- Generous scoop of ice cream.
I'm going to put a little bit of the apple,
piece of cake,
sorghum.
- Top it with some sauce. - Oh, my god.
- And let's not forget a little sprinkle
of salt 'cause salt makes everything.
- There's our sundae. - Holy crap.
- Only took us, what, five hours?
(laughing)
- Chef Miro is using alternative sugar
in all of the desserts and in the entire restaurant,
there's not a single granule of white sugar.
This is wild, because as you know, as a pastry chef.
- Mhmm.
- Sugar is all I know.
- Exactly. - Sugar is all you know.
- Because that's what we've learned.
- And now you have come to this new world
with all of these...
- Oh, these, yeah.
- Things that are not commonly used.
- Yeah, in the beginning it was for health reasons.
So, about three years ago, I was diagnosed
with Crohn's disease, so I had to revisit my lifestyle.
I removed all the processed food out of my diet,
but I couldn't really eliminate sugar out of my diet
because I'm a pastry chef.
This is what I love so I didn't want give up my life,
so I had to think what to do.
I've turned to all of these alternatives.
Plain sucrose, has no flavor.
These things actually have flavor.
So, when you put these things in, adds these different note
and different level of flavor to every dish that you make
and I fell in love with it.
So, coconut palm sugar, that is my favorite.
- And actually, when you... - It's so good.
- It's a very mild caramel.
- Yeah, it's not super coconuty.
- No, coconut palm sugar is made from the sap of the flower
not of the coconut fruit.
- Smell this.
It smells like a prune jam.
- Uh.
- And it this is a 100% pure date.
- It reminds me of chocolate sauce.
But then, there is something that I really love,
which is called date jaggery.
It's like a candy.
So, that is actually made of the sap of the dates' tree.
The highlight of the sundaes,
the ice cream that we're going to make,
which it's flavored with a hickory bark.
I come from Serbia but my grandparents come
from Montenegro which is a very small country,
south of Serbia.
And people have no food to eat, that they would actually
go to the forest and they would take the bark from the tree
and they would boil it down, and they would chew on that
and drink the water, and that's what sustain them
and gave them nutrition.
- When you smell this, specifically I'm getting
a lot of walnut.
- Yeah.
- It's warm, it's toasty; so that's gonna be so amazing.
- We going to infuse the milk with the bark.
So, this is organic cane sugar.
- Look at the color, already. - Yeah.
- We are going to make the crunchy component which is
popped toffee sorghum.
We going to take the sorghum syrup that we have here,
we're going to add the jaggery.
It's soft caramel.
Then we're going to add the sorghum.
Sorghum is a seed, it will pop.
It looks like a little tiny popcorn.
So, now we're going to make an apple compote.
It needs milk, have some lemon juice, raisins,
flour, butter.
So, now we're going to make a toffee sauce.
This is a carob syrup.
- And now we're gonna add more jaggery.
- Cream and applejack.
Let's make the apple carob cake.
So, it's just flour and carob powder.
We add eggs.
We're going to use a coconut palm sugar.
We're using this alternatives sugar, because the flavor
is so strong, so that allows us to add
almost half less sugar than you would usually use in a cake.
- You can see the texture from the coconut palm sugar.
Little specs.
- So, we have here an apple sauce, which we made ourselves,
it's just honey crisp and granny smith apples.
We're gonna add a little bit of sour cream.
So, we're adding apples.
This is a very traditional cake
in Western Balkans where I come from.
- Let's put this in the oven. - Okay, you go.
- And will be ready to do the sundae.
- I'm eating your paddle, here.
No big deal.
Oh, it's spongy.
Diving into such a challenging project,
using these alternative sugars.
Bringing a different dimension to desserts.
I've been doing this since I was 15,
and I'm learning all over again.
How many people make such wonderful-- oh.
- Sorry.
- Rude.
(laughing)
Oh, my God.
Salty, sweet, smoky, earthy, nutty.
Wow, this is really good.
- I think we forget that sugar is practically like crack.
It's so addictive. (laughing)
It is, right?
I always say that pastry chefs are drug dealers.
Legal drug dealers.
- If you would make all of this with regular cane sugar,
it would be okay.
- It'd be fine. - It'd be okay.
- But what you're doing is with,
each of these different sugars being introduced,
it's a new language.
It's like, okay.
Let's keep it going.
I wanna just eat all of this.
I don't want to go back to cane sugar, now.
I have so much sitting there now.
What am I gonna do with it?
- I'm gonna torch it.
Make sure it sticks a little.
- Give a girl a warning? - Did I scare you?
- Sorry.