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": "fdafa32da8ec44088a19f8dc584cad1b",
    "updated": "2025-05-10T14:13:41.307Z",
    "title": "Champagne Raspberry Possets",
    "subtitle": null,
    "description": "One of the most loved recipes from my first book was the lemon posset tart—it's simple to prepare, with a delightfully sharp yet sweet taste and a wonderfully creamy texture. For this version, I decided to elevate it by creating these individual celebratory desserts, perfect for summer gatherings or birthday celebrations. Featuring a homemade raspberry champagne sauce, fresh raspberries, and cream, these elegant possets are made to be enjoyed slowly. You can easily substitute the berries with strawberries or replace champagne with prosecco if preferred.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh raspberries",
          "champagne",
          "double cream",
          "caster sugar"
        ]
      },
      {
        "section": "Decoration",
        "ingredients": [
          "leftover raspberry champagne sauce",
          "fresh raspberries"
        ]
      }
    ],
    "instructions": [
      "Place 175g of raspberries and the champagne in a small pan and warm over medium heat until the raspberries begin to break down.",
      "Transfer the mixture to a blender and puree until smooth.",
      "Strain the puree through a sieve to remove the raspberry seeds, then set aside to cool completely.",
      "In a medium pan, combine the double cream and caster sugar.",
      "Gently heat over low heat, stirring slowly until the sugar dissolves into the cream.",
      "Once dissolved, increase the heat to medium and continue stirring continuously.",
      "Allow the mixture to reach boiling point, then let it simmer gently for 1 to 1½ minutes.",
      "Remove from heat and whisk in most of the reserved raspberry champagne sauce, reserving some in the pan for drizzling later.",
      "Evenly distribute the remaining 100g raspberries among four ramekins, then pour the cream mixture over the raspberries.",
      "Refrigerate for 4 to 5 hours until the possets are set.",
      "Before serving, drizzle the reserved raspberry champagne sauce over each posset and garnish with a few fresh raspberries."
    ],
    "notes_ingredients": "Berries can be substituted with strawberries, and prosecco may be used as an alternative to champagne.",
    "notes_instructions": null
  }
]