Ep 39. Northern Ireland - Dessert

As the Great British Menu season 13 nears its end, the talented chefs from Northern Ireland are summoned to create exceptional desserts for the final challenge. The contestants will be judged based on their ability to transform well-known Northern Irish flavors and ingredients into masterpieces that capture the essence of local cuisine.

The first chef to show his skills is Eddie Attwell, who starts with a creative interpretation of a classic dessert. His take on the Irish whiskey trifle adds a modern twist to the centuries-old dish, with flamboyant touches like whiskey-infused sponge topped with meringue and raspberry puree. Eddie's dish encapsulates the best of local ingredients, such as pan-fried rhubarb and gooseberry sorbet.

Next up is Grainne Mullin, whose dessert is inspired by the famous political murals of Belfast. Her chocolate and orange tart is garnished with chocolate butterflies, symbolizing the hope and freedom depicted in the murals. The flavors of orange and whiskey are evident here as well, in a silky orange curd and whiskey-infused cream.

The third contender, James Devine, takes a different approach, opting for a savory dish that challenges the conventional dessert format. His Fluffernutter dish is a deconstructed version of the traditional sandwich, with peanut butter mousse, marshmallow ice cream, and a sprinkle of crumbled bacon. The judges are skeptical at first, but soon realize the genius of the recipe, particularly how the flavors mingle in a perfect harmony on the palate.

As the competition intensifies, the chefs reveal their next creations, with each dish more innovative and daring than the last.

Eddie Attwell shines again with his chocolate and Guinness cake, paired with Guinness ice cream, coffee foam, and a rich chocolate ganache. The flavors of dark chocolate and stout are taken to the next level, creating a melody of flavors that is as indulgent as it is delicious.

Grainne Mullin continues to impress, with an intricate deconstructed pavlova that showcases the colors and textures of Northern Ireland's landscape. Her dish features vibrant green apple jelly, delicate elderflower meringues, and a tart rhubarb sorbet that perfectly balances the sweetness.

Lastly, James Devine presents his final course, a playful take on fish and chips, which he transforms into a dessert by using potato mousse, malted milk ice cream, and a crispy chocolate cigar that resembles the batter of a fish. The judges are amused by the concept, but more importantly, they are amazed at how well the ingredients complement each other.

In the end, only two chefs will earn the right to proceed to the final stage of the competition, and the decision will be tough, as each chef has presented his own unique vision of Northern Ireland's cuisine. With the stakes so high, the chefs have pulled out all the stops, creating desserts that are truly outstanding and worthy of recognition as some of the best in the land.