Dice foie gras and refrigerate.

Put sheets of gelatin in a bowl with cold water and ice cubes.

Bring water and gewurztraminer to a boil in a medium pan. Remove from the heat and add gelatin sheets. Stir gently and leave to cool for few minutes.

Add jelly in your verrines and place in your fridge for 10 minutes. Then add the dices of foie gras. Refrigerate for at least two hours.

Crumble gingerbread slices. Heat a non sticky pan, melt butter and brown gingerbread. Cover jelly with gingerbread and serve.