Masterchef (2010) s04e23 Episode Script
Top 4 Compete
Previously on MasterChef Hey, y'all! Paula Deen challenged the top five to a good old Southern cookout.
I'm gonna pass on the fish.
When Luca and Jessie were crowned the winners Yeah! James, Krissi, and Natasha Were sent to a pressure test.
This is the toughest challenge these three have faced.
And when James's panna cotta didn't hold up, it was the end of the road for him.
It sucks, not being able to make top four.
Tonight Only four remain for the biggest mystery box challenge ever.
A restaurant-quality three course meal.
And it's a fight to the finish I am not comfortable doing the crepes.
You gotta pick something you can cook.
What the [bleep.]
did you just say to me, bitch? Right now, it's the most explosive episode in MasterChef history.
It's war.
I am gonna take this hot pan and smash it in her face.
Ooh.
She needs to go.
Final four.
I have a 25% chance to win $1/4 million.
It's so close.
Wow, like, I am literally three people away from winning.
And then getting this cook book Like, aside from my kid, that's been my biggest motivation.
There are just two mystery boxes in front of you, and behind you, there are just two stations set up.
You'll be cooking this mystery box in two teams of two.
With tonight's mystery box, you won't just be making one stunning dish.
We want each team to prepare a composed restaurant-quality, MasterChef worthy three-course meal, featuring the ingredients in those boxes.
Your two teams will battle head-to-head.
The members of the winning team are going straight into the top three.
The losing team will then face each other in the dreaded pressure test, where one person from that team will be eliminated.
Seeing as this is a mystery box challenge, the person who will get first team pick is the home cook who has the most mystery box wins so far in this competition.
That means, with two mystery box wins, Luca, you have the privilege now of selecting your teammate tonight.
This is the biggest advantage I ever had.
Now I really have the game in my hands.
All right, Luca, who are you gonna pick? Uh Of course, no-braine I'm not gonna pick Krissi.
Jessie and Natasha are both very strong competitors, But me and Natasha in the past didn't get along much.
I pick Natasha.
Natasha.
We don't care for each other one bit.
Natasha and I have this drive for success.
That's gonna be very tough for those two to compete with us.
Worst nightmare just happened right before my eyes.
I'm stuck with "the thing.
" She doesn't work with other people at all.
Like, she has no concept of team.
Please, both teams, take your boxes back to your stations to find out exactly what's in there.
All right, let's see what we've got here.
Oh, wow! It is the most beautiful mystery box ever.
This is like a chef's dream.
The very, very best of ingredients that this country has to offer.
Take a moment to look at them and absorb them all.
You have Colorado lamb, Maine lobster, rainbow trout from the Catskills.
Montana parsnips, Oregon beets.
Napa valley wine, Washington apples, Florida mangos, and Hawaiian macadamia nuts.
Each team will have cook, and present three stunning dishes using those incredible American ingredients.
Watch your back.
Your 90 minutes Starts Now.
All right, give me your ideas.
I mean, I'm thinking about, like, time-wise.
- Yeah, lamb.
- Like, what's gonna No? So Luca was able to put his personal differences aside with Natasha.
They really don't like each other.
Those two very strong minds trying to come together.
For appetizer, I was thinking, how about we do, like, a beautiful halibut ceviche? - Okay, can I tell you my - Yeah.
Yeah, go ahead.
Tell me yours.
- My idea I think is much better than - Yeah, okay.
- Go ahead.
- We have lobster tail.
- Yeah.
- We have claws.
- Yeah.
- The rainbow trout, we cut it, like, sashimi style.
- Okay.
- We torch it.
- We taste it.
- Okay.
Okay, it doesn't need anything else.
So the red team, we've got a home cook from Philly with bold flavors, we've got the girl with a refined background and social circle, Georgia.
Yes.
How are they gonna come together? Krissi's not very popular.
I just don't think a ravioli and then a lamb So I don't think you're gonna see a lot of cohesive cooking between Jessie and Krissi.
So I'm thinking, like, greens with, like, a lobster meat, or whatever, and then, like, fry an oyster on top for garnish, like, you know what I mean? - I'm not seeing the picture, though.
- Yeah.
She has in her head what she wants to do.
She's not considering anything that I have proposed.
Everything I say she nixes.
Do you like raw, shaved asparagus with, like, a lemon vinaigrette? You know what I mean? I'm not seeing the raw asparagus part of that.
It's like a slap in the face.
- I'm just not agreeing with you on that.
- Definitely.
Right, blue team.
- Yes, chef.
- Tell me the menu.
So we are gonna do a seafood Medley salad.
A seafood Medley salad.
Sounds like the '80s.
No, a seafood salad.
- A seafood salad.
- A seafood salad.
What's the entree? Rack of lamb, goat cheese, and beets.
And what's the dessert? A strawberry tart.
What's the base for the tart? It's gonna be pastry.
Okay, and have you made the pastry? Nope, I'm gonna do it right now.
Let's go.
Right, Krissi, what's on the menu? Cold lobster salad.
What are you serving with the lobster salad? We are going to Shave some asparagus, and, um What's that for? It's just to lightly dress the lobster.
Okay, that doesn't taste very nice.
You need something rich and citrusy and delicious, not something with raw garlic in there.
What's the entree? We've got a rack of lamb that we're gonna have an herb crust for.
Okay.
Dessert, what is it? Like, apple tarte Tatin.
Can you make a tarte Tatin within 60 minutes? More of an apple tart.
Okay, how are you presenting the lobster salad? The lobster salad is going to be over the beans.
It's really weird.
Why would you put green beans and asparagus in the same dish? You I didn't know you were doing the green beans right now.
It's just for Hold on, hold on.
You didn't know she was doing the green beans? I missed that part.
I'd never Ladies, are you together? - Yeah.
- It doesn't sound like it.
We will be.
We will be.
Yeah? Get it together.
What'd you see out there? Krissi and Jessie are all over the place.
They're not even talking to each other.
I've seen Krissi getting the zest off that lemon for ten minutes now.
Blue team, they're still working a little bit behind, because they're doing, like, a seafood platter, opening all those seafood just for a sample.
Doesn't make sense.
The top four showing signs of cracking under pressure.
Sorry.
Now got 50 minutes to go.
Whoa, time flies in the MasterChef kitchen.
- Natasha.
- Hi, chef.
You think this is the dream team? Are you guys really number one and two cooks in this competition right now? We are, yes.
But if you lose You'll be in the pressure test with Luca, who wins? Obviously, me.
Got the dessert and the short ribs right now, and I'm switching to the lobster.
Is that what's happening? Yeah, I gotta get these apples working.
Unbelievable Hasn't even started making dessert yet.
Uh, no.
and they still haven't got their pastry nailed.
Dessert should be in the bag at this point.
Yeah, yup, first thing you start working on.
Luca, I'm so worried about this.
Oh, [bleep.]
.
Luca, it broke.
I'm gonna just make a crumble.
