Golden Ratio Shell dessert (Print version)

Harmonious dessert with mousse, sponge, and jelly arranged by golden spiral proportions.

# What You Need:

→ Sponge Layer

01 - 0.53 cup all-purpose flour
02 - 0.3 cup granulated sugar
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Fruit Jelly Spiral

07 - 0.46 cup fresh raspberry puree
08 - 2 tablespoons granulated sugar
09 - 1 teaspoon powdered gelatin
10 - 1.7 tablespoons cold water
11 - 1 teaspoon lemon juice

→ Chocolate Mousse

12 - 6.3 ounces dark chocolate (70%), chopped
13 - 0.6 cup heavy cream
14 - 2 large egg yolks
15 - 2 tablespoons granulated sugar
16 - 1 teaspoon vanilla extract

→ Glaze

17 - 3.5 ounces white chocolate, chopped
18 - 2.7 tablespoons heavy cream
19 - Edible gold leaf or gold dust (optional, for decoration)

# How to Make:

01 - Preheat oven to 350°F. Line a 9.5 x 6.25 inch baking tray with parchment paper. Whisk eggs and sugar until thick and pale, sift in flour and salt, then fold gently. Incorporate melted butter and vanilla. Spread batter evenly in tray and bake for 10–12 minutes. Cool completely and cut into eight rectangles, approximately 2 x 3 inches each with a 5:8 ratio.
02 - Sprinkle gelatin over cold water and allow to bloom for 5 minutes. Warm raspberry puree and sugar until heated through. Stir melted gelatin and lemon juice into the mixture. Pour into a 6.3 x 6.3 inch tray lined with plastic wrap. Chill until fully set, then cut into spiral strips starting at 1.2 inches wide tapering to 0.7 inches to mimic the Golden Ratio.
03 - Gently melt dark chocolate over a bain-marie. Whisk egg yolks and sugar until pale. Warm cream until steaming, temper yolks by whisking in some cream, then combine with melted chocolate and vanilla. Cool slightly. Whip remaining cream to soft peaks and fold gently into chocolate mixture until smooth and homogeneous.
04 - Place a sponge rectangle as the base. Pipe a mousse layer about 1.2 inches high. Arrange the jelly spiral on top following the Golden Ratio curve. Repeat for each portion.
05 - Melt white chocolate and cream together until smooth. Cool slightly, then pour over each assembled dessert. Garnish with edible gold leaf or dust for a refined finish.
06 - Refrigerate the assembled desserts for a minimum of 2 hours to allow layers to set and flavors to meld.

# Expert tips:

01 -
  • It's the kind of dessert that makes people stop mid-conversation when you place it on the table, completely mesmerized by the geometry and beauty.
  • The three distinct layers give you different textures and flavors in every bite, so it never feels one-note or heavy.
  • Once you understand the technique, you'll realize you can swap the fruit layer with whatever is in season, making it endlessly adaptable.
02 -
  • The tempering of egg yolks is not optional fussiness, it's the difference between silky mousse and scrambled chocolate soup. Add the cream slowly and keep whisking.
  • Your layering proportions determine the visual impact. Measure your jelly spirals with care, because the Golden Ratio isn't just pretty, it's what makes the dessert feel inherently balanced and right.
03 -
  • Keep your chocolate mousse at room temperature before piping. If it's too cold, it won't pipe smoothly and will look rustic instead of refined.
  • The jelly spiral strips should be arranged while the mousse is still slightly soft so they sink slightly and become part of the landscape rather than sitting on top.
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