Spanish Olive Eggless Custard

Ingredients

• 4 cups half andhalf
• 2 cups Spanish black olives, chopped
• 1 cup powdered sugar
• 6 sheets gelatin
• 1 teaspoon salt
• 12 whole almonds
• 1 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon fennel seed
• 1/2 teaspoon cumin
• 2 teaspoons brown sugar
• 1 ounce good quality maple syrup
• 2 ounces lemon verbena, fresh
• 2 ounces pineapple sage, fresh
• 2 cups white sugar
• 1 quart wáter
• 2 ounces crème fraiche
• 1/2 ounce maple syrup
• 1 pinch chopped sage
• 1/2 pound unsalted butter at room temperature
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup black olives
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 pounds white chocolate, roughly chopped