Creamy foie gras with Gran Marnier and gingerbread

Ingredients green apple jelly 400 gr green apple puree 50 gr syrup 50 gr Gran Marnier 25 gr Sosa vegetable gelatin powder Ingredients foie gras parfait 300 gr foie gras 200 gr butter 3 gr salt 2 gr pepper 5 gr 5 spice mixture Ingredients Gran Marnier glaze 350 gr water 100 gr syrup 50 gr Gran Marnier 30 gr Sosa vegetable gelatin powder Crunchy gingerbread METHOD: For green apple jelly, cook the ingredients until boiling. Fill the moulds Chocoflex LS05 with the mixture. Allow the mixture gelified. Turn out and use. For the foie gras parfait, allow the foie gras at room temperature and remove the veins. Add spices, salt and pepper. Bake for 4 minutes at 180C. Cool down to room temperature. Add the butter and mix to the mixer. Fill the moulds Chocoflex LS06 and cool down in the fridge. Freeze, unmould. For the Gran Marnier glaze: mix the ingredients and bring to boil. Take the sphere of foie gras with spingler and soak into the glaze. Cut thin gingerbread in the ham slicer. Let dry in oven at 80C until crisp matter.