Heat the liquid cream, the glucose syrup, EMUL A and the vanilla pods (opened and scraped). Mix it and then let it infuse for 30 minutes minimum. Finally strain through a strainer or a cheesecloth filter. Prepare a dry caramel with the sugar. When it has the desired colour and flavour, add the cold salted butter in cubes progressively while agitating with a whisk between every addition. Incorporate the warm infused liquid cream blend and then the gelatin mass. Cook the preparation again until 105°C and then put in the fridge for several hours before using. Warm it up slightly if needed before using.