Tasty Mystery Baskets of Clips

Jackson, tell us what's in your dish.

I think we're in a very good spot.

From what I can remember,

-JO: Yup. -This is a dish

You can step to the side, please.

Jae, broth is ready. I'm with you. We're on the same team.

BUDDHA: Oh, the biscuit is not that great.

but I'm ready for a salad challenge.

Both domes are texturally off in of themselves.

-I felt it was dry. -TOM: You started it yesterday?

the flavor was beautiful.

-I like your ideas. -Are you sure?

I can't screw it up, man.

But my cauliflower purée isn't as dry as I need it to be.

That might be the best dessert we've had on Top Chef.

You gotta cool it down in the liquid.

It's fine, it's fine.

He passed away not too long ago. So this is definitely for him.

You had time to find a Mississippi cutter?

Still do a taste, you know, just give it a mix.

sort of thing as the sweet side.

Which I think Chef Wylie will appreciate.

-You ready? -Yeah, let's go.

And that chef is...

we're going to be doing a white chocolate bonbon

look exactly identical!

you know, savory-sweet. Beautiful dish.

It might still equal your total size.

Time is ticking down.

It was striking.

to mimic the scallion cream cheese.

-We are all deep in. -Uh-huh.

-Let's start with you, Ashleigh.

I am really freaking out big time.

I'm kind of obsessed about food.

I really liked the way that you balanced it out

Yeah, that's perfect.

Are you sure about the mushrooms?

So on that part of the challenge, success.

set inside a strawberry gel. What do you think?

I just want to make sure where the texture is.

What kind of science project

-Not in the liquid.

The dishes you gave us tonight.

DAMARR: Let's hope that they say that.

It all started with Chris' restaurant, Lucille's.

Real cooking is my sh--, not shapes.

Let's bring it on over to you, yes.

That's a really good strawberries and cream.

I have enough positive energy to pull us through, okay?

So, cooking for him is a huge honor.

to go on each other's plates.

-a shrimp mousse before. -Okay.

I'm calling "pea-knot butter."