Begin by making the vanilla bean posset layer. Stir the cream, sugar, and vanilla bean in a medium pan. Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Once boiling, turn the heat down so that the cream is at a rolling simmer for 3 minutes.
Remove the pan from the heat and add in the lemon juice. Whisk and let the mixture sit in the pan, undisturbed, for 5 minutes to cool slightly. Pour into 6 small glasses or ramekins and refrigerate 4 hours or overnight.
After the posset is completely cooled and set, make the pomegranate gelée. In a small bowl, add the tablespoon of cold water. Then sprinkle the gelatin on top and let it sit for 5 minutes.
In a small saucepan, warm the pomegranate juice and sugar. Stir to dissolve the sugar, but do not bring to a boil. Once the juice is warm, turn off the heat.
Add the bloomed gelatin into the warm pomegranate juice and whisk vigorously. Let sit until it cools to room temperature, 10-15 minutes.
Spoon a small layer of the pomegranate juice over each posset. Return to the fridge for another hour to set completely. Garnish with pomegranate arils and serve cold. Enjoy!
