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":"Frozen soufflé With orange","ingredients":"ORANGE MARMALADE : oranges (about 2 1/2 medium),sugar (3/4 cup plus 4g 3 3/4 teaspoons),lemon juice (1/3 cup plus 1 tablespoon),pectin nh\nSOUFFLE BATTER : orange juice,lemon juice,egg yolks (about 11-12 large), reserve 5 whites,sugar,light cream,orange zest,egg whites (about 4-5 large),orange marmalade,cointreau\nJOCONDE SPONGE CAKE : almond meal (ground almonds),confectioners' sugar,eggs (about 1-2 large),egg whites (about 2 large),sugar,flour,butter, melted\nSEMI-CANDIED ORANGE ZEST : oranges,orange juice,sugar,cointreau\nFINISHING : orange marmalade,cointreau for drizzling","instructions":"PREPARE THE ORANGE MARMALADE\nPeel the oranges, place them whole in a saucepan of water, and bring to a boil.\nDrain the oranges and slice them into disks.\nTransfer the orange disks into a saucepan, add 150g - 5.29 ounces (3/4 cup) of the sugar and the lemon juice, then cover with a lid and cook until the slices become translucent.\nSlightly break them up with a handheld blender, mix in the pectin combined with 15g - 0.53 ounce (3 3/4 teaspoons) sugar, and bring to a boil for 1 minute.\nPour into a dish, cover with plastic wrap directly on the marmalade, and set aside in the refrigerator.\nPREPARE THE SOUFFLÉ BATTER\nReduce the orange juice by half in a saucepan.\nIncorporate the lemon juice, egg yolks, and 100g - 3.53 ounces (1/2 cup) sugar.\nCook over a bain-marie until the mixture reaches a temperature of 84°C - 183°F.\nLet the batter cool before refrigerating.\nIn a bowl, place the cream, add the orange zest, and whip until firm.\nBeat the egg whites into a meringue, stiffening it with the remaining sugar.\nRemove the batter from the refrigerator, add the marmalade and Cointreau, and stir thoroughly.\nLastly, fold in the whipped cream and meringue, then refrigerate.\nPREPARE THE JOCONDE SPONGE CAKE\nPreheat the oven to 220°C - 425°F (gas mark 7).\nIn a bowl, combine the almond meal and confectioners' sugar.\nGradually add the eggs while mixing, then beat well until well combined.\nWhip the egg whites along with the sugar until stiff peaks form.\nCarefully fold the egg whites into the almond meal-egg mixture, sprinkling in the flour, then add the melted butter.\nSpread the batter evenly in a baking pan measuring 30 x 40cm - 11 3/4 x 15 1/2 inches and bake for 5-6 minutes.\nMAKE THE SEMI-CANDIED ORANGE ZEST\nWash the oranges and zest them using a vegetable peeler.\nJulienne the zest.\nBlanch the zest in boiling water, and supreme the oranges; set aside for finishing.\nCombine the orange juice and sugar in a saucepan, bring to a boil to create a syrup, then add the zest.\nCover the pan and simmer the zest until translucent, approximately 10 minutes.\nRemove the lid and reduce the syrup slightly.\nFINISHING TOUCHES\nFill four 150ml - 2/3-cup ramekins (9cm - 3 1/2 inch) to the top with the soufflé batter.\nInsert a plastic tube into the center, place in the freezer, and let it set for at least 4 hours.\nSpread the marmalade over the sponge.\nCut the sponge into strips measuring 10cm - 4 inches wide and roll them up.\nOnce the soufflés are thoroughly frozen, carefully remove the tubes and replace each tube with a sponge roll cut to the soufflé height.\nDecorate the tops of the soufflés with a few pieces of semi-candied zest.\nDrizzle with a small amount of Cointreau and garnish with a few orange sections.\nServe the remaining zest and sections separately.","region":"FR"}