Steep the rose petals in cream for about twelve hours.
Bring the milk to the boil with the cream, turn off the heat, add the pouch of preparation and whisk with the help of a mixer.
Pour the panna cotta into the moulds and chill for at least two hours.
Place the broken white chocolate on a baking tray covered with baking paper and bake in the oven at 140 degrees for about 15 minutes; cool and cut as desired.
Serve the rose panna cotta combining the strawberry sauce, the chocolate cramble and garnish with fresh flowers.
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