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":"Vacherin with vanilla ice cream and strawberry sorbet This stunning dessert, which once adorned royal banquets and the grandest tables of the nineteenth century, remains equally impressive today.","ingredients":"The French meringue : egg white (from about 3-4 eggs),caster (superfine) sugar,icing (confectioners') sugar, sifted + a little extra,flaked (slivered) almonds\nThe Vanilla Ice Cream : vanilla pod (bean),whole milk,caster (superfine) sugar,egg yolks\nThe Strawberry Sorbet : caster (superfine) sugar,lemon juice,strawberries\nFinishing Off : a few strawberries,a few raspberries\nEquipment : ice-cream maker,piping bags,fluted piping nozzle,cooking thermometer (optional)","instructions":"1. The French Meringue\nPreheat the oven to 100°C (212°F; gas mark 4 or just below). Place the egg whites into a food mixer and whisk until foamy and thick. Gradually add half of the caster sugar, continuing to whisk while incorporating the rest of the sugar little by little. Once the egg whites form stiff peaks, gently fold in the icing sugar using a spatula. Fill a piping bag with the meringue and pipe balls approximately the size of a clementine onto a baking tray lined with baking parchment. Sprinkle with flaked almonds and a bit more icing sugar. Bake for 1 hour; then remove from the oven. Carefully turn the hot meringues over and, using a small spoon, gently hollow them out without breaking them. Return them to the baking tray and bake for another 30 minutes, then remove and let cool in a dry place.\n2. The Vanilla Ice Cream\nSplit the vanilla pod open lengthways, then place it in a saucepan with the milk and heat gently. In a large bowl, whisk the sugar and egg yolks together. Incorporate a small amount of the hot milk, then return the mixture to the pan with the hot milk, cooking over low heat while stirring constantly until the custard thickens enough to coat the back of a spoon (about 82°C/180°F on a cooking thermometer). Strain into a bowl, then cool quickly by placing the bowl over a larger bowl filled with ice and cold water. Remove the vanilla pod and churn the mixture in an ice-cream maker according to the manufacturer's instructions.\n3. The Strawberry Sorbet\nCombine the sugar, lemon juice, and 80 ml/2½ fl oz of water in a saucepan and bring to a boil, then cool. Wash and hull the strawberries, blend them into a purée, and mix into the cold syrup. Pour the mixture into an ice-cream maker and churn as per the manufacturer's instructions.\n4. Finishing Off and Serving\nFill one piping bag with vanilla ice cream and another with strawberry sorbet, then place these two bags into a third bag fitted with a fluted nozzle. Squeeze into the meringue hollows to create a marbled swirl of ice cream. Serve in chilled bowls, garnished with a few strawberries and raspberries.","region":"FR"}