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":"Crêpe soufflé with orange ","ingredients":"Pour la recette : 200ml 3/4 cup plus 1 tablespoon low-fat milk,1/2 vanilla bean,70g 2.47 ounces (1/4 cup plus 1/2 teaspoon) egg yolks (about 4 large),3 egg whites reserved,70g 2.47 ounces (1/3 cup plus 1 teaspoon) sugar,60g 2.12 ounces (1/2 cup) type 45 flour,1 pinch salt,25g 0.88 ounce (1 3/4 tablespoons) butter, melted,100ml 1/3 cup plus 1 tablespoon orange juice,40g 1.41 ounces (3 tablespoons) honey,zest of 1 orange,55g 1.4 ounces (4 tablespoons) butter,100ml 1/3 cup plus 1 tablespoon cointreau,40g 1.41 ounces (2 tablespoons plus 2 teaspoons) egg yolks (about 2 extra large),20g 0.71 ounce (1 tablespoon plus 2 teaspoons) sugar,10g 0.35 ounce (4 teaspoons) type 45 flour,1 orange,80g 2.82 ounces (5 3/4 tablespoons) butter,40g 1.41 ounces (3 tablespoons plus 2 teaspoons) sugar,50ml 3 1/2 tablespoons cointreau","instructions":"PREPARE THE CRÊPE BATTER\nBring the milk to a boil in a saucepan with the vanilla bean. Remove the pan from the heat and let the milk infuse for 20 minutes before removing the vanilla bean.\nPreheat the oven to 200°C - 400°F (gas mark 6).\nIn a bowl, gently whisk the egg yolks with 60g - 2.12 ounces (1/3 cup) sugar, then add the flour and warm milk.\nWhisk the egg whites and salt to soft peaks in a stand mixer with the whisk attachment, then continue whisking to firm peaks while adding the remaining sugar.\nCarefully fold the beaten egg whites into the batter.\nHeat an ovenproof skillet or frying pan. Add one-quarter of the butter along with one-quarter of the batter. Cook gently for 30 seconds, then transfer to the oven for 3 to 4 minutes.\nRepeat the process to make three additional crêpes. Cover the crêpes and set aside.\nPREPARE THE ORANGE BUTTER\nCombine the orange juice with the honey and zest in a small saucepan. Reduce the mixture by half, then gradually stir in the butter. Set aside.\nPREPARE THE PASTRY CREAM\nHeat the Cointreau in a saucepan.\nIn a bowl, whisk together the egg yolks and sugar, then stir in the flour.\nPour in the Cointreau and mix. Return the mixture to the pan and bring to a boil for 1 minute. Allow it to cool for 2 minutes, then cover the mixture with plastic wrap directly against the cream to prevent a skin from forming.\nFINISHING TOUCHES\nSegment the orange. Spread one-quarter of the pastry cream in the center of each crêpe and fold over.\nMelt a pat of butter in a skillet or frying pan with a little sugar until it darkens slightly.\nPlace a crêpe in the pan. Turn it to caramelize on both sides, adding a dash of Cointreau. Transfer the crêpe to a plate.\nRepeat the cooking and plating process for the remaining crêpes, arranging some orange segments around each. Reheat the orange butter and serve separately.","region":"FR"}