Spinnaker Run in Haro Strait during the 2015 VanIsle360 Disclaimer: - This content is offered solely for your education and entertainment. - There are no warranties, expressed or implicit, about any content or its fitness for a particular purpose. - There are risks of injury, death, drunkenness, and financial hardship involved in sailing. - The skipper is always responsible for the safety of their vessel and crew. - Sailing Tips is not responsible or liable in any way for anything that happens on or anywhere near your boat or any boat that we are not in command of. #shorts #fast #spinnaker #vanisle360 #sailing #howtosail #learntosail #sailingtips

0

0

0

6,810

0

0

0

0

6,606

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

Diy Boat Upgrades: Transforming My Sailboat With Homemade Curtains! Using tracks from Sailrite, fabric from Amazon and my $20.00 sewing machine from Good Will; I made these awesome curtains for our sailboat! We are a new sailing couple and appreciate you being here. If you dig the journey, subscribe here or check out our blog: https://gypseaexplorer.com/

0

0

0

1,548

The Rose Parade: don't try this there is no navigable water in Pasadena #boat #sailing #shorts

0

0

0

128

0

0

0

0

122