In a small bowl combine the water or milk and the gelatin, and set aside.
In a saucepan over medium heat, bring heavy cream and sugar to a simmer, stirring until the sugar is dissolved.
Immediately remove from heat and add the gelatin mixture, stirring until completely dissolved. Cool 5 minutes.
Transfer to a mixing bowl and whisk in the creme fraiche until blended, then whisk in the buttermilk, lemon juice, vanilla and salt.
Strain and stir in the lemon peel.
Divide into eight 1 cup ramekins. Cover with plastic wrap and chill until set, 2 to 3 hours.
Meanwhile, prepare the pomegranate compote. In a medium saucepan combine the wine and sugar and bring to a simmer, stirring until the sugar is dissolved. Simmer, uncovered, about 3 minutes, until slightly reduced and syrupy. Remove from heat and cool completely.
Before serving, combine the pomegranate seeds, orange, and salt. Pour over the wine syrup and stir in the lemon juice. Serve immediately.