1. in a saucepan, heat up 63g cream, 3g glucose syrup, 2g vanilla paste to 75 degrees celsius. 2. Pour over 50g white chocolate, let sit for 5 minutes, mix until smooth. 3. Add 16g pistachio praliné and emulsify with a blender. 4. Cover with foil and let it sit in the fridge for 12 hours. 5. Whip up until thick and creamy. 6. Bring 170g cream with 1 vanilla bean almost to a boil, pour over 200g white chocolate, mix until smooth. 7. Add 170g cold cream and 1/3 tsp salt. 8. Mix well, cover with foil and let it sit for 12 hours in the fridge. 9. Whip up to stiff peaks.