Apple & Berry Grazing Jars with Honeycomb, Chocolate & Cinnamon Crisps

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.

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.

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.

Whip yoghurt and cream together to a soft-firm consistency.

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.