- 16 porcini mushrooms, small and firm
- 1 pink grapefruit, cut in half
- 1 l veal bouillon
- 2 tablespoons of lavender blossoms, dried
- 1 tablespoon of sugar
- 1 bunch of baby spinach
- 20 g of butter
- Salt, pepper, olive oil
Heat the veal bouillon till it boils. Cook the grapefruit in the oven at 140 for 15 minutes then wrap it in aluminum foil and let it cool to room temperature. Peel the grapefruit skin off with a sharp knife.
Carefully remove the grapefruit from the skin segments without damaging the small, natural cavities. Cover with foil and place to the side. Scrape the mushroom stems clean with a knife and use a damp cloth to wipe the heads clean. Chop the mushrooms in thick, even slices.
Heat the sugar with 2 tablespoons of water in a small saucepan at low heat till it becomes syrupy.