W Rarotonga, stolicy Wysp Cooka wysoka fala wchodziła prosto do portu i dochodziła w szczycie do 1,5 metra. Dostanie się na brzeg i z powrotem było nie lada wyzwaniem ;). Wyspy Cooka odwiedzimy za parę lat na naszym kolejnym rejsie wokół globu. W 2018 roku ruszamy w następną wyprawę - Rejs Dookoła Świata przez Przejście Północno-Zachodnie: https://www.skiff.pl/dookola-swiata-przez-przejscie-polnocno-zachodnie-2018-2023.html ⛵🌍 ⛵ #sailingcrystal #resjdookolaswiata ✔ SUBSKRYBUJ nasz kanał: https://www.youtube.com/channel/UCSS6JHsaicn99-0spEbjk6w Dołącz do nas na naszej kolejnej wyprawie dookoła świata: https://www.skiff.pl/rejsy.html Poczytaj naszego bloga: https://www.skiff.pl/blog.html i zapisz się na NEWSLETTER! :) Obsweruj nas na Facebook: https://www.facebook.com/RejsDookolaSwiata/ ****** Agencja Żeglarska SKIFF - Michał Palczyński, e-mail: info@skiff.pl, tel: +48 601 27 47 05

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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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We are at Center Parcs Longleat for the first week of their Winter Wonderland 2022! We will be vlogging our week here and uploading full videos, including a tour of our luxurious Exclusive Lodge (complete with private mini spa area!). Please subscribe to catch our full videos, coming soon! #centerparcs #longleat #winterwonderland

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