With the help of a juicer squeeze out the juice from the cherries (seeds, of course, pre-remove). Can be squeezed out with pulp!
For a cocktail, we will need about the amount of juice, as in the photo.
Put a spoon of cottage cheese and condensed milk (to taste) in a bowl of blender. Instead of condensed milk, you can put sugar or honey.
Add the cherry juice. Beat for a few seconds until smooth without a lump.If you want to get a more liquid cocktail or simply do not like the taste of cheese, you can not put cottage cheese or replace it with, say, fatty cream. Mix in such a case in a blender condensed milk and cherry juice (and cream). But I'm a big fan of cottage cheese, I love it in cocktails.
And here it is, our secret of air porosity!
Warm milk. About 10 seconds in the microwave, and you can on the stove. Only milk should be very warm, but not hot!
Put in a convenient vessel and start to beat warm milk with a blender (not a mixer). Maximum power, about 1 minute whisk.
Please note that the cold milk in the foam will not climb!
See what the milk has turned into? Air foam.
In this very foam, pour the cherry-curd mass and beat for just a couple of seconds with an immersion blender to combine the ingredients into a homogeneous mass.
The cocktail due to the cottage cheese turns out thick like a smoothie.
Pour our cocktail into a glass and place in the freezer for a few minutes to cool.