Golden Ratio Dessert Shell (Print View)

Layered dessert showcasing mousse, sponge, and jelly arranged by the Golden Ratio for balanced beauty.

# Ingredient List:

→ Sponge Layer

01 - 1/2 cup all-purpose flour
02 - 1/4 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 - 1/2 cup fresh raspberry puree
08 - 2 tablespoons granulated sugar
09 - 1 teaspoon powdered gelatin
10 - 1 2/3 tablespoons cold water
11 - 1 teaspoon lemon juice

→ Chocolate Mousse

12 - 6 oz dark chocolate (70%), chopped
13 - 1/2 cup heavy cream
14 - 2 large egg yolks
15 - 2 tablespoons granulated sugar
16 - 1 teaspoon vanilla extract

→ Glaze

17 - 3.5 oz white chocolate, chopped
18 - 3 tablespoons heavy cream
19 - Edible gold leaf or gold dust (optional, for decoration)

# Directions:

01 - Preheat oven to 350°F. Line a 9.5 x 6-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 extract. Spread mixture evenly in tray and bake 10–12 minutes. Cool completely, then cut into eight rectangles approximately 2 x 3 inches each following a 5:8 ratio.
02 - Sprinkle gelatin over cold water and allow to bloom for 5 minutes. Warm raspberry puree and sugar until slightly heated. Stir in bloomed gelatin and lemon juice until fully combined. Pour mixture into a 6 x 6-inch tray lined with plastic wrap. Chill until firmly set. Cut into spiral strips starting 1¼ inches wide tapering to ¾ inch to replicate Golden Ratio spiral.
03 - Gently melt dark chocolate over a bain-marie. Whisk egg yolks and sugar until pale. Warm half of heavy cream until steaming and temper yolk mixture by whisking in warmed cream slowly. Combine tempered yolks with melted chocolate and vanilla extract, mixing thoroughly. Cool slightly. Whip remaining cream to soft peaks, then fold gently into chocolate mixture until smooth and airy.
04 - Place one sponge rectangle as base. Pipe chocolate mousse to approximately 1¼ inch height atop sponge. Arrange fruit jelly spiral delicately along mousse, following Golden Ratio curvature. Repeat for all servings.
05 - Melt white chocolate with heavy cream until smooth and glossy. Cool slightly before pouring glaze evenly over each assembled piece. Optionally garnish with edible gold leaf or dust for an elegant finish.
06 - Refrigerate assembled desserts for a minimum of 2 hours to set flavors and structure.

# Expert Tips:

01 -
  • It's the kind of dessert that makes people gasp when you set the plate in front of them—the spiral arrangement feels like a secret you've learned from nature itself
  • Each layer tells its own story: delicate sponge, silky chocolate mousse, and bright jewel-toned jelly that catches the light
  • Once you understand the technique, you'll find yourself making it again and again, each time feeling like you're creating edible art
02 -
  • The spiral proportions are everything—if your jelly strips don't follow the Golden Ratio measurements, the magic of visual harmony fades, so take your time with those cuts
  • Tempering your egg yolks is non-negotiable for food safety; never skip slowly whisking hot cream into them first
  • Room-temperature ingredients are your friends here; cold eggs won't whip properly, and cold cream won't fold gently into your mousse
03 -
  • Invest in a good spiral cutter or very sharp knife for your jelly; clean, precise cuts are what make this dessert truly special and prevent the delicate jelly from crumbling
  • Don't be tempted to skip the bain-marie—gently melting your chocolate preserves its silky texture and prevents the graininess that comes from overheating
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