Duchesse With Fruit Flambé, Chocolate Sauce And Whiskey Recipe

• 18 ladyfingers
• 1 ¾ ounce (50 g) prunes
• 1 ¾ ounce (50 g) dry apricots
• 1 ¾ ounce (50 g) walnuts
• 1 ¾ ounce (50 g) pine nuts
• 1 ¾ ounce (50 g) raisins
• 3 ¼ c. (75 cl ) custard
• 4 gelatin leaves
• 10 fl ounce (30 cl) heavy whipping cream
• 5 fl ounce (15 cl) whiskey
• 3 ½ ounce (100 g) couverture chocolate
• 1 ½ ounce (40 g) unsalted butter

Directions