A pocketful of sugared rose petals is all you'll need to top these rich strawberry fools.
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.
Fools can be refrigerated for up to 4 hours. Sugared rose petals can be stored in an airtight container at room temperature for up to 2 days.