I'm gonna have to do it.
Okay, okay.
Will you handle the dessert? Please, I'm begging you.
Is the crust done? It's right there.
It's ready to be baked.
It's really buttery.
It hasn't been wrapped in plastic, she didn't chill it, it's like raw butter.
This is gonna just fall apart.
We don't have enough time to make and chill another pie crust.
I'm about to explode.
Can you make a crepe? Make a crepe, yeah.
I don't know how to make crepes.
Are you sure? Yeah, kind of.
Last ten minutes.
Here we go.
Jessie, I'm not comfortable making the crepes.
Jessie, it's just sticking.
I've never made crepes.
I'm not familiar with them.
I Jessie, I am not comfortable doing the crepes.
Babe, you abandoned me on the lobster, so you gotta pick something you can cook.
What the [bleep.]
did you just say to me, bitch? I literally am gonna take this hot pan and smash it in her face.
Ooh.
I have got to get out of this kitchen right now, or I am seriously gonna go to jail today.
Last ten minutes.
Jessie, I'm not comfortable making the crepes.
It's just sticking.
IJessie, I am not comfortable doing the crepes.
Babe, you abandoned me on the lobster, so you gotta pick something you can cook.
What the [bleep.]
did you just say to me, bitch? I have got to get out of this kitchen right now Ooh.
or I am seriously gonna go to jail today.
She goes and throws a temper tantrum, and she quits.
Whatever, I'm not going home.
I'm just gonna do it, all of it.
Jessie's been left to try to do everything.
How is it, Jessie? It's rare, I'm just gonna pan-sear it.
It's our only option.
Wow.
Two minutes to go.
Oh, my gosh.
Where's your beef? We have two minutes to go.
- Beef? Beef? Beef.
- Beef, beef.
They've got to start coming together now.
The blue team are running way behind.
Got to finish those plates, blue team, please.
Luca, are you okay? Uh, I don't I wouldn't say "okay.
" Why is the lamb not sliced on blue team? - Come on.
- What is he doing? My kid has never seen me give up and I'm not about to do it now.
I gotta go back in there.
I gotta get something on the plate.
Un-[bleep.]
-real.
[bleep.]
embarrassing.
I will see your ass in the pressure test, bitch.
I'll kick her ass later, but now's not the time.
I start to make a chantilly cream, I grab a ring mold, I put these apples in it, then I toast off the macadamia nuts.
At least it's something.
Come on.
Bring the beets if you have time.
What do you need, the beets? Which ones? The beets.
- Where do you want them? - On the plate.
- Got it.
- 30 seconds to go.
Oh, my gosh.
Got it, Luca.
I have to finish up dessert.
Ten.
[bleep.]
Nine, eight, seven, six, five, four, three, two, one, and stop.
All of you, hands up in the air.
Okay, blue team, bring all three of your dishes up.
Don't slip.
Let's go.
Appetizer, entree, dessert.
So tell me what the dish is.
It's a butter-poached lobster, it's a trout, and a fried oyster, avocado puree, and mango sauce.
Have you ever seen an appetizer like this in any restaurant you've ever worked at? Well, the idea was literally, like, a seafood and fish salad.
I wanted to reinvent something like that, put in different and maybe unusual It's definitely unusual, unusually weird.
Yeah, lobster is very good, and the mango sauce is good.
The blowtorch on the trout, where have you seen that technique used before? Sushi.
You know what, the trout might be better than the lobster.
That was an excellent idea.
You could have put that trout on some arugula with mangoes in it with a nice little vinaigrette.
Would have been delicious.
It could have been great.
I mean, it's very good.
It could have been great.
Natasha, describe the entree, please.
Rack of lamb, a jus with some red wine, parsnip puree, and then we've got some roasted beets as well with it.
That lamb's delicious.
Puree's exceptional, smooth, velvety.
Plating slightly sloppy, not the best looking lamb dish.
Can't really taste the beets 'cause they're soggy in a way that they're sort of almost slightly overcooked.
But puree's delicious, and the cook on the lamb, yeah, beautiful.
Good job.
- Thank you.
- Thank you.
Good job, Luca.
Hmm.
Interesting.
Explain the dish to me, please.
A deconstructed strawberry tart.
So we've got the pastry down on the bottom, then we've got a beautiful vanilla pastry cream on the top and then a strawberry compote on the top as well.
Was that what was gonna be the crust? It was going to, yes.
What was wrong with it? Was it Just falling apart.
You know, I didn't put the egg wash on it after I put it in too to hold it and bind it together, so that was my own fault.
- It's a little thick.
- Yeah.
It's not, like, a real creamy kind of deal.
I know you were running short on time.
Flavors are there, but obviously, kind of like the appetizer where each individual thing on its own better than some of its parts.
Sorry.
I let myself down and I let Luca down.
It's embarrassing on my part.
It really is.
Red team.
Please, Krissi and Jessie, bring all three of your dishes.
Thank you.
What's the dish? It's a cold lobster salad dressed with a light citrus vinaigrette and some basil oil.
Looks like a sun dial.
Who owns what on this plate? She started the vinaigrette, and then we couldn't quite get the flavors right, so I came back and redid it.
Hmm.
I didn't know that Jessie redid the vinaigrette.
So you thought yours was on here? - Mm-hmm.
- Wow.
What am I supposed to think? You guys are on the same team, you don't even know what you're serving.
I quite like this dish.
I think it probably needs one more thing.
You know, instead of this ugly thing, I would've made you put, like, some chopped mangoes, or a little citrus salad.
I mean, it's very good.
I mean, this is a dish, an impressive restaurant dish, you know.
It's missing one thing, but I really like it, and I think it tastes great.
Thank you.
Okay, Jessie, describe the lamb, please.
An herbed rack of lamb on top of swiss chard with a red wine jus, roasted yellow and red beets.
Who seared the lamb? I did.
Almost like you've cooked it for three or four minutes whole, and then I saw you chopping the cutlets off, and then flash-frying them in the pan.
Right, I put it in whole, and then ran out of time.
We didn't have time to cook it.
The lamb was not cooked properly, in my opinion.
Krissi, why do you always let other members in your team take over, and then say nothing, but then throw them under the bus when it comes to taking responsibility? I'm I'm embarrassed, because this reflects on me as well.
You guys weren't even talking.
I was so angry and frustrated at that point.
Did you give up? I was losing my temper really badly.
So you walked out? I had to go and take five minutes and calm myself down.
So when she shut down, the parts of the lamb dish that she was gonna do, like the greens and stuff, I did, because you weren't there.
She comes back throwing and breaking plates, so I thought she gave up.
I thought that the lamb was in the oven, the whole time.
I thought that she crusted it and it was in the oven.
I had no idea that the lamb wasn't even cooked.
At the rate we were going, if I'd left her to do what she said she was gonna do, nothing would be on there.
Whatever.
I had to finish the beets, I had to do the greens, I had to make the jus, I made the stock, I made the lamb, I made the crab salad.
