A pleasant, light feeling cream that sinks in very quickly and leaves the skin moisturised without feeling greasy.
Stage 1: (above 75°C)
8% Camellia Seed Oil
5% Emulsifier M
4% Cupuaçu Butter
4% Prickly Pear Seed Oil
Stage 2: (above 75°C)
70.5% Boiling Spring Water
2% Pomegranate Glycerol Extract
0.5% Xanthan Gum
Stage 3: (below 40°C)
3% Saccharide Isomerate Plus
1% Algaktiv Zen
1% Essential Oils (we used Neroli & Geranium)
1% Preservative 12
100% Total
Method
● Heat the Stage 1 (fat stage) ingredients in a double boiler until melted.
● Mix the Glycerin and Xanthan Gum from the Stage 2 (water stage) ingredients together to make a slurry, then add the boiling spring water. Stick blend briefly to make a gel.
● Add the Stage 1 (fat stage) to the Stage 2 (water stage) and stir thoroughly to combine the ingredients then stick blend for about 20 seconds until emulsified. It is important to stir the stages together before using the stick blender. Stop stick blending and remove from the heat.
● Allow to cool naturally whilst stirring with a spoon or spatula continuously. Do not accelerate the cooling time in a water bath as this will cause the emulsion to break.
● When the cream is below 40°C, combine the Stage 3 (heat sensitive) ingredients and then add to the cream. Stir thoroughly then jar and label.