Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "PEARS IN LACE",
  "description": "A delightful dessert featuring poached pears surrounded by sweet dough, accented with almond cream and finished with caramelized almonds.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the sweet dough",
      "ingredients": [
        "½ cup (1% sticks/150 g) unsalted butter",
        "¾ cup (95 g) confectioners' sugar",
        "½ cup (30 g) ground almonds",
        "½ teaspoon (1 g) Guérande salt",
        "½ teaspoon (1 g) vanilla powder",
        "1 extra-large (58 g) egg (3% tablespoons)",
        "2 cups (250 g) all-purpose flour"
      ]
    },
    {
      "section": "For the almond cream",
      "ingredients": [
        "½ cup (1% sticks/150 g) unsalted butter",
        "cup (150 g) superfine sugar",
        "1½ cups (150 g) ground almonds",
        "3 large (150 g) eggs (½ cup)"
      ]
    },
    {
      "section": "For the pastry cream",
      "ingredients": [
        "1% cups plus 2 tablespoons (450 whole milk)",
        "3% tablespoons (50 g) whipping cream",
        "2 vanilla beans, split and scraped",
        "½ cup plus 2 tablespoons (90 g) superfine sugar",
        "1% tablespoons (25 g) custard powder",
        "3% tablespoons (25 g) all-purpose flour",
        "5% large (90 g) egg yolks (½ cup)",
        "2 tablespoons (30 g) cocoa butter",
        "4 sheets (½g powdered) gelatin",
        "3% tablespoons (50 g) unsalted butter",
        "2 tablespoons (30 g) mascarpone cheese"
      ]
    },
    {
      "section": "For the poached pears",
      "ingredients": [
        "2½ cups (500 g) superfine sugar",
        "1 vanilla bean, split and scraped",
        "5 Bartlett pears"
      ]
    },
    {
      "section": "For the caramelized almonds",
      "ingredients": [
        "2½ cups (250 g) slivered almonds",
        "3% tablespoons (25 g) confectioners' sugar"
      ]
    }
  ],
  "instructions": [
    "The previous day, make a sweet dough following the directions on this page.",
    "Using a pasta machine, roll to a thickness of 1/4-inch (2.5 mm) and line 16 lightly buttered 3/4-inch (2-cm)-deep and 2½-inch (7-cm)-diameter molds.",
    "Let dry in the refrigerator for 1 hour.",
    "Preheat the oven to 320°F (160°C). Bake the sweet dough blind for 15 minutes.",
    "Make an almond cream following the directions on this page.",
    "Make a pastry cream following the directions on this page.",
    "In a saucepan, heat 4 cups (1 liter) of water, the superfine sugar, and vanilla bean to make a syrup.",
    "Peel the pears without removing the stem, then put them whole into the syrup and poach.",
    "Toast the slivered almonds at 330°F (165°C) for 10 minutes, then sprinkle with confectioners' sugar.",
    "Cook them for 2 to 3 minutes at 465°F (240°C) to caramelize.",
    "Preheat the oven to 340°F (170°C). Add a layer of almond cream to the tartlet shells and bake in the oven for 15 minutes.",
    "Let cool, then garnish with pastry cream on top of the almond cream layer.",
    "Drain the pears, then cut them to two-thirds of their height.",
    "Press the smallest part of the pear into the pastry cream, using the stem, then decorate the edges of the tartlets with the caramelized slivered almonds."
  ],
  "author": ""
}