Jessie was literally cooking for herself today.
Everything that I suggested, it was just like, "no, no.
No, I don't like that.
" Guess what, honey, You want to run the ship, you run the [bleep.]
ship, and you can sink it, 'cause you know what? Tomorrow I'm just gonna whup your ass in the pressure test.
You guys weren't even talking.
What happened? I thought that the lamb was in the oven.
I had no idea that the lamb wasn't even cooked.
At the rate we were going, if I'd left her to do what she said she was gonna do, nothing would be on there.
I had to finish the beets, I had to do the greens, I had to make the jus, I made the stock, I made the lamb, I made the crab salad.
Oh, my god.
Okay, okay.
I mean, the fact that you rallied 'round and got that lamb back in the pan, who's idea was that? - I did that.
- Okay, good, 'cause that's nailed.
That's cooked beautifully.
Here's the thing, after all that turmoil, the actual lamb tastes delicious.
I mean, I'm not expecting you to love each other, Bbt as individuals, you're two very talented ladies.
Unfortunately, tonight, it's like you didn't turn up.
All right, walk me through it.
Well, it was supposed to be an apple tart, but there was just no way to make another crust in that time.
I think that you did the best with what you could do.
Cooked well, they're seasoned well.
It's not what we would've loved to have seen.
Super far from being a restaurant-quality dessert, but good effort.
Okay, red team, blue team, please, we need some time.
Excuse us.
They're not even talking.
Uh, difficult, very difficult.
Well, I think there's one clear team that worked better, that was - That was a team.
- Yeah.
Although they had their shortcomings as well, they were more cohesive, they were more restaurant-y.
Luca, a little bit ambitious over-ambitious on the appetizer.
Nothing's guaranteed, I'll tell you that much.
Then you had somebody else on the other team that showed that they could almost do the entire thing by themselves.
I mean, come on.
Baloney.
That's pretty impressive.
Yeah.
For one team tonight, you're guaranteed a top three spot in the biggest culinary competition anywhere.
The winning team tonight The team that will be safe from elimination Congratulations Blue team.
Congratulations.
Top three! Phew.
I'm so close to a dream of become next american MasterChef.
Really well done.
Great team effort from the start to the end, and under no circumstances did any of you give up.
Please take your aprons off and head up to the gallery.
Congratulations, you're now in the top three.
Well deserved.
Good job, guys.
Thank you.
Now I hate you again.
Jessie and Krissi, you guys both know what this means.
Tomorrow, you will battle head-to-head in a pressure test unlike any we have ever seen.
Good night.
I gotta go to another pressure test, and I'm just so angry.
I'm so angry.
Okay, this is getting real, eh? I'm not staying down there with that cow.
Jess, I know how hard it is, like, what you just went through.
She didn't know how to make a crepe.
She didn't know how to do batter.
She didn't know how to do milk, water, egg.
She couldn't make the pie crust either, that's why she made me do it.
I was like, "Are you kidding me right now?" What? What what happened? When? "She she she what"? We're talking about our parsnip puree.
We're talking about ours, like Oh, that's not what I heard, so I thought I'd come up and listen.
I would like to go five miles away, because it's a bomb waiting to explode.
Not one of them will look at me.
I heard you.
I heard you's talking [bleep.]
.
Don't be a bitch.
If you've got something to say, say it.
For the first time in my life, I'm excited about a pressure test, 'cause I'm excited to send this cow home.
Honestly, it's war.
The bitch needs to go.
I want to kick her ass so bad.
I'm coming for you, Jessie.
I can feel Krissi's glare burning a hole through my skin.
I want to take her out.
She's gotta go home.
The last challenge was a MasterChef first a team mystery box challenge.
Blue team, you won that challenge, and you're both now safe.
Jessie, Krissi, are you two ready to find out what you will have to cook in this culinary cage fight? Tonight, you will have to perfect a world-class dessert.
We are talking about Chocolate mousse.
Pure, edible decadence.
Amazing.
Jessie, feel confident? I do, I'm actually excited it's chocolate mousse.
One more thing.
I love chocolate mousse, but it isn't my favorite chocolate dessert.
I prefer something a little more refined.
Chocolate molten lava cake.
there's nothing better than cutting into this moist, delicious cake.
It's a MasterChef classic, and one of my favorites.
Unfortunately for you, I have a different favorite chocolate dessert.
It is the most fearsome dessert in the whole [bleep.]
world.
A chocolate souffle.
This dessert is the most difficult to make out of all three.
Mmm, absolutely delicious.
I want a chocolate souffle from heaven.
You will have 75 minutes to make us three perfect chocolate desserts.
All delivered at exactly the same time.
Krissi, any parting words for Jessie? She probably should've came in here with a helmet on.
Jessie, anything to say to Krissi? I love your idle threats.
Jessie, Krissi, please head to your stations.
Ladies, at your stations, you have everything you need.
Whole cream, eggs, sugar, vanilla, butter, and, of course, chocolate.
Are you two ready? Yes.
Your 75 minutes starts Now.
I mean, 75 minutes to create Three stunning chocolate desserts that technical, I feel for them.
Just technique and timing, impossible.
I couldn't do it.
Krissi is a baker, you know, and she is a fighter, and she doesn't give up, usually.
Krissi might actually pull this off.
Jessie is very organized, clean.
She has a plan in her head.
I put my money on Jessie.
Is there any technique that they can use or any product that they can make that will extend from the mousse to the molten cake to the souffle? No.
You've got to start off with that mousse, get that set.
Yeah, you know, you're gonna be whipping up your cream, folding that in, your chocolate that's melted, getting it set in the fridge.
There's just so many different things that could make this go the wrong direction.
Hers is kind of dense.
Krissi's is more airy.
Both of thhe chocolate mousses in the fridge.
That's the first monkey off their back.
Now they gotta focus on the pastry cream and getting that chocolate molten lava cake.
Come on.
Right, Jessie, what's the one that you're most worried about? The souffle.
Yours, of course, Being so technical.
I'm just worried about getting the interior part right.
So you're confident you can take out Krissi? Yes, I am.
On a personal front, how much do you want to do that? She shouldn't have even been in top ten.
She needs to go home tonight.
Right, Krissi, how do you think you have the advantage over Jessie? I'm a better baker.
But you gave up last night.
I just couldn't work with somebody that was treating me the way she was.
Can you take her down with these three desserts? Absolutely.
Joe, the molten lava cake, what could go wrong? The big balance here is that you can't overcook the inside.
If it's not gooey and runny, it's no good.
You tip this thing out.
the whole thing can just disintegrate and be like a flat chocolate mess.
The technical ability of nailing that souffle is the incorporation of those egg whites, making sure you got great momentum before you start adding the sugar in order to make sure you've got that stiff peak.
Otherwise, it's not gonna rise.
This challenge is tricky.
Batter's almost done on the souffle.
I'm also gonna add some salt to enhance the flavor.
