🌊 Join Our Sailing Family Adventure! We’re the Fothergills – a family of six living full-time aboard our catamaran, Happy Days. From tropical islands to remote anchorages, we’re documenting our journey around the world to inspire and encourage others to pursue their own adventure. 🧭 Want to Support the Journey? Join us on Patreon for early video access, uncut updates, behind-the-scenes moments, and exclusive Zoom meetups with the crew: 👉 https://www.patreon.com/sailingwithsix 🛍️ Grab Some Sailing with Six Merch Check out our official store for tees, stickers, and gear that supports our voyage: 👉 https://sailingwithsix.store/ 📸 Follow Our Daily Adventures Instagram: https://www.instagram.com/sailingwithsix Facebook: https://www.facebook.com/sailingwithsix Website & Blog: https://www.sailingwithsix.com 📬 Get Onboard Our Email List Be the first to hear about new videos, digital products, and sailing resources: 👉 https://www.sailingwithsix.com ⚓ New to the Channel? We share what life is really like living aboard with kids — homeschooling, provisioning, sailing mishaps, and the magic in between. 🔔 Don’t forget to subscribe and hit the bell so you never miss an episode. #SailingWithSix #FamilySailing #LiveaboardLife #SailingFamily #TravelWithKids

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With all romantic mood generators activated you are now ready to set sail for a fantastic Valentine’s Day cruise...

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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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