Blackcurrant seed oil, rich in omega-3 and omega-6 fatty acids plus vitamin E, delivers potent anti-inflammatory and antioxidant benefits while deeply nourishing the skin.
For 100 ml of cream:
In a heatproof bowl, combine 15 g blackcurrant vegetable oil, 4 g Vegemulse (emulsifier), 30 g distilled water, and 0.2 g xanthan gum. Heat gently in a double boiler until the emulsifier fully melts. Remove from heat and whisk vigorously—by hand or with an electric mixer—until the cream reaches room temperature. Stir in 0.3 g Cosgard (preservative) using a spatula. Pour into a sterilized jar or pump bottle (clean with 70° alcohol).
Application: Perfect for combination, sensitive, and tired skin.
Storage: 2-3 months.