I feel really at home with all three of these, but with a souffle, anything can happen.
I'm definitely goin' out fighting.
Wouldn't be me if I didn't.
Who is going to join the top three? You know, Krissi's been in a pressure test five times, with her instincts of a baker, I'd have to bet on Krissi today.
Gordon, what do you think? Krissi can definitely bake.
There's no two ways about that, but there's something quite exciting about the technical ability of Jessie.
Jessie's gonna have the edge tonight.
Krissi has the flavor, Jessie is the queen of time management.
It's really anyone's game here.
Just under 20 minutes to go.
She is, like, So some timing issues about getting those souffles.
I think Krissi's a little behind.
She's buttering her ramekins, but Her chocolate's not melted, nothing's incorporated, but then you've got Jessie just a few steps ahead pouring that mixture into the souffle molds.
None of 'em have 'em in the oven.
They got a minute to get 'em in.
Last 15 minutes.
You've got to get your souffle in the oven.
Jessie's are going in the oven.
Where's the other bowls? Krissi's, where are her souffles? She still doesn't even have 'em in the ramekins.
Oh, gotta finish.
She's so far behind.
She's never gonna make it.
I have no time left, and I'm literally just putting my souffle mixture into the ramekin.
Krissi's are going in.
I pop it in the oven, and I'm like, "Oh, my god, it's not gonna cook.
" Those souffles may be raw.
We're gonna get two out of the three desserts from Krissi.
Come on, please.
Jessie and Krissi are in a head-to-head battle for a place in the semifinal Last 15 minutes.
by making each of the judges' favorite chocolate desserts.
An amazing chocolate mousse for me.
A decadent chocolate molten lava cake for me.
And a sumptuous chocolate souffle for me.
Three of the most difficult desserts all at the same time.
I hope this one wasn't over the limit.
Ladies, last five minutes.
Come on.
The waiting game.
This is the most frustrating part for any professional chef.
Come on.
Come on.
Two minutes to go.
Krissi's souffle's out of the oven.
- Can't be cooked.
- No.
She was last going in there.
Krissi, you've still got two minutes left.
- Yup.
- Is that cooked? Yes.
It's done.
Krissi is a good baker, but competition-wise, I want Krissi to go home.
She needed to be gone awhile ago.
You got this, Jess.
Right now, strategically, I really hope Jessie goes home, because it would make my way to the finale way easier with just Krissi.
My lava cake might not make it in time.
My lava cake is barely holding together.
Ten, nine, eight, seven, six, five, four, three, two, one, and stop.
Damn it! One second, she puts her plate down, so she's saved.
Jessie, Krissi, stand behind your souffles, thank you.
I don't know who's gonna win, and that's annoying, because I wanted to blow her out of the water.
Jessie, what am I expecting at the bottom of your souffle mold? Really rich chocolate batter.
Little salt in the batter, Which is something I like to do, salted chocolate.
Krissi, what am I expecting at the bottom of this souffle? Um, hopefully, it's not undercooked.
Oh, boy, this is different.
Usually, they'll tell you what you did wrong and ream you out, and he said nothing, and I'm like, "Okay, who's was better?" Krissi's is undercooked.
Raw? It needed three or four minutes in.
How is Jessie's? Jessie's is phenomenal.
Had the balls to actually put salt in there and make a sort of salty chocolate caramel.
Smart, and it paid off.
Jessie, Krissi, for me, those souffles were the most difficult to pull off tonight.
the souffle of the night, for me Belongs to Jessie.
Congratulations.
Adding that salt, lifting and elevating that chocolate richness, You nailed it.
Delicious.
And now, the chocolate mousse.
Krissi, looking at the two, What do you think separates yours? I can tell mine's more airy than hers just by looking at it.
Thank you.
Jessie's is denser.
It's more like a pudding.
Krissi nailed it.
I mean not just better, but You tasted it.
There's no way that you could even improve on it.
One person had the edge when it came to the actual texture of the mousse.
the best chocolate mousse tonight belonged to Krissi.
Good job.
Thanks.
I have one win.
If I made a better lava cake than Jessie, then I'm gonna stay in this competition.
These are not quite what we were expecting.
Ai yi yi yi yi.
It pre-exploded.
This is more raw than molten.
Honestly, thought it would hold together.
the crispiness around the top is nice, I just wish there was more cook-through.
We need some time to discuss this because we've got no idea who's going home and who's going into the top three.
They were very, very, very close.
In what way? Both undercooked.
Jessie's crust is a little bit better.
Krissi's had a little bit more consistency throughout my palate, but I mean, if I had to give an edge to one Somebody had an edge? Yeah, by the slightest of margins.
Obviously, both molten cakes had problems.
It came down to the most minute of details.
Based on those two chocolate molten lava cakes, the home cook joining the top three and entering the semifinal of MasterChef is It came down to the most minute of details.
But one of 'em had that element of chew, that crispiness that we said was so important in this cake.
The home cook joining the top three and entering the semifinal of MasterChef By the narrowest of margins is Jessie.
Krissi, this is very emotional and difficult for me.
I've gotten to know you very well.
I have to tell you from my heart, that was so close.
It gives me goosebumps to have to make that decision, and it was literally one of the most difficult decisions, not only that I've made on this show, but maybe in my life.
Krissi, you came into this competition like a whirlwind, but you've got the right to be arrogant.
You've got the right to be cocky, because you're a bloody damn good cook.
Well done, my darling.
Thank you.
I'll do one more, I'll take one off your bucket list.
When you and Mikey come to New York, you'll have dinner with me and my mom at del posto.
Thank you.
We can rehash this whole thing again.
Congratulations.
Thank you.
Come here, you.
I know you don't give hugs out that often, but Don't punch me.
Well done.
Well done, well done, well done.
See you in New York.
Thank you.
Right.
The question that you thought that we weren't gonna ask you.
Who is gonna win MasterChef? I think Luca's gonna win.
Luca's gonna bring it home for the Italians.
Well done, please Place that apron on your bench and send Mikey our love, will you? I will.
- Take care, my darling.
- Thanks.
Thank you.
This experience has told me that'm lot better than I thought I was.
I've learned more here than I've ever learned in 20 years of cooking.
Yeah, that's as good as it gets.
But I know that I stayed true to my roots through this whole journey.
I wasn't fake.
I was me all the way through.
Everyone just calm the [bleep.]
down! - Everything was so - You better shut the [bleep.]
up, bri, or Really? What are you gonna do? Knock you the [bleep.]
out.
I'm not gonna apologize for anything.
I'm definitely proud of what I accomplished.
I think you found your voice in cooking.
You're formidable.
You're one to watch, let me tell you.
I just really wanted to win for my kid.
Everything I do is for my kid.
You have an amazing mom there.
Look after her.
I know I do.
Well done, Krissi.
Even though I didn't take home the prize, I'm taking home a lot more to my kid.
I always knew that I was a great cook, but now, I'm a great chef.
