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": "293bb820fe08437b8acc1f48e03a0b48",
    "updated": "2025-05-10T07:52:21.281Z",
    "title": "Lemon Posset Tart",
    "subtitle": null,
    "description": "Lemon posset is a delightful dessert that combines sugar, cream, and lemon into a simple yet delicious treat. This recipe from my blog is easy to prepare—simply mix cream and sugar, heat gently, then add lemon zest and juice. The tart features a classic cheesecake-style base made from digestive biscuits and melted butter.",
    "ingredients": [
      {
        "section": "BISCUIT CRUST",
        "ingredients": [
          "digestive biscuits",
          "unsalted butter, melted"
        ]
      },
      {
        "section": "LEMON POSSET FILLING",
        "ingredients": [
          "double cream",
          "caster sugar",
          "zest of",
          "lemon juice (about 2 lemons)."
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "double cream",
          "icing sugar",
          "freeze-dried raspberries",
          "biscuit crumbs"
        ]
      }
    ],
    "instructions": [
      "Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.",
      "Combine the crushed biscuits with the melted butter until fully mixed.",
      "Press this mixture evenly into the base and sides of a 23cm loose-bottomed tart tin.",
      "Begin by pressing the crumbs along the sides, then cover the base to ensure a sturdy crust.",
      "Set the crust aside while you prepare the filling.",
      "In a large pan, gently heat the double cream and caster sugar over low heat, stirring until the sugar dissolves.",
      "Increase the heat to medium and bring the mixture to a gentle boil, stirring frequently to prevent sticking.",
      "Allow it to simmer for one minute, then remove from heat.",
      "Stir in the lemon zest and juice, then pour the mixture into the prepared biscuit crust. Refrigerate for at least a few hours, preferably overnight, to allow it to set.",
      "When ready to serve, whisk the double cream with the icing sugar until soft peaks form.",
      "Pipe the cream over the tart and garnish with freeze-dried raspberries and biscuit crumbs."
    ],
    "notes_ingredients": "You can substitute other citrus flavors such as orange or lime—use the zest of 2 large oranges or 4 limes along with an equal amount of juice. Adding raspberries or other berries provides additional texture to this no-bake dessert.",
    "notes_instructions": "This filling can also be portioned into 12 individual servings by pouring it into ramekins or small glasses and allowing it to set."
  }
]