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": "61325e1e84954ac388dd9d019e2179c4",
    "updated": "2025-05-06T10:19:31.450Z",
    "title": "Lemon Cashew-Stuffed Crepes with Whole Berry Sauce",
    "subtitle": null,
    "description": "This filling resembles a sweet ricotta with a refreshing hint of lemon. Combined with Whole Berry Sauce, it creates a decadent crepe that feels like enjoying cheesecake for breakfast.",
    "ingredients": [
      {
        "section": "For the lemon cashew filling",
        "ingredients": [
          "cashews",
          "water",
          "agave nectar",
          "almond milk (or your favorite nondairy milk).",
          "salt",
          "pure vanilla extract",
          "lemon"
        ]
      },
      {
        "section": "For everything else",
        "ingredients": [
          "recipe crepes",
          "recipe whole berry sauce",
          "powdered sugar for sprinkling"
        ]
      }
    ],
    "instructions": [
      "MAKE THE LEMON CASHEW FILLING",
      "In a mixing bowl, soak the cashews in water. Cover with plastic wrap and refrigerate overnight or for at least 8 hours.",
      "Drain the cashews and add them to a food processor. Pulse a few times to break them up. Add agave nectar, almond milk, salt, and vanilla extract. Blend until fairly smooth, but avoid over-blending to prevent turning into cashew butter.",
      "Transfer the mixture to a bowl. Use a microplane to finely grate about 2 teaspoons of lemon zest into the filling.",
      "Add juice from half of the lemon and mix well. Taste and add more lemon juice if desired.",
      "Refrigerate until ready to use.",
      "TO ASSEMBLE",
      "For rolled crepes:",
      "Place about 1/4 cup of cashew filling in a log shape on the lower third of each crepe. Spoon approximately 1/4 cup of berry sauce over the filling, then gently roll the crepe upwards.",
      "Repeat with the remaining crepes and dust with powdered sugar before serving.",
      "For folded crepes:",
      "While not an exact method (it can be a bit untidy with berry sauce dripping at the edges), this approach still looks appealing and tastes great.",
      "Place about 1/4 cup of cashew filling on the lower half of each crepe. Spoon around 1/4 cup of berry sauce over the filling. Fold the top half over, then fold the crepe in half to form a triangle.",
      "Repeat with the remaining crepes and sprinkle with powdered sugar to serve."
    ],
    "notes_ingredients": "Cashews should be soaked for at least 8 hours to achieve the desired texture.",
    "notes_instructions": "It is recommended to prepare the berry sauce and cashew filling first, followed by the crepes. You may also prepare the filling a day in advance and keep it refrigerated in a sealed container."
  }
]