Ginger and Quince Upside-Down Gluten Free Dessert
What to do with Quince fruit? Make this lovely dessert of course.
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Ingredients
- 1 vanilla bean (use seeds below)
- 1 small (or 1/2 a large) lemon
- 950 ml water, plus more as needed
- 250 ml dry white wine
- 100 g organic coconut sugar
- 800 g quince (4 large or 8 small)
- 50ml rapeseed oil
- 50ml oat milk
- 100 g coconut sugar
- vanilla bean seeds (from above)
- 3 eggs, at room temperature
- 2 tablespoons/ 15g finely grated fresh ginger
- 30g crystallised stem ginger
- 80 g potato flour
- 60 g gluten-free oat flour
- 70 g brown rice flower
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 100ml Oatly crème fraiche (or other dairy free brand)
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