Soak 2 sheets of gelatin in a bowl of cold water for about 15 minutes.

Put cream and glucose syrup in a pot and heat the cream to just below boiling point. Watch the cream carefully to prevent it from burning.

Chop the white chocolate into smaller pieces and place it in a heatproof bowl.

When the cream is about to boil, squeeze the water out of the gelatin and add it to the hot cream. Remove the cream from heat immediately and dissolve the gelatin in the cream.

Pour the hot cream over the chocolate and stir until the mixture is homogeneous. 

Cut the butter into smaller pieces and stir it into the chocolate mixture.

Pour the shiny and smooth chocolate mixture into glasses and refrigerate for at least 4 hours before serving.

Serve, for example, with caramelized white chocolate and fresh berries or in a shortcrust pastry base with, for example, mirror glaze, as shown in the picture.