Stage 1: (above 70°C)7% Calendula Oil 6% Oat Oil5% Shea Butter 5% Emulsifier L 1% Cetearyl Alcohol Stage 2: (above 75°C) 65% Boiling Spring Water 3% Lingonberry Glycerol Extract Stage 3: (below 40°C)4% Evening Primrose Oil2% Eco Marine Algae Extract 1% Preservative 12 0.75% Essential Oils of your choice0.25% Sea Buckthorn Pulp CO2 Extract 100% Total Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Method: Put Stage 1 (fat soluble) ingredients into a small bowl in a bain marie. When they are above 75°C, weigh the Stage 2 (water soluble) into a larger bowl and put onto the bain marie. Stir briefly to dissolve the emulsifier. Pour the Stage 1 into the Stage 2 and start to stick blend. After a few seconds, look at the cowl of the stick blender (covers the blade) and see what the mix looks like. If it is granular and separating, stick blend a little longer. When the cream looks smooth and like a runny single cream, stop stick blending and take it off the heat. It normally takes 20 to 30 seconds to achieve this. Cool down in a pan of cold water whilst stirring with a spatula. When it is under 40°C, add the Stage 3 (heat sensitive) ingredients and mix thoroughly. Put into jars and label.
