Cream the butter and beat in the yolks 1 at a time. Add the curd, semolina, lavender, cream, flour, and lavender, and let rest for 1 hour, making sure to cover.
Bring a medium pot of salted water to boil.
Whisk the egg whites until they are stiff and fold into the curd mixture.
Using a tablespoon, drop the batter into the water. Boil for 8 minutes.