Put half of the plantain leaves into a bowl and the other half into a pan. Cover the plantains in the bowl with the water and let infuse for 10 minutes. Add the almond and olive oils to the pan and heat gently until the simmering point. Don't let boil - if it starts boiling, take off the heat immediately. Once simmering, remove from the heat and let cool for 10 minutes. Strain the infused water, taking out the plantain leaves. Set aside. Strain the infused oil into another pan, extracting the plantain leaves. Heat the oil again. Add the emulsifying wax and beeswax and melt, stirring - you are aiming for a foamy consistency. Add the infused water to the pan and whisk to achieve a consistency like salad dressing. Add the glycerine and vitamin C powder. Pour into sterilized glass pots and seal. Apply to affected area as often as needed. The cream will keep for up to 3 months in the refrigerator in an airtight container.