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": "a2a6b4db007743cc86d5c8f4195f6c20",
    "updated": "2025-04-24T08:16:45.891Z",
    "title": "Halloween Pumpkin Soufflés",
    "subtitle": null,
    "description": "Create a spooky culinary delight with these Halloween Pumpkin Soufflés. This pumpkin-forward dish is ideal for both experienced cooks and those new to soufflés.  The impressive presentation is amplified when served in shallow bowls.  A convenient make-ahead option allows you to prepare the base a day in advance.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "one (0.34 kg) pumpkin (skin on)",
          "olive oil",
          "soft brown sugar",
          "salt",
          "whole hazelnuts (skin on)",
          "unsalted butter; 2 tbsp, melted, for greasing",
          "all-purpose flour",
          "plus 1 tbsp milk",
          "eggs, separated, plus one egg white",
          "chile flakes",
          "chopped marjoram",
          "strong goat cheese, grated",
          "sour cream",
          "chopped chives"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F.",
      "Cut the pumpkin into quarters or eighths, depending on its size.",
      "Remove and discard the seeds and fibers.",
      "Arrange the pumpkin pieces skin-side down in a shallow roasting pan.",
      "Drizzle with olive oil and sprinkle with brown sugar and 1/2 teaspoon of salt.",
      "Roast for 45 minutes, or until the pumpkin flesh is tender.",
      "Let cool slightly, then scoop out the flesh and purée or mash thoroughly. You will need exactly 414 oz for the soufflés.",
      "Increase oven temperature to 400°F and place a baking sheet on the top rack.",
      "Chill the ramekins or bowls in the refrigerator.",
      "Grind the hazelnuts into a powder using a blender or food processor.",
      "Generously brush the chilled ramekins with melted butter, then add the ground hazelnuts, rotating the dishes to coat the bottom and sides.",
      "Discard any excess hazelnuts.",
      "Melt the 2 tablespoons of butter in a large saucepan over medium heat.",
      "Add the flour and cook for one minute, stirring constantly.",
      "Gradually whisk in the milk until the sauce thickens and begins to bubble.",
      "In a large bowl, combine the 414 oz of pumpkin purée, egg yolks, chile flakes, marjoram, goat cheese, and 3/4 teaspoon of salt.",
      "Incorporate the sauce and stir until smooth.",
      "In a clean, large, stainless steel or glass bowl, whisk the egg whites until stiff peaks form but are not dry.",
      "Gently fold a small amount of the whipped egg whites into the pumpkin mixture to lighten it, then carefully fold in the remaining egg whites with a large, stainless steel spoon, maintaining as much volume as possible.",
      "Fill the ramekins or bowls to within 3/8 inch of the top.",
      "Place the filled ramekins on the preheated baking sheet in the oven. Bake for 10 to 14 minutes, or until golden brown and well-risen.",
      "While the soufflés bake, combine the sour cream and chives.",
      "Serve the soufflés immediately, with the sour cream mixture on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Avoid using very large pumpkins intended for carving, as their flesh can be watery. The soufflé base, excluding the egg whites, can be made a day ahead and refrigerated. Bring to room temperature before completing the recipe. These soufflés are especially visually appealing when served in shallow, oven-safe soup bowls."
  }
]