•Slightly melt the Lotus paste.
•Pour it over the cake.
•Decorate with Lotus biscuits.
Trick :
•For an even firmer texture, add 1 sheet of gelatin to the cream (optional).
•You can also make individual verrines.
The 
result: a creamy, melt-in-your-mouth, and incredibly indulgent dessert with a unique caramelized flavor
