Saturday, October 25, 2008

Decadent Body Soufflè Recipe

Body soufflès have to be one of the most decadent ways to indulge yourself. Light, fluffy and not a bit greasy. A must try at least once!

For the best results it is recommended that ingredients be weighed out where indicated.

In a large stock pot place the following:

625 grams (milliletres) filtered water
1 teaspoon Xanthan Gum

Using a whisk you can mix the two together. Place on the stove and heat between medium and high. You can whisk the mixture together, but it will appear a little lumpy in places. Not to be alarmed. It will loose it's lumpiness as it heats up and you can whisk this again throughout the warming period to eliminate the lumps. Bring this up to approximately 170oF.

In a second pot place the following (all measured by weight)

15 grams cetyl alcohol flakes
25 grams cocoa butter (melted measure)
25 grams mango butter (melted measure)
25 grams sweet almond oil
15 grams stearic acid
20 grams emulsifying wax

Place this mixture on the stove half way between low and medium. Don't stir the mixture, just let all of the waxes and oils met together. Once they're all totally melted and there are no little pieces then it is safe to stir. Temperature should be approximately 170oF.

Add the oil and wax mixture to the water mixture. Then add the following at room temperature:
25 grams vegetable glycerine (weighed measure)
1 teaspoon Germall Plus (preservative)
1/4 to 1/2 teaspoon perfume fragrance or essential oil

Using a hand held stick blender, like the Braun - mix all of the ingredients together. You can run the blender around the pot several times to make sure it's all emulsified.

That's it... you can add your dye if you wish and start filling your cosmetic jars.

The soufflè will thicken up as it cools. The thickening agent is the xanthan gum.

Makes approximately 26 to 28 oz.


No comments: