Golden Ratio Shell Dessert (Print Version)

Layered mousse, sponge, and fruit jelly artfully arranged to evoke natural harmony and balance.

# What to Use:

→ Sponge Layer

01 - 0.53 cup all-purpose flour
02 - 0.27 cup granulated sugar
03 - 2 large eggs
04 - 2 tbsp unsalted butter, melted
05 - 1 tsp vanilla extract
06 - Pinch of salt

→ Fruit Jelly Spiral

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

→ Chocolate Mousse

12 - 6.3 oz dark chocolate (70%), chopped
13 - 0.59 cup heavy cream
14 - 2 large egg yolks
15 - 2 tbsp granulated sugar
16 - 1 tsp vanilla extract

→ Glaze

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

# How to Prepare:

01 - Preheat oven to 350°F. Line a 9.5 x 6.3 inch baking tray with parchment paper. Whisk eggs and sugar until thick and pale. Sift in flour and salt, folding gently. Incorporate melted butter and vanilla extract. Spread batter evenly and bake 10–12 minutes. Cool and cut into 8 rectangles approximately 2 x 3 inch following 5:8 ratio.
02 - Sprinkle gelatin over cold water and allow to bloom for 5 minutes. Warm raspberry puree with sugar until hot. Stir in gelatin and lemon juice until dissolved. Pour mixture into a 6.3 x 6.3 inch tray lined with plastic wrap. Chill until set. Cut into spiral strips tapering from 1.2 inch to 0.7 inch width to mimic the Golden Ratio spiral.
03 - Melt chocolate gently over bain-marie. Whisk egg yolks and sugar until pale. Heat cream until steaming, then temper yolks by gradually whisking in cream. Combine egg yolk mixture with melted chocolate and vanilla extract. Cool slightly. Whip remaining cream to soft peaks and fold gently into chocolate mixture.
04 - Place one sponge rectangle as base. Pipe mousse layer about 1.2 inch high. Arrange jelly spiral on top following Golden Ratio curve. Repeat for all servings.
05 - Melt white chocolate with cream until smooth. Cool slightly and pour over assembled desserts. Decorate with edible gold leaf or dust if desired. Chill at least 2 hours before serving.

# Expert Advice:

01 -
  • It's a showstopper that makes you feel like a true pastry chef, even if you're just beginning your dessert journey
  • The Golden Ratio spiral actually makes the plating easier than it looks, since nature does the design work for you
  • Dark chocolate and raspberries are a timeless pairing that never fails to impress, delivering rich depth and bright tartness in perfect balance
  • Each layer tells a story, and your guests will taste the care you put into every proportion
02 -
  • Tempering your egg yolks is non-negotiable; rushing this step risks creating mousse with scrambled egg pieces, ruining hours of work
  • The bloom stage for gelatin cannot be skipped or rushed; underbloom and it won't set, overbloom and your jelly becomes tough
  • Your cream must be truly cold when whipping, and your bowls should be chilled as well; this is what transforms heavy cream into clouds
  • The sponge layer must cool completely before assembling, or the warmth will melt your mousse and collapse your careful construction
03 -
  • Invest in a quality digital scale for this recipe; the proportions of the Golden Ratio are precise, and volume measurements won't give you the same reliable results
  • Make a test batch of your jelly spiral with just a small amount of gelatin mixture to perfect your spiral-cutting technique before committing to the full recipe
  • If your white chocolate glaze begins to set before you've finished pouring, gently reheat it over warm water and continue; patience here creates the most luxurious finish
  • Create your jelly strips a day ahead and refrigerate them separately; they're easier to work with when completely set, and this helps with timing on the day of serving
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