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":"Ambassador cake with meringue A sparkling rhône wine, such as clairette de die","ingredients":"For the recipe : candied fruit,flour (3/4 cup plus 2 tablespoons),butter (3 tablespoons),eggs (3 large), plus egg yolk (1 large),sugar (1/2 cup plus 1 tablespoon),sugar syrup, for assembly (1/3 cup),kirsch, for assembly,milk (1 cup),sugar (3 tablespoons),vanilla bean (1/2),egg yolks (about 3 extra-large), 2 egg whites reserved for meringue,cornstarch (2 tablespoons),butter (1 3/4 tablespoons),kirsch (1 tablespoon),sugar (1/2 cup),honey (2 tablespoons),confectioners' sugar","instructions":"PREPARE THE CANDIED FRUIT: Place the fruit in a bowl and cover it with kirsch. Allow to macerate for 48 hours.\nMAKE THE GÉNOISE SPONGE CAKE: Preheat the oven to 170°C (340°F, gas mark 3-4). Sift the flour and melt the butter. In a bowl, mix the eggs, egg yolk, and sugar, then heat over a bain-marie, whisking continuously until the mixture reaches approximately 50°C (122°F). Transfer to a stand mixer and beat until completely cool. Gently fold in the flour and then incorporate the melted butter. Pour the batter into a 20cm (8 inch) oval cake pan and bake for 15-20 minutes. Check for doneness by inserting a knife; it should come out clean.\nPREPARE THE KIRSCH PASTRY CREAM: In a saucepan, bring the milk, 15g (1 1/2 tablespoons) of sugar, and the vanilla bean to a boil. In a separate bowl, whisk the egg yolks with the remaining sugar until pale, then add the cornstarch. Pour this mixture into the boiling milk, and cook for an additional 2 minutes. Remove from heat, take out the vanilla bean, and add the butter. Spread the mixture thinly on a baking sheet lined with plastic wrap, cover with more plastic wrap, and refrigerate to cool quickly. When ready, transfer to a bowl, mix in the kirsch until smooth.\nASSEMBLY: Combine the syrup with 100ml water and the kirsch; set aside. Slice the sponge cake horizontally into three disks. Soak both sides of the first disk with one-third of the syrup and place it in the bottom of a broiler-safe gratin dish. Spread an 8mm layer of kirsch pastry cream over the disk and sprinkle with half of the kirsch-soaked candied fruits. Soak the second disk with the next third of the syrup and place it on top. Add another layer of pastry cream and the remaining fruits. Soak both sides of the third disk with the last of the syrup and place it on top, cut side facing upward. Cover with plastic wrap and refrigerate for at least 4 hours.\nPREPARE THE ITALIAN MERINGUE: Create a syrup by combining sugar, honey, and 30ml of water, heating to 118°C (244°F). Beat the reserved egg whites to stiff peaks and gradually add the syrup. Transfer to a piping bag.\nFINAL TOUCH: Pipe the meringue over the cake, sprinkle with confectioners' sugar, and lightly toast under the oven broiler.","region":"FR"}