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": "f4e660088c7f47f0bb92e873115c2cc1",
    "updated": "2025-04-24T08:55:42.981Z",
    "title": "Goat Cheese Soufflés with Vanilla-Poached Peaches",
    "subtitle": "",
    "description": "This recipe is inspired by a popular goat cheese soufflé starter served at Launceston Place in London during the 1990s.  It was a favorite among the restaurant's notable clientele, including Princess Diana. This version pays homage to that classic dish and the culinary trends of the era.",
    "ingredients": [
      {
        "section": "Poached Peaches",
        "ingredients": [
          "water",
          "white wine",
          "sugar",
          "black peppercorns",
          "vanilla pod, split and seeds scraped out",
          "peaches, peeled"
        ]
      },
      {
        "section": "For the Soufflés",
        "ingredients": [
          "unsalted butter at room temperature, plus extra to brush the ramekins",
          "ground hazelnuts",
          "plus 2 tbsp milk",
          "bay leaf",
          "onion, studded with a few cloves",
          "all-purpose flour",
          "hard goat cheese (skin removed), broken into pieces",
          "eggs, separated, plus 1 egg white",
          "salt",
          "heavy cream per soufflé, if reheating"
        ]
      }
    ],
    "instructions": [
      "To prepare the poached peaches, combine all ingredients in a medium saucepan. The peaches might not be fully submerged, which is acceptable. Bring to a gentle simmer, cover, and cook for approximately 15 minutes, turning the peaches once during cooking.  They should be tender but not fall apart. Let the peaches cool in the poaching liquid.",
      "Preheat oven to 375°F. Place a large roasting pan in the oven and add enough boiling water to reach a depth of 3/4 inch.",
      "Brush the insides of individual ramekins with softened butter. Coat the buttered surfaces with ground hazelnuts, ensuring even coverage. Discard any excess hazelnuts and refrigerate the prepared ramekins.",
      "In a small saucepan, combine the milk, bay leaf, and onion. Bring to a boil and then remove from heat.",
      "Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly.",
      "Remove and discard the bay leaf and onion from the milk mixture. Gradually whisk the milk into the butter-flour mixture. Continue cooking and stirring for 3 minutes until the mixture thickens.",
      "Remove the saucepan from the heat. Stir in the goat cheese, followed by the egg yolks and salt. Transfer the mixture to a mixing bowl.",
      "In a separate bowl, whisk the egg whites until soft peaks form. Gently fold the whipped egg whites into the cheese mixture.  Fill the prepared ramekins almost to the top with the soufflé mixture.",
      "Carefully place the ramekins in the water-filled roasting pan in the oven. Bake for 10 to 12 minutes, or until golden brown and puffed up. The soufflés can be served immediately.",
      "Alternatively, turn off the oven and leave the soufflés inside for 10 minutes.  Remove the roasting pan from the oven and let the soufflés cool within it. Run a knife around the inside of each ramekin to release the soufflés. Invert the soufflés onto a parchment-lined baking sheet.  They can be stored covered at room temperature for up to 4 hours.",
      "To reheat, preheat the oven to 325°F. Drizzle approximately 3 tablespoons of heavy cream over each soufflé. Place the baking sheet in the oven and heat for about 8 minutes, or until warmed through. Serve each soufflé with a few peach slices and a drizzle of the poaching liquid."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]