En tant que chef cuisiner, à partir du titre de la recette, des ingrédients et des instructions de cuisine, 
    décris moi une suggestion de présentation final du plat.  
    Cette description servira à générer un prompt pour obtenir une image.  
    La description doit être écrite en anglais.
    
    Voici le titre et les instructions.
    {"title":"Caramel vanilla log This log is a typical example of a construction imagined from classic bases and recipes.","ingredients":"Vanilla Caramel Cream : gelatin,granulated sugar,heavy cream,egg yolks\nCrispy Praline : jivara milk chocolate couverture or good milk chocolate,fruity praline made from 50% almonds and hazelnuts,crushed gavottes crêpes\nChocolate Cake : flour,unsweetened cocoa powder,baking powder,whole eggs,neutral honey,granulated sugar,hazelnut powder,crème fraîche,melted butter,rum,good melted dark chocolate\nIvory Caramel Vanilla Mousse : gelatin,granulated sugar,heavy cream,vanilla pod,egg yolks,ivory chocolate beans","instructions":"Caramel Cream: Soak the gelatin in plenty of cold water. In a saucepan, make a dry caramel with the sugar while heating the cream. When the caramel has a beautiful amber color, gradually add the hot cream to dissolve it, then the lightly beaten egg yolks, and cook like a custard at 82-83 °C. Add the drained gelatin, stir to dissolve well. Strain if necessary, blend to smooth the mixture. Reserve in the refrigerator.\nCrispy Praline: Melt the chocolate in a double boiler, add the praline then the Gavottes. Mix gently, spread thinly on a Flexipat or between two sheets of guitar paper and let it crystallize in the refrigerator. Cut into strips the size of the logs.\nChocolate Cake: Preheat the oven to 180°C. Sift the flour, cocoa, and baking powder. In the bowl of a mixer, mix the eggs, honey, and sugar. Add the hazelnut powder, then the sifted powders. Incorporate the cream and melted butter. Finally, add the rum and melted chocolate. Spread on a Flexipat, smooth with an offset spatula, and bake for 10 minutes at 180°C.\nIvory Caramel Mousse: Soak the gelatin in plenty of cold water. Make a dry caramel with the 55 g of granulated sugar and dissolve it with 110 g of hot cream. Add the seeds from the vanilla pod, then the beaten egg yolks, and cook like a custard at 82-83 °C. Incorporate the drained gelatin. Meanwhile, melt the chocolate in a double boiler. Then create an emulsion by adding the hot custard to the melted chocolate in three batches, mixing with a spatula. Blend with an immersion blender to perfect the emulsion. Let cool to 40-45 °C. Whip the 410 g of cream until fluffy, and gently fold it in two additions into the chocolate/caramel mixture.\nAssembly: This is an upside-down assembly. Start by pouring a layer of mousse at the bottom of the log mold and freeze for about 30 minutes. Then lay the strips of crispy praline on the mousse lengthwise. Using a piping bag fitted with a 10 mm nozzle, pipe a log of caramel cream along the entire length of the log, then pour the remaining Ivory caramel mousse. Finish with the chocolate cake cut into strips the width of your mold. Freeze and store in the freezer.\nYou will remove the log 6 to 8 hours before serving.\nFinishing: Unmold the log, cut it into 2 or 3 equal pieces depending on the number of guests expected, and trim the ends. Place each piece on a cardboard base. Optionally return any unused portions to the freezer and decorate as desired.\nServing: Remember to bring the log to room temperature a few hours in the refrigerator, or even overnight, then complete the decoration.","region":"FR"}

    Voici la structure de l'objet JSON en sortie :
    json
    {
        "data": <description>
    },

    N'explique pas ta démarche.
    Renvoie cet objet avec la description.
    Fais attention à bien formatter le JSON.