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":"Apricots with pine nuts ","ingredients":"For the croissant dough : cake flour (1 kg),egg (50 g),cake yeast,active dry yeast (dissolved in milk or water),salt (18 g),superfine sugar (100 g),honey (20 g),unsalted butter (at room temperature, 70 g),unsalted dry butter (84% fat content, 400 g)\nFor the apricot filling : light brown sugar,ground rosemary,organic apricots, pitted,pine nuts\nFor the apricot glaze : apricot puree,glucose powder,superfine sugar,pectin nh","instructions":"For the croissant dough: In an electric stand mixer equipped with a dough hook, combine the flour, 1¾ cups (420 g) of water, the egg, yeast, salt, sugar, and honey. Mix on low speed until the dough is smooth, then increase to medium speed until it begins to pull away from the bowl's sides. Incorporate the softened butter and knead again until the dough is fully smooth. Cover with a damp cloth and let it rise at room temperature (75 to 80°F/24 to 25°C) for 1 hour.\nOnce risen, punch down the dough with your hands and roll it out to match the width of the dry butter while doubling its length. Freeze for 5 minutes, followed by refrigerating for 15 minutes.\nPosition the dry butter in the center of the dough, then fold the edges over to envelop the butter. Place this folded dough butter-side up. Using a rolling pin, perform a double turn: Roll from top to bottom to approximately 1/4 inch (7 mm) thick. Mark the center of the dough, fold the top and bottom to meet this midpoint, then fold the dough in half again like a wallet. Chill for 10 minutes.\nNext, perform a simple turn: Roll out the dough to a thickness of ¾ inch (1 cm), fold down the top third, then cover it with the bottom third. Roll out to a thickness of 1/4 inch (5 mm).\nFor the apricot filling: Combine the brown sugar and ground rosemary, and roll the pitted apricots in this mixture. Sprinkle a few pine nuts over the top.\nFor the apricot glaze: In a saucepan, warm the apricot puree with the glucose. In a separate bowl, mix the superfine sugar with the warm pectin, then incorporate this into the saucepan. Bring to a boil for a few minutes, then refrigerate.\nFor assembly and finishing: Once the dough is ready, roll it out to a thickness of 1/4 inch (5 mm) and cut it into strips measuring 10 by 1½ inches (25 by 4 cm). Roll each strip around an apricot placed at one end. Allow to rise for about 1 hour and 30 minutes in a warm, humid environment at 80°F (26°C). Meanwhile, preheat the oven to 350°F (175°C). Arrange the rolls on a baking sheet lined with parchment paper and bake for 25 minutes. After baking, remove from the oven and brush each roll with the apricot glaze.","region":"FR"}