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Watch: How a Michelin-Starred Restaurant Makes an Ice Cream Sundae

At Gramercy Tavern, pastry chef Miro Uskokovic doesn’t use a single granule of white sugar in his desserts

Sundaes are rarely ever bad. And when Miro Uskokovic is the pastry chef behind assembling an ice cream sundae, it’s easily going to be memorable. Uskokovic offers an apple sundae at Gramercy Tavern in New York, layering hickory ice cream, apple compote, toffee sauce, and apple carob cake. What’s also notable about Uskokovic’s sundae is that the chef is only using alternative sugars in all of his desserts; there isn’t a single granule of white sugar in the Michelin-starred restaurant.

“At the beginning it as for health reasons,’ explains Uskokovic, who was diagnosed with Crohn’s disease in the midst of his pastry career. “So I turned to all of these alternatives.” Those alternatives include date syrup, jaggery (cane sugar), coconut palm sugar, maple sugar, honey, and molasses. “It allows us to add almost half less sugar than we normally would.”

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