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1
Lightly coat 6 x 1/2-cup molds or ramekins with neutral-tasting oil.
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2
Sprinkle 1/2 teaspoon of the gelatin over 2 teaspoons water in a small dish and let stand a few minutes to soften and dissolve
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3
Combine 1/4 cup of the pomegranate juice with the granulated sugar in a small saucepan; stir to dissolve sugar and heat just to a simmer. Stir in the gelatin mixture over low heat until it dissolves in the juice, then divide into the molds (about a scant tablespoon in each). Place the molds on a baking sheet and refrigerate until set, about 2 hours.
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4
Dissolve the remaining 2 teaspoos gelatin in a small dish with 1 tablespoon water.
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5
Heat the cream, confectioner's sugar and salt in a small saucepan over medium heat, stirring to dissolve sugar. Heat until very warm, but not boiling. Stir in the gelatin until it dissolves. Pour the cream through a fine strainer into a container with a pouring spout, such as a 4 cup Pyrex measuring cup. Set aside to cool completely.
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6
Pour the cream over the pomegranate jelly in the molds, dividing evenly. Cover gently with plastic wrap and replace in the refrigerator to chill and set, at least 4 hours.
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7
About an hour before serving, put the remaining 1 cup pomegranate juice in a small saucepan with the remaining 1/2 cup granulated sugar. Bring to a boil and continue cooking until reduced in volume by half (you should have 1/2 cup syrup); cool.
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8
To serve, dip the molds in very hot water for about 30 seconds (careful not to submerge). Run a small offset spatula or blade of a small, sharp knife around the edges of the panna cotta, then invert onto plates.
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9
Drizzle some pomegranate syrup over each, and sprinkle with pomegranate seeds
