Krema za zrelu kozu od smilja (Helichrysum cream for mature skin)

Sastojci: 5ml gotu kola infuzirana u bademovom ulju, 5ml biljno ulje ploda divlje ruze, 5g phytocream 2000, 4 kapi CO2 ekstrakt ruzmarina, 4 kapi esencijalnog ulja smilja, 5 kapi vitamina E ulja, 30g hidoralata smilja, 3g glicerina, 4 kapi geogard 221 konzervansa.

Priprema:

1) U staklenu teglicu pomesati gotu kola infuzirana u bademovom ulju, biljno ulje ploda divlje ruze, phytocream 2000 i CO2 ekstrakt ruzmarina i na temperaturi od 70 C na pari otopiti. Mesati konstantno da se phytocream otopi.

2) Ostaviti da se malo ohladi.

3) Dodati esencijalno ulje smilja i vitamin E.

]4) U drugu staklenu teglicu pomesati hidrolat smilja i glicerin i na temperaturi od 70 C na pari otopiti. Mesati povremeno da se glicerin otopi.

5) Mesavinu hidrolata smilja i glicerina polako u tankom mlazu dodavati u mesavinu iz koraka 2) i 3) konstatno mesajuci.

6) Kada krema se ohladi na 50 C dodati kap po kap konzervans uz stalno mesanje.

7) Kada je temperature krema spala na 40 C uliti je u kutijicu.

8) Ostaviti da se potpuno ohladi.

9) Zatvoriti kutijicu.

Ingredients: 5ml centella asiatica infused in almond oil, 5ml wild rose fruit oil, 5g phytocream 2000, 4 drops of rosemary CO2 extract, 4 drops immortelle (helichrysum) essential oil, 5 drops of vitamin E oil, 30g immortelle (helichrysum) hydrolate, 3g glycerin, 4 drops geogard 221 preservative.

Preparation:

1) In a glass jar mix centella asiatica infused in almond oil, oil of wild rose fruit, phytocream 2000 and CO2 rosemary extract and dissolve at a temperature of 70 C on steam. Stir constantly to dissolve the phytocream.

2) Allow to cool slightly.

3) Add immortelle essential oil and vitamin E oil.

4) In another glass jar, mix immortelle hydrolate and glycerin and dissolve in steam at a temperature of 70 C. Stir occasionally to dissolve the glycerin

5) Slowly add the immortelle and glycerin hydrolate mixture in a thin stream to the mixture from steps 2) and 3), stirring constantly.

6) When the cream has cooled to 50 C, add the preservative drop by drop, stirring constantly.

7) When the temperature of the cream has dropped to 40 C, pour it into the box.

8) Allow to cool completely.

9) Close the box.