The scene before new year´s eve in rio...

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We have an amazing day at Mai Khao airport viewpoint on the Phuket west coast. 👍 Don't forget to Like, Share, and Subscribe for More Adventures! If you're a fan of sea voyages, breathtaking scenery, and the thrill of exploration, hit that subscribe button and ring the notification bell! Your support means the world to us. 🌊 Thank you for joining us on this incredible voyage! ⛵️✨ #SailingAdventure #ThailandBound #SeaVoyage #TravelVlog #SailWithUs https://www.skipperblogs.com/searchingforcoconuts Theme song: (Audio Network) Aotearoa (Mark Williams, Adam Alexander, Bruce Maginnis) For those who wish to contribute to help keep our journey going, please use our Patreon link below, or donate through PayPal (link is on channel banner), much appreciated. https://www.patreon.com/searchingforcoconuts https://searching-for-coconuts.skipperblogs.com/

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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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Classic sailing yacht at the Les Voiles de Saint Tropez regatta

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Sail with us across the minch located off the west coast of Scotland to a small uninhabited island. Enjoy perfect sailing conditions, delights from Stornoway butchers and stunning scenery.

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