Prepare a serving bowl or 8 individual dessert dishes.

Have ready a large bowl of ice cubes.

Sprinkle unflavored gelatin over cold water in a microwave-safe bowl or small saucepan.

Let stand for 5 minutes to allow gelatin to bloom.

Microwave on HIGH for 40-50 seconds, or stir over low heat, until completely dissolved.

Place white chocolate and milk into an 8-cup microwave-safe measure or a 3-quart saucepan.

Microwave for 1 minute on HIGH, or place saucepan over medium heat, until milk is steaming hot.

Stir until the white chocolate dissolves completely.

Stir in the dissolved gelatin and rum.

Set the measuring bowl or saucepan into the bowl of ice cubes.

Stir constantly until the mixture just begins to thicken.

Whisk in about 1/2 cup of the thawed whipped topping.

Remove the mixture from the ice.

Gently fold in the remaining whipped topping until completely blended.

Pour the mousse into the serving bowl or individual dishes.

Cover and refrigerate for at least 1 hour, or up to 3 days.

Prepare the Fresh Fruit Salsa: In a medium bowl, gently mix all diced fresh fruit, chopped cilantro, honey, fresh lime juice, and finely chopped jalapeno pepper.

Serve the mousse chilled with the Fresh Fruit Salsa on top.

Serve the Fresh Fruit Salsa immediately or refrigerate for up to 4 hours before serving.