Plumping Face Cream

Plumping Face Cream

Stage 1: (above 75°C)
10% Camelina Oil
8% Brazil Nut Oil
2% Pomegranate Seed Oil
5% Emulsifier M
 
Stage 2: (above 75°C)
59.5% Boiling Rose Flower Water
0.5% Xanthan Gum
 
Stage 3: (below 40°C)
10% Hyaluronic Acid Gel
2% Remodelling Intense
2% Vitamin E
1% Preservative 12
100% Total
 
Grape Seed Oil
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Rose Water

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Method:
Put stage 1 ingredients into a small bowl in a bain marie. When they are above 75°C, weigh boiling rose water into a larger bowl, add the xanthan gum and stick blend until smooth. Then put into the bain marie.


Pour the fat stage into the water stage and stir to combine with a spatula first. Then start to stick blend. After a minute or so, look at the cowl of the stick blender (it 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.

Stir with a spatula until it cools. This cannot be accelerated so do not put it in a pan of cold water. When it is under 40°C, add the preservative and mix thoroughly. Put into jars, label and date.


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