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 ","ingredients":"Vanilla Caramel Cream : gelatin,sugar,heavy cream,egg yolks\nCrispy Praline : jivara milk chocolate or good quality milk chocolate with 40% cacao,fruity praline with 50% almonds and hazelnuts,crushed gavottes crepes\nChocolate Cake : flour,unsweetened cocoa powder,baking powder,whole eggs (without shell),neutral honey,granulated sugar,hazelnut powder,heavy cream,melted butter,rum,good quality melted dark chocolate\nVanilla Caramel Ivoire Mousse : gelatin,granulated sugar,heavy cream,heavy cream,vanilla bean,egg yolks,ivoire chocolate chips","instructions":"For the 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 nice 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 squeezed gelatin, stir to dissolve it well. Strain if necessary, blend to smooth the mixture. Set aside in the refrigerator.\nFor the crispy praline: Melt the chocolate in a bain-marie, add the praline, then the Gavottes. Mix gently, spread thinly on a Flexipat or between two sheets of guitar paper, and let crystallize in the refrigerator. Cut strips the size of the logs.\nFor the chocolate cake: Preheat the oven to 180°C. Sift the flour, cocoa, and baking powder. In a stand mixer bowl, mix the eggs, honey, and sugar. Add the hazelnut powder, then the sifted powders. Incorporate the cream and melted butter. Add the rum and melted chocolate last. Spread on a Flexipat, smooth with a spatula, and bake for 10 minutes at 180°C.\nFor the Ivoire caramel mousse: Soak the gelatin in plenty of cold water. Make a dry caramel with the 55 g of granulated sugar and deglaze it with 110 g of hot cream. Add the seeds from the vanilla bean, then the beaten egg yolks, and cook like a custard at 82-83 °C. Incorporate the squeezed gelatin. Meanwhile, melt the chocolate in a bain-marie. Then emulsify by adding the hot custard to the melted chocolate in three additions, stirring 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 folding with a spatula from the center and bottom up, add it in two additions to the chocolate/caramel mixture.\nFor the assembly: 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 top of the mousse. Using a piping bag fitted with a 10 mm nozzle, pipe a line of caramel cream along the entire length of the log, then pour in the rest of the Ivoire caramel mousse. Finish with the chocolate cake cut into strips the width of your mold. Freeze and store in the freezer.\nTake the log out 6 to 8 hours before serving.\nFor finishing: Unmold the log, cut it into 2 or 3 equal pieces depending on the number of guests, and trim the ends. Place each piece on a cardboard base. Optionally, return unused portions to the freezer and decorate as desired.\nFor serving: Remember to bring the log to room temperature a few hours in the refrigerator, or even overnight, and then finish 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.