Melt the butter in a saucepan. Pour the melted butter into a bowl, add the sugar and stir well. Mix the egg with the milk, vanilla essence, lemon zest and 60ml of water and then add this mixture to the butter and sugar. Finally sieve in the flour and mix everything into a smooth batter.
Melt a knob of butter in a frying pan. Pour in a small ladleful of batter and shake the frying pan a little to make sure it spreads into a thin pancake.
Brown the pancake on both sides and then quickly take it off the pan and wrap into a cone shape. It will be very hot but you need to act quickly as it will harden almost immediately.
Whip the raspberry and single cream in a very cold bowl with an electric whisk. When it starts to thicken, add the sieved icing sugar and beat well. Fold in the Raspberry Conserve lightly so there are streaks of conserve in the cream.
When the cones are cold, use an icing bag to fill each with the cream. Enjoy immediately.