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":"Chestnut baskets ","ingredients":"For the recipe : unsalted butter (1% sticks/150 g),confectioners' sugar (95 g),ground almonds (30 g),guérande salt (1 g),vanilla powder (1 g),egg (58 g),all-purpose flour (250 g),unsalted butter (stick/75 g),superfine sugar (75 g),ground almonds (75 g),egg (75 g),whole milk (500 g),egg yolks (90 g),superfine sugar (50 g),candied chestnuts (200 g),chestnut paste (agrimontana) (400 g),xanthan gum,hazelnuts (400 g),superfine sugar (120 g),fleur de sel (8 g),cocoa butter (50 g),feuilletine flakes (50 g),lemon juice (250 g),superfine sugar (25 g),agar powder (4 g),whole milk (450 g),whipping cream (50 g),superfine sugar (90 g),custard powder (25 g),all-purpose flour (25 g),egg yolks (90 g),cocoa butter (30 g),gelatin (6 g powdered),unsalted butter (50 g),mascarpone cheese (30 g),uht cream (300 g),superfine sugar (65 g),egg yolks (125 g),gelatin (6 g powdered),mascarpone cheese (625 g),pastry cream (400 g),chestnut paste (agrimontana) (500 g),chestnut paste (agrimontana) (500 g),chestnut cream (agrimontana) (500 g),candied chestnuts (200 g)","instructions":"The day before, prepare a sweet dough according to the recipe instructions.\nPrepare almond cream following the recipe guidelines.\nPrepare crème anglaise as instructed, then pour it over the rinsed chestnuts and chestnut paste.\nBlend using an immersion blender, adding the xanthan gum.\nCreate hazelnut praline according to the recipe.\nMake lemon gel by following the specified recipe.\nPrepare pastry cream as per the recipe instructions.\nPrepare crème anglaise again, but replace milk with cream this time.\nIn a bowl, mix together mascarpone, drained gelatin, pastry cream, and chestnut paste, then incorporate crème anglaise, mixing thoroughly until smooth.\nIn a food processor, blend chestnut paste with chestnut cream and 3 tablespoons (50 g) of water.\nCover with plastic wrap to keep it from drying out.\nUsing a rolling pin, roll out the sweet dough to a thickness of 1/8 inch (2.5 mm) and line lightly buttered molds for baskets with a depth of ¾ inch (2 cm) and a diameter of 2½ inches (7 cm).\nFreeze for 1 hour.\nPreheat the oven to 320°F (160°C) and blind bake for 20 minutes.\nFill the tartlet shells with almond cream, then add a few rinsed candied chestnuts on top.\nFill to the brim with chestnut gel.\nAdd hazelnut praline and lemon gel in the center.\nUsing a spatula, create a dome shape on top of the basket with chestnut cream.\nTransfer the chestnut mixture to a pastry bag fitted with a nest tip, pipe it over the top, and smooth the edges.\nFinish by placing a candied chestnut on top.","region":"FR"}