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 Air Milk Cocktail "Cherry in the Clouds" Recipe
A heavenly gentle, deliciously delicious drink. You may not believe me about the airiness, but just look at the photo at the end of the recipe and you will see this porous-airy structure of the cocktail.
Course Desserts Dishes, Holiday Food Ideas, Morning Breakfast Dishes
Cuisine Russian Cuisine
Cook Time 7 minutes
Servings
Ingredients
Course Desserts Dishes, Holiday Food Ideas, Morning Breakfast Dishes
Cuisine Russian Cuisine
Cook Time 7 minutes
Servings
Ingredients
Instructions
  1. Using a juicer, squeeze the juice out of the cherry (of course, remove the seeds beforehand). You can squeeze it together with the pulp! For a cocktail, we will need about the same amount of juice as in the photo.
    Using a juicer, squeeze the juice out of the cherry (of course, remove the seeds beforehand). You can squeeze it together with the pulp! For a cocktail, we will need about the same amount of juice as in the photo.
  2. Put a spoonful of cottage cheese and condensed milk (to taste) in a blender bowl. Instead of condensed milk, you can put sugar or honey.
    Put a spoonful of cottage cheese and condensed milk (to taste) in a blender bowl. Instead of condensed milk, you can put sugar or honey.
  3. Add the cherry juice. Beat for a few seconds until smooth without lumps. If you want to get a more liquid cocktail or just don't like the taste of cheese, you can not put cottage cheese or replace it with, say, heavy cream. In this case, mix condensed milk and cherry juice (and cream) in a blender. But I'm a big fan of cottage cheese, I like to add it to cocktails.
    Add the cherry juice. Beat for a few seconds until smooth without lumps. If you want to get a more liquid cocktail or just don't like the taste of cheese, you can not put cottage cheese or replace it with, say, heavy cream. In this case, mix condensed milk and cherry juice (and cream) in a blender. But I'm a big fan of cottage cheese, I like to add it to cocktails.
  4. And here it is, our secret of air porosity! Warm milk. About 10 seconds in the microwave, or even on the stove. Only milk should be very warm, but not hot! Transfer to a convenient bowl and start whipping warm milk with a blender (not a mixer). Beat at maximum power for about 1 minute. Please note that cold milk will not rise into the foam!
    And here it is, our secret of air porosity! Warm milk. About 10 seconds in the microwave, or even on the stove. Only milk should be very warm, but not hot! Transfer to a convenient bowl and start whipping warm milk with a blender (not a mixer). Beat at maximum power for about 1 minute. Please note that cold milk will not rise into the foam!
  5. See what the milk has turned into? Air foam. Pour the cherry-curd mass into this very foam and whisk for just a couple of seconds with an immersion blender to combine the ingredients into a homogeneous mass. The cocktail thanks to the cottage cheese turns out to be thick, like a smoothie.
    See what the milk has turned into? Air foam. Pour the cherry-curd mass into this very foam and whisk for just a couple of seconds with an immersion blender to combine the ingredients into a homogeneous mass. The cocktail thanks to the cottage cheese turns out to be thick, like a smoothie.
  6. Pour our cocktail into a glass and put it in the freezer for a few minutes to cool down.
    Pour our cocktail into a glass and put it in the freezer for a few minutes to cool down.
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