Catana 381 Catamaran for sale by owner. A performance cruising catamaran.Details can be found at http://www.catamaransite.com/catamarans_for_sale.html

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Waking up at anchor at Big Majors, heading to Staniel Cay soon before the sporty weather on the TakaCat dinghy with a 2.5 hp engine! #SaltyAbandon #Exumas #sailing #Bahamas #fyp

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Book online today to reserve your spot on the Amba liveaboard Maldives. . Contact: Instagram: amba.liveaboard Email: info@amba-malediven.com Website: www.amba-malediven.com

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Embark on a maritime odyssey like no other with our IC36 catamaran, where every journey is a perfect blend of exploration, relaxation, and culinary delight. Join us as we sail across the azure expanse, pausing at scenic spots for a rejuvenating lunch stop followed by invigorating swims in the crystal-clear waters. Whether you're craving a gourmet picnic on deck or eager to dive into the depths for an underwater adventure, our IC36 promises an unforgettable experience for all. Subscribe now and indulge in the ultimate combination of sea, sun, and sumptuous cuisine! Follow us: Website https://www.independentcatamaran.com Instagram https://www.instagram.com/independentcatamaran/ Facebook https://www.facebook.com/independentcatamaran

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Chef Bex aboard Bliss, Fountaine Pajot 67, recently created these decadent chocolate mousse domes for a couple celebrating their anniversary. Now she’s sharing the recipe so you can enjoy a taste of life on charter at home. Chef Bex's Raspberry Gelée, White Chocolate Mousse & Mirror Glaze Hearts 🍓Raspberry Gelée Ingredients - 8 oz raspberries - ¼ cup sugar - 3 tsp lemon juice - 1½ sheets gelatin - 2 tbsp water Method 1. Simmer raspberries, half the sugar, and half the lemon juice until soft. Blend smooth. 2. Return ½ cup purée to saucepan (save rest for mousse). 3. Add remaining sugar, lemon juice, and water; heat gently. 4. Stir in softened gelatin until dissolved. 5. Pour into small silicone molds and chill overnight until set. 🍨 White Chocolate Mousse Ingredients - 2 sheets gelatin - 1½ cups whipping cream - 1 cup white chocolate - ½ tsp vanilla - Pinch salt Method 1. Soften gelatin. 2. Heat ½ cup cream, remove from heat, add chocolate + gelatin and stir smooth. Cool. 3. Whip remaining cream to stiff peaks. 4. Fold chocolate mixture into whipped cream. 5. Fill molds with mousse, press gelée sphere into center, level tops. 6. Freeze 3+ hours or overnight. 🍫 Mirror Glaze Ingredients - 6 sheets gelatin - 1 cup sugar - ⅔ cup corn syrup - ½ cup water - ½ cup condensed milk - 7 oz white chocolate Method 1. Soften gelatin. 2. Boil sugar, corn syrup, and water. Remove from heat. 3. Stir in gelatin and condensed milk. 4. Pour over white chocolate; mix until smooth. 5. Cool glaze to 95°F (35°C). 6. Pour over frozen mousse cakes on a rack. Let set. To experience more of Chef Bex's cooking in person👇 📧crewed@horizonyachtcharters.com 🧑‍💻horizonluxurycrewed.com

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The 53rd edition of Antigua Sailing Week - April 26th - May 1st. Be a part of the Caribbean's most versatile regatta where participants from over 20 countries in racing categories from high performance racing, cruising, multihulls, bareboats and race charter boats get together for an epic week of rum, sun and fun!

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