16:37 | |
You turn your back and they're up there, again. | 0:16:37 | 0:16:40 | |
Watched Yorkshire puddings don't rise. | 0:16:40 | 0:16:42 | |
Under Nigel's steely gaze, Charlie's souffles aren't playing ball. | 0:16:42 | 0:16:47 | |
Still another 30 seconds, a minute. | 0:16:47 | 0:16:49 | |
That's it, babies, now you're starting to go. | 0:16:55 | 0:16:59 | |
Happy at last, Charlie decorates his serving dishes with freeze-dried strawberries, | 0:16:59 | 0:17:04 | |
and, working quickly, adds a ball of gorse flower ice cream. | 0:17:04 | 0:17:08 | |
At the very last minute, the souffles are out of the oven | 0:17:09 | 0:17:12 | |
and dusted with icing sugar. | 0:17:12 | 0:17:14 | |
Finally, Charlie's nerve-racking dish hits the pass. | 0:17:14 | 0:17:17 | |
Well done, Charlie. Pushing the time barriers, there. | 0:17:18 | 0:17:21 | |
-Is this going to get you first place, Charlie? -I'd like to think so. | 0:17:21 | 0:17:24 | |
It's a souffle, so we'd better take it and let's try it. Come on. | 0:17:24 | 0:17:28 | |
Charlie's chosen a dish that demands Olympic-level technique. | 0:17:29 | 0:17:32 | |
But is it the revolutionary cooking the brief demands? | 0:17:32 | 0:17:35 | |
You've gone quiet, Charlie. | 0:17:38 | 0:17:40 | |
Could've maybe done with 30 seconds more. I was probably a bit hasty in getting them out. | 0:17:41 | 0:17:47 | |
You know, I imagine a souffle being absolutely right angle. | 0:17:47 | 0:17:49 | |
-Yeah, yeah. Sharp. -And very tall, yeah, very tall, you know? | 0:17:49 | 0:17:52 | |
Charlie, have you got the balance with the fragrances, | 0:17:52 | 0:17:56 | |
your strawberries are cutting the richness of the souffle? | 0:17:56 | 0:17:59 | |
Yeah, I think, personally, | 0:17:59 | 0:18:02 | |
I think it pretty much hits the mark of what I'm after. | 0:18:02 | 0:18:04 | |
Not a bad flavour, actually, is it? | 0:18:07 | 0:18:09 | |
I mean, it's quite a peculiar flavour. | 0:18:09 | 0:18:12 | |
Your ice-cream element? | 0:18:12 | 0:18:13 | |
Yeah, I think it's amazing. | 0:18:13 | 0:18:15 | |
There's a subtle flavour to it. | 0:18:16 | 0:18:17 | |
-The texture of the ice cream is unusual, it is, like, gluey. -Yeah. | 0:18:17 | 0:18:23 | |
It's almost like a mousse, isn't it? | 0:18:23 | 0:18:25 | |
For 100 people, achievable at the Olympic banquet? | 0:18:25 | 0:18:28 | |
Yeah, I do think so, because, I think, obviously, going into that, | 0:18:28 | 0:18:31 | |
I've probably got a bit more experience of the ovens I'd be using. | 0:18:31 | 0:18:35 | |
So, do you think this is something that's never seen before? | 0:18:35 | 0:18:38 | |
If you got that in a restaurant, you be delighted, wouldn't you? | 0:18:40 | 0:18:43 | |
Whether it meets the brief for an Olympic standard dish is to be seen. | 0:18:43 | 0:18:48 | |
Well, that was fun. | 0:18:50 | 0:18:52 | |
I reckon it went all right, | 0:18:52 | 0:18:54 | |
all really depends now on whether the other guys pull their dishes off, | 0:18:54 | 0:18:57 | |
but I like to think I'm in with a sneaky chance. | 0:18:57 | 0:19:01 | |
Now, it's Colin who's under the cosh. | 0:19:02 | 0:19:05 | |
His chocolate shells are filled with layers of rhubarb puree, | 0:19:05 | 0:19:09 | |
praline, custard and crumble, | 0:19:09 | 0:19:11 | |
before being topped with his special sorbet, | 0:19:11 | 0:19:14 | |
but his lack of preparation is causing a stir. | 0:19:14 | 0:19:16 | |
Never practised before, Steph, what about you? | 0:19:16 | 0:19:18 | |
I have to say, I have practised mine a few times. | 0:19:18 | 0:19:22 | |
-I think it's always wise to, isn't it? -It's a brave guy, doing that. | 0:19:22 | 0:19:25 | |
It really is, take your hat off to him. | 0:19:25 | 0:19:28 | |
Having put the finishing touches to his chocolate spheres, | 0:19:28 | 0:19:31 | |
