How sweet! There was definitely something dessert-focused in each round of the 16th show. I have to admit that the ingredients seemed a bit more challenging this time – cupcakes with liver for the main? Unlike many of the previous episodes, I can’t even begin to think what I’d do with such a mix. But then again, I’m not a professional chef, so I won’t really have to worry about this (unless I decide to take part in an amateur version of the show).
Cinnamon hearts like these was just one of many mandatory ingredients
Round 1: In addition to cinnamon hearts, the four contestants were to use cod tongue, juniper berries and sweet potatoes. This round isn’t as difficult, but still, one needs to be very creative. While the dishes were, for the most part, not super-plain (each of pan-fried, braised and pan-seared cod tongue, plus a sweet potato and cod tongue soup), the judges were not fans. Comments mostly centred around taste – either because the juniper berries were too strong or because they could not taste some of the ingredients – or because the contestants were playing it too “safe” in what they made. And while one of the contestants made a soup, his presentation was lacking – ugly, in fact (not to mention that the cod tongue was barely noticeable), and was therefore, chopped.
Round 2: Besides liver and cupcakes, the three contestants had to use poppy seeds and ricotta salata (basically ricotta with lots of salt). Dishes included grilled liver over polenta with wilted greens, using the poppy seeds to make a vinaigrette. Though the judges liked the polenta, they felt that the portion size was a bit too small, among other issues. Another chef made a pavé of liver, which was served with a toasted cupcake (he mentioned that it was a little bit like a brioche. I’m not too sure about that – a cupcake is a bit denser, I think). He, like the first chef, did cut off the cake’s frosting, which the judges criticized (it isn’t a cupcake without it. This brings in another question: What IS a frosting-less cupcake? It isn’t exactly a muffin, either). The judges were not very pleased with his liver, either, as the piece was much too thick, causing some parts to be more cooked than others. The third chef, who made a tostada and poppy seed crusted liver, did utilize the frosting – by applying it onto a salad. This was something the judges liked, in addition to its bistro-style presentation. However, one thought the liver was a little over-done. Who was chopped? The chef who made the pavé.
Round 3: Ingredients were white chocolate, parmesan, lavender and balsamic vinegar. The two finalists more or less made very similar dishes – parmesan beignets with a white chocolate ganache. He also added the balsamic into strawberries for the dish. Judges loved his presentation and how the beignets were a little like shortcakes. However, one judge thought the parmesan was a little too weak. The other finalist made proliferoles, serving it with lavender and chocolate cream. The balsamic was also applied to strawberries for this dish. One of the judges liked how the lavender “opened up” the dish, though another thought it was as bit too heavy. However, all ended well for him as he was picked as the winner!
Image credit: naD photos/Shutterstock
