Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "f6588b996deb430780e47318b78eeb2b",
    "updated": "2025-05-07T17:17:03.917Z",
    "title": "White Chocolate Peppermint Bar",
    "subtitle": "Sweet Endings and Desserts",
    "description": "Set in a beautifully recreated space inspired by the iconic Carthay Circle Theatre, this charming restaurant evokes the romance and elegance of Hollywood's Golden Age, while offering a contemporary menu. This beloved dessert combines a rich dark chocolate cookie crust with a smooth frozen peppermint filling, topped with delicate meringue kisses for a light and crispy finish.",
    "ingredients": [
      {
        "section": "CHOCOLATE COOKIE CRUST",
        "ingredients": [
          "chocolate sandwich cookies",
          "melted butter",
          "salt"
        ]
      },
      {
        "section": "WHITE CHOCOLATE PEPPERMINT FILLING",
        "ingredients": [
          "powdered gelatin",
          "cold water",
          "white chocolate chips",
          "milk",
          "coarse salt",
          "peppermint extract",
          "heavy cream"
        ]
      },
      {
        "section": "PEPPERMINT MERINGUE KISSES",
        "ingredients": [
          "egg whites",
          "cream of tartar",
          "sugar",
          "peppermint extract",
          "red gel food coloring"
        ]
      }
    ],
    "instructions": [
      "FOR CHOCOLATE COOKIE CRUST",
      "Place the cookies in a large resealable plastic bag and press out the air.",
      "Using a rolling pin, crush the cookies into fine crumbs.",
      "Add the melted butter and salt to the crumbs, then squeeze the bag to mix everything together.",
      "Press the mixture evenly into the bottom of a 9x13-inch baking dish and set aside.",
      "FOR WHITE CHOCOLATE PEPPERMINT FILLING",
      "Soak the gelatin in cold water for 5 to 10 minutes to dissolve.",
      "Melt the white chocolate chips in a double boiler or a heatproof bowl set over simmering water, stirring until smooth. Keep warm.",
      "Combine the milk and salt in a small saucepan and bring to a boil over medium heat. Remove from heat, then stir in the dissolved gelatin. Immediately pour this mixture over the melted white chocolate, stirring until smooth. Add the peppermint extract and set aside.",
      "Whip the heavy cream using an electric mixer until medium-stiff peaks form.",
      "Carefully fold the whipped cream into the white chocolate peppermint mixture until fully combined.",
      "Pour the filling over the chocolate cookie crust and freeze for at least 3 hours, or up to 2 days.",
      "FOR PEPPERMINT MERINGUE KISSES",
      "Preheat the oven to 175°F. In the bowl of an electric mixer, combine egg whites and cream of tartar. Beat on high speed until stiff peaks form. Gradually add sugar, 1/4 cup at a time, whipping for 30 seconds after each addition.",
      "Add the peppermint extract and beat for an additional 30 seconds.",
      "Fit a pastry bag with a large star tip. Using a clean, thin paintbrush or the tip of a knife, paint stripes of red gel food coloring inside the pastry tip. Fill the bag with the meringue mixture.",
      "Pipe forty-eight 1-inch meringue kisses onto a parchment-lined baking sheet. Gently pull up the top of the piping bag and tip to create a peak on each cookie.",
      "Bake for 3 hours or until the meringues are dry and crisp. Remove from the oven, cool completely, and store in an airtight container.",
      "TO SERVE",
      "Cut the frozen white chocolate peppermint bars into 12 rectangles. Serve each with one bar and four meringue kisses on the plate."
    ],
    "notes_ingredients": "Suitable and enjoyable for children.",
    "notes_instructions": null
  }
]