Composition and method for preparing dessert gel

A dry cold water-soluble, room temperature gelling food composition comprising kappa carrageenan containing less than about 5% by weight of the carrageenan of each potassium and calcium cations, a sodium salt of a sequestering agent, potassium bitartrate, and cold soluble locust bean gum, the sequestering agent, potassium bitartrate, and locust bean gum being present in amounts sufficient to, respectively, sequester substantially all of the polyvalent cations present when the composition is dissolved in cold water and permit the carrageenan to assume a highly swollen state, to develop a carrageenan gel structure at room temperature as potassium cations are released at a controlled rate by the slowly dissolving potassium bitartrate, and to so enhance the set of the gel structure as to render the same unmoldable and to impart thereto a desirable pulpy mouth feel.