It's yours, Mikey.
sync: Ajvngou.
cz
I'm gonna pass on the fish.
When Luca and Jessie were crowned the winners Yeah! James, Krissi, and Natasha Were sent to a pressure test.
This is the toughest challenge these three have faced.
And when James's panna cotta didn't hold up, it was the end of the road for him.
It sucks, not being able to make top four.
Tonight Only four remain for the biggest mystery box challenge ever.
A restaurant-quality three course meal.
And it's a fight to the finish I am not comfortable doing the crepes.
You gotta pick something you can cook.
What the [bleep.]
did you just say to me, bitch? Right now, it's the most explosive episode in MasterChef history.
It's war.
I am gonna take this hot pan and smash it in her face.
Ooh.
She needs to go.
Final four.
I have a 25% chance to win $1/4 million.
It's so close.
Wow, like, I am literally three people away from winning.
And then getting this cook book Like, aside from my kid, that's been my biggest motivation.
There are just two mystery boxes in front of you, and behind you, there are just two stations set up.
You'll be cooking this mystery box in two teams of two.
With tonight's mystery box, you won't just be making one stunning dish.
We want each team to prepare a composed restaurant-quality, MasterChef worthy three-course meal, featuring the ingredients in those boxes.
Your two teams will battle head-to-head.
The members of the winning team are going straight into the top three.
The losing team will then face each other in the dreaded pressure test, where one person from that team will be eliminated.
Seeing as this is a mystery box challenge, the person who will get first team pick is the home cook who has the most mystery box wins so far in this competition.
That means, with two mystery box wins, Luca, you have the privilege now of selecting your teammate tonight.
This is the biggest advantage I ever had.
Now I really have the game in my hands.
All right, Luca, who are you gonna pick? Uh Of course, no-braine I'm not gonna pick Krissi.
Jessie and Natasha are both very strong competitors, But me and Natasha in the past didn't get along much.
I pick Natasha.
Natasha.
We don't care for each other one bit.
Natasha and I have this drive for success.
That's gonna be very tough for those two to compete with us.
Worst nightmare just happened right before my eyes.
I'm stuck with "the thing.
" She doesn't work with other people at all.
Like, she has no concept of team.
Please, both teams, take your boxes back to your stations to find out exactly what's in there.
All right, let's see what we've got here.
Oh, wow! It is the most beautiful mystery box ever.
This is like a chef's dream.
The very, very best of ingredients that this country has to offer.
Take a moment to look at them and absorb them all.
You have Colorado lamb, Maine lobster, rainbow trout from the Catskills.
Montana parsnips, Oregon beets.
Napa valley wine, Washington apples, Florida mangos, and Hawaiian macadamia nuts.
Each team will have cook, and present three stunning dishes using those incredible American ingredients.
Watch your back.
Your 90 minutes Starts Now.
All right, give me your ideas.
I mean, I'm thinking about, like, time-wise.
- Yeah, lamb.
- Like, what's gonna No? So Luca was able to put his personal differences aside with Natasha.
They really don't like each other.
Those two very strong minds trying to come together.
For appetizer, I was thinking, how about we do, like, a beautiful halibut ceviche? - Okay, can I tell you my - Yeah.
Yeah, go ahead.
Tell me yours.
- My idea I think is much better than - Yeah, okay.
- Go ahead.
- We have lobster tail.
- Yeah.
- We have claws.
- Yeah.
- The rainbow trout, we cut it, like, sashimi style.
- Okay.
- We torch it.
- We taste it.
- Okay.
Okay, it doesn't need anything else.
So the red team, we've got a home cook from Philly with bold flavors, we've got the girl with a refined background and social circle, Georgia.
Yes.
How are they gonna come together? Krissi's not very popular.
I just don't think a ravioli and then a lamb So I don't think you're gonna see a lot of cohesive cooking between Jessie and Krissi.
So I'm thinking, like, greens with, like, a lobster meat, or whatever, and then, like, fry an oyster on top for garnish, like, you know what I mean? - I'm not seeing the picture, though.
- Yeah.
She has in her head what she wants to do.
She's not considering anything that I have proposed.
Everything I say she nixes.
Do you like raw, shaved asparagus with, like, a lemon vinaigrette? You know what I mean? I'm not seeing the raw asparagus part of that.
It's like a slap in the face.
- I'm just not agreeing with you on that.
- Definitely.
Right, blue team.
- Yes, chef.
- Tell me the menu.
So we are gonna do a seafood Medley salad.
A seafood Medley salad.
Sounds like the '80s.
No, a seafood salad.
- A seafood salad.
- A seafood salad.
What's the entree? Rack of lamb, goat cheese, and beets.
And what's the dessert? A strawberry tart.
What's the base for the tart? It's gonna be pastry.
Okay, and have you made the pastry? Nope, I'm gonna do it right now.
Let's go.
Right, Krissi, what's on the menu? Cold lobster salad.
What are you serving with the lobster salad? We are going to Shave some asparagus, and, um What's that for? It's just to lightly dress the lobster.
Okay, that doesn't taste very nice.
You need something rich and citrusy and delicious, not something with raw garlic in there.
What's the entree? We've got a rack of lamb that we're gonna have an herb crust for.
Okay.
Dessert, what is it? Like, apple tarte Tatin.
Can you make a tarte Tatin within 60 minutes? More of an apple tart.
Okay, how are you presenting the lobster salad? The lobster salad is going to be over the beans.
It's really weird.
Why would you put green beans and asparagus in the same dish? You I didn't know you were doing the green beans right now.
It's just for Hold on, hold on.
You didn't know she was doing the green beans? I missed that part.
I'd never Ladies, are you together? - Yeah.
- It doesn't sound like it.
We will be.
We will be.
Yeah? Get it together.
What'd you see out there? Krissi and Jessie are all over the place.
They're not even talking to each other.
I've seen Krissi getting the zest off that lemon for ten minutes now.
Blue team, they're still working a little bit behind, because they're doing, like, a seafood platter, opening all those seafood just for a sample.
Doesn't make sense.
The top four showing signs of cracking under pressure.
Sorry.
Now got 50 minutes to go.
Whoa, time flies in the MasterChef kitchen.
- Natasha.
- Hi, chef.
You think this is the dream team? Are you guys really number one and two cooks in this competition right now? We are, yes.
But if you lose You'll be in the pressure test with Luca, who wins? Obviously, me.
Got the dessert and the short ribs right now, and I'm switching to the lobster.
Is that what's happening? Yeah, I gotta get these apples working.
Unbelievable Hasn't even started making dessert yet.
Uh, no.
and they still haven't got their pastry nailed.
Dessert should be in the bag at this point.
Yeah, yup, first thing you start working on.
Luca, I'm so worried about this.
Oh, [bleep.]
.
Luca, it broke.
I'm gonna just make a crumble.
I'm gonna have to do it.
Okay, okay.
Will you handle the dessert? Please, I'm begging you.
