Welcome aboard to the our video site for sailors. We are being constantly blasted by scammers and pirates, so registration is invite only
contact@sailorsahoy.com with "Invite". No spam, no newsletters. Just a free account
Kurze Hose Erstellen
#shorts We are on the water with our new Hanse 460 🤞 https://bit.ly/Hanse460
0
0
0
14,266
0
0
0
0
1,307
Our first sail on Moments in Time alone, with no agenda to follow. We sailed across the Chesapeake Bay in the cloudy skies and spitting rain. We changed course and decided to head up the Patuxent River in the dying winds and made it to St. Leonard Creek sailing at 2.5 knots in a 4-5 knot zephyr. We dropped anchored in St. John’s Creek, christened Moments in Time with some champaign and celebrated our 39th anniversary with a nice meal that was cooked on the Seawind 1260 cockpit grill. Not a bad day by any means. Subscribe and share the adventure! Become part of the conversation by liking https://www.facebook.com/SV.MomentsInTime/
0
0
0
788
0
0
0
124
0
0
0
0
1,083
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
0
0
0
2
