Departure of the Race for Water at the journal 20H on France2, the 10th april 2017. With great pictures of Yann Riou. En Replay: http://www.francetvinfo.fr/replay-jt/france-2/20-heures/jt-de-20h-du-lundi-10-avril-2017_2128459.html (de 36:05 à 36:33) The Race for Water Foundation is dedicated to the preservation of the water and the oceans in particular. Today, seriously under threat from plastic pollution, it is imperative that this essential resource for life is protected.To prevent plastic waste from reaching the waterways and oceans by developing social models and business models that give value to plastic waste and hence encourage its collection. Follow the odyssey : → Website : https://www.raceforwater.org/ → Facebook : https://www.facebook.com/raceforwaterfoundation/ → Twitter : https://www.twitter.com/RaceForWater → Instagram : https://www.instagram.com/raceforwater

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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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Two catamarans pass by each other. Ducky 14s goes up on one pontoon.

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Witness the precision! This sailboat showcases expert maneuverability while smoothly docking in a busy marina. A perfect example of seamanship under pressure. #Sailing #Boating #MarinaLife #Sailboat #Docking

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Check out the entire sea trial on our YouTube channel. ► Become a FREE SUBSCRIBER to Yachting World's YouTube page now - https://www.youtube.com/user/yachtingworld?sub_confirmation=1 ► For the latest reviews, new gear launches and tour news, visit our website: http://www.yachtingworld.com ► Like us on Facebook here - https://www.facebook.com/yachtingworldmagazine ► Follow us on Twitter at: https://twitter.com/yachtingworld ► Feel free to comment below! ► Remember to hit that LIKE button if you enjoyed it :)

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Join our sailor as they navigate the Adriatic Sea! Experience the challenges of autopilot reliance, course adjustments for optimal comfort, and the thrill of monitoring navigation systems in real-time. Witness stunning nautical views and learn valuable sailing tips! #SailingAdventure #AdriaticSea #Navigation #Autopilot #SailingLife #BoatLife #Seafaring #Voyage #Nautical #SailingTips

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