Colin's last task is to heat up his custard. | 0:19:31 | 0:19:33 | |
10, 15 seconds. | 0:19:33 | 0:19:35 | |
But in the rush, he's overcooked it and it's split. | 0:19:35 | 0:19:39 | |
All he can do is sieve it and hope for the best. | 0:19:39 | 0:19:42 | |
So, is it a bronze, silver, or gold for you, Colin? | 0:19:46 | 0:19:50 | |
Definitely gold for me, I'm happy with everything, | 0:19:50 | 0:19:52 | |
I've taken the time to make sure that everything is right. | 0:19:52 | 0:19:55 | |
Come on, then. | 0:19:55 | 0:19:57 | |
Colin's put his neck on the line by serving an untested dish. | 0:19:57 | 0:20:01 | |
Is the result a gastronomic feat that pushes the boundaries? | 0:20:01 | 0:20:04 | |
So, the idea is that this is going to get poured over here, | 0:20:04 | 0:20:07 | |
and the chocolate, eventually, should collapse. | 0:20:07 | 0:20:11 | |
-Grand, I think he's got the effect he was after there. -Yeah. | 0:20:12 | 0:20:16 | |
The only thing I'd say is that the custard does look a little bit overcooked. | 0:20:16 | 0:20:20 | |
Yeah. | 0:20:20 | 0:20:21 | |
Are you pleased with the heat? | 0:20:21 | 0:20:24 | |
You've got the softness of the set anglaise, | 0:20:24 | 0:20:27 | |
of course, what I needed in there, was that, kind of, punch of acidity, | 0:20:27 | 0:20:31 | |
that's what the rhubarb, hopefully will do, | 0:20:31 | 0:20:33 | |
sharpen things up a bit. | 0:20:33 | 0:20:34 | |
Pulling the presentation out of the bag, like he did, | 0:20:34 | 0:20:37 | |
that is really different. | 0:20:37 | 0:20:38 | |
I've never eaten anything like that, or seen anything like that, | 0:20:38 | 0:20:41 | |
and I think that nails the brief. | 0:20:41 | 0:20:43 | |
It's innovative, but have the flavours worked for you? | 0:20:43 | 0:20:47 | |
There's a few refining touches that I'd like to get absolutely perfect, | 0:20:47 | 0:20:50 | |
but, of course, the end of the day, it's rhubarb and custard. | 0:20:50 | 0:20:53 | |
Dark chocolate and rhubarb, I'm not sure about the combination. | 0:20:53 | 0:20:56 | |
-There is a lot of chocolate on there. -Yeah, there is. | 0:20:56 | 0:20:59 | |
Colin, do you feel the risk you're taken, has that paid off? | 0:20:59 | 0:21:02 | |
When you're in the thick of the competition, | 0:21:02 | 0:21:04 | |
I don't mind taking the risk, | 0:21:04 | 0:21:06 | |
I think that's what gets you a world champion, | 0:21:06 | 0:21:10 | |
and ahead of everyone else. | 0:21:10 | 0:21:12 | |
Well, that was interesting. Yeah, really happy with that. | 0:21:12 | 0:21:15 | |
I put my heart and soul into this dish. Technically, it all paid off, | 0:21:15 | 0:21:19 | |
it's just very difficult to read Nigel, he gave nothing away there. | 0:21:19 | 0:21:23 | |
Now it's Steph in the hotseat, | 0:21:23 | 0:21:26 | |
and the two first-timers are watching closely, | 0:21:26 | 0:21:29 | |
as she reveals the quirky presentation for her Olympian dessert. | 0:21:29 | 0:21:32 | |
Oh, I see some little lightbulbs at the bottom there. | 0:21:32 | 0:21:35 | |
Ah, yeah, it's all happening. | 0:21:35 | 0:21:36 | |
Steph carefully shapes her energy brittle into curves, | 0:21:36 | 0:21:40 | |
and pours her banana caramel drink into specially designed bottles. | 0:21:40 | 0:21:43 | |
Her custom-made podium lit up, | 0:21:43 | 0:21:46 | |
she adds her chilli chocolate marquise, and honeycomb parfait. | 0:21:46 | 0:21:50 | |
And, lights dimmed, it's judgement time. | 0:21:52 | 0:21:55 | |
You've obviously got a podium, | 0:21:57 | 0:21:59 | |
are you in first place, Stephanie? | 0:21:59 | 0:22:01 | |
I don't know. | 0:22:03 | 0:22:04 | |
-SHE LAUGHS -We'll see. | 0:22:04 | 0:22:06 | |
Let's go and try it. | 0:22:06 | 0:22:07 | |
It's Steph's last chance to show she can produce inspiring food | 0:22:07 | 0:22:12 | |
