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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 sheâs sharing the recipe so you can enjoy a taste of life on charter at home. Chef Bex's Raspberry GelĂ©e, White Chocolate Mousse & Mirror Glaze Hearts đRaspberry GelĂ©e Ingredients - 8 oz raspberries - ÂŒ cup sugar - 3 tsp lemon juice - 1œ sheets gelatin - 2 tbsp water Method 1. Simmer raspberries, half the sugar, and half the lemon juice until soft. Blend smooth. 2. Return œ cup purĂ©e 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. đš White Chocolate Mousse Ingredients - 2 sheets gelatin - 1œ cups whipping cream - 1 cup white chocolate - œ tsp vanilla - Pinch salt Method 1. Soften gelatin. 2. Heat œ 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 gelĂ©e sphere into center, level tops. 6. Freeze 3+ hours or overnight. đ« Mirror Glaze Ingredients - 6 sheets gelatin - 1 cup sugar - â cup corn syrup - œ cup water - œ 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 personđ đ§crewed@horizonyachtcharters.com đ§âđ»horizonluxurycrewed.com