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":"Apricots with pine nuts ","ingredients":"For the croissant dough : cake flour (1 kg),egg (50 g),cake yeast (45 g) or 5 teaspoons active dry yeast (dissolved in milk or water),salt (18 g),superfine sugar (100 g),honey (20 g),unsalted butter (70 g) at room temperature,unsalted dry butter (400 g) (84% fat content)\nFor the apricot filling : light brown sugar,ground rosemary,organic apricots, pitted,pine nuts\nFor the apricot glaze : apricot puree,glucose powder,superfine sugar,pectin nh","instructions":"For the croissant dough: In an electric stand mixer fitted with a dough hook, mix the flour, 1¾ cups (420 g) of water, the egg, yeast, salt, sugar, and honey. Mix on the first speed setting until the dough is smooth, then on the second speed setting until the dough begins to come away from the sides of the bowl. Mix in the softened butter and knead again until the dough is smooth. Cover with a damp cloth, then let rise at room temperature (75 to 80°F/24 to 25°C) for 1 hour.\nPunch down the dough by hand, then roll it out to the width of the dry butter and double its length. Freeze for 5 minutes, then refrigerate for 15 minutes.\nPlace the dry butter in the middle of the dough and fold over the edge of the dough on each side. Place butter side up. Using a rolling pin, make a double turn: Roll from top to bottom to a thickness of about 1/4 inch (7 mm). Make a slight mark in the middle of the dough, fold the top and bottom to this midpoint, and fold the dough in half again like a wallet. Refrigerate for 10 minutes.\nFinally, do a simple turn: Roll out the dough to a thickness of ¾ inch (1 cm), fold the top third of the dough down, and then fold the bottom third over the top. Roll out to a thickness of 1/4 inch (5 mm).\nFor the apricot filling: Mix the brown sugar and ground rosemary, then roll the pitted apricots in the mixture. Add a few pine nuts on top.\nFor the apricot glaze: In a saucepan, heat the apricot puree with the glucose. In a bowl, mix the superfine sugar with the warm pectin, then add this mixture to the saucepan. Boil for a few minutes, then refrigerate.\nFor assembly and finishing: When the dough is ready, roll it out to a thickness of 1/4 inch (5 mm), then cut into 10 by 1½-inch (25 by 4-cm) strips. Make a roll with each strip of dough. Place an apricot at the end of the strip and roll the dough around the apricot. Let rise for about 1 hour 30 minutes in a warm and humid place at 80°F (26°C). Preheat the oven to 350°F (175°C). Place the rolls on a baking sheet lined with parchment paper. Bake in the oven for 25 minutes. Remove from the oven and brush each roll with the apricot glaze.","region":"WWW"}