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":"Raspberry saint-honoré ","ingredients":"For the vanilla whipped cream : heavy cream,powdered sugar,madagascan vanilla bean\nThe buckwheat inverted puff pastry : butter,flour\nThe détrempe : water,vinegar,fleur de sel,butter,flour,buckwheat flour,powdered sugar\nThe choux pastry : water,whole milk,butter,grape seed oil,salt,flour,eggs\nThe craquelin : brown sugar,butter,flour\nThe mint cream : whole milk,heavy cream,egg yolks,granulated sugar,gelatin,mint leaves\nThe raspberry insert : raspberry puree,agar-agar,fresh raspberries\nThe caramel : granulated sugar,water,glucose syrup\nThe decoration : raspberries","instructions":"The day before, heat half of the cream with the powdered sugar and the split and scraped vanilla bean. Pour over the rest of the cream, mix, and let infuse for 24 hours in the fridge.\nThe day before, heat the milk and half of the cream with the mint leaves. Add the remaining cream, mix, and let infuse for 24 hours in the refrigerator.\nThe day before, intimately mix the butter and flour, roll out between 2 sheets of parchment paper into a rectangle of 2 cm height and reserve in the refrigerator until use.\nAlso make the détrempe the day before. In the bowl of a mixer fitted with a dough hook, combine all elements (except the powdered sugar) in the given order, then knead until a ball forms. Shape into a square and reserve in the refrigerator for 12 hours.\nRoll out the butter-flour rectangle into a square larger than the détrempe, so you can wrap it. Close like an envelope and give a simple fold (see illustrated tip on page 89). Perform this operation 5 times, allowing it to rest for 30 minutes in the fridge between each fold.\nRoll out the dough to about 3 mm thickness. Place it on a baking sheet lined with parchment paper and let harden for 1 hour in the freezer for better holding during baking.\nPreheat the oven to 170 °C. Place the sheet in the oven and bake for 25 minutes.\nCut the puff pastry into a 16 cm diameter disk, turn it over and sprinkle with powdered sugar. Melt the powdered sugar by placing the puff pastry in the oven for a few minutes at 215 °C. Let it cool off the heat on a wire rack.\nIn a saucepan, heat the milk, water, salt, butter, and grape seed oil. Once boiling, add the sifted flour all at once. Dry out for 1 minute over medium heat.\nPut the obtained paste in the bowl of a mixer fitted with a paddle and mix for 10 minutes on low speed until completely cooled. Incorporate the eggs one by one and knead until a smooth paste forms. Place in an 8 mm piping bag and deposit 20 choux of about 2.5 cm diameter on a non-stick baking sheet. Reserve in the freezer.\nMix all the ingredients together until obtaining a dough. Roll it out between 2 sheets of parchment paper to 1.5 mm thickness. Reserve for 30 minutes in the freezer. Once the craquelin is well hardened, cut out 20 disks of 2.5 cm diameter with a cookie cutter.\nPreheat the oven to 180 °C. Place a craquelin on the choux, bake, and cook for 12 minutes. Let cool on a rack.\nHeat the infused cream and blend. Strain the mint cream through a sieve. Soak the gelatin in a bowl of cold water.\nIn a mixing bowl, whisk the egg yolks and sugar until the mixture whitens. Pour the mint cream over, mix, and bring to a boil. Stop cooking at the first bubble. Incorporate the drained gelatin and mix until completely dissolved. Blend to homogenize the cream, cover with plastic wrap tightly, and reserve at room temperature. Smooth before use.\nHeat the raspberry puree to 40 °C, pour in the agar-agar and bring to a boil. Let cool completely, then blend. Add the halved raspberries.\nIn a saucepan, combine the sugar, water, and glucose syrup, and cook to 160 °C.\nWhip the chilled vanilla cream into whipped cream. Once the choux are cold, fill them with a piping bag of mint cream and raspberry insert. Drizzle with caramel, then place them, caramel side down, in 4 cm diameter silicone half-sphere molds.\nPut a layer of mint cream in the middle of the puff pastry (1), add the raspberry filling, and cover with cream. Arrange 14 choux around (2). Using a Saint-Honoré piping nozzle, pipe the whipped cream (3), add 6 choux and decorate with 6 halved raspberries (4).","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.