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Method
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Steep the rose petals in cream for about twelve hours.
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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.
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Pour the panna cotta into the moulds and chill for at least two hours.
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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.
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Serve the rose panna cotta combining the strawberry sauce, the chocolate cramble and garnish with fresh flowers.
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