Soak gelatine leaves in cold water for five minutes.
Gently heat cream, milk, sugar, and vanilla seeds in a pan until sugar dissolves.
Stir the yogurt in a jug to loosen it and remove the pan from heat.
Squeeze excess water from gelatine and dissolve it into the warm cream mixture.
Cool the mixture for 15 minutes while propping serving glasses at a slant on a tray.
Whisk the cooled cream mixture into the yogurt until combined.
Pour mixture into slanted glasses and refrigerate for 2 hours until firm.
Dissolve raspberry jelly in 200ml boiling water and stir in pomegranate juice.
Cool jelly to room temperature, stand glasses upright, and pour jelly over panna cotta.
Refrigerate for 2 hours before topping with pomegranate seeds to serve.