A gelled food product is prepared by heating thermo-reversible sheared gel that is based on non-starch polysaccharide gelling agent and that comprises at least 1 wt % globular protein, to a temperature of 60-95° C. and allowing the gel to set in a mould under quiescent conditions. There is also provided a semi-finished product comprising a closed container that contains thermo-reversible sheared gel, which sheared gel is based on non-starch polysaccharide gelling agent and comprises at least 1 wt % globular protein, which container is provided with instructions to the user to heat the sheared gel to a temperature of 60-95° C. and allow the gel to set.