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": "4c1b9203f18d4e6493195d6727d60842",
    "updated": "2025-05-07T08:58:13.735Z",
    "title": "Gusteau's Soufflé",
    "subtitle": null,
    "description": "Gusteau's philosophy of 'anyone can cook' was his defining trait. This belief inspired Remy's passion for cooking and served as the foundation of the story. Soufflé is a classic French dish, and Gusteau included it in his cookbook, which was faithfully followed in his renowned kitchen. Here is the recipe for this elegant soufflé.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "melted butter",
          "lemon juice and zest",
          "egg yolks",
          "egg whites",
          "castor sugar",
          "cornflour",
          "plain flour",
          "double cream",
          "milk",
          "icing sugar"
        ]
      }
    ],
    "instructions": [
      "Brush melted butter into four containers and sprinkle sugar evenly over each.",
      "Tap out any excess sugar.",
      "Place the containers in the refrigerator to chill.",
      "Grate the lemon zest and set it aside.",
      "Cut the lemons in half and squeeze the juice into a separate container.",
      "Combine the lemon juice with the lemon zest.",
      "Separate the egg whites from the yolks.",
      "Preheat the oven to 350°F (175°C).",
      "In a bowl, mix the plain flour, double cream, and cornflour until smooth.",
      "Heat the milk in a saucepan over medium heat until it boils.",
      "Gradually add the hot milk to the flour and cream mixture, stirring continuously.",
      "Continue mixing until it forms a thick cream consistency, avoiding lumps.",
      "Transfer the mixture back to the saucepan and cook over medium heat, whisking constantly.",
      "Whisk until the mixture thickens but does not stick to the pan.",
      "Remove from heat and gradually stir in the lemon juice and zest mixture.",
      "In another bowl, combine castor sugar and egg yolks, whisking them into a thick paste.",
      "Add this egg yolk mixture to the saucepan and stir well.",
      "Cook the mixture until bubbles begin to appear, then remove from heat.",
      "Allow the mixture to cool before folding in the egg whites.",
      "Whisk the egg whites in a clean bowl until light and fluffy.",
      "Gently fold the whipped egg whites into the cooled mixture in batches, mixing carefully.",
      "Whisking helps incorporate air, giving the soufflé its characteristic light texture.",
      "Pour the mixture into the prepared containers.",
      "Bake for about 15 minutes, or until the soufflés turn golden on top.",
      "Check frequently, as baking time may vary depending on container size.",
      "Once baked, dust the soufflés with icing sugar for a refined appearance."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]