In a small bowl, sprinkle the gelatin over the water. Whisk together. Let stand for a minute or two to allow it to “bloom” or soften.
In a medium saucepan, bring the cream, milk, sugar, and salt just to a boil, over medium heat, stirring. Turn down to a low simmer and add in the gelatin, stirring constantly for 1-2 minutes until the gelatin is dissolved. Remove from heat and stir in the vanilla extract.
Divide evenly among the molds, ramekins or serving glasses. Refrigerate until set, about 4-6 hours.
Make the syrup:
Pour the pomegranate juice into a medium saucepan. Add in the sugar and lemon juice and cook, stirring occasionally, over medium heat until the sugar has completely dissolved. Reduce the heat to medium low and continue to cook until the mixture has reduced to about 1 ½ cups of liquid. This will take approximately 45-50 minutes. The juice should be the consistency of syrup and be thick enough to coat the back of a spoon. Allow the syrup to cool. Transfer to a glass jar. Any remaining syrup can be stored in the refrigerator.
If using a mold, unmold the panna cotta onto a plate. Drizzle pomegranate syrup around the base. Sprinkle with fresh pomegranate seeds.
If serving in its glass or ramekin, top with some of the pomegranate syrup and add some fresh pomegranate seeds. Serve!
Special equipment: Heart shaped silicone mold (optional)