In baia a cefalonia in grecia per un tuffo di gruppo dalla nostra barca a vela....

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Ya damos oficialmente comienzo a la 3º TEMPORADA, el tiempo pasa rápido y este año hay muuuuchas aventuras que estoy segura vamos a disfrutar juntos ☺️. ¿Ya sabes que nos vamos a Escandinavia? Si todavía no te has enterado te dejo el enlace aquí donde lo contamos: https://youtu.be/rEh4ISa-RsQ Somos Stefano, Marivi y Thor, una pareja de culo inquieto que se ha liado la manta a la cabeza y lo ha vendido todo para hacer realidad un sueño: comprar un barco y viajar por el mundo, ¿Nos acompañas? Si quieres mandarnos un mail: calipsolifefamilyvlog@gmail.com Puedes seguir más historias en nuestro instagram: https://www.instagram.com/calipsolifefamilyvlog/ 👇🏼👇🏼👇🏼

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Not as easy as fetching a hose when you’re in Mexico. This is how I get clean drinking water on our boat

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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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Gerne organisieren wir auch für euch einen so schönen Segeltörn. Wenn nötig mit Skipper oder einfach nur ein Charterschiff in eurem Wunschrevier

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