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": "6421729ed6954dd0a7bf2e48ffd106a3",
    "updated": "2025-05-10T08:40:15.859Z",
    "title": "No-Bake Prosecco Cheesecakes",
    "subtitle": null,
    "description": "These individual Prosecco cheesecakes topped with a fresh strawberry are perfect for any celebration. Whether it's a party or a special gathering with friends and family, these cheesecakes are a delightful dessert that impresses every time.",
    "ingredients": [
      {
        "section": "BASE",
        "ingredients": [
          "digestive biscuits",
          "unsalted butter, melted"
        ]
      },
      {
        "section": "FILLING",
        "ingredients": [
          "prosecco",
          "powdered gelatine",
          "full-fat soft cheese",
          "icing sugar (or caster sugar).",
          "double cream"
        ]
      },
      {
        "section": "DECORATION (OPTIONAL)",
        "ingredients": [
          "double cream",
          "icing sugar",
          "strawberries",
          "edible gold dust"
        ]
      }
    ],
    "instructions": [
      "Process the digestive biscuits into fine crumbs using a food processor, or crush them by hand with a rolling pin in a bowl.",
      "Combine the melted butter with the biscuit crumbs, then press the mixture firmly into the base of a 12-hole loose-bottomed mini cake tin.",
      "Place the tin in the refrigerator to chill while you prepare the filling.",
      "Gently heat the prosecco in a small pan over low heat until it is hot and steaming.",
      "Remove from heat, add the gelatine, and stir thoroughly until it dissolves completely.",
      "Allow the mixture to cool.",
      "In a bowl, whisk the soft cheese, vanilla extract, and icing sugar until smooth.",
      "Add the double cream and continue whisking until fully combined and smooth.",
      "Pour in the cooled prosecco mixture and stir gently to mix.",
      "Divide the filling evenly among the 12 biscuit bases in the tin and refrigerate to set for at least 4 hours or overnight.",
      "Once set, carefully remove the cheesecakes from the tin.",
      "To decorate, whip the double cream and icing sugar together until peaks form, then pipe swirls onto each cheesecake.",
      "Top each swirl with a strawberry and lightly dust with edible gold dust."
    ],
    "notes_ingredients": "Champagne can be used as an alternative to prosecco if desired.\nCUSTOMISE:\nThis recipe can be made in a deep 20cm springform cake tin to create one large cheesecake.\nIt can also be halved to make 24 shot-glass sized cheesecakes.\nFor added flavour, soak the strawberries in prosecco overnight before using them as decoration.",
    "notes_instructions": "COCKTAIL HOUR:\nFeel free to experiment with different alcohols or cocktail-inspired combinations, keeping the total liquid volume at 150ml. Examples include:\nG&T cheesecake: 75ml gin + 75ml tonic water\nPassion fruit martini cheesecake: 50ml rum + 50ml passion fruit purée + 50ml prosecco\nStrawberry daiquiri cheesecake: 50ml rum + 100ml strawberry coulis\nEspresso martini cheesecake: 75ml vodka + 75ml strong espresso"
  }
]