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Nesse dia fomos para a Praia de Fora, próximo à Fortaleza de Santa Cruz em Niterói. #aluguecatamaran #passeiodebarco #passeiosnorio

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I help boat owners on their maiden long passage or to help them deliver their boat to a home port. During the passage, I teach, mentor, and provide owners with the skillset and mindset required to become a confident sailing cruiser. The current couple I am helping to sail the boat from Baltimore to Ft Lauderdale. So far, we've made it to Charleston. Our next passage is directly to Fort Lauderdale, but we will stop at Cape Canaveral or St Augustine if conditions are not good. More details here: https://sailingbritican.com/sailboat-delivery-assistance/ #boatdelivery #sailboat #sailingadventure #boattrip #boat #learntosail #boating #boatcaptain #britican

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Turn heads wherever you sail with this beautifully maintained Lunstroo Schooner. Combining timeless Dutch craftsmanship with extensive refits, she offers the charm of a classic yacht with the confidence of modern upgrades. Ideal for long-distance cruising or comfortable life aboard, her elegant lines and balanced sailing characteristics make every voyage a pleasure. A rare opportunity to own a true piece of Dutch maritime heritage. Want to see her in person? Contact De Valk Hindeloopen for more details. https://www.devalk.nl/en/yachtbrokerage/812137/LUNSTROO-SCHOONER.html

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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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