Rich in omega 3 and 6 and vitamin E, blackcurrant vegetable oil has anti-inflammatory and antioxidant properties. In addition, it deeply nourishes the skin.
For 100 ml of cream
In a bowl, mix 15 g of blackcurrant vegetable oil , 4 g of vegemulse (emulsifier), 30 gr of distilled water , 0.2 g xanthan gum . Heat everything in a bain-marie until the emulsifier has completely melted. Off the heat, stir the mixture vigorously with a manual or electric whisk until the cream is at room temperature. Add 0.3g of cosgard (conservative) then mix with a spatula. Pour the cream into a jar or pump bottle previously sterilized with alcohol at 70°
Application: This cream is ideal for combination, sensitive and tired skin.
Storage: 2 to 3 months.
