蜜桃传媒

In the first heat, Ajay and Petra created tantalising desserts such as 

• a savoury wakame seaweed flavoured brioche with lobster, yuzu gel and caviar
• a Venetian mask showpiece with Sabl茅 Breton flavoured with grains of paradise (a type of pepper), coconut mousse, sudachi jelly (a small green citrus fruit from Japan), mango compote, citrus sponge and white chocolate feuilletine base
• a trompe l鈥檕eil showpiece in the form of a highly artistic chocolate amenity (a decorative chocolate sculpture) guitar with a hidden pecan pie amp made with pecan mousse, miso, pumpkin and sherry vinegar
• custard tarts with rhubarb gel, black pepper, candied pistachio and rhubarb rose

Judge Benoit Blin said of the custard that it was 鈥渢he most flavoursome rhubarb you can get, and the rest is adding on to elevate鈥�, while judge Cherish Finden said 鈥渢he eating sensation is so beautiful.鈥�

In the second heat, Bharat and John created delights including

• onion seed spiced savoury croissants with cumin, coriander, chilli and chicken tikka filling
• a choux showpiece with almond praline and blood orange eclairs and dark chocolate cream and morello cherry buns
• trompe l鈥檕eil showpiece with a hidden tarte tartin, cinnamon Sabl茅 Breton, cr猫me fraiche and vanilla mousse
• deconstructed sticky toffee pudding with date sponge, vanilla Leite cr猫me and a smoked caramel sauce in a tempered chocolate sphere
• Charlotte 脿 la russe with fingerless ladyfinger sponges, pistachio bavarois sandwiched with raspberry jelly.

Judge Cherish Finden said of the sticky toffee pudding: 鈥淚t鈥檚 like a treasure box in there. You鈥檝e echoed the essence of sticky toffee pudding鈥�, while also complimenting on the team鈥檚 take on Charlotte 脿 la russe, saying 鈥渢he combination of the raspberry and pistachio is indulgent.鈥