Hard boil 4 of the eggs, shell and chop finely.
Pour the wine into a basin, add the gelatine and allow to stand for 2 to 3 minutes, then dissolve over a pan of hot water or in the microwave cooker.
Separate the last 2 eggs, put the yolks into a bowl with the salt and pepper and whisk over a pan of hot water until thick and creamy.
Add the warm gelatine liquid to this mixture.
Allow to become cold, then add the mayonnaise, lemon juice and the chopped eggs.
Whip the cream until it stands in peaks and blend into the cold ingredients, together with the watercress leaves.
Finally whisk the 2 egg whites until stiff, gently fold into the watercress mixture.
Spoon into 6 individual dishes, leave until firm, then top with small watercress sprigs and a little mock caviare.