1. Wash the pomegranates and collect the seeds in the centrifuge. Let the gelatin sheets soften in warm water. Heat the pomegranate juice with the gingerbread. Let it infuse for 30 minutes with a paper film. Glue with gelatin. Ice the foie gras.

2. Peel the carrots. Cut the carrots into cubes.

3. Peel the ginger and cut into fine brunoises.

4. Put the honey with the spices.

5. Bring to a boil. Once the browned caramel add apple vinegar and cooked beetroot.

6. Cook over low heat, then mix.

7. Put in a pastry bag.