Trim the endives and arrange them flat in a saucepan. Cover with water, add 8 g coarse salt, and top with an inverted plate to keep them submerged. Simmer for 25-30 minutes, depending on size.
Meanwhile, grind the Sichuan pepper, pink berries, Indian curry, and Guérande salt in a mortar until powdered.
In a bowl, combine the fresh cream with the spice mixture and stir until smooth.
Drain the endives and gently squeeze out excess water.
Lay a ham slice flat, place an endive at one end, and roll tightly. Repeat. Arrange the roulades in a baking dish, spaced apart. Drizzle with the spiced cream and top with grated cheese.
Bake at 180°C until golden and bubbly.
Serve piping hot with a fresh arugula or lamb's lettuce salad.
