Just One Drop - The Story of Elizabeth Holmes & Theranos

Elizabeth Holmes was considered to be a brilliant and charismatic innovator.  Her groundbreaking laboratory ideas and Theranos were poised to turn the world of laboratory testing upside down. We learn deception and greed greased the slippery slope to Theranos’s implosion and Elizabeth’s epic downfall.  We explore the who, what, when and why of this fascinating story. And what better to serve up with this complicated combination of drama and delusion?  A delightful BLOOD orange Souffle!  Just like this episode, souffles are a complicated subject matter, that when done well are amazing culinary feats, but often end up deflated failures!  Are you up to the task?BLOOD ORANGE SOUFFLEMakes 8 soufflesIngredients:8 medium blood oranges½ teaspoon of blood orange zest¼ granulated sugar3 large eggs, separated1 tablespoon cornstarch1 tablespoon orange marmaladeConfectioners’ sugarSoftened Butter and white sugar to prepare ramekins Directions:·      Preheat the oven to 400°. Line a baking sheet with parchment paper.·      Rub ramekin interior with softened butter and dust with sugar.  Refrigerate 30 min.·      Using a microplane, zest ½ teaspoon of zest, set aside. \·      Peel blood orange, squeeze ½ cup of juice into a medium saucepan (reserve additional juice for another use).  ·      Add 2 tablespoons of granulated sugar to the saucepan and bring to a simmer over medium heat.  Cook until sugar is dissolved.  ·      While juice is simmering, in a medium bowl, whisk the egg yolks with the remaining 2 tablespoons of granulated sugar and the cornstarch until smooth. ·      Whisking constantly, temper the hot orange juice into the egg yolk mixture, be careful not to scramble yolk mixture. ·      Add the mixture back into the saucepan and cook over moderately low heat, whisking constantly, until thickened to a pudding consistency, about 1 minute. ·      Whisk in the reserved 1/2 teaspoon of grated zest and the marmalade. Scrape the mixture into a medium bowl and let cool until lukewarm, about 30 minutes.·      In a clean, medium bowl, beat the egg whites with a hand mixer at medium speed until soft peaks form. Fold the whites into the cooled orange mixture until well blended, be careful not to deflate the whites.  ·      Spoon the filling into the prepared ramekins, leaving 1/4 inch at the top. Level top of souffle with an offset spatula or a knife.  If you do not level, you will have rustic-looking souffles. ·      Bake for 12 to 13 minutes, until the soufflés are risen and golden on top. Transfer to serving plates, dust with confectioners’ sugar and serve immediately.