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":"White forests ","ingredients":"For the fleur de sel shortbread : guanaja chocolate,unsalted butter,light brown sugar,superfine sugar,vanilla extract,fleur de sel,all-purpose flour,unsweetened cocoa powder,baking soda\nFor the flour-free chocolate sponge cake : 8 large (135 g) egg yolks (½ cup plus 1 tablespoon),1 cup plus 4 teaspoons (210 g) superfine sugar,5 large (100 g) egg whites (½ cup),½ cup (60 g) unsweetened cocoa powder\nFor the crispy fleur de sel sponge cake : fleur de sel shortbread,white chocolate,cocoa butter\nFor the whipped kirsch ganache : gelatin (13 g powdered),whipping cream (950 g),white chocolate (200 g),kirsch (60 g)\nFor the Morello cherry insert : morello cherry puree,xanthan gum,frozen morello cherries, drained,kirsch-soaked morello cherries (griottes)\nFor the white chocolate coating : cocoa butter,white couverture chocolate\nFor the decoration : confectioners' sugar,kirsch-soaked cherries","instructions":"Chop the chocolate using a food processor.\nIn the bowl of a stand mixer fitted with a flat beater attachment, cream the softened butter, brown sugar, superfine sugar, vanilla extract, and fleur de sel together.\nSift the flour, cocoa powder, and baking soda, then incorporate them into the mixture along with the Guanaja chocolate.\nRoll out the dough to a thickness of ½ inch (3 mm) with a rolling pin.\nIn the bowl of an electric mixer fitted with a whisk, combine the egg yolks with half of the sugar.\nWhip the egg whites separately with the remaining sugar until stiff peaks form.\nCombine both mixtures and gently fold in the cocoa powder.\nPreheat the oven to 360°F (180°C).\nRoll out the dough to a thickness of ¼ inch (5 mm) using an offset spatula.\nBake for approximately 20 minutes.\nAdjust the oven temperature to 330°F (165°C).\nOn a baking sheet, bake the fleur de sel shortbread for 12 to 13 minutes.\nOnce baked, remove from the oven and finely chop.\nIn a saucepan, melt the chocolate in a bain-marie along with the cocoa butter, and then stir in 3 cups (450 g) of the finely chopped shortbread (reserve a small amount for the bottom of the assembly).\nSoak the gelatin sheets in cold water.\nIn a separate saucepan, heat half of the cream and then strain it through a fine sieve into the melted white chocolate mixed with the drained gelatin.\nBlend the mixture with the kirsch and the remaining cream using an immersion blender.\nBlend the Morello cherry puree with xanthan gum using an immersion blender.\nFold in the drained Morello cherries and kirsch-soaked cherries, then transfer to a pastry bag.\nIn a saucepan, warm the cocoa butter and pour it over the white couverture chocolate.\nBlend everything together with the immersion blender and let it sit at room temperature.\nWhip the kirsch ganache in the bowl of a stand mixer with a whisk, and transfer it to a pastry bag.\nIn a 2½-inch (6.5-cm)-diameter and 2-inch (7-cm)-deep cake ring, place a layer of fleur de sel shortbread at the bottom.\nFill the sides and base of the ring with whipped kirsch ganache.\nTop with a piece of flour-free chocolate sponge cake cut out using a cookie cutter.\nPipe the Morello cherry insert into the center using the pastry bag.\nAdd a piece of crispy fleur de sel sponge cake on top.\nFinish with a layer of whipped kirsch ganache.\nSmooth the top and edges using an offset spatula.\nFreeze the cake for 2 hours.\nOnce set, apply the white chocolate coating using an airbrush.\nDust with confectioners' sugar and place a kirsch-soaked cherry on top.","region":"FR"}