Is the crust done? It's right there.
It's ready to be baked.
It's really buttery.
It hasn't been wrapped in plastic, she didn't chill it, it's like raw butter.
This is gonna just fall apart.
We don't have enough time to make and chill another pie crust.
I'm about to explode.
Can you make a crepe? Make a crepe, yeah.
I don't know how to make crepes.
Are you sure? Yeah, kind of.
Last ten minutes.
Here we go.
Jessie, I'm not comfortable making the crepes.
Jessie, it's just sticking.
I've never made crepes.
I'm not familiar with them.
I Jessie, I am not comfortable doing the crepes.
Babe, you abandoned me on the lobster, so you gotta pick something you can cook.
What the [bleep.]
did you just say to me, bitch? I literally am gonna take this hot pan and smash it in her face.
Ooh.
I have got to get out of this kitchen right now, or I am seriously gonna go to jail today.
Last ten minutes.
Jessie, I'm not comfortable making the crepes.
It's just sticking.
IJessie, I am not comfortable doing the crepes.
Babe, you abandoned me on the lobster, so you gotta pick something you can cook.
What the [bleep.]
did you just say to me, bitch? I have got to get out of this kitchen right now Ooh.
or I am seriously gonna go to jail today.
She goes and throws a temper tantrum, and she quits.
Whatever, I'm not going home.
I'm just gonna do it, all of it.
Jessie's been left to try to do everything.
How is it, Jessie? It's rare, I'm just gonna pan-sear it.
It's our only option.
Wow.
Two minutes to go.
Oh, my gosh.
Where's your beef? We have two minutes to go.
- Beef? Beef? Beef.
- Beef, beef.
They've got to start coming together now.
The blue team are running way behind.
Got to finish those plates, blue team, please.
Luca, are you okay? Uh, I don't I wouldn't say "okay.
" Why is the lamb not sliced on blue team? - Come on.
- What is he doing? My kid has never seen me give up and I'm not about to do it now.
I gotta go back in there.
I gotta get something on the plate.
Un-[bleep.]
-real.
[bleep.]
embarrassing.
I will see your ass in the pressure test, bitch.
I'll kick her ass later, but now's not the time.
I start to make a chantilly cream, I grab a ring mold, I put these apples in it, then I toast off the macadamia nuts.
At least it's something.
Come on.
Bring the beets if you have time.
What do you need, the beets? Which ones? The beets.
- Where do you want them? - On the plate.
- Got it.
- 30 seconds to go.
Oh, my gosh.
Got it, Luca.
I have to finish up dessert.
Ten.
[bleep.]
Nine, eight, seven, six, five, four, three, two, one, and stop.
All of you, hands up in the air.
Okay, blue team, bring all three of your dishes up.
Don't slip.
Let's go.
Appetizer, entree, dessert.
So tell me what the dish is.
It's a butter-poached lobster, it's a trout, and a fried oyster, avocado puree, and mango sauce.
Have you ever seen an appetizer like this in any restaurant you've ever worked at? Well, the idea was literally, like, a seafood and fish salad.
I wanted to reinvent something like that, put in different and maybe unusual It's definitely unusual, unusually weird.
Yeah, lobster is very good, and the mango sauce is good.
The blowtorch on the trout, where have you seen that technique used before? Sushi.
You know what, the trout might be better than the lobster.
That was an excellent idea.
You could have put that trout on some arugula with mangoes in it with a nice little vinaigrette.
Would have been delicious.
It could have been great.
I mean, it's very good.
It could have been great.
Natasha, describe the entree, please.
Rack of lamb, a jus with some red wine, parsnip puree, and then we've got some roasted beets as well with it.
That lamb's delicious.
Puree's exceptional, smooth, velvety.
Plating slightly sloppy, not the best looking lamb dish.
Can't really taste the beets 'cause they're soggy in a way that they're sort of almost slightly overcooked.
But puree's delicious, and the cook on the lamb, yeah, beautiful.
Good job.
- Thank you.
- Thank you.
Good job, Luca.
Hmm.
Interesting.
Explain the dish to me, please.
A deconstructed strawberry tart.
So we've got the pastry down on the bottom, then we've got a beautiful vanilla pastry cream on the top and then a strawberry compote on the top as well.
Was that what was gonna be the crust? It was going to, yes.
What was wrong with it? Was it Just falling apart.
You know, I didn't put the egg wash on it after I put it in too to hold it and bind it together, so that was my own fault.
- It's a little thick.
- Yeah.
It's not, like, a real creamy kind of deal.
I know you were running short on time.
Flavors are there, but obviously, kind of like the appetizer where each individual thing on its own better than some of its parts.
Sorry.
I let myself down and I let Luca down.
It's embarrassing on my part.
It really is.
Red team.
Please, Krissi and Jessie, bring all three of your dishes.
Thank you.
What's the dish? It's a cold lobster salad dressed with a light citrus vinaigrette and some basil oil.
Looks like a sun dial.
Who owns what on this plate? She started the vinaigrette, and then we couldn't quite get the flavors right, so I came back and redid it.
Hmm.
I didn't know that Jessie redid the vinaigrette.
So you thought yours was on here? - Mm-hmm.
- Wow.
What am I supposed to think? You guys are on the same team, you don't even know what you're serving.
I quite like this dish.
I think it probably needs one more thing.
You know, instead of this ugly thing, I would've made you put, like, some chopped mangoes, or a little citrus salad.
I mean, it's very good.
I mean, this is a dish, an impressive restaurant dish, you know.
It's missing one thing, but I really like it, and I think it tastes great.
Thank you.
Okay, Jessie, describe the lamb, please.
An herbed rack of lamb on top of swiss chard with a red wine jus, roasted yellow and red beets.
Who seared the lamb? I did.
Almost like you've cooked it for three or four minutes whole, and then I saw you chopping the cutlets off, and then flash-frying them in the pan.
Right, I put it in whole, and then ran out of time.
We didn't have time to cook it.
The lamb was not cooked properly, in my opinion.
Krissi, why do you always let other members in your team take over, and then say nothing, but then throw them under the bus when it comes to taking responsibility? I'm I'm embarrassed, because this reflects on me as well.
You guys weren't even talking.
I was so angry and frustrated at that point.
Did you give up? I was losing my temper really badly.
So you walked out? I had to go and take five minutes and calm myself down.
So when she shut down, the parts of the lamb dish that she was gonna do, like the greens and stuff, I did, because you weren't there.
She comes back throwing and breaking plates, so I thought she gave up.
I thought that the lamb was in the oven, the whole time.
I thought that she crusted it and it was in the oven.
I had no idea that the lamb wasn't even cooked.
At the rate we were going, if I'd left her to do what she said she was gonna do, nothing would be on there.
Whatever.
I had to finish the beets, I had to do the greens, I had to make the jus, I made the stock, I made the lamb, I made the crab salad.
Jessie was literally cooking for herself today.
