Peel, halve, and core the pear.

Boil the simple syrup with ⅔ of the white wine, ⅔ of the champagne and a bit of the lemon juice.

Poach 5 pear halves in the liquid.

Boil the rest of the pears with the rest of the white wine, champagne, and lemon juice to make a purée and then sieve.

Cut the poached pear halves the long way into thin slices and line 5 small charlotte molds in a fan pattern.

Warm the pear brandy, dissolve the moistened gelatin in it, and mix into the pear purée.

Beat the egg whites to stiff peaks with sugar and fold into the pear purée.

Fill the molds and chill for about 2 hours.

For the blackcurrant sauce, mix all the ingredients together, sieve, and thin with blackcurrant juice if the sauce is too thick.

Pour the sauce onto dishes, place pear charlottes on top, and garnish with mint.