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":"Rum baba with chestnut sauce and vanilla whipped cream What could be more retro and delicious than a rum baba?","ingredients":"The baba dough : plain (all-purpose) flour,salt,caster (superfine) sugar,milk,fresh yeast,eggs,unsalted butter\nThe baba syrup : caster (superfine) sugar,vanilla pod (bean),dark rum\nThe chestnut sauce : gelatine,caster (superfine) sugar,egg yolk,milk,chestnut purée,cornflour (cornstarch),butter\nThe vanilla whipped cream : vanilla pod (bean),very cold double or whipping (heavy) cream\nFinishing off : splash of rum","instructions":"1 The baba dough\nPut the flour, salt and sugar in the bowl of an electric mixer. Warm the milk in a saucepan (if you have a thermometer, check that the temperature doesn't go above 30°C/86°F), then add the yeast and stir until dissolved. Pour onto the flour in the mixer bowl, add an egg and mix together slowly. As soon as the mixture is smooth, add the second egg and mix in, then stop the machine. Pour the melted butter all over the dough and leave at room temperature, without mixing or stirring, until the butter has soaked into the dough. Beat the mixture again until the butter is incorporated. Fill the baba moulds with the dough, then leave at room temperature to rise until doubled in size. Preheat the oven to 170°C (325°F: gas mark 3). Bake for 20-25 minutes, or until risen and golden. Remove the babas from the oven, unmould onto a wire rack and leave to cool.\n2 The baba syrup\nPut the sugar and vanilla pod in a saucepan with 800 ml/27 fl oz of water. Bring to the boil and simmer for a few seconds. Remove from the heat and leave to cool, then pour in the rum. Immerse the cooled babas in the syrup and leave to soak for 2 hours, then drain on a wire rack with a baking tray underneath (to catch the drips).\n3 The chestnut sauce\nSoak the gelatine in cold water for 2-3 minutes. In a large bowl, mix together the sugar and the egg yolk. Put the milk, chestnut purée and cornflour into a saucepan and bring to the boil, whisking all the time, then pour into the bowl with the sugar and egg yolk and mix together. Pour the mixture back into the saucepan and cook over a gentle heat, stirring constantly, until it thickens. Remove from the heat and add the drained and squeezed-out gelatine, stirring to dissolve, then leave to cool to 40°C/104°F (check the temperature with a cooking thermometer, if you have one). Mix in the diced butter, then pour the sauce into individual bowls and chill in the fridge for 2 hours.\n4-The vanilla whipped cream\nSplit open the vanilla pod lengthways, then scrape out the seeds. Put the cream into a bowl or electric mixer with the vanilla seeds and whip until thick.\n5- Finishing off and serving\nSpoon a little vanilla cream onto the chestnut sauce and put a baba on top, then drizzle over a little rum. Serve immediately.","region":"FR"}