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":"Rum baba with chestnut sauce and vanilla whipped cream What could be more classic and delightful than a rum baba?","ingredients":"The Baba Dough : plain (all-purpose) flour,salt,caster (superfine) sugar,milk,fresh yeast,eggs,unsalted butter\nThe Baba Syrup : caster (superfine) sugar,vanilla pod (bean),dark rum\nThe Chestnut Sauce : gelatine,caster (superfine) sugar,egg yolk,milk,chestnut purée,cornflour (cornstarch),butter\nThe Vanilla Whipped Cream : vanilla pod (bean),very cold double or whipping (heavy) cream\nFinishing Off : splash of rum","instructions":"1. The Baba Dough: In the bowl of an electric mixer, combine the flour, salt, and sugar. Warm the milk in a saucepan to no more than 30°C/86°F, then dissolve the yeast in it. Pour the mixture over the flour in the mixing bowl, add one egg, and mix slowly until smooth. Then add the second egg and continue mixing briefly, before stopping the machine. Pour the melted butter over the dough and allow it to rest at room temperature, undisturbed, until the butter is absorbed. Beat the dough again to incorporate the butter. Fill the baba molds with the dough and let them rise at room temperature until doubled in size. Preheat your oven to 170°C (325°F, gas mark 3) and bake for 20-25 minutes, or until they are risen and golden. Remove from the oven, unmold them onto a wire rack, and let cool.\n2. The Baba Syrup: In a saucepan, combine the sugar, vanilla pod, and 800 ml/27 fl oz of water. Bring to a boil and simmer briefly, then remove from the heat and allow to cool before adding the rum. Soak the cooled babas in the syrup for 2 hours, then drain them on a wire rack placed over a baking tray to catch excess syrup.\n3. The Chestnut Sauce: Soak the gelatine in cold water for 2-3 minutes. In a large bowl, combine the sugar and egg yolk. In a saucepan, heat the milk, chestnut purée, and cornflour until boiling, whisking constantly. Pour this mixture into the bowl with the sugar and egg yolk, and stir to combine. Return this mixture to the saucepan and cook gently, stirring until thickened. Remove from heat, add the drained gelatine, and stir until dissolved. Let it cool to 40°C/104°F, then mix in the diced butter. Pour the sauce into individual bowls and chill in the refrigerator for 2 hours.\n4. The Vanilla Whipped Cream: Split the vanilla pod lengthwise and scrape out the seeds. In a bowl or electric mixer, whip the cream with the vanilla seeds until thick.\n5. Finishing Off and Serving: Spoon a portion of vanilla cream over the chestnut sauce and place a baba on top. Drizzle with a little rum and serve immediately.","region":"FR"}