The basil marshmellow is hand-crafted by Keva Freeman, an Adelaide-based pastry chef and founder of Sucre Patisserie, who says she was inspired by basil growing in her own garden.
“I took the fresh basil from the garden and turned it into a puree then blended it with a basic marshmallow mix,” says Freeman, who seeks to avoid using artificial flavouring and colours in the creation of her products.
The basil marshmallow follows her recent batch of orange marshmallow made with Riverland oranges.
Sucre Patisserie basil marshmallow and orange marshmallow will be available for purchase alongside other treats such as Freeman’s famous Sweetheart Cookies, fig and almond tarts and roasted peach crumbles at the Flinders Street Markets this weekend.
Flinders Street Market can be found at 230 Flinders Street, Adelaide. Information about more upcoming food and wine events being held around Adelaide can be found here.
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