Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "MERINGUE SOUFFLÉS",
  "description": "A delightful dessert combining meringue with rich chestnut ice cream, creating a unique and elegant treat perfect for special occasions.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the meringue soufflé",
      "ingredients": [
        "3 large (100 g) egg whites (*½ cup plus 1½ tablespoons)",
        "½ cup (100 g) superfine sugar",
        "¾ cup plus 1 tablespoon (100 g) confectioners' sugar",
        "1 tablespoon (5 g) unsweetened cocoa powder"
      ]
    },
    {
      "section": "For the chestnut ice cream",
      "ingredients": [
        "1½ cups (350 g) whole milk",
        "½ teaspoon (2 g) ice cream stabilizer",
        "3 tablespoons (35 g) superfine sugar",
        "4 large (60 g) egg yolks (½ cup)",
        "13 fresh chestnuts (5 ounces/150 g), chopped",
        "½ cup (120 g) chestnut paste (Agrimontana)"
      ]
    },
    {
      "section": "For the hazelnut paste",
      "ingredients": [
        "1½ cups (200 g) hazelnuts",
        "3 teaspoons (15 g) confectioners' sugar",
        "1 pinch fleur de sel"
      ]
    },
    {
      "section": "For the chestnut gel",
      "ingredients": [
        "3 candied chestnuts",
        "1½ cups (350 g) whole milk",
        "1 (15 g) egg yolk (1 tablespoon)",
        "1½ tablespoons (30 g) chestnut paste (Agrimontana)",
        "½ teaspoon (1 g) xanthan gum"
      ]
    }
  ],
  "instructions": [
    "For the meringue soufflé: In the bowl of an electric stand mixer fitted with a whisk, whip the egg whites, add the superfine sugar, and whip again, then add the confectioners' sugar.",
    "Preheat the oven to 210°F (100°C). On a silicone baking mat, pipe the meringues using a no. 10 tip.",
    "Cut off the tops of the meringue using a pair of wet scissors.",
    "Dust with the cocoa powder and bake in the oven for 10 minutes.",
    "Reduce the oven temperature to 140°F (60°C) and bake in the oven for 1 hour to dry.",
    "Remove from the oven and hollow out the meringues for the filling.",
    "For the chestnut ice cream: Make a custard: In a saucepan, heat the milk, then add the ice cream stabilizer with half of the superfine sugar.",
    "Beat the egg yolks with the remaining superfine sugar.",
    "Pour the milk mixture over the blanched egg yolks.",
    "Return to the heat until it reaches 175°F (80°C).",
    "While it is hot, add the chestnuts with the chestnut paste.",
    "Refrigerate for about 3 hours.",
    "Blend with an immersion blender, then churn to make the ice cream.",
    "Transfer to a cold bowl and freeze for between 12 and 24 hours, depending on use.",
    "For the hazelnut paste: Using a food processor, blend the hazelnuts, confectioners' sugar, and fleur de sel until smooth.",
    "For the chestnut gel: Rinse the candied chestnuts in cold water.",
    "Using the milk and egg yolk, make a crème anglaise (without the sugar) following the directions on this page.",
    "Pour it over the chestnuts and chestnut paste, then mix with the xanthan gum and set aside.",
    "For assembly: Fill the meringues with chestnut ice cream and a little hazelnut paste.",
    "Seal with the chestnut gel and stick two meringues together."
  ],
  "author": ""
}