Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Poire belle-hélène A demi-sec champagne dessert","ingredients":"For the recipe : vanilla bean,milk,cream,instant dry (powdered) milk,sugar,egg yolks (about 3-4 large),sugar,slivered almonds,milk,light cream,sugar,dark chocolate (70% cacao),crème fraîche,sugar,lemon juice,pears,cream,sugar","instructions":"PREPARE THE VANILLA ICE CREAM\nThe day before serving, split the vanilla bean, extract the seeds, and add both the bean and the seeds to a saucepan containing the milk and cream. Bring to a boil. In a separate bowl, mix the instant milk, sugar, and egg yolks, then incorporate this mixture into the saucepan with the milk and cream, cooking until it reaches 85°C - 185°F. Strain the mixture through a fine sieve into an airtight container. Discard the vanilla bean and chill for a minimum of 12 hours. On the day of serving, process the mixture in an ice cream machine following the manufacturer's guidelines.\nPREPARE THE POLIGNAC ALMONDS\nCreate a syrup by boiling 50ml - 3 1/2 tablespoons water with the sugar in a saucepan. Add the almonds to the syrup and allow them to soak for at least 2 hours without heat. Preheat the oven to 160°C - 325°F (gas mark 3). Drain the almonds and spread them on a Silpat baking mat or parchment paper on a baking sheet. Toast them in the oven until golden brown.\nPREPARE THE CHOCOLATE SAUCE\nIn a saucepan, combine the milk, cream, and sugar, then heat. Place the coarsely chopped chocolate in a bowl and gradually pour the hot mixture over it. Stir in the crème fraîche and set the sauce aside in the refrigerator.\nPREPARE THE POACHED PEARS\nSplit the vanilla bean and scrape out the seeds. Add the bean and seeds to a saucepan with 1 liter - 4 1/4 cups water, the sugar, and lemon juice. Bring to a boil. Meanwhile, peel, halve, and core the pears. Place the pear halves into the boiling syrup, allowing the syrup to gently infuse the pears on very low heat. Check that the pears are tender by inserting the tip of a knife; they ought to be very soft.\nPREPARE THE CHANTILLY CREAM\nSplit the vanilla bean and scrape out the seeds. Incorporate the seeds into the cream in a bowl; save the bean for another purpose. Whip the cream by vigorously whisking, then refrigerate. When ready to serve the pears, lightly whip the cream again and transfer it to a piping bag fitted with a fluted nozzle.\nFINAL ASSEMBLY\nReheat the chocolate sauce over a bain-marie or in a microwave. Pipe a generous swirl of Chantilly cream into the bottom of a bowl. Arrange two pear halves on top of the cream and add a quenelle of vanilla ice cream. Sprinkle with the Polignac almonds. Serve the warm chocolate sauce separately.","region":"FR"}