Masterchef UK Professionals
Baker:
Season:
Week:
Challenge Type:
Peach Baked Alaska
Patrick, a New Zealand-born junior sous chef working at a two Michelin-starred restaurant in London's Piccadilly, struggled significantly with the pastry challenge. He initially made a French meringue by mistake, adding raw sugar directly to egg whites instead of heating the sugar first. Offered a chance to restart the Italian meringue, he added sweet wine to the sugar syrup on his second attempt, which prevented it from reaching the correct temperature and caused it to caramelise. He abandoned the second attempt and reverted to the original French meringue, which was not cooked and therefore raw. His ice cream was too runny. His poached peaches were well executed - he removed the skins and sliced them nicely. The final dish was poorly assembled with a loose, pooling meringue.
{Nikita}: "Oh, Patrick, that's such a shame." {Nikita}: "I really felt for you back there. So, Italian meringue, just a splash of water in that pan with the sugar to help cook it to the temperature of 118 to 121. And then the meringue would have worked."
{Monica}: "You've made a French meringue, and thankfully you have made that. However, French meringue needs to be cooked. You're out of practice in the pastry department."
{Marcus}: "The peaches, they were lovely. You remove the skin, you slice them up. Your ice cream just a little bit too runny when it came out, so it's never really going to have a chance to set. I think it's drawing a line under it. And hopefully you can come back and show us what type of chef you are, because it's very hard to see."
{Matt}: "What I want is to see you come back fighting and really smash it."
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