Creative scoops

Hazelnut and berry flavored gelato are among Vivienne Li's creative possibilities. [Photo provided to China Daily]

Creative freedom was that one big pull that carried Li from being a communications officer at the Ullens Center for Contemporary Art and gallerist at Long March Space to being a gelato artisan.

"I love art, but it was too stressful doing it as a job. Being in the gelato business fits me better. I own the business, get to create what I want and employ all the publicity techniques I know from before."

Strangely enough, Li's first encounter with the Italian confection was in Canada two years ago. On holiday, Li stopped in at a gelato shop.

"There were about 30 flavors that I had never even heard of, and that really opened my eyes. More importantly, I was immediately attracted to the cozy, family-like atmosphere, where several generations of a family could sit together and share gelato."

Li became even more convinced after she went through the courses in Italy.

"The teachers are all award-winning masters, but they're content with maintaining one small family shop." Li had found the lifestyle she wanted.

She plans neither franchise nor expansion and is currently more concerned with sourcing new ingredients and her own creations with the universal gelato formula, a calculated mixture of milk, fruit, syrup and glucose that vary slightly to suit each flavor.

But as Li says, there are two crucial ingredients that cannot be replaced. The "love" that goes into the making, and the "enjoyment" that goes into the eating.