For the base
For the coating
In 5 low glasses, divide the grated melomakarona and set them aside.
In a bowl, beat the cream cheese, the icing sugar, the vanilla extract, the black rum with the mixer until they are homogenized.
Pour the heavy cream and continue beating until your cream thickens. With a spoon, divide the cream into the glasses and refrigerate them for at least an hour.
For the coating: Place the gelatin sheets in a bowl with cold water so that they soften. In a saucepan add the pomegranate juice to the jam and mix. When the mixture starts to boil add the gelatin and after mixing well and dissolving remove from the heat.
Wait a little for it to cool and pour the pomegranate seeds. Set aside to cool completely. With a spoon, pour the coating onto the cream in each of the glasses and let it freeze in the refrigerator for at least 3 hours.