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":"The caramel vanilla cream : gelatin,granulated sugar,heavy cream,egg yolks\nThe crisp praline : jivara milk chocolate or good quality milk chocolate with 40% cocoa,fruity praline with 50% almonds and hazelnuts,crushed gavottes crepes\nThe chocolate cake : flour,unsweetened cocoa powder,baking powder,whole eggs weighed without the shell,neutral honey,granulated sugar,hazelnut flour,crème fraîche,melted butter,rum,good dark chocolate melted\nThe Ivory caramel vanilla mousse : gelatin,granulated sugar,heavy cream,heavy cream,vanilla pod,egg yolks,ivory chocolate beans","instructions":"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 fully dissolve. Strain if necessary, blend to smooth the mixture. Reserve in the refrigerator.\nThe crisp praline: Melt the chocolate in a bain-marie, add the praline then the gavottes. Gently mix, 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.\nThe chocolate cake: Preheat the oven to 180°C. Sift the flour, cocoa, and baking powder. In the mixing bowl, mix the eggs, honey, and sugar. Add the hazelnut flour then the sifted powders. Incorporate the cream and melted butter. Lastly, add the rum and melted chocolate. Spread on a Flexipat, smooth with a spatula and bake for 10 minutes at 180°C.\nThe Ivory 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 vanilla pod seeds 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 create an emulsion by adding the hot custard to the melted chocolate in 3 batches, gently folding 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 batches into the chocolate/caramel mixture with a motion from the center going up.\nAssembling: This is an inverted assembly. Start by pouring a layer of mousse on the bottom of the log mold and freeze for about 30 minutes. Then place the strips of crisp praline lengthwise on 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 the rest of the Ivory caramel mousse. Finish with the chocolate cake cut into strips the width of your mold. Freeze and keep in the freezer. Take the log out 6 to 8 hours before serving.\nFinishing: Unmold the log, cut it into 2 or 3 equal pieces depending on the number of expected guests, and trim the ends. Place each piece on a cardboard base. Optionally return any unused portions to the freezer and decorate as you wish.\nServing: Remember to bring the log to room temperature for a few hours in the refrigerator, even overnight, then perfect 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.