1. Peel the 4 bananas, mash them thoroughly, then press through a fine-mesh sieve into a large bowl. The result should be a smooth, lump-free puree.
2. Segment and juice the 2 oranges, removing any seeds. Add the orange pulp and juice to the banana puree.
3. Stir in 1 tablespoon (15 ml) lemon juice and 1 tablespoon (15 ml) sherry wine.
4. Add 2/3 cup (75 g) powdered sugar and stir until fully dissolved into the fruit mixture.
5. Bloom the gelatin (technique: sprinkle granulated gelatin over a cold or room-temperature liquid and allow it to hydrate before heating, so it dissolves evenly) by stirring 1 1/4 tablespoons (about 11 g) granulated gelatin into 1/4 cup (60 ml) boiling water until completely dissolved and no granules remain, about 1-2 minutes. Let cool slightly, then stir into the fruit mixture.
6. Set the bowl over a larger bowl of ice water. Stir constantly until the mixture thickens to the consistency of unbeaten egg whites and mounds slightly when dropped from a spoon, approximately 8-12 minutes. Do not allow it to set solid.
7. While the fruit mixture chills, whip 2 cups (480 ml) heavy cream to soft-to-medium peaks (cream holds a gentle shape but the tip curls over).
8. Fold the whipped cream into the chilled fruit mixture in two or three additions, using a wide spatula with a gentle under-and-over motion, until just combined and no white streaks remain.
9. Spoon into a serving bowl or individual glasses. Cover and refrigerate until fully set, 2-3 hours, until firm to a light press with one finger. Serve cold.
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