Place milk, leaves and cream into Thermomix bowl, and cook 8 min/80°C/speed 3. Allow mixture to cool to tepid within the bowl. Remove lime leaves.
Add white chocolate and lime oil or lime zest and cook 4 min/80°C/speed 3. Meanwhile, soak the gelatin leaves in cold water for 5 minutes. Squeeze out excess moisture.
Add gelatin to Thermomix bowl, and mix 20 sec/speed 5 until dissolved.
Divide between 6 serving moulds. Cover and chill for at least 12 hours before serving topped with the Mango Mint Salsa.
Mango Mint Salsa: Dice a mango (or 2) and toss with some shredded fresh mint leaves, the juice of 1 lime and 1 tsp of caster sugar. Allow to marinate for around 20 minutes before use.