Hey there.. i saw an intriguing recipe for white chocolate strawberry ganache using just white chocolate and a strawberry reduction. Rose s white chocolate ganache from the Cake Bible on pg 278 uses heavy cream and white chocolate. Im wondering if substituting some strwberry reduction for some of the cream will give me a strawberry white chocolate ganache =)  i want the texture to be thick enough to frost a cake and cover it with fondant. Any thoughts? =)