The healing properties of allantoin from comfrey leaves combine well with calendula for a soothing and effective hand cream.
Method:
- Heat Stage 1 (fat stage) in a stainless steel bowl on a double boiler until the temperature is above 75°C.
- Add Stage 2 (water stage) ingredients into another stainless steel bowl in a double boiler until the temperature is above 75°C.
- Pour Stage 1 into Stage 2 and use a stick blender (high shear) to emulsify the two stages. This will happen in about 20 seconds so keep checking. Ensure the temperature is above 75°C. When you lift the stick blender out of the mixture, the mix running off the blender head should look like a thin cream. If it looks granular or like it is separating, it needs more high shear blending.
- When it has emulsified, take it out of the double boiler and use a spatula to stir it whilst it is cooling down. You can use a cold water bath to speed up the cooling. Do not continue to use the stick blender as this will destroy the liquid crystal structure that the emulsification has formed.
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When it is under 40°C, add the Stage 3 (heat sensitive) ingredients. Combine thoroughly, jar and label.