Pumkin Semifreddo

Ingredients

• 1 cup (250ml) heavy cream
• 3 tablespoons (65gr) honey (I like wildflower the best)
• 2 tablespoons (25gr) sugar
• 2 tablespoons water
• 3 large egg yolks
• 1/2 cup (120gr) pumkin puree (I used canned as I was making 150 of these for a catered event but feel free to make your own puree from fresh and cooked pumpkin)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/2 cup (80 gr) sweet brown rice flour
• 1/4 cup tapioca (30gr) flour
• 1/4 cup sorghum (30gr) flour
• 1/2 cup (100 gr) light packed brown sugar
• 1/2 stick (55 gr) unsalted butter, softened

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