Make the red panna cotta: In each of three small ramkeins or dessert cups (about 6 ounces each), sprinkle a few pomegranate seeds.  

Place ½ cup pomegranate juice into a small bowl. Sprinkle the gelatin over the pomegranate juice. Set aside and allow to bloom.

Place remaining 2 cups of pomegranate juice in a small saucepan.  Stir in sugar and heat over high heat, stirring the mixture to dissolve the sugar. Reduce heat to medium low and simmer until reduced to about 1 ½ cups liquid, about 15 minutes. Remove from heat and stir in the gelatin mixture.  Stir until completely melted. 

Add in the heavy cream and milk.  Stir well to combine.  Divide the mixture evenly among the dessert cups and refrigerate until firm.

Make the pink panna cotta: In each of three small ramkeins or dessert cups (about 6 ounces each), sprinkle a few pomegranate seeds.

Place 1/3 cup pomegranate juice into a small bowl. Sprinkle the gelatin over the pomegranate juice. Set aside and allow to bloom.

Place cream in a small saucepan.  Stir in sugar and heat gently over medium heat, stirring the mixture to dissolve the sugar. Heat cream mixture until simmering. 

Remove from the heat. Stir in the pomegranate gelatin mixture and stir until completely melted.  Stir in the milk. Divide the mixture evenly among the dessert cups and refrigerate until firm.

Once firm, sprinkle top of panna cotta with pomegranate seeds. Dust with powdered sugar and serve!