Intensely Moisturising Winter Cream

Intensely Moisturising Winter Cream

Stage 1: (above 75°C)

8% Black Seed oil  

7% Prickly Pear Seed oil

5% Oat oil

5% Vegetal

Stage 2: (above 75°C)

57% Orange Blossom Water

5% Lingonberry Glycerol Extract

Stage 3: (below 40°C)

5% Saccharide Isomerate Plus

3% Vitamin B3

3% Liftonin

1% Essential oils (We used Frankincense, Blood Orange, Lavender)

1% Preservative 12

100% Total

Grape Seed Oil
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Method:

Heat Stage 1 (fat stage) ingredients in a stainless steel bowl on a double boiler until the temperature is above 75°C.

Add Stage 2 (water stage) ingredients into a larger 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.

When it is under 40°C, add the Stage 3 (heat sensitive) ingredients. Combine thoroughly, jar and label.


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