In a saucepot, combine water, superfine sugar, and glucose. Heat until mixture is 121 degrees C.
In another bowl, whisk together yolks. Add to heated sugar mixture and whisk until pale and fluffy. Continue to whisk until the bowl is cool to the touch.
Warm up red bean paste in the microwave. Add butter and mix together. Add paste into yolk mixture and heat until 85 degrees C.
Add softened, bloomed gelatin and stir until dissolved. Let cool to room temperature.
Whisk cream to soft peaks and add to cooled yolk mixture in three additions.