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#opti_tv #optiworld #optisailing #shorts What's the big deal with Lake Garda? Why do so many people attend the easter meeting? The Lake Garda Easter Meeting held annually by Fraglia Vela Riva in Riva Del Garda is the world's largest youth regatta, and regatta of one class - we covered it in Episode 11 but we are going back this year for more. See You There! Opti TV is the one-stop-shop for Optimist sailors, parents and coaches where we bring together the knowledge base across the Optimist class into one place. If you like what we do, please consider supporting the channel through our Patreon page, or through the referral links below: https://www.patreon.com/opti_tv We are a 4Ocean ambassador! Support the clean ocean movement by using our link below: https://tinyurl.com/2nxr4dx4 If you'd like to support the channel, you can use this link to purchase the same gear we use for our OPTI TV videos! we receive a portion of the sale, at no extra cost to you INSTA360 X3 360 degree camera https://www.insta360.com/sal/x3?insrc=INR6G5A and you'll help us grow t
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Dag Bjorneset's Halberg Rassy 312 FRYD sailing with tri-radial sails made with Dimension/Polyant's CXI polyester laminate. Notice how well the genoa holds its shape. Dag shot this video off the Kosterfjord which is near the border of Norway and Sweden. Dag wrote that he is a happy UK Sailmakers customer.
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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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Matthew Sheahan takes a quick walk down the pontoon where the full fleet of VO65s are lined up in Alicante before the practice race and Pro/Am event - One week to go to the big off
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