Cut the peaches in half and remove the seeds. Cut the peach halves into slices and arrange them in four small fireproof molds.
Beat the cold whipped cream with 2 teaspoons of sugar until stiff, set aside.
Pour the egg yolks into a sufficiently large stainless steel bowl. Whisk the 2 tablespoons of sugar with the egg yolks.
Pour in 30 ml of ice wine and whisk until frothy. Now continue to whisk the foam in a water bath (over a small pot of simmering water) until the volume is approximately doubled.
Remove the wine foam sauce from the heat and pour it into another bowl to cool. Using a spatula, carefully fold the whipped cream into the sparkling wine sauce.
Cover the peaches with the wine foam sauce and place the molds in the oven and gratinate them under the grill. Attention, the wine foam sauce browns very quickly in the oven!
Remove the gratins from the oven and serve garnished with blueberries.
Here you can find some of the ingredients for the recipe