Everything that I suggested, it was just like, "no, no.
No, I don't like that.
" Guess what, honey, You want to run the ship, you run the [bleep.]
ship, and you can sink it, 'cause you know what? Tomorrow I'm just gonna whup your ass in the pressure test.
You guys weren't even talking.
What happened? I thought that the lamb was in the oven.
I had no idea that the lamb wasn't even cooked.
At the rate we were going, if I'd left her to do what she said she was gonna do, nothing would be on there.
I had to finish the beets, I had to do the greens, I had to make the jus, I made the stock, I made the lamb, I made the crab salad.
Oh, my god.
Okay, okay.
I mean, the fact that you rallied 'round and got that lamb back in the pan, who's idea was that? - I did that.
- Okay, good, 'cause that's nailed.
That's cooked beautifully.
Here's the thing, after all that turmoil, the actual lamb tastes delicious.
I mean, I'm not expecting you to love each other, Bbt as individuals, you're two very talented ladies.
Unfortunately, tonight, it's like you didn't turn up.
All right, walk me through it.
Well, it was supposed to be an apple tart, but there was just no way to make another crust in that time.
I think that you did the best with what you could do.
Cooked well, they're seasoned well.
It's not what we would've loved to have seen.
Super far from being a restaurant-quality dessert, but good effort.
Okay, red team, blue team, please, we need some time.
Excuse us.
They're not even talking.
Uh, difficult, very difficult.
Well, I think there's one clear team that worked better, that was - That was a team.
- Yeah.
Although they had their shortcomings as well, they were more cohesive, they were more restaurant-y.
Luca, a little bit ambitious over-ambitious on the appetizer.
Nothing's guaranteed, I'll tell you that much.
Then you had somebody else on the other team that showed that they could almost do the entire thing by themselves.
I mean, come on.
Baloney.
That's pretty impressive.
Yeah.
For one team tonight, you're guaranteed a top three spot in the biggest culinary competition anywhere.
The winning team tonight The team that will be safe from elimination Congratulations Blue team.
Congratulations.
Top three! Phew.
I'm so close to a dream of become next american MasterChef.
Really well done.
Great team effort from the start to the end, and under no circumstances did any of you give up.
Please take your aprons off and head up to the gallery.
Congratulations, you're now in the top three.
Well deserved.
Good job, guys.
Thank you.
Now I hate you again.
Jessie and Krissi, you guys both know what this means.
Tomorrow, you will battle head-to-head in a pressure test unlike any we have ever seen.
Good night.
I gotta go to another pressure test, and I'm just so angry.
I'm so angry.
Okay, this is getting real, eh? I'm not staying down there with that cow.
Jess, I know how hard it is, like, what you just went through.
She didn't know how to make a crepe.
She didn't know how to do batter.
She didn't know how to do milk, water, egg.
She couldn't make the pie crust either, that's why she made me do it.
I was like, "Are you kidding me right now?" What? What what happened? When? "She she she what"? We're talking about our parsnip puree.
We're talking about ours, like Oh, that's not what I heard, so I thought I'd come up and listen.
I would like to go five miles away, because it's a bomb waiting to explode.
Not one of them will look at me.
I heard you.
I heard you's talking [bleep.]
.
Don't be a bitch.
If you've got something to say, say it.
For the first time in my life, I'm excited about a pressure test, 'cause I'm excited to send this cow home.
Honestly, it's war.
The bitch needs to go.
I want to kick her ass so bad.
I'm coming for you, Jessie.
I can feel Krissi's glare burning a hole through my skin.
I want to take her out.
She's gotta go home.
The last challenge was a MasterChef first a team mystery box challenge.
Blue team, you won that challenge, and you're both now safe.
Jessie, Krissi, are you two ready to find out what you will have to cook in this culinary cage fight? Tonight, you will have to perfect a world-class dessert.
We are talking about Chocolate mousse.
Pure, edible decadence.
Amazing.
Jessie, feel confident? I do, I'm actually excited it's chocolate mousse.
One more thing.
I love chocolate mousse, but it isn't my favorite chocolate dessert.
I prefer something a little more refined.
Chocolate molten lava cake.
there's nothing better than cutting into this moist, delicious cake.
It's a MasterChef classic, and one of my favorites.
Unfortunately for you, I have a different favorite chocolate dessert.
It is the most fearsome dessert in the whole [bleep.]
world.
A chocolate souffle.
This dessert is the most difficult to make out of all three.
Mmm, absolutely delicious.
I want a chocolate souffle from heaven.
You will have 75 minutes to make us three perfect chocolate desserts.
All delivered at exactly the same time.
Krissi, any parting words for Jessie? She probably should've came in here with a helmet on.
Jessie, anything to say to Krissi? I love your idle threats.
Jessie, Krissi, please head to your stations.
Ladies, at your stations, you have everything you need.
Whole cream, eggs, sugar, vanilla, butter, and, of course, chocolate.
Are you two ready? Yes.
Your 75 minutes starts Now.
I mean, 75 minutes to create Three stunning chocolate desserts that technical, I feel for them.
Just technique and timing, impossible.
I couldn't do it.
Krissi is a baker, you know, and she is a fighter, and she doesn't give up, usually.
Krissi might actually pull this off.
Jessie is very organized, clean.
She has a plan in her head.
I put my money on Jessie.
Is there any technique that they can use or any product that they can make that will extend from the mousse to the molten cake to the souffle? No.
You've got to start off with that mousse, get that set.
Yeah, you know, you're gonna be whipping up your cream, folding that in, your chocolate that's melted, getting it set in the fridge.
There's just so many different things that could make this go the wrong direction.
Hers is kind of dense.
Krissi's is more airy.
Both of thhe chocolate mousses in the fridge.
That's the first monkey off their back.
Now they gotta focus on the pastry cream and getting that chocolate molten lava cake.
Come on.
Right, Jessie, what's the one that you're most worried about? The souffle.
Yours, of course, Being so technical.
I'm just worried about getting the interior part right.
So you're confident you can take out Krissi? Yes, I am.
On a personal front, how much do you want to do that? She shouldn't have even been in top ten.
She needs to go home tonight.
Right, Krissi, how do you think you have the advantage over Jessie? I'm a better baker.
But you gave up last night.
I just couldn't work with somebody that was treating me the way she was.
Can you take her down with these three desserts? Absolutely.
Joe, the molten lava cake, what could go wrong? The big balance here is that you can't overcook the inside.
If it's not gooey and runny, it's no good.
You tip this thing out.
the whole thing can just disintegrate and be like a flat chocolate mess.
The technical ability of nailing that souffle is the incorporation of those egg whites, making sure you got great momentum before you start adding the sugar in order to make sure you've got that stiff peak.
Otherwise, it's not gonna rise.
This challenge is tricky.
Batter's almost done on the souffle.
I'm also gonna add some salt to enhance the flavor.
I feel really at home with all three of these, but with a souffle, anything can happen.
