Remove the beetroot jelly from the mold and cut 1 slice per person. Place a slice on each plate. On the top, lay the strips of beetroot, raspberries, sliced strawberries, halved and pitted cherries, blueberries and sprigs of basil cress.
Mix the mascarpone with the honey. Spoon the red beet sauce and the mascarpone next to the fruits. Place the strips of puff pastry around.