White chocolate & almond nectarine trifles

For the granita, place the sugar, water and rosemary in a saucepan. Stir over low heat for 2-3 minutes or until the sugar dissolves. Bring to the boil. Remove from heat and set aside for 20 minutes to cool. Discard the rosemary.

Process the nectarine in a food processor until finely chopped. Add the cooled syrup and process until pureed. Pour into a metal cake pan. Cover with foil. Place in the freezer for 1-2 hours or until icy around the edges. Use a fork to roughly break up the mixture. Cover. Return to the freezer for 2 hours. Break up the crystals. Cover. Return to the freezer for 2 hours or until firm. Use a fork to break the mixture into coarse crystals.

Meanwhile, for the blondies, preheat oven to 160C/140C fan forced. Brush a 16 x 26cm (base measurement) slab pan with melted butter. Line with baking paper, allowing sides to overhang. Place blanched almonds on a baking tray. Bake for 5-8 minutes or until lightly toasted. Cool. Coarsely chop.

Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until melted and smooth. Set aside for 5 minutes to cool slightly. Use a balloon whisk to whisk the sugar, eggs and vanilla into the chocolate mixture. Whisk in the almonds and flour until just combined. Pour into the prepared pan. Bake for 40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool. Cut into 2-3cm squares.

Line a baking tray with baking paper. Evenly scatter the flaked almonds over the tray. Place the caster sugar in a small frying pan. Heat over low heat, stirring occasionally, for 3-5 minutes or until golden. Pour over the flaked almonds, carefully tipping the tray to coat. Set aside for 10 minutes or until set. Break into shards.

Divide the ice-cream among eight 500ml (2 cup) serving glasses. Top with a few squares of the almond blondie, cream, sliced nectarine and granita. Decorate with the toffee and top with the rosemary.