Avocats farcis and ricotta pancakes recipe

	Avocats farcis		Ricotta pancakes
	AVOCADOES, halved and pitted 250 GRAM SHRIMPS 200 GRAM PINEAPPLE, in pieces 6 TBSP SUNFLOWER OIL 2 TBSP WHITE WINE VINEGAR 2 TSP HONEY 2 TBSP LEMON JUICE		300 GRAM RICOTTA 100 GRAM FLOUR 2 EGGS, split RIND FROM 1/2 LEMON RASPBERRIES or STRAWBERRIES
Sprinkle the avocadoes with lemon juice and fresh milled pepper. Mix, for the dressing, the vinegar with the honey and the oil and salt to taste and whisk this well. Mix the pineapple with the shrimps and the dressing and spoon this in the avocadoes.		Beat the egg whites until fluffy. Mix the egg yolks with the ricotta, the lemon rind and the flour; add the egg whites and stir carefully. Heat a frying pan with a bit of butter and make heaps of batter with a spoon. Fry them approximately 2 minutes per side. Serve with the fruit.
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