Savory lemongrass mousse

Preparation info
  • Makes


    • Difficulty


    • Ready in

      30 min

Appears in
Asian Tapas: Small Bites, Big Flavors

By Christophe Megel and Anton Kilayko

Published 2010

  • About

The unmistakable citrusy tang of lemongrass perfumes this delicious mousse; serve it as a dinner party first course. Agar-agar ensures a creamy, soft consistency while toasted bread and spiced sausage provide a surprise element of crunch.


  • 5 stalks lemongrass, tender inner part of bottom third only, quartered and bruised
  • 2 cups (500 ml)


  1. Bring the lemongrass, chicken stock, star anise and salt to a boil in a saucepan over high heat until the sauce has reduced to half, about 6 minutes. Remove and strain into a small saucepan, discarding the solids. Simmer the mixture over low heat and whisk in the agar-agar powder until it is fully dissolved. Remove from the heat and place the saucepan on top of a large b