What to do with leftover cream

My friend texted me this morning demanding recipes for leftover cream, so I leapt to it (and out of bed) to gather up a range of options, which also reminded me we have 220ml leftover from yesterday's liver paté. She has 450ml left over and it's hard to find a recipe that uses more than 100ml, though soured cream will do the trick, so here are the options - the coffees, the desserts, the savouries, and the soured cream! Each batch of ideas is arranged easiest to most cookish. Plus it also leads to ideas for how to use leftover clementines, vegetables, and meat!

Liver paté

If you're Doing Things With Giblets, this is part two and you already have your chicken / turkey / capon livers, otherwise fowl livers are ever so cheap to come by, especially if you buy them frozen. This is my mum's gorgeous recipe (as you'll see by the fine lettering, though she will probably decry it as Early Work) and makes a silky-smooth rich flavoursome paté.

What to do with giblets

Anyone who roasted a fowl yesterday probably got an alarming little bag of Bits with it - The Giblets - alarmingly close in name to gibbets, and a kind of "finishing present". (A Finishing Present entered family folklore some years back. In the late 80s / early 90s, making pompoms was all the rage. They're surprisingly work-intensive. One of my small cousins started a massively over-ambitious pompom, with a huge disc, for a birthday present for me. She wound the wool around it until it had reached about a centimetre thick around the disc. The rest of the wool-winding would have taken about three years and resulted in a pompom the size of my head. Nevertheless, she gamely gave me the unfinished pompom, and said it was "a finishing present".) So your purveyor of meats has given you a finishing present. Wtf do you do with it, besides put it in the fridge for a decent interval before chucking it? Or give it to your daughter, alongside a carcass with rich pickings, for her to do magic with? TL;DR: pull out the liver for liver paté, turn the rest into a fabulously rich stock.