In a small bowl combine milk and the gelatin; set aside.
In a saucepan bring heavy cream and sugar to a simmer over medium heat, stirring until sugar is completely dissolved. Immediately remove from heat; add gelatin mixture, stirring until completely dissolved. Cool 5 minutes. Transfer to a mixing bowl. Whisk in creme friache until blended. Whisk in buttermilk, lemon juice, vanilla, and salt. Strain. Whisk in lemon peel.
Divide mixture into eight 8-oz. ramekins. Cover with plastic wrapl chill until set, 2 to 3 hours. Serve with Pomegranate Compote.
In a small saucepan combine wine and sugar. Bring to a simmer, stirring to dissolve sugar. Simmer, uncovered, about 3 minutes or until slightly reduced and syrupy. Remove from heat; cool completely.
In a small bowl combine pomegranate seeds and oranges. Sprinkle with salt. Pour syrup over pomegranate mixture. Stir lemon juice into pomegranate mixture. Immediately spoon over Buttermilk Pudding