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": "ce75b01be54446bc8142a7bbf88cdc58",
    "updated": "2025-05-20T01:34:43.469Z",
    "title": "Cold Almond Pudding with Fresh Fruit",
    "subtitle": null,
    "description": "Gelatine-based puddings are a favored dessert in many households and restaurants across China. The delicate texture of gelatine provides a gentle conclusion to meals where bold flavors like garlic, ginger, chili, shrimp paste, oyster sauce, and black beans are typically used to enhance meats or vegetables. This recipe combines the subtle essence of almond with fresh oranges to create a classic, light dessert.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "sugar",
          "unflavoured gelatine",
          "evaporated milk",
          "coconut milk",
          "almond extract",
          "oranges, peeled"
        ]
      }
    ],
    "instructions": [
      "In a large stainless steel bowl, mix the sugar and gelatine together.",
      "Heat the evaporated milk and coconut milk in a medium-sized pan until it starts to simmer.",
      "Add the almond extract and slowly pour the warm milk mixture into the sugar and gelatine mixture, whisking continuously.",
      "Return the combined mixture to the pan and cook gently over low heat for 2 minutes, stirring constantly.",
      "Remove from heat and strain the mixture if there are any lumps.",
      "Allow it to cool, then pour into a mould or individual serving dishes, cover with cling film, and refrigerate for 4 hours or until set.",
      "Peel the oranges carefully, removing all the white pith.",
      "Segment the oranges by cutting along both sides between the flesh and the membrane.",
      "Reserve any juice extracted and set it aside.",
      "To unmould, briefly dip the bottom of the mould in warm water, avoiding any water entering the mould.",
      "Firmly hold the mould on a serving plate and invert it to release the pudding.",
      "Decorate the pudding with the fresh orange segments and the reserved juice.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]