Sweet Tofu Pudding with kuromitsu syrup

A very nice panna cotta-like dessert. However, it was a bit too stiff - one should back off the amount of gelatin slightly. Also my son (who made this) added a lot of vanilla - maybe 1 tsp - and it gave the pudding a delicious flavor.

Note that this pudding uses both soy milk and heavy cream, though much less heavy cream that the standard panna cotta. Also the syrup on the top required an ingredient that we could not find in our local Japanese market (kurosato tiles). I think one could substitute a molasses mixture, but we found the pudding plenty flavorful as is.