Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "13468d4ff1594482b143be685660dd5d",
    "updated": "2025-05-08T09:13:04.559Z",
    "title": "Panna Cotta with Raspberry Coulis",
    "subtitle": null,
    "description": "A refined Italian dessert featuring vanilla-scented cream thickened with gelatin, accompanied by a fresh raspberry sauce.",
    "ingredients": [
      {
        "section": "PANNA COTTA",
        "ingredients": [
          "gelatin powder",
          "room-temperature water",
          "heavy whipping cream",
          "sugar",
          "salt",
          "vanilla extract"
        ]
      },
      {
        "section": "RASPBERRY COULIS",
        "ingredients": [
          "raspberries, plus 12 for serving",
          "zest and juice of",
          "sugar",
          "salt",
          "fresh mint leaves, to taste, plus 6 small leaves for serving"
        ]
      }
    ],
    "instructions": [
      "To prepare the vanilla panna cotta: In a small bowl, combine the gelatin powder with the room-temperature water and stir until the gelatin is fully hydrated.",
      "In a medium saucepan, heat the heavy cream, 2½ tablespoons of sugar, and a pinch of salt over medium heat until it begins to simmer. Remove from heat, add the hydrated gelatin, and stir until completely dissolved. Strain the mixture through a fine-mesh sieve into a pouring jug. Stir in the vanilla extract.",
      "Place a small cloth towel in a deep baking dish to stabilize the ramekins. Set the ramekins on the towel, then pour the panna cotta mixture into each, leaving about 6 mm (¼ inch) space at the top. Chill in the refrigerator until firm, at least 4 hours or overnight.",
      "Once the panna cotta has set, prepare the raspberry coulis: In a small saucepan, combine raspberries, lemon zest and juice, 1 tablespoon sugar, and a pinch of salt. Cook over medium heat, crushing the raspberries gently to release their juices. Stir occasionally and simmer for 10 minutes, until the raspberries are soft and nearly melted.",
      "Take off the heat and carefully transfer the mixture to a blender or use an immersion blender, adding some mint leaves. Allow the mixture to cool for about 10 minutes, then blend until smooth. Pass the coulis through a fine-mesh strainer into a bowl.",
      "To serve: Fill a bowl with warm water and briefly dip the base of each ramekin for a few seconds. Wipe off any water, then invert the ramekin onto a serving plate and lift it off. Drizzle raspberry coulis across the top of each panna cotta and garnish with a small mint leaf. Place two raspberries on each plate to finish."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]