Put the kettle on to boil, about a quarter full. Place the gelatine in a small bowl and pour over enough cold water to cover. Leave to soak for 5 minutes until soft.
Meanwhile, pour the cream into a large jug and whisk in the honey until dissolved. Whisk in the Greek yoghurt until smooth. Add the vanilla seeds or bean paste, stir to blend and set aside.
Halve the pomegranate and scoop the seeds and juice out into a small bowl. Drain the juice into a separate small bowl and set both aside (there should be at least 1 tablespoon of juice).
Once soft, drain the gelatine and squeeze excess water from it. Return to the bowl and pour 1 tablespoon of just-boiled water over, stirring until dissolved. Leave to cool to room temperature.
Meanwhile, make the syrup for serving. Mix the honey, rosewater and 1 tablespoon of the pomegranate juice together in a small bowl until well blended, and set aside for serving. Any
remaining pomegranate juice is the cook’s treat.
Once the gelatine solution has cooled, stir it into the pannacotta mixture until well blended. Divide the mixture evenly between the serving glasses or moulds. Cover and chill in the fridge for at least 3 hours or overnight, until set.
If in moulds, run the outside of the moulds under hot water for a few seconds and then carefully turn them out onto serving plates.
If in glasses, set them on a serving plate. Spoon the rosewater syrup over the top and scatter with the pomegranate seeds. Sit a little pile of Persian candy floss on top, if using.
Scatter with rose petals, if using, and serve at once.