1) Begin by whipping cream with icing sugar until you get soft peaks. Add pomegranate molasses and stir 2 times gently to combine and just streak the pomegranate through the cream.
2) Take a large plastic bag and using a wooden rolling pin, smash the gingersnaps into rough pieces. To assemble, take a ramekin and add a layer of gingersnaps first, followed by cream, gingersnaps and finally cream again. Use an off-set spatula or the back of a knife to flatten the tops. Set in the freezer for 45 to 60 minutes to freeze. Run a knife around the edges when set and invert onto a plate.
3) Make the caramel sauce by adding sugar and water to a small saucepan and set over medium-high heat. Once the sugar has dissolved and the caramel reaches a dark amber stage, add butter and salt and swirl to combine. Remove from heat and drizzle over semi-freddo cookies and cream.