Bloom the powdered gelatin in the cold water, set aside. In a medium sauce pot, heat cream and sugar together (do not boil).
In a separate bowl, weigh out the crème fraiche.
Once the cream is hot, add the bloomed gelatin and stir with a spatula until the gelatin has dissolved into the cream. Pour hot cream mixture over crème fraiche and whisk lightly to combine.
Once mixture is smooth, pour into ramekins or serving cups.
Chill for 2+ hours to let the mixture setup.
To make the pomegranate syrup, combine all ingredients in a medium sauce pot and reduce. This will take 20-30 minutes. Whisk every 5 minutes.
Mixture is done when it is reduced to about ¾ - 1 cup. Be careful as to not over reduce as the syrup consistency will harden as it cools down.
Cool syrup completely at room temperature before adding to panna cotta.
Pour syrup over panna cotta and garnish with a few pomegranate seeds. Serve and enjoy!