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JEHOL II - 42ft Catamaran from Trimarine. ▫️ Following on from the successful launch of their GP70, Trimarine's next project is a 42' Catamaran: JEHOL II. ▫️ Designed by Christophe Barreau and Frédéric Neuman, this boat is currently under construction at the yard. ▫️ @trimarine.compositos #performance #portugal #sailing #fast #yachts

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We're all big fans of Fusion's marine stereo systems here at boats.com, but we've also always felt that some of the components could use some improvement, such as the faceplate latching mechanism. Well, Fusion listened. Read more: http://features.boats.com/boat-content/2015/01/fusion-stereo-updates-first-look-video/ For more boating videos, visit http://www.boats.com. boats.com features boat reviews, how-to videos, special features, and information about new boats, boats for sale, and boating products—usually with a dash of fun. Our reviewers test the features, performance, and specifications of each boat, searching out the hidden details for a critical evaluation. If you're shopping for a boat, we want to help you make the best choice. And if you're just looking, we'll try to make it fun too. Subscribe to receive notification of new videos.

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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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