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": "PINK PRALINE TART",
  "description": "A delightful dessert featuring a pink praline tart served alongside floating islands. A beautiful combination that is sure to impress your guests!",
  "subtitle": "and Floating Island",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "100G 3.53 OUNCES (3/4 CUP PLUS 1 TABLESPOON) FLOUR",
        "60G 2.12 OUNCES (4 TABLESPOONS) BUTTER, SOFTENED, PLUS EXTRA FOR GREASING THE PAN",
        "30G 1.06 OUNCES (1/4 CUP) CONFECTIONERS' SUGAR",
        "15G 0.53 OUNCE (2 1/2 TABLESPOONS) ALMOND MEAL (GROUND ALMONDS)",
        "1 EGG YOLK",
        "1 PINCH SALT",
        "DRIED CHICKPEAS FOR BLIND BAKING",
        "75G 2.65 OUNCES PINK PRALINES",
        "75G 2.65 OUNCES (1/2 CUP PLUS 1 TABLESPOON) ROASTED UNPEELED ALMONDS",
        "70ML 1/4 CUP PLUS 2 TEASPOONS LIGHT CREAM",
        "1 VANILLA BEAN",
        "500ML 2 CUPS MILK",
        "120ML 1/2 CUP LIGHT CREAM",
        "192G 6.77 OUNCES EGG YOLKS (ABOUT 12 LARGE), RESERVE 180G - 6.35 OUNCES WHITES (ABOUT 6 LARGE) FOR FLOATING ISLANDS",
        "50G 1.76 OUNCES (1/4 CUP) SUGAR",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER FOR GREASING",
        "20G 0.71 OUNCES (1 1/2 TABLESPOONS) SUGAR, FOR DUSTING MOLDS, PLUS 95G - 3.35 OUNCES (1/3 CUP PLUS 2 1/2 TABLESPOONS) PINK PRALINES"
      ]
    }
  ],
  "instructions": [
    "One day ahead, sift* (sieve) the flour. Mix the butter with the confectioners' sugar, almond meal, and egg yolk.",
    "When smooth, incorporate the sifted flour and salt. Roll the dough into a ball, wrap in plastic wrap, and refrigerate for 12 hours.",
    "On the day of serving, preheat the oven to 150°C - 300°F (gas mark 2) on the convection (fan) setting.",
    "Grease a 20cm- - 8 inch-diameter tart pan with butter. Roll out the pastry with a rolling pin. Line the tart pan.",
    "Cover with parchment paper and cover with the dried chickpeas. Blind bake the tart shell for 14 minutes. Keep the oven on.",
    "Chop up the pralines and halve the almonds. Boil them in a saucepan with the cream for 5 minutes.",
    "Pour the mixture into the tart shell and bake for 15 minutes. Let the tart cool at room temperature.",
    "Split the vanilla bean and scrape out the seeds. Add the bean and seeds to a saucepan with the milk and cream and bring to a boil.",
    "Remove the vanilla bean. Whisk the egg yolks with the sugar in a bowl, then whisk briskly until the mixture turns pale.",
    "Add the boiling milk, whisk vigorously, and transfer to the saucepan. Cook until the mixture reaches 84°C - 183°F.",
    "Remove the pan from the heat and let cool.",
    "Preheat the oven to 160°C - 325°F (gas mark 3). Grease four 200ml- - 3/4-cup-capacity glazed stoneware ramekins with butter.",
    "Sprinkle the inside with sugar and turn them over to remove the excess.",
    "Use a rolling pin to break the pralines into large pieces.",
    "Beat* the reserved egg whites to soft peaks with a stand mixer fitted with the whisk attachment.",
    "Gradually add the remaining sugar and continue to beat to stiff peaks.",
    "When the egg whites form stiff peaks, carefully incorporate the praline pieces with a spoon.",
    "Fill the ramekins with the mixture. Smooth the tops and run a finger around the edge of the ramekins.",
    "Put the ramekins into a bain-marie* of hot but not boiling water, and place in the oven.",
    "Bake for 18 minutes, until the surface turns light golden. Transfer the ramekins to a rack to cool. Set aside.",
    "Unmold the ramekins into bowls filled with crème anglaise. Place each bowl on a plate with a portion of the praline tart."
  ],
  "author": "AUX LYONNAIS"
}