Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

[EX Q]: CONTEXT: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate. The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency.  <sep>  Q: White chocolate ganache won't set what can I do? A: White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate  <sep> FOLLOWUP_Q: 1 cup heavy cream, held at a low simmer for around 5 minutes with spices Strain cream over 12 ounces of nestle white chocolate chips Stir on low heat until fully melted and slightly reduced
[EX A]: The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate

[EX Q]: CONTEXT: I don't think so. In the mayonnaise case, all that has happened is the fat has come out of emulsion and gathered together again, so you can re-emulsify it. In the whipped cream case, you've started to create large fat crystals (butter). I guess technically it might work to heat it up to melt the butter, re-emulsify it into cream and then beat it again, but I don't think it would be worth the effort. You could go ahead and finish churning it into butter and buttermilk if you want to avoid wasting the cream.  <sep>  Q: Can ruined whipped cream be rescued? A: but I don't think it would be worth the effort  Q: Whatâs the process? A: heat it up to melt the butter, re-emulsify it into cream and then beat it again  <sep> FOLLOWUP_Q: Can it be Re emulsified?###Or am I better off starting a fresh batch?
[EX A]: re-emulsify it into cream and then beat it again, but I don't think it would be worth the effort

[EX Q]: CONTEXT: If you are 1) cooking the fruit a fair amount of time and/or 2) using not-too-little amount of fruit compared to sauce, there will , almost definitely, be difference in flavor, and yes, it should have more "fresh" notes, and it will also miss some of the cooked-fruit notes. If you are after fresh notes, may I suggest using frozen, or even fresh fruits?  <sep>  Q: Is cooking fruits in hot sauces okay? A: If you are 1) cooking the fruit a fair amount of time and/or 2) using not-too-little amount of fruit compared to sauce  Q: Would there be a difference in flavor if I was to cook the sauce then blend the fruit at the end instead of cooking it? A: here will , almost definitely, be difference in flavor, and yes, it should have more "fresh" notes  <sep> FOLLOWUP_Q: Would peaches, pears and pineapples all work well?
[EX A]:
I suggest using frozen, or even fresh fruits