Soak the gelatine sheets in icy water.
Melt the white chocolate at 45°C (113°F).
In a saucepan put water, sugar, and glucose and heat up to 103°C(217.4°F).
Remove it from the heat, add the condensed milk, the hydrated squeezed gelatin, making sure that it is completely melted, and then the whipping cream.
Pour over the melted white chocolate together with the pistachio cream and emulsifying everything with an immersion mixer, avoiding the incorporation of air bubbles and filtering.
Leave it to rest in the fridge for 10-12 hours.