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": "712d55ac28da4c5dbbfa61a3de89e3e4",
    "updated": "2025-04-23T10:04:20.335Z",
    "title": "Mint Chocolate Cheesecake Yule Log",
    "subtitle": "Low Carb Keto",
    "description": "",
    "ingredients": [
      {
        "section": "mint cheesecake layer",
        "ingredients": [
          "unsweetened cashew milk",
          "unflavored gelatin",
          "package cream cheese, softened",
          "heavy cream",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "peppermint extract",
          "natural green food coloring (optional)"
        ]
      },
      {
        "section": "chocolate mousse layer",
        "ingredients": [
          "unsweetened almond milk",
          "unflavored gelatin",
          "egg yolks",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "unsweetened chocolate, finely chopped",
          "heavy cream"
        ]
      },
      {
        "section": "chocolate glaze",
        "ingredients": [
          "heavy cream",
          "swerve confectioners'-style sweetener or equivalent amount of powdered stevia or erythritol",
          "unsweetened chocolate, finely chopped",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract",
          "fresh mint leaves, for garnish"
        ]
      }
    ],
    "instructions": [
      "Prepare a silicone yule log mold or a 9x5 inch loaf pan. If using a loaf pan, line it with parchment paper, ensuring some overhangs.",
      "For the cheesecake layer, gently warm the cashew milk and gelatin in a large saucepan over low heat until the gelatin dissolves (about 2 minutes), or in the microwave for about 10 seconds. Combine the cream cheese, heavy cream, and sweetener, mixing thoroughly with a hand mixer. Incorporate the peppermint extract and optional food coloring, beating until smooth. Pour the mixture into the prepared mold or pan and place it in the freezer while preparing the chocolate mousse.",
      "For the mousse layer, heat the almond milk in a saucepan over low heat or in the microwave until hot. Set aside. In a small saucepan, combine 1 tablespoon of water and the gelatin, allowing it to soften for a minute. Whisk in the egg yolks and sweetener, then the warmed almond milk. Cook over medium heat, stirring constantly, for 5 minutes, or until the mixture thickens and coats the back of a spoon. Add the chopped chocolate and stir until fully melted, about 3 minutes more. Transfer the chocolate custard to a bowl and refrigerate to cool slightly.",
      "Once the custard is slightly warm, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the custard. Spread the mousse evenly over the cheesecake layer in the mold. Smooth the top, cover, and freeze for at least 3 hours, or preferably overnight.",
      "To unmold, carefully peel the silicone mold away from the yule log, gently pressing the top of the mold until it releases. If using a loaf pan, let the log thaw slightly, then lift it out using the overhanging parchment paper. Place the yule log on a serving platter and return it to the freezer while making the glaze.",
      "For the chocolate glaze, combine the heavy cream, sweetener, and chopped chocolate in a double boiler or heat-safe bowl set over simmering water. Heat gently, stirring, until the chocolate melts. Remove from heat and stir in the vanilla. Pour the glaze over the chilled yule log.  Cut into slices and garnish with fresh mint leaves. Refrigerate until ready to serve.",
      "Store leftover slices in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The yule log slices more neatly when semi-frozen. Slicing it while slightly frozen and then allowing the slices to soften at room temperature until chilled but not frozen results in a pleasant texture."
  }
]