Separate egg. Chill the egg whites. Soak gelatin in cold water.

Stir egg yolks with rum over a hot water bath until creamy. Gradually stir in the maple syrup and heat it up. Take off the water bath. Squeeze out the gelatine well and dissolve it in the warm mixture. Stir cold.

Beat the egg whites with salt until stiff. Whip the cream. Fold both under the cream one after the other.

Pour the mixture into cold-rinsed molds or a bowl. Chill for approx. 2 hours.

Heat red wine with sugar, cinnamon stick and clove. Quarter and peel the pear, remove the core and cut into wedges. Pour into the red wine and cook on a low flame for five minutes. Let cool in the red wine.

Heat white wine with honey, cinnamon stick, clove and saffron. Quarter and peel the pear, remove the core and cut into wedges. Pour into the white wine and cook on a low flame for five minutes. Let cool in the white wine.

Drain the pears. Carefully topple the mousse out of the mold or use a damp spoon to prick off the mousse from the mousse.

Arrange with the pears on dessert plates as you wish. Garnish with lemon balm.