- Sprinkle the Stage 2 (water stage) Cellulose onto the water that has been boiled and allowed to cool a little. Avoid moving the stick blender up and down as this creates unwanted air bubbles.
- Add the Stage 1 (fat stage) ingredients and stick blend briefly into the gel so they are evenly dispersed. Allow to cool further.
-
Combine the Stage 3 (heat sensitive) ingredients and when the gel is under 40°C, combine everything and stick blend once more. Bottle and label.