Apple & Berry Grazing Jars with Honeycomb, Chocolate & Cinnamon Crisps
Prep Time
20 Minutes
Cook Time
25 Minutes
Makes
4
Ingredients
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4 Mission Gluten Free Wraps
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Cinnamon Crisps:
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1 tbsp melted butter
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1 tsp cinnamon
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1½ tbsp sugar
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Apple Puree:
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4 Granny Smith apples, peeled, cored & sliced
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2 small wedges lime
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125ml water
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Strawberry Salsa:
1 punnet ripe strawberries, hulled and finely chopped
1 tsp Cointreau or 1 tsp caster sugar
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Mixed berries:
1 punnet raspberries
1 punnet blueberries or berries of choice
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Chocolate sauce:
120g dark chocolate melts, melted
125ml cream
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Yoghurt Cream:
200ml tub strawberry yoghurt
300ml cream
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To Serve:
Honeycomb
Mint leaves
Instructions
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Step 1
Prepare cinnamon crisps; place Mission Gluten Free wraps onto a paper lined baking tray and brush one side of each wrap with melted butter. Combine cinnamon and sugar together in a small bowl and sprinkle over the buttered wraps. Bake in a preheated oven of 180°C for 10 minutes until lightly golden and crisp. Remove from oven and allow to cool on the tray. When cool, break into corn chip size pieces.
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Step 2
Prepare apple puree; place apples, lime and water into a small saucepan and bring to the boil. Cover saucepan with a lid and reduce heat to low and allow to cook for approximately 7-10 minutes or until soft enough to puree. Remove from heat and remove lime wedges. With a fork mash the apple pieces into a puree. Refrigerate to cool.
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Step 3
Prepare chocolate sauce; place chocolate and cream together in a small microwave proof bowl and microwave on high for 1½ minutes. Remove from microwave and stir constantly until the chocolate has melted into the cream and formed a smooth, silky sauce. Set aside.
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Step 4
Whip yoghurt and cream together to a soft-firm consistency.
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Step 5
To assemble; place a spoonful of apple puree in the base of a 250ml preserving jar. Combine berries together and add a spoonful to the jar. Top with strawberry salsa, a heaped spoonful of yoghurt cream and a sprinkle of crumbled honeycomb. Drizzle with chocolate sauce and garnish with a few mint leaves. To serve; place 2 chards of cinnamon crisps in the jar and serve extra chards in a bowl.