Hot Ham Mousse

• 1 lb/450 g cooked ham, trimmed of fat
• ¾ pint/420

Butter a large soufflé dish, or two equal-sized smaller dishes. Put the ham into a food processor and whiz till fine, then, still whizzing, add the cream, Tabasco, pepper and nutmeg. Continue to whiz and add 2 whole eggs, then the yolks of the remaining 4 eggs, and the sherry. In a bowl, whisk the whites with a pinch of salt (to give a greater volume) till they are very stiff. With a large meta