Golden Ratio Shell Dessert

# What You Need:

→ Sponge Layer

01 - 0.42 cups all-purpose flour

02 - 0.3 cups 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 - 0.5 cups 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 cups heavy cream

14 - 2 large egg yolks

15 - 0.1 cups 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)

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9.5 x 6.25 inch baking tray with parchment paper.

02 - Whisk eggs and sugar until thick and pale. Sift in flour and salt, fold gently. Incorporate melted butter and vanilla extract. Spread evenly in prepared tray and bake 10–12 minutes. Cool completely, then cut into eight rectangles approximately 2 x 3.15 inches.

03 - Sprinkle gelatin over cold water and let bloom for 5 minutes. Warm raspberry puree and sugar until heated. Stir in bloomed gelatin and lemon juice until dissolved. Pour into a 6.3 x 6.3 inch tray lined with plastic wrap. Chill until set, then cut into spiral strips tapering from 1.2 to 0.7 inches, following the Golden Ratio spiral.

04 - Melt dark chocolate gently over a bain-marie. Whisk egg yolks and sugar until pale. Heat cream until steaming, gradually whisk into yolks to temper. Combine with melted chocolate and vanilla extract. Cool slightly, whip remaining cream to soft peaks and fold gently into chocolate mixture.

05 - Place one sponge rectangle as base. Pipe mousse layer approximately 1.2 inches high. Arrange jelly spiral atop, following Golden Ratio curve. Repeat assembly for all servings.

06 - Melt white chocolate with heavy cream until smooth. Cool slightly, then pour over each assembled portion. Decorate with edible gold leaf or dust as desired.

07 - Refrigerate desserts for at least 2 hours to set layers and enhance flavors.

# Expert Tips:

01 -

It looks like edible art—the kind of dessert that makes people pause before taking a bite, asking if they should photograph it first.
Each layer offers a different texture: the tender sponge, silky mousse, and delicate jelly create an experience that unfolds with every spoonful.
Despite its sophisticated appearance, it's surprisingly manageable to create at home with patience and the right technique.

02 -

The timing of your gelatin is everything—bloom it for exactly 5 minutes, not more, not less. Too little time and it won't set properly; too much and it becomes grainy. I learned this the hard way after my first three attempts turned into sweet soup.
Tempering the egg yolks is non-negotiable. Add the hot cream too quickly and you'll have scrambled eggs mixed into your mousse. Add it slowly while whisking constantly, and you'll have pure silk. It's the difference between elegant and disaster.
The sponge must cool completely before cutting. If it's even slightly warm, it will crumble in your hands and your careful rectangles will become fragments. I've learned patience through this step.

03 -

Keep your chocolate mousse at the right temperature—too warm and it won't hold its shape; too cold and it becomes difficult to pipe. Room temperature chocolate mixture is your goal before folding in the whipped cream.
The spiral is easier to cut than you'd think if you work with a sharp, thin-bladed knife dipped in hot water. The heat prevents the jelly from sticking and allows clean, precise cuts.