Nossa pequena toca é uma maquininha de velejar!! Aí o piloto ta levando, um simrad TP 22... Mestra toda em cima e toda genoa

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WOMEN IN YACHTING - the second episode of the SUPERYACHT TV Series 'New Horizons' will be airing next week! * Subscribe to our channel so you don't miss it when it's out! * Featured in this teaser video are some of the powerful business women we interviewed during the Monaco Yacht Show 2021: - Aino-Leena Grapin, CEO of Winch Design - Eva Orsi, President of Tankoa Yachts - Rose Damen, Managing Director of Damen Yachting - Marianne Hendriks, Managing Director of Moonen Yachts --------------------------------------------------------------------------- Watch our channel LIVE here: https://superyacht.tv We are the first and only international television channel dedicated to superyachts and life onboard, broadcasting from Monaco 🇲🇨 to the World 🌍 Follow us also on our other social media platforms: - Instagram: https://www.instagram.com/superyacht.tv - Facebook: https://www.facebook.com/superyacht.tv/ - Linkedin: https://www.linkedin.com/company/superyacht-tv-monaco - Twitter: https://twitter.com/superyacht_tv

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Sudan. Shark Dive Expedition Sudan Shark Dive Expedition. There are less than 2 months to start the season of Sudan aboard our brand new Red Sea Blue Force 3. Now is possible to explore the most remote reefs of the Sudanese Red Sea aboard a Premium category diving boat. It will be little more than 3 months of expedition, check availability and book your place! www.blueforcefleet.com We ❤️ the Red Sea!!

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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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Chronicling our dog's life sailing around the world!

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