Film vom Schnuppertauchen im Schwimmbad / Hallenbad Umkirch bei Freiburg am 29.05.2013 mit der Tauchschule born to be deep, Freiburg. http://www.born-to-be-deep.de

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Much like the LMF 33 LC, the 28′ Landing Craft was built for commercial purposes. The Aluminum hull and drop down bow door, allow for easy beaching on less than desirable coastlines. The 28′ was built for the Anderson County fire department in South Carolina, so this boat had a built in water tank and pump so a hose can be connected for fire fighting operations. Being a custom boatbuilder, Lyman-Morse will be able to customize future orders to fit the exact needs of the buyers. Whether you are looking for a more commercial use boat or something simple to get your equipment out to your private island, the LMF 28 LC is the boat that can do it all. This vessel was equipped with twin Yamaha 250’s which allows for cruise speeds in the mid 30’s and 46+ knots WOT. #boatbuilding #maine #aluminumboats

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Cannes Yachting Festival 2024 10 - 15 September 2024

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Ilha de Algodoal

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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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