that pushes gastronomy to new levels of excellence. | 0:22:12 | 0:22:15 | |
Where would you like us to start? | 0:22:15 | 0:22:17 | |
Anywhere you like. | 0:22:17 | 0:22:18 | |
We'll go for gold. | 0:22:18 | 0:22:19 | |
Well, I've got the spoon here, saying "higher." | 0:22:25 | 0:22:29 | |
Gold spoon. | 0:22:29 | 0:22:31 | |
Gold, all these little details. | 0:22:31 | 0:22:33 | |
Yeah, I think it's nice, | 0:22:33 | 0:22:34 | |
but, again, it's not the most newest of ideas, is it? | 0:22:34 | 0:22:38 | |
Shall we go for this shot? | 0:22:38 | 0:22:40 | |
It could have done with being a bit colder, maybe. | 0:22:45 | 0:22:47 | |
Yeah. | 0:22:47 | 0:22:49 | |
-But the salt's there, isn't it? -Year, the salt's there. | 0:22:49 | 0:22:52 | |
There's a lot of chill there, really, isn't there? | 0:22:52 | 0:22:56 | |
Saying that, it's gone down lovely. | 0:22:56 | 0:22:58 | |
Give me five minutes, ah! | 0:22:58 | 0:23:01 | |
Yeah. | 0:23:01 | 0:23:02 | |
Is there enough kick there for you? | 0:23:03 | 0:23:06 | |
It would benefit from having another couple of hours in the fridge | 0:23:06 | 0:23:11 | |
to marry in. | 0:23:11 | 0:23:13 | |
I've got to say, the dessert together, super, super rich. | 0:23:13 | 0:23:16 | |
And, to be honest, at the end of a four-course meal, | 0:23:16 | 0:23:19 | |
is it, maybe, just a bit too much, maybe? | 0:23:19 | 0:23:21 | |
Stephanie, this is your last chance, have you done enough? | 0:23:21 | 0:23:25 | |
I think the main course brought me back. | 0:23:25 | 0:23:27 | |
This, I hope, is also going to claw me back those two points | 0:23:27 | 0:23:30 | |
I desperately need. | 0:23:30 | 0:23:32 | |
It might just be enough. I don't know, you know, | 0:23:33 | 0:23:35 | |
Charlie, Mr Consistent all week, sevens all the way. | 0:23:35 | 0:23:39 | |
Colin and myself, up and down like fiddlers' elbows, | 0:23:39 | 0:23:42 | |
it might just be enough. | 0:23:42 | 0:23:43 | |
The last dish has been cooked and served. | 0:23:45 | 0:23:48 | |
Now, the chefs face an agonising wait for Nigel's final scores. | 0:23:48 | 0:23:52 | |
You know, with my dessert, there was a lot of risky elements on there, | 0:23:52 | 0:23:56 | |
I think now, looking at everyone else's, | 0:23:56 | 0:23:58 | |
it's probably the first time I'm thinking that | 0:23:58 | 0:24:00 | |
I could be going home today. | 0:24:00 | 0:24:02 | |
Now it's over and done with, to be honest, I'm pretty emotionless. | 0:24:02 | 0:24:05 | |
I think it's just a case now, you can't do anything else, | 0:24:05 | 0:24:09 | |
what will be will be, I'm either through or I'm not. | 0:24:09 | 0:24:11 | |
I've been up, I've been down, I've been spun around. | 0:24:11 | 0:24:14 | |
I have really been through every emotion this week. | 0:24:14 | 0:24:18 | |
Now, it's just that feeling of wanting to know, | 0:24:18 | 0:24:21 | |
am I on the first train home, or am I here tomorrow? | 0:24:21 | 0:24:25 | |
How are we? | 0:24:32 | 0:24:34 | |
Yeah. | 0:24:34 | 0:24:35 | |
Or is that a daft question? | 0:24:35 | 0:24:37 | |
It's been a good week, and it's been very, very close. | 0:24:38 | 0:24:41 | |
Charlie, you were the first to cook, | 0:24:41 | 0:24:44 | |
your Earl Grey and strawberry souffle, | 0:24:44 | 0:24:46 | |
there was a good texture on the souffle, | 0:24:46 | 0:24:49 | |
I liked the floral background, and the strawberries cutting through. | 0:24:49 | 0:24:54 | |
Your ice cream, I didn't just get the impact of the gorse flower. | 0:24:54 | 0:24:58 | |
The texture just, I don't know, | 0:24:58 | 0:25:01 | |
there was something about it that just didn't really do it for me. | 0:25:01 | 0:25:05 | |
Colin, your rhubarb crumble and custard. | 0:25:05 | 0:25:10 | |
I was a bit in shock that you hadn't tried the dish, Colin. | 0:25:12 | 0:25:15 | |
