Passionfruit Butter

For those of you who don’t know, I’ve been fortunate enough to intern in the confection studio at Sucré, New Orleans’ best dessert boutique. I make frequent stops at the storefront to stock up on their art-like chocolates and staggeringly beautiful entremets, and working in the kitchen lets me see the assembly, which is almost as fun (if tantalizing!). This is something we made in the kitchen this week: lemon-raspberry cake. Luscious raspberry mousse sandwiched between light, sweet, and moist cake, topped with buttercream, garnished with lemon zest, edible fairy dust, a white chocolate swoop, and one perfect raspberry. I am especially fond of the battalion you can see in the background.