In a saucepan over medium heat, place the whole milk and white chocolate.
Heat the mixture to 185°F.
Dry mix the salt and pectin NH in a small bowl.
Pour the hot milk and chocolate mixture into the blender and begin blending on low until it forms a vortex.
Sprinkle in the pectin mix, strawberry powder, and grenadine.
Blend on medium high for 5 minutes.
Pour the cremeux into a silicone mold. Allow it to cool completely before removing from the mold, about 2 hours.
Remove from the mold and cut into desired shapes or serve.