Ring Around the Rose-Petal 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.