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": "e96c2e626e114b2287887259b0fbe0a6",
    "updated": "2025-05-20T02:17:12.018Z",
    "title": "Honeydew Pudding",
    "subtitle": null,
    "description": "In traditional Chinese dining, dessert courses were often omitted. Instead, fresh fruits were served, sometimes presented with artistic flair, including elaborate carvings and the dramatic use of dry ice to create mist-like vapors. Fruits are regarded as a refreshing and cooling contrast to the seasoned hot dishes that make up the meal. Nowadays, dessert courses are becoming more common in Chinese restaurants and still typically feature fruit-based dishes. This recipe highlights that tradition by pairing sweet honeydew melon with a rich and creamy pudding, offering a cool and satisfying conclusion to any meal. It is simple to prepare, can be made ahead of time, and is ideal for entertaining.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          " or ripe honeydew melons, about 1.5kg",
          "unflavoured gelatine",
          "cold water",
          "egg yolks",
          "sugar",
          "pinch of salt",
          "milk",
          "double cream"
        ]
      }
    ],
    "instructions": [
      "Cut the honeydew melon into quarters, remove the seeds, and peel off the skin.",
      "Chop the melon into large pieces and blend until smooth using a blender or food processor.",
      "Transfer the purée to a medium bowl, cover with cling film, and refrigerate.",
      "Use 400g (14oz) of the melon purée for this recipe.",
      "Combine the gelatine with cold water and set aside to bloom.",
      "In a large bowl, whisk the egg yolks, sugar, and salt until pale yellow and creamy.",
      "Heat the milk to boiling, then remove from heat. Gradually pour the hot milk into the egg mixture in a steady stream, whisking continuously.",
      "Return the mixture to the stove and cook over low heat, stirring constantly, until it thickens.",
      "Remove from heat, stir in the gelatine mixture, and let it cool.",
      "Once cooled, gently fold in 400g (14oz) of the honeydew purée.",
      "Whip the double cream until stiff peaks form, then fold it into the mixture.",
      "Pour the mixture into a mould or individual serving dishes and chill in the refrigerator for at least 2 hours before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]