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1. Pour the water into a small heatproof bowl, sprinkle in the gelatin, and let it soften for 2 or 3 minutes. Then set the bowl in a skillet of simmering water and, stirring constantly, cook over low heat until the gelatin dissolves completely. Remove the skillet from the heat but leave the bowl in the water to keep the gelatin warm.
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2. In a 1½ - to 2-quart enameled, stainless-steel or glass saucepan, heat the evaporated milk over moderate heat until bubbles form around the edge of the pan. Remove from the heat. With a wire whisk or a rotary or electric beater, beat the egg yolks until they are well blended.
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3. One tablespoon at a time, add 7 tablespoons of the sugar and continue beating until the yolks become pale yellow and thick enough to fall back in a ribbon when the beater is lifted from the bowl.
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4. Beating constantly, pour the hot milk in a slow thin stream over the yolks, then pour the mixture into the saucepan. Stir over low heat until it thickens into a custard heavy enough to coat the spoon thoroughly.
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5. Do not let the custard come anywhere near a boil or it will curdle. Stir in the dissolved gelatin and the ginger, then transfer the custard to a deep bowl. Warm the rum in a small pan over low heat.
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6. Off the heat, ignite the rum with a match and gently shake the pan back and forth until the flame dies. Stir the rum into the custard and let it cool to room temperature.
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7. In a separate bowl, beat the egg whites with a wire whisk or a rotary or electric beater until they are frothy. Sprinkle in the remaining tablespoon of sugar and the pinch of salt, and continue beating until the egg whites form un-wavering peaks on the beater when it is lifted out of the bowl.
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8. Mix about one quarter of the whites into the custard mixture, then pour it over the remaining egg whites and gently but thoroughly fold them together.
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9. Spoon the mousse into individual dessert dishes or into a large serving bowl. Cover tightly and refrigerate for at least 3 hours, or until firm.
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