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":"White forests ","ingredients":"Pour la fleur de sel shortbread : guanaja chocolate,unsalted butter,light brown sugar,superfine sugar,vanilla extract,fleur de sel,all-purpose flour,unsweetened cocoa powder,baking soda\nPour la flour-free chocolate sponge cake : large egg yolks,superfine sugar,large egg whites,unsweetened cocoa powder\nPour la crispy fleur de sel sponge cake : fleur de sel shortbread,white chocolate,cocoa butter\nPour la whipped kirsch ganache : 4 sheets (13 g powdered) gelatin,2 tablespoons (950 g) whipping cream,7% ounces (210 g) white chocolate,½ cup (60 g) kirsch\nPour la Morello cherry insert : morello cherry puree,xanthan gum,frozen morello cherries, drained,kirsch-soaked morello cherries (griottes)\nPour la white chocolate coating : cocoa butter,white couverture chocolate\nPour la decoration : codineige confectioners' sugar,kirsch-soaked cherries","instructions":"Blend the chocolate in a food processor.\nIn the bowl of an electric stand mixer fitted with a flat beater attachment, mix the softened butter, brown sugar, superfine sugar, vanilla extract, and fleur de sel.\nSift together the flour, cocoa powder, and baking soda, mix into the mixture, and finish with the Guanaja chocolate.\nUsing a rolling pin, roll out the dough to a thickness of ½ inch (3 mm).\nIn the bowl of an electric stand mixer fitted with a whisk, mix the egg yolks with half of the sugar.\nThen, separately, whip the egg whites with the other half of the sugar.\nMix the two mixtures together. Add the cocoa powder.\nPreheat the oven to 360°F (180°C).\nUsing an offset spatula, roll out the dough to a thickness of 1/4 inch (5 mm).\nBake in the oven for about 20 minutes.\nPreheat the oven to 330°F (165°C).\nOn a baking sheet, bake the fleur de sel shortbread for 12 to 13 minutes.\nRemove from the oven and chop finely.\nIn a saucepan, melt the chocolate in a bain-marie with the cocoa butter, then mix in 3% cups (450 g) of the finely chopped shortbread (set a little aside for the bottom of the assembly).\nSoak the gelatin sheets in water.\nIn a saucepan, heat half of the cream, then pass through a conical sieve into the previously melted white chocolate and drained gelatin.\nThen mix together with the kirsch and remaining cream using an immersion blender.\nUsing an immersion blender, blend the Morello cherry puree with the xanthan gum.\nAdd the drained Morello cherries and kirsch-soaked cherries, and mix.\nTransfer to a pastry bag.\nIn a saucepan, heat the cocoa butter, then pour it over the white couverture chocolate.\nBlend everything with the immersion blender and set aside at room temperature.\nIn the bowl of an electric stand mixer fitted with a whisk, whip the kirsch ganache, then transfer to a pastry bag.\nIn a 2½-inch (6.5-cm)-diameter and 2-inch (7-cm)-deep cake ring, insert a bottom layer of fleur de sel shortbread.\nFill the bottom and the sides of the ring with whipped kirsch ganache.\nPlace a flour-free chocolate sponge piece on top, previously cut out with a cookie cutter.\nAdd the Morello cherry insert to the center using a pastry bag.\nAdd a piece of crispy fleur de sel sponge cake on top.\nFinish with the whipped kirsch ganache.\nSmooth the top and edges with an offset spatula.\nFreeze for 2 hours.\nAirbrush with the white chocolate coating.\nDust with codineige and place a kirsch-soaked cherry on top.","region":"DE"}