https://www.sailingschoolmalta.com In this video, you will see a short video clip of the view sailing around Maltese islands during the RYA Coastal Skipper Practical course provided by Sailing School Malta. School website: https://www.sailingschoolmalta.com/ Course page: https://www.sailingschoolmalta.com/courses/rya-coastal-skipper-practical

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Galveston Bay - August 19, 2023 #sailing #racing #texas #wind #water #fun

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This video was uploaded from an Android phone.

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Thirty hours into the 74th edition of the Rolex Sydney Hobart Yacht Race, the four 100-ft Maxis at the front of the fleet were separated by a mere five-nautical miles with a little under 200-nautical miles still to complete. A close contest between the race leaders has ensued ever since yesterday’s memorable Sydney Harbour start. Although the race record is unlikely to be challenged, an exciting finale down the Derwent River into Hobart is forecast. There had been four retirements and the majority of the 81-strong fleet were negotiating the Bass Strait. Rolex has been Title Sponsor of the 628-nm race, organised by the Cruising Yacht Club of Australia with the collaboration of the Royal Yacht Club of Tasmania, since 2002.

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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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