Start by blooming the gelatin. In a small bowl, add the gelatin powder and pour the cold water over it. Stir well to combine, then let it sit in the fridge until needed.

In a medium saucepan, combine the cream with the seeds scraped from the vanilla pod. Heat gently over medium heat, stirring occasionally, until the cream is steaming but not boiling.

In a separate bowl, whisk the egg yolks with 10 g of caster sugar for about 30 seconds, then set aside.

To make a dry caramel, add a thin layer of sugar to the bottom of a small saucepan. Place it on medium-low heat without stirring.

Once the edges start melting and turn golden, gently press the hot caramel from the edges towards the center using a rubber spatula.

Continue adding sugar gradually until you have a deep golden color and all 130 g are incorporated.

Slowly pour the steaming cream into the caramel while whisking constantly. Allow it to cook for one minute on the heat, then remove it.

Slowly pour the hot caramel cream over the whisked egg yolks, whisking continuously to combine.

Pour it all back into the saucepan and heat gently, whisking until it reaches 84°C (183°F).

Once at the right temperature, immediately strain the mixture through a sieve into a tall jug.

Weigh 40 g of the bloomed gelatin from the fridge and add it to the caramel. Blend the mixture until smooth.

Cover the surface with cling film and refrigerate for a minimum of 6 hours, or ideally overnight.

Once chilled, transfer the mixture to a stand mixer and whisk for 2-3 minutes until it reaches a medium peak.