Purée the bananas in the liquidiser or through the fine blade of the mouli-légumes. Mix this purée with juice of a lemon, 20g (¾oz) of melted butter, and a generous tablespoon of icing sugar. Keep the purée in a warm place so that the butter doesn’t congeal.
Put fifteen ice-cubes and a little cold water in the large bowl. Put the second bowl on top and pour in the whipping cream. Whisk with a wire whisk, incorporating the maximum amount of air, until the cream is firm but light. Quickly but delicately fold in the banana purée with a spatula. As soon as it is thoroughly mixed stop folding or the cream may turn into butter. Put this mousse in the refrigerator to set.
Dissolve 80g (3oz) of lump sugar in a small saucepan with 200ml (⅓pint) of water, and bring it to the boil. Add a few drops of orange-flower water and set aside to cool. Purée the 300g (10½oz) of strawberries in the liquidiser or through the fine blade of the mouli-légumes. Transfer this purée to a bowl and mix with the syrup perfumed with orange-flower water, making a thinnish purée. Chill.
Peel the lychees and the kiwis. Cut four slices of pineapple, removing the core.
Take a fairly large deep dish and pour in the strawberry purée. Dip a large spoon into hot water and use it to shape 4 large oval quenelle-shapes from the pink banana mousse. Arrange them in a star on top of the strawberry purée. Put three lychees on top of each ‘quenelle’. Slice the kiwis into rounds and arrange them round the edge of the dish. Cut the slices of pineapple into lozenge shapes and stick them lightly into the ‘quenelles’. Serve well chilled.