It was ambitious, | 0:25:15 | 0:25:17 | |
it looked attractive, | 0:25:17 | 0:25:20 | |
and looked really interesting. | 0:25:20 | 0:25:23 | |
And then the negative bit started. | 0:25:23 | 0:25:25 | |
Your custard creme anglaise was split, | 0:25:25 | 0:25:28 | |
I didn't think the combination worked at all. | 0:25:28 | 0:25:33 | |
Maybe white chocolate would go much better. | 0:25:33 | 0:25:36 | |
Steph, your podium of puddings. | 0:25:36 | 0:25:39 | |
The chocolate marquise, I felt the texture was nice, | 0:25:42 | 0:25:45 | |
the chilli didn't come through. | 0:25:45 | 0:25:47 | |
I didn't get it. | 0:25:47 | 0:25:49 | |
The parfait, you know, it was a nice parfait, | 0:25:50 | 0:25:54 | |
and your energy brittle, sort of, helped it all along. | 0:25:54 | 0:25:58 | |
The isotonic shot, it sort of worked. | 0:25:58 | 0:26:02 | |
What I was struggling with, Steph, | 0:26:02 | 0:26:03 | |
was the combination of three, rich, individual deserts. | 0:26:03 | 0:26:08 | |
With Colin and Charlie both on 21, and Steph on 19, | 0:26:08 | 0:26:11 | |
it's anybody's game. | 0:26:11 | 0:26:13 | |
As you know, there's only two of you can go through to tomorrow. | 0:26:13 | 0:26:17 | |
Charlie, with a score of six, | 0:26:19 | 0:26:22 | |
that means that you go through, Charlie. | 0:26:23 | 0:26:26 | |
So, that leaves two chefs, | 0:26:29 | 0:26:33 | |
for one place. | 0:26:33 | 0:26:35 | |
Colin, for your rhubarb and custard... | 0:26:35 | 0:26:39 | |
..I'm giving you... | 0:26:42 | 0:26:44 | |
five. | 0:26:44 | 0:26:46 | |
Steph, for your podium of puddings, | 0:26:49 | 0:26:55 | |
I'm giving you... | 0:26:55 | 0:26:56 | |
..six. | 0:26:59 | 0:27:00 | |
Which means, Colin, you'll be cooking for the judges tomorrow. | 0:27:03 | 0:27:06 | |
Steph, huge commiserations. | 0:27:06 | 0:27:08 | |
I think the damage was done in the early rounds. | 0:27:08 | 0:27:11 | |
-Thank you. -Thank you, chef. | 0:27:11 | 0:27:13 | |
Well done, guys, well done, | 0:27:14 | 0:27:16 | |
some you win, some you lose. | 0:27:16 | 0:27:18 | |
The way he was talking, | 0:27:18 | 0:27:20 | |
I thought, I'm not going to get through, to be honest. | 0:27:20 | 0:27:23 | |
Oh, my God, I thought that was it. | 0:27:23 | 0:27:24 | |
So, Colin's massive risk failed to unseat him, | 0:27:24 | 0:27:28 | |
and he and Charlie will face the judges tomorrow. | 0:27:28 | 0:27:30 | |
Sadly, Steph will be packing her bags. | 0:27:30 | 0:27:33 | |
I'm gutted to be going home, I think, you can probably tell that. | 0:27:33 | 0:27:37 | |
But, you know... | 0:27:37 | 0:27:40 | |
I'm kind of upset with myself, really. | 0:27:41 | 0:27:44 | |
I think I interpreted the brief wrong, | 0:27:44 | 0:27:47 | |
and, you know, I'm gutted with that. | 0:27:47 | 0:27:50 | |
I got through by the skin of my teeth, but tomorrow I'm going to nail it. | 0:27:50 | 0:27:54 | |
Proud to bits, you know, | 0:27:54 | 0:27:56 | |
I'm so, so pleased to be northeast's number one | 0:27:56 | 0:28:01 | |
going into the next round, really. | 0:28:01 | 0:28:03 | |
And I think I might just have it. | 0:28:03 | 0:28:05 | |
Tomorrow, it's every man for himself... | 0:28:05 | 0:28:08 | |
Am I irritating you yet, lad? | 0:28:08 | 0:28:10 | |
-You are, yeah. -Grand. | 0:28:10 | 0:28:11 | |
..as Colin and Charlie brave the judges. | 0:28:11 | 0:28:13 | |
This is Olympic-class cooking. | 0:28:13 | 0:28:15 | |
Who will grab a coveted place in the final... | 0:28:15 | 0:28:19 | |
I don't want to go through easily, I like to give you a beating first. | 0:28:19 | 0:28:22 | |
..and who will crash and burn? | 0:28:22 | 0:28:24 | |
I don't know if I can be bothered. | 0:28:24 | 0:28:26 | |
Cos he hasn't been bothered, why should I be bothered? Terrible. | 0:28:26 | 0:28:29 | |
Subtitles by Red Bee Media Ltd | 0:28:31 | 0:28:35 |