Another classic English dish that I used to made in US was
lemon posset. I had double cream that has lost its purpose after my Kedgeree project and sitting in the fridge. Lemon posset was a perfect saver for the cream. I adapted the same recipe from Cook's Illustrated, but the ratio of cream to lemon juice wasn't precise. I also replaced all sugar with Splenda. The result was super rich and creamy as well as pleasantly lemony!