I'm definitely goin' out fighting.
Wouldn't be me if I didn't.
Who is going to join the top three? You know, Krissi's been in a pressure test five times, with her instincts of a baker, I'd have to bet on Krissi today.
Gordon, what do you think? Krissi can definitely bake.
There's no two ways about that, but there's something quite exciting about the technical ability of Jessie.
Jessie's gonna have the edge tonight.
Krissi has the flavor, Jessie is the queen of time management.
It's really anyone's game here.
Just under 20 minutes to go.
She is, like, So some timing issues about getting those souffles.
I think Krissi's a little behind.
She's buttering her ramekins, but Her chocolate's not melted, nothing's incorporated, but then you've got Jessie just a few steps ahead pouring that mixture into the souffle molds.
None of 'em have 'em in the oven.
They got a minute to get 'em in.
Last 15 minutes.
You've got to get your souffle in the oven.
Jessie's are going in the oven.
Where's the other bowls? Krissi's, where are her souffles? She still doesn't even have 'em in the ramekins.
Oh, gotta finish.
She's so far behind.
She's never gonna make it.
I have no time left, and I'm literally just putting my souffle mixture into the ramekin.
Krissi's are going in.
I pop it in the oven, and I'm like, "Oh, my god, it's not gonna cook.
" Those souffles may be raw.
We're gonna get two out of the three desserts from Krissi.
Come on, please.
Jessie and Krissi are in a head-to-head battle for a place in the semifinal Last 15 minutes.
by making each of the judges' favorite chocolate desserts.
An amazing chocolate mousse for me.
A decadent chocolate molten lava cake for me.
And a sumptuous chocolate souffle for me.
Three of the most difficult desserts all at the same time.
I hope this one wasn't over the limit.
Ladies, last five minutes.
Come on.
The waiting game.
This is the most frustrating part for any professional chef.
Come on.
Come on.
Two minutes to go.
Krissi's souffle's out of the oven.
- Can't be cooked.
- No.
She was last going in there.
Krissi, you've still got two minutes left.
- Yup.
- Is that cooked? Yes.
It's done.
Krissi is a good baker, but competition-wise, I want Krissi to go home.
She needed to be gone awhile ago.
You got this, Jess.
Right now, strategically, I really hope Jessie goes home, because it would make my way to the finale way easier with just Krissi.
My lava cake might not make it in time.
My lava cake is barely holding together.
Ten, nine, eight, seven, six, five, four, three, two, one, and stop.
Damn it! One second, she puts her plate down, so she's saved.
Jessie, Krissi, stand behind your souffles, thank you.
I don't know who's gonna win, and that's annoying, because I wanted to blow her out of the water.
Jessie, what am I expecting at the bottom of your souffle mold? Really rich chocolate batter.
Little salt in the batter, Which is something I like to do, salted chocolate.
Krissi, what am I expecting at the bottom of this souffle? Um, hopefully, it's not undercooked.
Oh, boy, this is different.
Usually, they'll tell you what you did wrong and ream you out, and he said nothing, and I'm like, "Okay, who's was better?" Krissi's is undercooked.
Raw? It needed three or four minutes in.
How is Jessie's? Jessie's is phenomenal.
Had the balls to actually put salt in there and make a sort of salty chocolate caramel.
Smart, and it paid off.
Jessie, Krissi, for me, those souffles were the most difficult to pull off tonight.
the souffle of the night, for me Belongs to Jessie.
Congratulations.
Adding that salt, lifting and elevating that chocolate richness, You nailed it.
Delicious.
And now, the chocolate mousse.
Krissi, looking at the two, What do you think separates yours? I can tell mine's more airy than hers just by looking at it.
Thank you.
Jessie's is denser.
It's more like a pudding.
Krissi nailed it.
I mean not just better, but You tasted it.
There's no way that you could even improve on it.
One person had the edge when it came to the actual texture of the mousse.
the best chocolate mousse tonight belonged to Krissi.
Good job.
Thanks.
I have one win.
If I made a better lava cake than Jessie, then I'm gonna stay in this competition.
These are not quite what we were expecting.
Ai yi yi yi yi.
It pre-exploded.
This is more raw than molten.
Honestly, thought it would hold together.
the crispiness around the top is nice, I just wish there was more cook-through.
We need some time to discuss this because we've got no idea who's going home and who's going into the top three.
They were very, very, very close.
In what way? Both undercooked.
Jessie's crust is a little bit better.
Krissi's had a little bit more consistency throughout my palate, but I mean, if I had to give an edge to one Somebody had an edge? Yeah, by the slightest of margins.
Obviously, both molten cakes had problems.
It came down to the most minute of details.
Based on those two chocolate molten lava cakes, the home cook joining the top three and entering the semifinal of MasterChef is It came down to the most minute of details.
But one of 'em had that element of chew, that crispiness that we said was so important in this cake.
The home cook joining the top three and entering the semifinal of MasterChef By the narrowest of margins is Jessie.
Krissi, this is very emotional and difficult for me.
I've gotten to know you very well.
I have to tell you from my heart, that was so close.
It gives me goosebumps to have to make that decision, and it was literally one of the most difficult decisions, not only that I've made on this show, but maybe in my life.
Krissi, you came into this competition like a whirlwind, but you've got the right to be arrogant.
You've got the right to be cocky, because you're a bloody damn good cook.
Well done, my darling.
Thank you.
I'll do one more, I'll take one off your bucket list.
When you and Mikey come to New York, you'll have dinner with me and my mom at del posto.
Thank you.
We can rehash this whole thing again.
Congratulations.
Thank you.
Come here, you.
I know you don't give hugs out that often, but Don't punch me.
Well done.
Well done, well done, well done.
See you in New York.
Thank you.
Right.
The question that you thought that we weren't gonna ask you.
Who is gonna win MasterChef? I think Luca's gonna win.
Luca's gonna bring it home for the Italians.
Well done, please Place that apron on your bench and send Mikey our love, will you? I will.
- Take care, my darling.
- Thanks.
Thank you.
This experience has told me that'm lot better than I thought I was.
I've learned more here than I've ever learned in 20 years of cooking.
Yeah, that's as good as it gets.
But I know that I stayed true to my roots through this whole journey.
I wasn't fake.
I was me all the way through.
Everyone just calm the [bleep.]
down! - Everything was so - You better shut the [bleep.]
up, bri, or Really? What are you gonna do? Knock you the [bleep.]
out.
I'm not gonna apologize for anything.
I'm definitely proud of what I accomplished.
I think you found your voice in cooking.
You're formidable.
You're one to watch, let me tell you.
I just really wanted to win for my kid.
Everything I do is for my kid.
You have an amazing mom there.
Look after her.
I know I do.
Well done, Krissi.
Even though I didn't take home the prize, I'm taking home a lot more to my kid.
I always knew that I was a great cook, but now, I'm a great chef.
It's yours, Mikey.
sync: Ajvngou.
cz