1 vanilla bean, split and scraped, pod reserved for another use
1 1/4 cups cold heavy cream
1/2 cup creme fraiche
12 edible rose petals
2 large egg whites or pasteurized egg whites, lightly beaten (or powdered egg whites)
1/2 cup superfine sugar
Puree strawberries, 1/2 cup confectioners' sugar, the rose water, and vanilla seeds until mixture is slightly chunky.
Whisk heavy cream, creme fraiche, and remaining 3/4 cup sugar with a mixer on medium-high speed until soft peaks form. Fold in strawberry mixture until just swirled through. Divide among 12 glasses. Refrigerate for at least 1 hour.
Meanwhile, make the sugared rose petals: Pick up each rose petal with tweezers. Lightly brush with egg whites and sprinkle with superfine sugar to coat. Let dry on a wire rack.
Garnish each fool with a rose petal just before serving.
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