Soak the gelatine leaves in cold water for 10 minutes. Crush the pomegranate seeds in a potato ricer to release their juice. Filter the juice and heat it with the sugar in a small pan, without bringing to the boil. Add the soaked and squeezed gelatine and stir until completely dissolved. Let it cool and add Balsamic Vinegar of Modena PGI.   Pour the gelatine halfway up the moulds and put in the freezer for an hour.

Soak the gelatine in cold water for 10 minutes. In a small pan, heat the cream with the vanilla and the sugar, without bringing to the boil. Squeeze the gelatine, add it to the cream, and stir until completely dissolved. Pour into the moulds over the gelatine and put in the fridge to set for 4-5 hours.