I have received many requests for the kaffir lime ginger glaze recipe. I keep forgetting to post it.
The story behind this glaze is kind of funny. I had just made a sweet and sour soup and my mother-in-law came into the kitchen to help clean up. She saw the leftover kaffir lime leaves, picked them up and was about to throw them in the trash. Even though we get our kaffir lim leaves from our garden, it felt like a waste. I shrieked and told her, I told her that I was going to use them. She asked me how I planned on using the leaves since we weren't making any more soup. I had to come up with something fast, so I said that I would use them in the glaze for the apricot tarts that were in the oven.
I added a little ginger to the syrup to balance out the citrus-y flavor of the kaffir lime leaves and I incorporated a little cornstarch to the syrup to get a thicker consistency because typically I use fruit jellies as a glaze. It turned out wonderfully.
Ingredients
1 kaffir lime leaf, torn in thirds
1 teaspoon ginger paste
2 teaspoons cornstarch
1/4 cup water
1/4 cup light corn syrup
1 teaspoon lime juice
Preparation
In a small saucepan, dissolve the cornstarch in water. Add the corn syrup, kaffir lime leaf and fruit jelly.
Bring to a boil, then lower the heat to medium-low. Stir constantly for about a minute. Strain through a fine mesh sieve. Add the lime juice. Set aside until the tart is ready.
Brush the glaze over the tart using a silicone brush. I used the glaze for making a blackberry tart and an apricot tart. I think it added a some pizazz to the dessert.
Enjoy!
Tips
Per David Lebovitz's advice, to make a smoother more spreadable product, add a little light corn syrup to the sugar syrup. I made the same addition of corn syrup to my homemade caramel sauce, Indian cashew and pistachio sweets and my marshmallow banana frosting.
A little reminder on how to make ginger paste: Clean the ginger and remove any dirt. Peel the ginger root with a paring knife. Grate the ginger with a fine mesh microplane. Gather about 1 teaspoon of grated ginger root.
I'm very lucky to get the kaffir lime leaves from my garden. It's very useful and smells so nice. If you have the space to plant a kaffir lime tree, go for it, it's a good investment if you're into Asian cooking. The most important part of the kaffir lime leaf is the fragrance. You can find kaffir lime leaves in some Asian stores like Korean markets or online (click on the link). If you cannot find any, my suggestion is to balance the sour flavor with more lime juice even though the taste isn't quite the same.
When the tart is ready to glaze, if the glaze has thickened, heat it in the microwave for about 30 seconds to thin it again.
For more dessert recipes, click on this link.
Related Posts
See the last post: Blackberry Polenta Tart with a Kaffir Lime Ginger Glaze
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About Jackie
Hi! My name is Jacqueline Pham and I am a self-taught home cook based in the San Francisco Bay Area. I am French-Vietnamese, born and raised in Paris, France. I live with my husband Lulu and his family.
My hubby's family is from India, so our home is a melting pot of cultures and cuisines with all the rewards and challenges that you can imagine. There are vegetarians, meat-lovers and allergies of every kind. This site is a way for me to share my love of food and interact with all you Femme Fatales out there putting food on the table for your loved ones everyday.
