I just got back from a few weeks in Europe, and to my shock and horror, when I got home and opened my Taylor's Almond cream I saw that it had turned into a liquid. It's completely homogeneous, but unfortunately it's homogeneously like pancake batter. Has anyone had this problem before, and if so do they have any suggestions? I really liked the Almond and would hate to half to throw it away, the tub was still about half full.
I always assumed this was normal, but my Taylor's almond has always had a very different texture from my Taylor's lavender. The lavender is creamy, but the almond was more coagulated. Is this perhaps not normal and the cause of my problem? Other than the texture the cream has always been perfectly fine.
Thanks for your help,
Alec
I always assumed this was normal, but my Taylor's almond has always had a very different texture from my Taylor's lavender. The lavender is creamy, but the almond was more coagulated. Is this perhaps not normal and the cause of my problem? Other than the texture the cream has always been perfectly fine.
Thanks for your help,
Alec