Thales delivers extensive cybersecurity services to airlines to enable operational continuity, ensure regulatory compliance, secure legacy systems, and guarantee trusted passenger connectivity. Find out more: https://www.thalesgroup.com/en/markets/aerospace/thales-support-services Follow the latest from Thales: Twitter: https://twitter.com/thalesgroup LinkedIn: https://www.linkedin.com/company/thales Instagram: https://www.instagram.com/thalesgroup... Facebook: https://www.facebook.com/thalesgroup/

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View from the river at Martham Ferry. If you would like to learn more please visit our web site at Oliverssailingholidays.co.uk

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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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#Indonesia #sailingadventure #wonderfulindonesia #liveaboard #sailing #RajaAmpat #Komodo #Flores #SpiceIslands Who here misses our red lady, MSV Katharina? ❤️ This beautiful boat has been such a great host for our guests and our crew as we sail through the Indonesian waters ⛵ Do you have any memories aboard the Katharina?? Learn more about her, click below 👇 https://hubs.li/Q035KB_90 👍 If you found this video interesting, don't forget to LIKE and SUBSCRIBE for more adventure in Indonesia through Indonesian eyes! Begin your incredible adventure with SeaTrek right here: 🗺 Schedule | https://hubs.li/Q035KzL20 ⛵️ Website | https://hubs.li/Q035KBKw0 📧 Contact Us | info@seatrekbali.com 𝗪𝐞'𝐫𝐞 𝐚𝐜𝐭𝐢𝐯𝐞 𝐨𝐧 𝐨𝐭𝐡𝐞𝐫 𝐬𝐨𝐜𝐢𝐚𝐥 𝐦𝐞𝐝𝐢𝐚 𝐩𝐥𝐚𝐭𝐟𝐨𝐫𝐦𝐬 𝐭𝐨𝐨! 𝘐𝘯𝘴𝘵𝘢𝘨𝘳𝘢𝘮: https://hubs.li/Q035KBvx0... 𝘍𝘢𝘤𝘦𝘣𝘰𝘰𝘬: https://hubs.li/Q035KCky0 𝘓𝘪𝘯𝘬𝘦𝘥𝘐𝘯: https://hubs.li/Q035KB_b0... Visit our website: https://hubs.li/Q035Ky1C0

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