In a saucepan whisk the egg yolks with the sugar until frothy. Beat in the wine, lemon and orange juice and the grated orange rind. Place the pan in a larger pan of gently simmering water and whip until the mixture is creamy. Remove the pan from the water.

Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and add it to the mixture. Leave the cream to set in the refrigerator.

Whisk the egg whites until stiff. As soon as the orange wine cream begins to set, fold in the egg whites and finally the cream.

Transfer the orange and wine cream to individual dishes and leave to stand in the refrigerator until fully set.

Before serving, garnish with the fine strips of orange rind and the candied fruit.