Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "a421efcfcec54f089d6f5f45f19dd923",
    "updated": "2025-04-25T19:20:41.705Z",
    "title": "Danish Risalamande with Cardamom Cherries",
    "subtitle": null,
    "description": "My Danish heritage heavily influences my take on rice pudding, a Scandinavian holiday staple.  I grew up hearing stories from my father about his Danish grandmother's rice pudding, which always contained one whole almond.  Finding this almond was a sign of good fortune for the coming year.  Traditionally served with cherry compote (a must-have, apparently), my version incorporates the distinctive flavor of cardamom, a beloved spice in Scandinavian baking.  This Danish delight is perfect any time of year.",
    "ingredients": [
      {
        "section": "For the Risalamande",
        "ingredients": [
          "water",
          "unsweetened plain almond milk or milk of choice",
          "white arborio rice (no substitutions)",
          "sea salt",
          "maple syrup",
          "vanilla extract or vanilla bean paste",
          "almond extract",
          "35% heavy whipping cream, whipped",
          "whole blanched almonds, 1 whole blanched almond reserved, remaining chopped"
        ]
      },
      {
        "section": "Cardamom Cherries",
        "ingredients": [
          "frozen, unsweetened dark pitted cherries or fresh cherries, pitted",
          "unsweetened cherry juice or water",
          "maple syrup",
          "ground cardamom",
          "ground cinnamon",
          ", sea salt",
          "lemon juice"
        ]
      }
    ],
    "instructions": [
      "To make the Risalamande: Combine the water, milk, rice, and salt in a large pot and bring to a boil, stirring continuously.",
      "Lower the heat to medium/medium-low and simmer uncovered for 35-45 minutes, stirring frequently. Reduce heat to low towards the end of cooking to prevent splattering.",
      "Remove the pot from the heat and stir in the maple syrup and extracts.",
      "Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight.",
      "Once the risalamande is chilled, gently fold in the whipped cream, followed by the chopped almonds and the reserved whole almond.",
      "Refrigerate until ready to serve.",
      "To make the Cardamom Cherries: Combine the cherries, juice (or water), maple syrup, cardamom, cinnamon, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.",
      "Remove from heat and stir in the lemon juice.",
      "Serve warm or chilled.",
      "To assemble: Spoon the risalamande into bowls and top with the cardamom cherry compote, ensuring a good distribution of cherries and juice.",
      "Serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": "MAKE AHEAD: Risalamande can be made up to 1 week in advance. Cardamom Cherries can also be made up to 1 week ahead."
  }
]