Soak 3 sheets of gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp. Bring cream, 100 g sugar, vanilla pulp and vanilla pod to the boil in a pot. Simmer for about 5 minutes, remove from heat and let cool for about 5 minutes.
Remove the vanilla pod. Squeeze the soaked gelatine well and dissolve in the hot cream. Leave to cool for about 30 minutes.
Stir yoghurt smooth, stir into the cream. Pour the mixture into four small moulds (each containing approx. 225 ml) and chill for at least 4 hours, preferably overnight.
Soak 1 sheet of gelatine. Heat pomegranate juice, lemon juice and 1 tbsp. sugar, remove from heat. Squeeze the gelatine well and dissolve in the hot juice. Let cool for 20-30 minutes - the sauce must still be liquid.
Then stir and spread on the panna cotta. Refrigerate again for about 1 hour.