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":"Pink praline tart And floating island","ingredients":"For the recipe : flour (3/4 cup plus 1 tablespoon),butter, softened, plus extra for greasing the pan,confectioners' sugar,almond meal (ground almonds),egg yolk,salt,dried chickpeas for blind baking,pink pralines,roasted unpeeled almonds (1/2 cup plus 1 tablespoon),light cream (1/4 cup plus 2 teaspoons),vanilla bean,milk,light cream (1/2 cup),egg yolks (about 12 large), reserve 180g - 6.35 ounces whites (about 6 large) for floating islands,sugar,butter for greasing,sugar, for dusting molds,pink pralines (1/3 cup plus 2 1/2 tablespoons)","instructions":"The day before, sift the flour. Combine the butter, confectioners' sugar, almond meal, and egg yolk until smooth.\nOnce smooth, add the sifted flour and salt. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 12 hours.\nOn the day of serving, preheat the oven to 150°C - 300°F (gas mark 2) using the convection setting.\nGrease a 20cm - 8 inch diameter tart pan with butter. Roll out the pastry and line the tart pan.\nCover it with parchment paper and add the dried chickpeas for blind baking. Bake the tart shell for 14 minutes, while keeping the oven on.\nChop the pralines and halve the almonds. Boil them in a saucepan with the cream for 5 minutes.\nPour this mixture into the tart shell and bake for an additional 15 minutes. Allow the tart to cool at room temperature.\nSplit the vanilla bean and scrape out the seeds. Combine both the bean and seeds with the milk and cream in a saucepan and bring to a boil.\nRemove the vanilla bean. In a bowl, whisk the egg yolks with the sugar until pale and fluffy.\nGradually whisk in the boiling milk, then transfer it to the saucepan. Heat until the mixture reaches 84°C - 183°F.\nRemove from heat and allow to cool down.\nPreheat the oven to 160°C - 325°F (gas mark 3). Grease four 200ml - 3/4 cup capacity glazed stoneware ramekins with butter.\nDust the insides with sugar and tap out the excess.\nUsing a rolling pin, break the pralines into larger pieces.\nBeat the reserved egg whites to soft peaks with a stand mixer fitted with the whisk attachment.\nGradually mix in the remaining sugar and continue beating until stiff peaks form.\nCarefully fold in the praline pieces with a spoon.\nFill the ramekins with this mixture, smooth the tops, and run a finger around the edges.\nPlace the ramekins in a bain-marie of hot, but not boiling, water before placing them in the oven.\nBake for 18 minutes, until the tops turn a light golden color. Transfer the ramekins to a cooling rack and set aside.\nCarefully unmold the ramekins into bowls filled with crème anglaise. Serve each bowl on a plate with a portion of the praline tart.","region":"FR"}