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":"Lobster ‘bellevue’ with saffron tomato jelly and rainbow tomatoes 'bellevue' refers to a technique for glazing seafood or meat with a jelly, which helps prevent moisture loss and creates an appealing presentation.","ingredients":"For the Recipe : 3 ripe roma tomatoes,½ teaspoon ground saffron,10 g/3 oz gelatine leaves,a few saffron strands,fine salt,2 x 600 g/1 lb 5 oz lobsters,coarse salt,1 green zebra tomato,1 yellow tomato,1 beefsteak tomato,20 ml/4 fl oz white balsamic vinegar,40 ml/1½ fl oz olive oil,fine salt","instructions":"1. Prepare the saffron tomato jelly. Wash the tomatoes, remove their stems, and quarter them. Blend with 250 ml/9 fl oz of water until smooth, then pour into a saucepan and bring to a boil. Reduce the heat and simmer for about 30 minutes, then strain through a sieve lined with muslin or a clean tea towel. Allow to settle, then carefully pour off just the clear liquid. Taste the tomato water, and if the flavor isn't concentrated enough, bring it to a boil again and reduce lightly. Mix 500 ml/18 fl oz of this tomato water with the ground saffron, then strain into a clean saucepan. Soak the gelatine in iced water for 3 minutes. Heat the tomato water gently, avoiding boiling, then stir in the drained and squeezed gelatine. Pour the jelly into a bowl and set aside.\n2. Cook the lobster. Secure the lobsters as directed; this ensures even cooking. Boil them in a large saucepan of salted water, then remove with a skimming spoon or tongs and drain. Detach the claws and cook them for an additional 2 minutes, then drain. Submerge the lobster tails and claws in iced water to cool. Once completely chilled, drain again and remove all shells. Slice the lobster tails into thick pieces, taking care to remove the gut with the tip of a knife if necessary.\n3. Glaze the lobster. Place a saffron strand on each slice of lobster and use a tablespoon to cover each slice with the cold tomato jelly, which should remain liquid but syrupy. Refrigerate for 10 minutes to allow the jelly to set, then remove from the fridge and apply another layer of jelly to each slice. Keep refrigerated.\n4. Prepare the tomatoes and finish plating. Remove the stems from the tomatoes as needed, then score a cross on the top of each. Peel the tomatoes, then slice them very thinly. Combine the vinegar, oil, and a pinch of salt to create a vinaigrette. Drizzle the vinaigrette over the tomato slices and distribute them across plates, ensuring each plate has a variety of colors. Arrange the lobster slices and claws on top and serve immediately.","region":"WWW"}