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Preheat the oven to 350 degrees F.
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For the Macaroons: Sift together the flours.
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Whisk the egg whites, slowly adding the sugar, until they form firm peaks.
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Fold in the dry ingredients.
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Place the mixture into a pastry bag and pipe into 2 1/2-inch mounds onto a parchment-lined baking sheet.
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Top with shredded coconut.
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Bake for about 20 minutes.
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Dust with powdered sugar.
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For the Sauce Anglaise: Combine the egg yolks, vanilla and 1 tablespoon of the sugar in a small bowl and set aside.
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In a small saucepot over medium heat, scald the milk, heavy cream, and the remaining sugar.
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Temper the yolk mixture using a small amount of the scalded liquid, then add the tempered yolks into the saucepot with the rest of the liquid.
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Over medium heat, stir this mixture constantly using a heat-resistant spatula or wooden spoon until the mixture has thickened enough to coat the back of a spoon; this should take approximately 1 minute.
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Be careful that the mixture does not come to a boil.
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Strain the mixture into a metal bowl which is sitting in an ice bath.
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Let cool completely, stirring occasionally, until ready to serve.
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For the Mousse: In a very small metal bowl or 1 cup glass measure, sprinkle the gelatin into 1/4 cup cold water to soften, and set aside.
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Place the heavy cream into a large bowl and whip using a hand mixer until soft peaks are formed.
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Set aside in the refrigerator.
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Place the egg yolks in a 2-quart mixing bowl and set aside.
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In a 1/2 quart sauce pot, combine the 2 tablespoons of water and sugar, and bring to a boil.
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Cook until the mixture reaches the soft ball stage, about 248 degrees F on a candy thermometer.
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Start beating the egg yolks on medium speed, and slowly add in the sugar syrup.
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Beat until the mixture is thick and cool.
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Melt the white chocolate in a bowl over a double boiler over simmering water.
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Remove the bowl of melted chocolate and set aside, keeping it warm.
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If you used a metal bowl for the gelatin, melt the gelatin over the same simmering water, otherwise, melt the gelatin in the microwave.
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Temper the gelatin using some of the beaten egg yolk mixture, then add this back into the egg yolk mixture and mix well.
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Working quickly to prevent lumps from forming, fold a small amount of whipped cream into the warm chocolate.
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Then fold in the egg yolk and gelatin mixture.
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Fold in the remaining whipped cream.
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For the Gelee: Combine the passion fruit puree, sugar and 2 tablespoons of the water in a pot and bring to a boil until combined.
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Set aside.
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Soak the gelatin in a bowl with the remaining 1 teaspoon of water and add it to the mixture when softened.
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Let everything cool.
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For the Glaze: Bring all of the ingredients to a boil until well combined, then let cool slightly keeping warm for service.
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When serving, you do not want the mixture to be so warm as to melt the mousse.
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For the Pabana Sauce: Combine sugar and pabana puree in a small pot and bring to a boil.
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Remove from the heat.
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Mix together the cornstarch and water, then add this to the puree.
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Return the mixture to medium heat and let simmer for about 5 minutes.
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To serve: In individual 4-ounce dome shaped molds, place a serving white chocolate mousse about 3/4 of the way up.
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Add passion gelee into the center of the mousse, then place a macaroon on top.
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Place the mold in the freezer until it is completely frozen.
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Unmold the dessert, and dip the rounded part into the soft glaze.
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Drizzle the pabana sauce around the plate, and place the dome in the center of the serving plate.
