Soak the gelatine leaves in cold water for 4 minutes until soft.
Gently heat 110ml of pomegranate juice in a small pan.
Dissolve the squeezed gelatine leaves into the hot juice.
Simmer 350ml of cream with sugar and orange zest until sugar dissolves.
Stir the pomegranate juice mixture into the warm cream.
Whisk the remaining 150ml of cream to soft peaks.
Fold the whipped cream into the juice mixture and strain through a sieve.
Pour into four pomegranate seed-lined moulds and refrigerate for 2 hours.
Briefly sear orange segments in a hot pan and set aside.
Simmer remaining pomegranate seeds, sugar, and juice for 3 minutes before returning oranges.
Dip mould bases in hot water to loosen.
Turn panna cottas onto plates and spoon warm caramel around the sides.