Chef Begona: "I made Tallarines of Pumpkin with Duxelles and with cream made from raw milk."

Judging

Tom Collichio: "Begona's dish. This is crazy. You eat it, and it's so interesting. And you go for another bite and say you taste something else. You go for another bite, you taste something else. 

Helena: "Begona also understood the texture of what you can do with pumpkins because quite often we overcook them."