Plantain Cream

4 tbsp fresh chopped plantain leaves
150 ml boiling water
2 tbsp olive oil or sunflower oil
2 tbsp almond oil
1 tsp beeswax
2 tsp emulsifying wax
2 tsp glycerine
1 tsp vitamin C powder

1. 1. Wash and chop the plantain leaves. Divide into two - put one half in a bowl and the other half in a pan. Cover the plantain in the bowl with the water and leave to infuse for 10 minutes.
2. 2. In the pan, add the olive (or sunflower) and almond oils to the plantain and heat gently to simmering point. Don't allow to boil - if it starts boiling, take off the heat immediately. Once at simmering point, remove from the heat and leave for 10 minutes to cool.
3. 3. Drain the infusion, taking out the plantain leaves. Set the liquid to one side.
4. 4. Drain the infused oil into another pan, extracting the plantain leaves. Heat the oil again. Add the beeswax and emulsifying wax and melt, stirring - you are aiming for a foamy consistency.
5. 5. Add 16 tbsp infused water to the pan and whisk to achieve a consistency like salad dressing. Add the glycerine and vitamin C powder.
6. 6. Pour into sterilized glass pots and seal.

USE: Apply to affected area as often as needed.
STORAGE: Keeps for 3 months in the refrigerator in an airtight container.